The history of Katsuo-bushi(dried bonito).
A prototype of Katsuo-bushi was indicated in
the oldest Japanese history book more than 1500 years ago.
Katsuo-bushi was dried simply under the sun at
the time.
The manufacturing process was devised up to
dately.
The process of smoke of nowadays was validated
about 300 years ago.
It is said that fermented soybean paste(miso)
and soy sauce were introduced into Japan from China.
But Katsuo-bushi which was created by Japanese
ancestors is used as seasoning only in Japan.
Though there are many chemical seasonings in
the market, Katsuo-bushi of Japan is the best one to make the unusual and
wonderful flavor.
Being a perfect and natural food Katsuo-bushi
has been received a lot of attention in the recent years.
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