Description
Japanese katsuobushi is a type of dried and fermented bonito fish used in Japanese cuisine.
Technical
Katsuobushi production involves a multi-step process of salting, drying, and fermentation, which creates an environment that inhibits bacterial growth and develops a strong umami flavor through the breakdown of proteins and fats by koji enzymes.
Science
Primary Reaction
FERMENTATION
Sensory Profile
Aroma ()
UMAMIFISHYSMOKYWOODYBRINYSMOKED MEAT
Wine Analogy
Aged Sherry
Coffee Analogy
Dark roast Sumatran
Perfume Analogy
Ambergris accord