Advertisement
Katsuobushi Step by Step
By Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa and Kiyomi Mikuni
Published 2009
1 The fish is filleted carefully, as the shape of the fillets will be preserved in the finished product.
2 The fish is simmered to set the proteins, before being cooled.
3 The fish is soaked in water then the scales, skin and bones are removed by hand.
4 The pieces of fish are then repeatedly smoke-dried and cooled down. This completes the process for arabushi.
5 The surface of the dried blocks is shaved to remove the tar that has built up during smoking.
6 After inoculation the blocks are left to dry. This is repeated up to three times to make karebushi.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement