Description

Katsuobushi, or Skipjack Tuna is filleted into 4 loins, simmered for a couple of hours, deboned, rubbed with fish paste and then smoked for about a month. Each loin is then elegantly shaved down to create a perfect shape and is sprayed with a mold similar to Koji. The finished loins spend the next 6 months cycling between the humid fermentation room and the dry sunlight. Katsuobushi is a fundamental and critical ingredient across all Japanese cuisine. It can be found in soup stocks, salads, dipping sauces, marinades, rice dishes, sushi and often a garnish.