A Katsuobushi Story: Preservin and Preserving Tradition

摘要

THIS is A STORY ABOUT a form of preserved fish, ubiquitous in Japanese cuisine, that is cleaned and divided into quarters, boiled, smoked, dried for several months until rock hard, and then shaved think' into flakes. These are used to make dashi stockand many other typical preparations. The tradition of making katsuobushi is in danger of being lost, or so the Japanese themselves fear. More people purchase the flakes than the dried wedges to make dashi stock, but most in Japan prefer to use jarred instant hondashi made by the same company that produces monosodium glutamate (MSG). The traditional and artisanal method of making katsuobushi is time-consuming and-difficult, provides a flavor that is subtle and evocative, and, not surprisingly, results in a product that is quite expensive.