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Topic: Katsuobushi

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	Katsuobushi - Wikipedia, the free encyclopedia
		Katsuobushi is the main ingredient in dashi, a broth that forms the basis of many soups (such as miso soup) and sauces (e.g., soba no tsukejiru) in Japanese cuisine.
		Traditionally large chunks of katsuobushi were kept at hand and shaved when needed with an instrument similar to a plane turned upside down, but in the desire for convenience this form of the food has nearly disappeared.
		Katsuobushi was the inspiration for the title of the John Lennon album Shaved Fish.
	en.wikipedia.org /wiki/Katsuobushi (262 words)

	Kikkoman Soy Sauce - Food Forum - Bonito Flakes, "Cherry" Shrimp and Dried Cod (Site not responding. Last check: 2007-10-22)
		Katsuobushi is one of the basic flavors of Japanese cooking, and is used to make the stock that plays an important supporting role in daily cooking.
		Classic broth for clear soups (suimono) is made by boiling a strip of dried kelp and a quantity of katsuobushi flakes.
		This same stock is an important ingredient, along with sake, soy sauce and mirin, in simmering vegetables and other dried foods, as well as in the dipping sauces for various kinds of Japanese-style noodles.
	www.kikkoman.com /forum/025/ff025.html (1028 words)

	Katsuobushi (Site not responding. Last check: 2007-10-22)
		Katsuobushi (鰹節) is the Japanese name for a preparation of dried and smoked bonito (skipjack tuna).
		It is today typically found in bags of small pink-brown shavings, looking somewhat like cedar shavings used for caged pet litter, or the shavings of a plain wooden pencil.
		Popular uses of katsuobushi include stuffing for rice balls (onigiri), seasoning for cold tofu along with grated ginger and green onions, topping for rice (called furikake), and sprinkling with sesame seeds and chopped nori atop cold soba noodles (zarusoba), as well as its primary use in dashi and other prepared foods.
	bopedia.com /en/wikipedia/k/ka/katsuobushi.html (190 words)

	Cookbook:Onigiri - Wikibooks, collection of open-content textbooks
		Common fillings include umeboshi (Japanese pickled plum); katsuobushi (dried bonito flakes) moistened in soy sauce; cooked, salted salmon; salmon roe; and "seachicken" (canned tuna) with mayonnaise.
		A creative variation is a yaki-onigiri in a bowl of dashi garnished with chopped leek and katsuobushi.
		Katsuobushi: take a deciliter or so of the flakes, and pour a little soy sauce over it - it is very easy to pour too much, so be careful.
	en.wikibooks.org /wiki/Cookbook:Onigiri (706 words)

	Ponzu - Wikipedia, the free encyclopedia
		Commercially available ponzu is generally sold in glass bottles, which may have some sediment at the bottom.
		Ponzu is made by boiling mirin, rice vinegar, katsuobushi flakes, and seaweed (konbu) over medium heat.
		When cool the liquid is strained to remove the katsuobushi flakes and the juice of one or more of the following: yuzu, sudachi, daidai, and kabosu (Japanese citrus fruits), and sometimes also lemon, is added.
	en.wikipedia.org /wiki/Ponzu (182 words)

	Dashi (basic Japanese stock) \| Kepler's Uncles
		Katsuobushi is often available in a big bag containing multiple smaller one ounce packages.
		Katsuobushi can be eaten right out of the bag, and it should taste delightful.
		Before the industrial age, a cook would have a dried fillet of katsuo, and shaving it (in a wonderful box like an upside down carpenter’s plane) was the children’s mealtime chore.
	www.keplersuncles.com /recipes/dashi (170 words)

	Katsuobushi, Dried Shaved Bonito, available online from ImportFood.com
		Katsuobushi is dried shaved bonito fish, and it's mainly used to make Dashi (dashi is a basic soup stock).
		Katsuobushi is also used on top of Japanese pancake, okonomiyaki, and cold tofu dish, hiyayakko.
		Katsuobushi is also a gourmet cat treat, often sold in.25 oz packets for the same price as the 1.05 oz bag offered on this page.
	importfood.com /spks1050.html (285 words)

	Honolulu Star-Bulletin Features - Key Ingredient
		Katsuobushi is made from skipjack tuna, also known as bonito or aku.
		The fish is filleted, boiled, smoked and sun-dried, resulting in a very hard, wood-like block with a very concentrated and smoky flavor that is indispensable to the Japanese kitchen.
		Katsuobushi is very rich in protein and minerals.
	starbulletin.com /2004/05/05/features/ingredient.html (354 words)

	Ichiban Dashi (Site not responding. Last check: 2007-10-22)
		It is important for a good finished taste not to let the katsuobushi remain in the stock too long.
		Do not squeeze the cloth with the katsuobushi in it or the stock will be bitter.
		For the best taste it is better to make the stock the day it will be used but it can be made the day before and refrigerated or frozen for later use.
	www.midorikai.org /ichiban_dashi.html (364 words)

	Teanobi.com :: View topic - Katsuobushi Green Beans
		Add katsuobushi and chopped dill leaves and continue to cook until beans are hot.
		Katsuobushi's aroma was a bit too strong, but it was still yummy.
		Katsuobushi makes a very strong flavor for green beans.
	www.teanobi.com /forum/viewtopic.php?t=393 (461 words)

	Kinki Style - Living, cooking, laughing and loving in the Kinki region » Cooking Basics: "Ichi-ban ... (Site not responding. Last check: 2007-10-22)
		The ingredients are super simple: water, konbu (kelp), katsuobushi (dried bonito flakes).
		Once all the katsuobushi has been submerged and the scum has been scooped out, taste the broth.
		Actually, it is the flavor of MSG or monosodium glutamate, which is what is produced when you cook konbu kelp and katsuobushi together.
	www.kinkistyle.com /2005/05/21/ichibandashi/1 (687 words)

	IngentaConnect Study on the glass transition of Katsuobushi (boiled and dried bo... (Site not responding. Last check: 2007-10-22)
		The glass transition state of Katsuobushi (boiled and smoke-dried bonito) was studied by differential scanning calorimetry (DSC) and dynamic mechanical analysis (DMA).
		In general, moisture content of Katsuobushi on the market is approximately 12–15% and the Tg value of Katsuobushi containing such moisture was approximately 10–30°C and this was within the room temperature range.
		Furthermore, the Tg of Katsuobushi showed strong dependence on moisture content, and the Tg value varied from 11 to 165°C with moisture levels from 18.04 to 0%.
	www.ingentaconnect.com /content/bsc/fis/2003/00000069/00000006/art00026 (230 words)

	Inari Sushi Recipe (Site not responding. Last check: 2007-10-22)
		Mix Katsuobushi with 2-3 cups of water in a medium-sized pot.
		Bring almost to a boil (or to a boil) so a strong katsuobushi broth is made.
		Strain out the katsuobushi and retain the broth.
	www.uyeyama.com /inari.html (236 words)

	How to make Dashi - Simradar.com (Site not responding. Last check: 2007-10-22)
		10 cm square of konbu (10g dried kelp), 10-20 g dried katsuobushi, 5 cups of
		Wipe surface of kelp, removing dirt and sand by slightly damp kitchen towel.
		When katsuobushi are sinking down place it on the strainer.
	forums.simradar.com /How_to_make_Dashi_P54131.html (364 words)

	Namasu
		Put the Daikon, carrot, 3/8 pt water and salt into a mixing bowl, Stir thoroughly and set aside for 30 minutes.
		Put half of the Katsuobushi into a small pan, cook uncovered over low heat for 3-4 minutes, stirring constantly.
		Transfer the Katsuobushi to a mortar and grind into a fine powder.
	www.allgourmetrecipes.com /salads/namasu.htm (81 words)

	Niban Dashi
		The Kombu and the Katsuobushi may be taken from the Ichiban Dashi recipie.
		Put the cooked Kombu anf Katsuobushi with 2 Pt cold water in a medium sized saucepan and bring to boil.
		Add all Katsuobushi, reduce heat and simmer for 5 minutes.
	www.allgourmetrecipes.com /japanese/niban-dashi.htm (66 words)

	Kinki Style - Living, cooking, laughing and loving in the Kinki region » Cooking Basics: "Ichi-ban ... (Site not responding. Last check: 2007-10-22)
		Never add katsuobushi to the broth while it is boiling.
		Always suppress the boil first with some water, then add the katsuobushi in one fell sweep.
		Don't ever squeeze, squish, press or mush the katsuobushi in the cloth as it will squeeze out the bitterness and foulness of the katsuobushi.
	www.kinkistyle.com /2005/05/21/ichibandashi/2 (288 words)

	Recipe: Takoyaki (Octopus Balls) (Site not responding. Last check: 2007-10-22)
		Add shaved katsuobushi to the water as it starts to boil.
		Quickly remove the shaved katsuobushi from the liquid with a filter or strainer or cloth.
		Try to remove the katsuobushi while it's still floating on the surface, before it has a chance to sink.
	www.recipelink.com /msgbrd/board_31/2006/APR/38313.html (234 words)

	Tri Marine Products - Raw Material: Light Meat
		Description: a torpedo shaped fish which is metallic dark blue on the back, changing through yellow to silver on the belly.
		The Japanese use skipjack that is low in oil content and high in overall quality as raw material for katsuobushi.
		Katsuobushi is used for flavoring and for making miso soup.
	www.trimarine-usa.com /products/light_meat.html (241 words)

	GMAN: Okonomiyaki (Japanese Pizza)
		When it's finished you turn off the heat or put it on a plate then you put okonomiyaki sauce on top and usually katsuobushi (dried bonito flakes) and mayonnaise.
		The katsuobushi is so thin that it waves in the heat coming off the freshly cooked okonomiyaki and so it looks like the top of your meal is crawling.
		Here's an actual recipe although it seems to be missing the katsuobushi.
	www.greggman.com /japan/okonomiyaki/okonomiyaki.htm (1411 words)

	International Recipes OnLine: Food and Wine Dictionary: katsuobushi; katsuo-bushi
		A special tool is used to flake the extremely hard chunks.
		Katsuobushi can be purchased in Asian markets and the specialty section of some large supermarkets.
		Depending on how fresh it is when purchased, it can be stored in a cool, dry place up to a year.
	www.internationalrecipesonline.com /recipes/dictionary.pl?3699 (117 words)

	Basic Soup Stock Recipe (Site not responding. Last check: 2007-10-22)
		Return to boil and then remove kombu with tongs.
		Stir in the Katsuobushi and turn off heat.
		Let the katsuobushi settle to the bottom for 2 minutes.
	www.mealmaster.com /recipes/r36.htm (70 words)

	gourmet food: mental (supercritical psychotropin katsuobushi)
		Katsuobushi - Dried Shaved Bonito Flakes (in 5 Packets) - 0.52 Oz
		Use to prepare various Japanese soups & bases.
		We've included Ginkgo Biloba for mental alertness, FOS to promote healthy intestinal functioning in a dosage form that is convenient and easy to take.
	www.very-clever.com /gourmet-food/mental (894 words)

	Niban Dashi (Vegetable Stock) - Complete Recipes (Site not responding. Last check: 2007-10-22)
		Put the cooked Kombu anf Katsuobushi with 2 Pt cold water in a medium
		Strain out Kombu and Katsuobushi, discard Kombu and
		Can be kept at room temp for 8 hrs or refrigerated for 2
	www.completerecipes.com /77306.htm (57 words)

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