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Noodles and Rice

May 3rd, 2006

Ingredient Spotlight: Katsuo-Bushi

And here it is, katsuo-bushi, the indispensable ingredient that gives life to Japanese dishes seasoned with or cooked in dashi.
Katsuo-bushi is made from the tuna-like skipjack (scientific name Katsuwonus pelamis), or bonito, a member of the mackerel family. The Japanese have been steaming/boiling and drying this fish since the fifteenth century and […]

By Stef -- 1 comment