What is bonito?

Bonito is a key component of fish in Japanese cuisine and a basic part of many supplies and sauces. It is easily accessible in the Asian markets in the form of flakes or pellets that are designed to be dissolved in water or rice wine, and some types of bonito dried also come with a flavor such as seaweed flakes and spicy chili. Bonito is also sometimes listed or marked as katsobushi .

Fish in the family sarda , in the Makrel family, are used to produce Bonito, along with other similar species such as Skipjack Tuna. Fish are also known as Bonitos in Japan and have long elegant bodies with tails and a series of smaller fins between dorsal and tail fins. In addition to culinary values, Bonitos is also awarded for the sport they offer and are found in all major oceans. Bonito can also be eaten fresh and sometimes sold can be sold together with other members of the Tuna family.

in Japan is the bonito season in the early spring when fishThe school from the banks of Japan remains until autumn. Bonitos is harvested in large numbers before cooking in total and cut in half. The bones and skin of the fish are removed and divided fish are smoked and dried, traditionally in the sun. Fish are smoked and dried repeatedly until they create solid brown fish blocks that can be sold whole or inserted.

Bonito was sold for up to 70 years when commercial fishing began to run fish for easy use. Before this period, the chefs would shave pieces of fish as needed and regularly remove the mold that would accumulate on the outside of the fish. Some cooks still prefer the whole bonito and claim that the taste is better than the taste of flakes. The flakes have a greater tendency to dry and lose their taste and should be stored in a dark, cool and dry place in tightly sealed containers.

Bonito is one of the primary ingredients in dashi , the Japanese soup stock,which is the basis of the miso soup, liquid for cooking various foods, broth for noodles, as well as some sauces and marinades. Dashi is produced by cooking Bonito and seaweed flakes in the water and then by tensioning the resulting liquid and leaving the rich salty broth behind. Many other Japanese recipes require this vital component of seafood and chefs who would like to keep the Japanese spice library