— · CC BY-SA 4.0
— · CC BY-SA 4.0Overview
Sheds along the harbour where fish are smoked for months into what is said to be the hardest food in the world.
About this place
Katsuobushi (Japanese: 鰹節) is simmered, smoked and fermented skipjack tuna (Katsuwonus pelamis, sometimes referred to as bonito). It is also known as bonito flakes or broadly as okaka (おかか). Shaved katsuobushi and dried kelp—kombu—are the main ingredients of dashi, a broth that forms the basis of many soups (such as miso) and sauces (such as soba no tsukejiru) in Japanese cuisine. Katsuobushi's distinct umami taste comes from its high inosinic acid content. Traditionally made katsuobushi, known as karebushi, is deliberately fermented with Aspergillus glaucus fungus in order to reduce moisture. Katsuobushi has also been shown to impart kokumi (a term translated as "heartiness").
Source: Wikipedia (CC BY-SA 4.0)
Source ja.wikipedia.org ↗Key facts
Founded / opened：Edo period Highlights / collection：Smoking hut, Shape of shaved katsuobushi Genre：Architecture, Crafts and ceramics
Source ja.wikipedia.org ↗Before you go
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