Katsuobushi is preserved foods made from raw tuna (Katsuo). Katsuobushi shaved to be like wood shavings to be taken kaldunya which is the basic ingredient Japanese cuisine, sprinkled on food as a flavor, or eat just as a friend to eat rice.
Katsuobushi already shaved thin, light brown to slightly pink nodes are generally sold in plastic packaging. Katsuobushi as food flavoring is usually sprinkled over hiyayako (out cold), Okonomiyaki and takoyaki. Katsuobushi already shaved called kezuribushi.
Preserved tuna into katsuobushi common in some countries like Japan and the Maldives archipelago. Fish preservation techniques become katsuobushi already known in Japan since before the Edo period. Katsuobushi also called wood because of tuna fish that has been processed to become very hard, like wood, so before using it should be shaved with a crab.
Fish split into 2 parts to remove the bone, leaving the meat fish such as the arch-shaped vessel called Fushi. Fish meat is then processed so that the final product is called katsuobushi.
Processing consists of various stages, the term for tuna is just cooked and drained is namaribushi. The next stage is the process by way of fumigation or namaribushi pengapangan for growing different kinds of mold on its surface. The final product is often used in Japanese cuisine is experiencing pengapangan katsuobushi and namaribushi.
Katsuobushi rich in vitamin B complex and many contain inosine and umami element that is always used in Japan as a kitchen spice or flavoring. In terms of the Japanese, umami is the taste “delicious”, which is an additional sense of the four main public taste: sweet, sour, salty, and bitter.
Katsuobushi results pengapangan called karebushi which contains more elements of umami and vitamin B than usual katsuobushi.
See also :