DRIED BONITO FLAKES

Dried Bonito Flakes, are a commonly used ingredient in Japanese cuisine, but their ubiquity should not detract from their remarkable nature. To those uninitiated with Japanese cuisine, they may appear quite unusual in appearance, but even more special is the way in which they are produced; a painstaking process that takes months and has been honed for centuries.
A remarkable ingredientThe katsuo, or ocean bonito, is a popular fish in Japan, which has been eaten since the Jomon period (c. 10,000-3,000 BC). It is generally caught during early summer in the northern seas off Hokkaido and during autumn in the warmer waters further south. Its red, meaty flesh is eaten fresh, particularly as tataki, when the outer part of the fillet is briefly grilled over a flame leaving the centre raw, and is also often cooked in a teriyaki sauce.The fish is best known, however, for being made into katsuobushi, which are shaved from a bonito fillet that has not just been dried but also smoked and mould cured over a long period of time to create something that in shape, colour and hardness very much resembles a piece of wood. Having been eaten fresh for millennia, the first record of dried bonito being consumed dates from around the eighth century. It was not until the Muromachi period (1336-1573) that records speak of something vaguely resembling katsuobushi as we know it today; not simply dried, but also hardened. During the Edo period (1603-1867), meanwhile, the techniques of smoking fish and meat products to remove the moisture from them and mould curing became more widespread and bonito-processing centres able to carry out these tasks sprang up along the Pacific coast of Japan. Today, the katsuo fishing industry is centered on Makurazaki in southeast Kyushu and Tosa on the south of the island of Shikoku, both in the warm waters at the south of the country.
A painstaking processThe process of making katsuobushi is a painstaking and fascinating one, and begins soon after the fish have been landed. After being filleted, the flesh of the fish is boiled for between twenty and thirty minutes to set the proteins and the bones removed using special tweezers, a process known as hone nuki. The fish is then wood-smoked for several hours a day for up to two weeks until the moisture content is reduced to around a quarter of what it was at the outset. Next, the fillets are dried in the sun for two or three days, in preparation for the curing process. The fish is placed in a chamber impregnated with a mould called Aspergillus glaucus, a close relation of the kojikin mould, Aspergillus oryzae, which is used in the making of miso, sake, mirin and other Japanese beverages and condiments. In many cases, the same chamber may have been used for many years, which not only means that it is unnecessary to add additional mould, but also that the mould present will be unique to that chamber and give the resulting katsuo a distinctive character. After the mould has had two weeks or so to develop on the fish the fillets are removed from the chamber and placed in the sun to kill off the surface mould. They are then returned to the chamber and the moulding and sunning process is repeated for up to six weeks until the fish has completely hardened. The blocks of bonito are traditionally shaved using a device called a katsuobushi bako, which is identical to a carpenter’s wood plane but collects the shavings in a box underneath. The flavour and aroma of katsuobushi are at their best immediately after shaving and the process should therefore be carried out as close to the time of cooking and eating as possible. So much so that it is said that in some top quality restaurants the chef does not shave the katsuobushi until the customer has arrived at the restaurant. The majority of homes and restaurants in Japan nowadays, however, do not shave their own katsuobushi, even though it used to be quite common in many families until around the 1970s. Instead, the majority of katsuobushi used nowadays are pre-shaved and sealed in airtight bags to preserve flavour and aroma.
Many flakes, with many uses As discussed earlier in this chapter, the importance of katsuobushi lies in the fact that it imparts the umami taste. The long, slow fermentation process causes the proteins in the fish to break down releasing, amongst other substances, the nucleotide inosinate, which is one of the three main umami-imparting ingredients. Its role in ichiban dashi is particularly important, with the 5’-inosinate being combined with the glutamate of the konbu to create a powerful umami hit. dashi is also sometimes made just with katsuobushi, when it is ideal in suimono clear soups and forms the basis for tempura dipping sauce. The intensely savoury flakes have a number of other uses besides dashi , however, and are particularly effective in very simple and lightly seasoned dishes such as o-hitashi (boiled and seasoned green vegetables), hiyayakko (a block of chilled tofu) and yudofu (tofu hotpot), with the combination of katsuobushi and soy sauce creating a delicious, synergistic umami hit. The flakes are also often used as a garnish for savoury foods such as o-konomiyaki (savoury pancakes) and takoyaki (chopped octopus in batter), which are both often topped with a thick, dark Worcester-style sauce and mayonnaise before being sprinkled liberally with katsuobushi, which appear to dance and writhe around on the hot food.

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What's in a Name? Are MSG and Umami the Same?

The Japanese word `umami' has a long past. It was already in use during the Edo period (Tokugawa Shogunate) of Japanese history, which ended in 1868 (Mason, 1993). In Japanese, `umami' often connotes a cognitive category (Yamaguchi and Ninomiya, 1998) of taste, or perhaps flavor, with definitions that include deliciousness, flavor, relish, gusto and zest (Inoue, 1983). In effect, the Japanese word `umami' can denote a really good taste of something—a taste or flavor that is an especially appropriate exemplar of the flavor of that thing (Backhouse, 1978).
Recognition of a role for sodium salts of glutamic acid in flavor has a shorter history. In 1909 Dr Kikunae Ikeda reported the isolation of metallic salts of glutamic acid from a brown kelp [tangle, genus Laminaria (Guiry, 2002), `konbu' or 'kombu' in Japanese] commonly used in Japanese cuisine, and recognition that the (mono) sodium salt of glutamic acid imparted a familiar and highly desirable flavor to foods (Ikeda, 1909; Murata et al., 1985). Dr Ikeda noted that the flavor could be described as delicious, nice or palatable (`umai' in Japanese). It seemed to him to be related to his impressions when he ate meat or bonito (dried marine fish flakes; `katsuobushi' in Japanese), and was based upon a taste that differed from generally recognized basic tastes. He accepted the suggestion that this taste could temporarily be called `umami'. In a later publication, in English (Ikeda, 1912), he chose to use the description `glutamate taste'.
The taste of monosodium glutamate (MSG) by itself does not in any sense represent deliciousness. Instead, it is often described as unpleasant, and as bitter, salty or soapy (Yamaguchi, 1998; Halpern, 2000, 2002). However, when MSG is added in low concentrations to appropriate foods, the flavor, pleasantness and acceptability of the food increases (Halpern, 2000). These differences illustrate the distinction between the taste of a single tastant and the effects upon flavor of tastants in a food (Lawless, 1996).
MSG is a tastant, as is salt (NaCl). We can study transduction mechanisms for NaCl or MSG, and peripheral and central gustatory neural responses, in a particular species, while recognizing that the gustatory mechanisms and responses discovered in one species may be quite different from those in another (Halpern, 2002). For human responses to NaCl, we talk about salt taste, or saltiness. In similar fashion, for MSG it is appropriate to speak of glutamate taste, as Dr Ikeda did (Ikeda, 1912). Flavor, derived from human descriptions of foods and beverages, depends upon mixtures of tastants (and odorants) but represents aspects that emerge from the array of tastants and odorants, and their matrix (Halpern, 1997). In general, individual tastants are not described as delicious. In isolation, the taste of neither NaCl nor MSG is delicious. In similar fashion, naturally occurring tastants, such as potassium chloride or phosphate salts, amino acids like glycine, arginine and alanine, and nucleotides such as adenosine 5'-monophosphate, taken alone, are not described as delicious. However, these same tastants, combined in appropriate proportions with NaCl and glutamic acid (or MSG), yield the flavor of boiled crab (Konosu et al., 1987), and may be characterized as delicious, perhaps with reports of `umami'.

Bruce P. Halpern

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NIBOSHI (Small Dried Fish)

Often described in English as dried sardines, the term niboshi, sometimes substituted for the synonymous word iriko, is in fact used to denote several types of small dried fish. The most popular of these is the katakuchi iwashi, or anchovy. Other commonly used species include ma iwashi (pilchard), urume iwashi (round herring) and kibinago, as well as fish often eaten in other forms, such as aji (horse mackerel), saba (mackerel) and tobiuo (flying fish). In each case, the fish are harvested when only a few centimeters in length before being dried. The dashi that is derived from niboshi is strong-tasting with a slightly bitter edge and is therefore best suited to robust-tasting dishes such as miso soup and nabe hotpots, as opposed to those where a delicate taste is required. It is possible to eliminate some of the bitterness of niboshi dashi by ensuring that the heads and entrails of the fish are removed before cooking. Furthermore by roasting the niboshi before making dashi the resulting stock will be more aromatic.
Rich in history, rich in minerals, rich in tasteThe fish used to make niboshi have been consumed by the Japanese since earliest times, and by the beginning of the Nara period (710-784) the boiling and drying techniques used to turn them into niboshi had been developed. By the beginning of the Edo period the popularity of niboshi was considerable. Due to the abundance in which they were caught they were available widely and cheaply and were therefore used to make stock by those who could not afford to buy katsuobushi or konbu. The way in which niboshi are prepared not only ensures that they can be preserved for a long time but also concentrates and deepens their flavour. The small fish are first of all boiled briefly in salted water to prevent deterioration, before being dried. This process causes the proteins in the fish to break down into amino acids and also increases levels of the nucleotide inosinate, which is one of the three main umami providing substances. Traditionally, the fish were laid out in the sun to dry and this method results in the highest possible levels of nutrients and flavour enhancing substances. The sheer volume of niboshi consumed in Japan nowadays, however, means that most are dried using special techniques that preserve as much of the goodness as possible. niboshi are rich in many different minerals, particularly calcium, which has traditionally been important for the Japanese given that their diet does not feature dairy products prominently. They are also rich in DHA, a substance that is required by the human brain and, if levels drop, can lead to increased risk of depression and Alzheimer’s disease. When selecting niboshi it is important to pay attention to their colour and shape. The fish should ideally have a surface skin that is attractive and shiny and any with a brownish tinge should be avoided as this is a sign that oxidization of fat is taking place. The risk of oxidization can be reduced by storing the niboshi in a frozen state. The body of each fish should be intact and any with a ruptured abdomen should be avoided.A flexible fishNboshi are perhaps most commonly associated with dashi, which involves cooking them briefly in water. The illustrations below depict the most common method of creating niboshi dashi, which involves using whole specimens. They are also sometimes pulverized in a food processor before being added to stock. In this form, they are sometimes mixed with katsuobushi to make furikake, a seasoning for rice. niboshi are also frequently enjoyed as they are as a tasty snack and are available ready mixed with almonds and other nuts to serve as an accompaniment to drinks. The katakuchi iwashi that are used to make niboshi also play an important role in the traditional Japanese New Year cuisine, known as o-sechi ryori. Here, they are served in a teriyaki style glaze of soy sauce, mirin, sugar and sesame seeds to create a dish known as tazukuri or gomame. Like other dishes served at New Year, tazukuri has a certain symbolism, in this case fertility and abundance, as fish were at one time used to fertilize crops in Japan.
How to make niboshi dashi
　Makes 3 cups　· 20g niboshi (dried sardines)　· 3 cups (600ml) water
Remove the heads and guts from the niboshi and place in a saucepan with the water.
Place over a medium heat, bring to the boil, then reduce the heat. Carefully remove any scum that forms on the surface.
Continue to simmer for 5-6 minutes, then strain.

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What is dashi ?

Dashi is the quintessential stock in Japanese cuisine and forms the basis of a huge variety of dishes. It is made using a few specific ingredients and, although it appears extremely simple and straightforward, the effect it has on the flavour of a dish is profound. It is made by boiling and soaking, generally for a short period of time, certain animal and vegetable products that enhance the flavour of a dish. These are principally konbu, or kelp sea vegetable, katsuobushi, or dried bonito fish shavings, niboshi, or small dried fish such as sardines and shiitake mushrooms.Dashi has a long history in Japanese cuisine. It is known that boiling was first used as a cooking method in Japan in the Jomon period (c. 10,000-3,000 BC), when broth obtained from boiling seafood and fishbones was used to flavour other dishes and by the seventh century AD konbu and katsuobushi were being used as they still are today. The process was refined over the years and dashi really came into its own during the Edo period (1603-1867), when many of today’s most popular Japanese dishes came into being. Today, dashi is used in a wide variety of dishes including nabe hot pots, suimono clear soups, tempura dipping sauce and of course the ubiquitous miso soup to name but a few, and it enhances the flavour of a wide array of cuisine.
Dashi type
Characteristics and usage
Katsuobushi+Konbu
Ichiban dashi
This is a highly aromatic, clear dashi with a refined taste. It is best suited to dishes where delicate flavours are required, such as suimono (clear soups), chawanmushi (savoury egg custard) and steamed vegetables.
Niban dashi
An intensely flavoured dashi that is made using the konbu and katsuobushi left over from ichiban dashi. It is best suited to robust dishes such as nabe (hotpots), miso soups and nimono (simmered dishes).
Konbu
Soaked
A sophisticated dashi with a strong umami taste. The soaking method ensures that the sliminess or imperfections of the konbu are not apparent and is therefore suitable for soups and simmered dishes in Buddhist shojin cuisine.
Boiled
This dashi has plenty of umami from the konbu, and is aromatic with a deep taste. It is suitable for use in dishes such as nimono in shojin cuisine and can be made quickly.
Niboshi
This dashi is usually used in miso soups and nimomo, but if made with quality niboshi it can also be used in suimono (clear soups).
Shiitake
Used in shojin cuisine and dishes where the flavour of the ingredients must be drawn out, such as nimono, tsuyu dipping sauce for noodles and takikomi gohan, where rice is steamed with other ingredients and flavourings.It’s stock, but not as we know it The key difference between dashi and other types of stock around the world such as the bouillon used in Western cuisine and the Chinese stock known as tang is that where in the latter case relatively simple ingredients such as chicken are boiled over a long period of time to release flavour, when making dashi it is common to use ingredients that have been carefully prepared and matured over a long period of time, for example katsuobushi that take six months to prepare and konbu that is not used until it has grown for two years to fully mature, and for them to then only be soaked in water or heated briefly. This ensures that only the essence of flavour of each ingredient is drawn out. Importantly, the main flavour element present in all dashi ingredients is the savoury taste known as umami, which is considered to be the fifth basic taste besides sweet, salty, sour and bitter. The most interesting aspect of umami is that as well as providing an appealing savoury taste of its own it draws out and enhances the taste of other ingredients in the dish. This contrasts with Western stock, whose taste is layered upon those of other ingredients. Dashi for different dishes The classic dashi is that made using konbu kelp and katsuobushi dried bonito flakes. The highest quality dashi , which has a delicate flavour that is ideal in clear soups such as suimono, is called ichiban dashi and is made using fresh konbu and katsuobushi. Niban dashi , which has a richer flavour, is made usingkonbu and katsuobushi that have been previously used to make ichiban dashi and is more suited to miso soup and other strongly flavoured dishes. The other main varieties are those made usingkonbu only and shiitake mushrooms, both of which are used in the Buddhist inspired, vegetarian shojin cuisine, as well as that made using niboshi , or small dried fish such as iwashi , which is a more robust dashi for inclusion in strongly flavoured dishes such as nabe hot pots.
How to make ichiban dashi
　Makes 3 cups　· 8g bonito flakes　· 4cm x 4cm piece dried konbu (kelp)　· 3 cups (600ml) water
Make a few slits in the konbu and place in a saucepan with the water over a medium heat.
Remove the kelp just before it boils and add the bonito flakes.
Bring to the boil and strain.
　
　
How to make niban dashi
　Makes 3 cups　· Recycled bonito flakes and konbu (kelp) from 　　ichiban dashi (see above)　· 5g bonito flakes 　 · cups (600ml) water
Place the reserved bonito flakes and konbu from the ichiban dashi and water in a saucepan.
Heat to just below boiling point, then simmer for 15 minutes. Add fresh bonito flakes.
Wait until added bonito flakes sink, remove from heat and strain.

Umami: the secret of dashi's success The word umami and the concept behind it are now becoming recognized and understood by professional chefs and food experts in the West, but the term was first coined in Japan as long ago as 1908 and it in fact describes a taste that has played an essential part in all cuisine all over the world since earliest times. The fifth taste of human beings The way in which human beings perceive food is a complex combination of a number of factors, which encapsulates not only the taste of the food but also its aroma, the atmosphere in which it is served and even the mood of the diner. As far as the actual taste of the food goes, however, it was generally held by scientists and taste experts to consist of four basic tastes, namely sweet, sour, salty and bitter, which served rather like primary colours and could be combined to build more complex tastes and flavours. In 1908, however, a Japanese scientist, Professor Kikunae Ikeda of Tokyo Imperial University, made a discovery that would come to have a great impact on the way taste is perceived. Having discerned a taste sensation in konbu dashi that could not be accounted for among the existing four tastes he carried out experiments that identified the source of the taste as glutamate. He christened the taste umami, the word for deliciousness in Japanese, but which in this case equates to savouriness. Subsequent research by other Japanese scientists identified other naturally occurring substances that also produce the umami taste sensation, namely inosinate, identified in 1913, and guanylate, identified in 1960. Further breakthroughs came in 1996 and 2002 when taste receptors were discovered on the human tongue that respond specifically to the umami taste. It was this breakthrough that led to umami being confirmed in the minds of many scientists as the fifth basic taste and led to it becoming more accepted in the wider culinary world. Umami-rich dashi ingredients The main substances that provide umami are glutamate, an amino acid, and 5’-inosinate and 5’-guanylate, which are classified as nucleotides. Amino acids are the building blocks of protein and are released when proteins are broken down through maturation, ripening and fermentation. For this reason glutamate levels tend to be highest in foods such as cured meats, cheese and ripe vegetables such as tomatoes as well as fermented seasonings such as Asian fish sauce and Japanese miso paste. Glutamate is also found in many kinds of meat and fish, but the foodstuff with the highest naturally occurring glutamate levels is in fact konbu, or kelp, the sea vegetable that is essential to dashi stock (See Figure 1-1). Of the other two umami substances, 5’-inosinate is found in animal substances such as meat, dried sardines and another key dashi ingredient, katsuobushi or dried bonito flakes (See Figure 1-2). 5’-guanylate, meanwhile, is found in smaller quantities in pork, beef and chicken, but is most abundant in varieties of mushroom, in particular dried shiitake mushroom, which is a popular ingredient in vegetarian dashi (See Figure 1-3).A beautiful synergism Another important aspect of the umami taste and the substances that provide it is the fact that when the various substances are combined together in food the perceived strength of the umami taste is substantially increased, more than the sum of the separate ingredients. This is known as the synergistic effect of umami and although the reason why it occurs is still not completely understood by scientists it has been exploited by Japanese chefs for centuries. As explained in Figure 2 below, the most quintessential example of the synergistic effect in action is that of ichiban dashi made using konbu and katsuobushi. As explained previously, konbu has the highest naturally occurring glutamate levels of any foodstuff, while katsuobushi are high in inosinate. Both of these substances have an umami taste when sampled on their own but when combined together the perceived umami taste is dramatically increased compared with that of the separate ingredients. The home of umami Every cuisine in the world has its share of umami-rich ingredients and condiments, such as tomato ketchup from the USA, nam pla fermented fish sauce from Thailand and Marmite yeast extract from the UK. It is arguable, however, that it is a particularly important part of Japanese cuisine, which would explain why it was first identified by a Japanese scientist in a Japanese dish. It is often said that one fundamental characteristic of Japanese cooking is a desire on the part of the chef to preserve, accentuate and bring out the true deliciousness of each ingredient.
　
Figure 1: Quantity of umami substances in various foodstuffs
1-1 Foods high in glutamate
1-2 Foods high in 5’-inosinate
1-3 Foods high in 5’-guanylate
(Source: Umami Information Cemter)
This graph visualizes the effect that combining two or more umami substances has on the taste of food. konbu dashi contains 0.023% glutamate, as shown in the bar on the left. Ichiban dashi, made using konbu and katsuobushi combined, includes 0.023% glutamate from the konbu, as well as 0.005% glutamate and 0.027% 5’-inosinate from the katsuobushi . This gives an overall umami substance content of around 0.05%, as shown in the middle bar. When the actual perceived umami taste of the ichiban dashi is theoretically estimated, however, it is equivalent to that of a dashi that contained around 0.91% glutamate. That concludes the first part of our investigation into Japan's dashi culture. Why not check back here soon for the second part of this special dashi feature, where we take a detailed look at the ingredients without which dashi would not be as we know it today.

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Protease-resistant fraction of smoked, dried bonito alleviates atopic dermatitis-like skin lesions in NC/Nga mice.

Matsumoto J, Ishikawa S, Doi M, Kishida T, Ebihara K.
Marutomo Co. Ltd., Ehime, Japan.
The effect of smoke-dried bonito undigested fraction remaining after microbial protease treatment (SDBR) on a spontaneously occurring mouse model of atopic dermatitis was studied in male 5-wk-old, NC/Nga mice. Smoke-dried bonito, Katsuobushi, is a traditional Japanese food. SDBR contains 2 major components: bonito oil and protease-undigested proteins. Mice were fed a casein diet containing corn oil (C diet) or a diet containing SDBR (SDBR diet) for 18 wk. In comparison with the C diet, the SDBR diet alleviated the increase in skin severity score and plasma IgE concentration in a time-dependent manner, and lowered leucotriene B(4) (LTB(4))-releasing ability upon calcium ionophore A23187 stimulation. The SDBR diet did not affect scratching time. These results demonstrate that SDBR diet alleviates atopic dermatitis-like skin lesions in NC/Nga mice.
PMID: 18079614 [PubMed - indexed for MEDLINE]

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Mutagenicity of smoked, dried bonito products.

Kikugawa K, Kato T, Hayatsu H.
Mutagens have been found in smoked, dried bonito products, popular items in Japanese foods. The mutagens were isolated by means of blue cotton, an absorbent cotton preparation with covalently bound trisulfo-copper-phthalocyanine residues, and by means of XAD-2 resin. The mutagenicity was positive in Salmonella typhimurium strain TA98 with metabolic activation. The mutagens are produced during the process of smoking-and-drying bonito (a process called baikan). The activity was much higher than that expected from the content of benzo[a]pyrene. In contrast to benzo[a]pyrene, the mutagens were not inhibited by ellagic acid. The mutagenicity was not abolished by treatment with nitrite. Thin-layer and high-performance liquid chromatographic analysis gave two mutagenic fractions, both of which were distinguishable from benzo[a]pyrene and from the pyrolysis products Trp-P-1, Trp-P-2, Glu-P-1, Glu-P-2, A alpha C and MeA alpha C. The major mutagenic component was not chromatographically distinguishable from IQ and MeIQx, and the minor one was very similar to MeIQ. The smoked, dried bonito products contained free fatty acids, which were inhibitory to the mutagenicity of the bonito products.
PMID: 3900718 [PubMed - indexed for MEDLINE]

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Hypocholesterolemic effect of katsuobushi, smoke-dried bonito, prevents ovarian hormone deficiency-induced hypercholesterolemia.

The purpose of this study was to examine whether katsuobushi, smoked-dried bonito (KB), which is a traditional Japanese food, prevents ovarian hormone deficiency-induced hypercholesterolemia. In experiment 1, ovariectomized rats (OVX-rats) were fed a purified diet containing casein or KB. Compared with the casein diet, the KB diet reduced the plasma cholesterol concentration and apparent protein digestibility, and increased the fecal dry weight and fecal bile acid excretion. In experiment 2, OVX-rats were fed one of the following four diets: casein diet containing corn oil or fish oil (CA/CO or CA/FO), or a diet containing the digested or undigested fraction of KB after treatment with microbial protease (KBE or KBR). KBR contains mainly two components: oil and protease-undigested protein of KB origin. In comparison with the CA/CO diet, the KBE diet did not affect the plasma and liver lipids concentrations, apparent protein digestibility nor fecal bile acid excretion. However, the KBR and CA/FO diets reduced the plasma cholesterol and triacylglycerol (TAG) concentrations and the liver total lipid and TAG concentrations, but increased the liver total and esterified cholesterol concentrations. The KBR diet increased fecal bile acid excretion and fecal dry weight, whereas the CA/FO diet did not. Thus, the preventive effect of KB on the ovarian hormone deficiency-associated increase in plasma cholesterol concentration appears to be mediated by an increase in bile acid excretion through a promoted secretion of bile acids by the binding of bile acids to resistant proteins.

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Effect of fishing method on the quality of katsuobushi

Auteur(s) / Author(s)YOSHIOKA Tatsuhito ; OGINOME Nozomu ; UCHIDA Naoyuki ;
Résumé / AbstractThe sliced fushi manufactured from the raw materials caught by pole and line (SK-PL) and purse seine (SK-PS) were examined in terms of yield of powder in the manufacturing process, bulk, pressure-resistant strength, and inosine 5'-monophosphate (IMP) content, and the muscle tissues of both katsuobushi were also analyzed histochemically using eosin-Y staining. In comparison with SK-PS, SK-PL yielded a significantly lower percentage of the powder (p < 0.05), and possessed a significantly higher value (p < 0.05) in the bulk, the pressure-resistant strength, and the IMP content, indicating that SK-PL had clearly higher quality than SK-PS. Histochemical analysis revealed that the ratio of eosin-Y positive components (EPC) remaining in muscle cells of SK-PL was higher than that of SK-PS. We also found that the EPC-existing situation index (ASPC) estimated from the quantity and the quality of EPC in muscle cells was closely correlated with the yield of powder, the bulk, and the IMP content of the sliced fushi. These results suggested that the ASPC was a suitable index to judge the quality of katsuobushi, and a useful tool for studying the development of the manufacturing process to produce a high quality katsuobushi from the raw materials caught by purse seine.
Revue / Journal TitleNippon Suisan Gakkaishi ISSN 0021-5392 CODEN NSUGAF
Source / Source2005, vol. 71, no1, pp. 68-73 [6 page(s) (article)]
Langue / LanguageJaponais
Editeur / PublisherNippon Suisan Gakkai, Tokyo, JAPON (1932) (Revue)
Localisation / LocationINIST-CNRS, Cote INIST : 2796, 35400012950938.0100
Copyright 2008 INIST-CNRS. All rights reserved
Toute reproduction ou diffusion même partielle, par quelque procédé ou sur tout support que ce soit, ne pourra être faite sans l'accord préalable écrit de l'INIST-CNRS.No part of these records may be reproduced of distributed, in any form or by any means, without the prior written permission of INIST-CNRS.
Nº notice refdoc (ud4) : 16709191

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Takoyaki Recipe - Octopus Balls

Tako means octopus in Japanese, and takoyaki are known as octopus balls. Takoyaki venders are very popular in Japan. To make takoyaki, a grill pan for takoyaki is used. The pan has many small cups to pour the batter.

Ingredients:
1 2/3 cup flour
2 1/2 cup dashi soup
2 eggs
1/2 lb. boiled octopus, cut into bite-size pieces
1/4 cup chopped green onion
1/4 cup dried sakura ebi (red shrimp)
1/4 cup chopped pickled red ginger
*For toppings:
fried bonito flakes
aonori (green dried seaweed)
Worcestershire sauce or takoyaki sauce
mayonnaise
Preparation:Mix flour, dashi soup, and eggs in a bowl to make batter. Thickness of the batter should be like potage soup. Put oil inside cups of a takoyaki grill pan. Pour batter into the cups to the full. Put octopus, red ginger, and green onion in each hole. Grill takoyaki balls, turning with a pick. When takoyaki become rounds and brown, remove them from the pan and place in a plate. Put sauce and mayonnaise on takoyaki and sprinkle bonito flakes and aonori on the top. *makes 4 servings

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Kombu and Katsuo Dashi

Ingredients:
8 inch kombu (dried kelp)
2/3 oz. katsuobushi (dried bonito) flakes
4 and 1/4 cups water
Preparation:Wipe the kombu with clean cloth. Put water in a deep pot and soak kombu in the water for 10 minutes. Put the pot on low heat and remove the kombu just before the water boils. When it boils, add katsuobushi flakes. Remove any foam that rise to the surface, and turn off the heat. Let it set until bonito flakes sink. Strain the stock through a paper towel. This stock is called ichiban-dashi (first stock). Ichiban-dashi is often used for cooking clear soups or noodle soups. *Makes 4 cups
*To make niban-dashi (second dashi), put back the katsuobushi flakes and kombu used to make the first dashi in the deep pot. Add 2 and 1/2 cups of water and heat on low heat. When it starts to boil, add 1/3 oz. of extra katsuobushi flakes. Let it simmer for a few minutes, removing any foam that rise to the surface. Stop the heat. Strain the broth through a paper towel. Nibandashi is often used to make nimono (simmered dishes). *Makes about 2 cups

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Katsuo Dashi - Japanese Soup Stock

Ingredients:
3 1/4 cups water
2/3 oz. katsuobushi (dried bonito) flakes
Preparation:Put water in a deep pot and heat on medium heat. Just before the water boils, add katsuobushi flakes. When the water boils, skim off any foam that rise to the surface. Stop the heat. Strain the stock through a paper towel. *Makes about 3 cups

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Katsuobushi

Katsuobushi (鰹節 or かつおぶし, Katsuobushi?) is the Japanese name for a preparation of dried, fermented, and smoked skipjack tuna (Katsuwonus pelamis, sometimes referred to as bonito). Katsuobushi and kombu (a type of kelp) are the main ingredients of dashi, a broth that forms the basis of many soups (such as miso soup) and sauces (e.g., soba no tsukejiru) in Japanese cuisine. It is today typically found in bags of small pink-brown shavings. Larger, thicker shavings, called kezurikatsuo (削り鰹; けずりかつお), are used to make the ubiquitous dashi stock. Smaller, thinner shavings, called hanakatsuo (花鰹; はなかつお), are used as a flavoring and topping for many Japanese dishes, such as okonomiyaki. Traditionally, large chunks of katsuobushi were kept at hand and shaved when needed with an instrument called a katsuobushi kezuriki, similar to a wood plane, but in the desire for convenience this form of preparation has nearly disappeared. Katsuobushi, however, retains its status as one of the primary ingredients in Japanese cooking today.
Katsuobushi's umami flavor comes from its high inosinic acid content. Traditionally made katsuobushi, known as karebushi, is deliberately planted with fungus (Aspergillus glaucus) in order to reduce moisture.
When hanakatsuo is added as a topping to a hot dish, the heat has the effect of making the flakes move as if dancing; because of this, katsuobushi topping is also known as dancing fish flakes.

From Wikipedia, the free encyclopedia

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Japan Seafood Giant Maruha Boosts Production of Dried Bonito, Mackerel

Kyodo News International, Tokyo Knight Ridder/Tribune Business News
Mar. 17--TOKYO -- Maruha Corp., Japan's largest seafood company, has begun full production of dried bonito and mackerel in China to meet surging demand for the seasonings by Japanese-affiliated food makers there, becoming the first to start such mass manufacturing of dried bonito in China.
Maruha began production of the two products on a trial basis last July by converting part of a food-processing plant run by its joint venture Zhousan Industrial Co. in the city of Zhousan, Zhejiang Province.

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Effect of dried-bonito broth intake on peripheral blood flow, mood, and oxidative stress marker in humans.

Yoshizu Nozawa, Taichi Ishizaki, Motonaka Kuroda, Takanori Noguchi
Dried-bonito broth (DBB) has been confirmed to improve various symptoms related to fatigue, but the reasons for this have remained unclear. Hypothesizing that DBB improves peripheral circulation together with mood states, we performed a randomized, double-blind, placebo-controlled crossover study in thirty-one healthy females. The subjects ingested DBB or a placebo for two weeks and changes in mood states after ingestion were investigated using the profile of mood states (POMS) questionnaire. The peripheral blood flow was also measured before and after ingestion of the test diet using a laser Doppler blood flow meter. The six mood factors and total mood disturbance score which reflect the mental states significantly improved, and a significant increase in peripheral blood flow was also found during DBB ingestion. As a result of correlation analysis between changes in each POMS score and changes in blood flow, it was suggested that a change in blood flow correlated with a change in some POMS factors and total mood disturbance. Based on these findings, we considered that blood flow may have increased in subjects whose mood states were markedly improved, suggesting that the improvement in mood states, including fatigue, was related to the increase in blood flow due to the improvement of peripheral circulation. To clarify whether DBB ingestion exhibits antioxidative activity, we investigated the urinary amounts of 8-hydroxy-2'-deoxyguanosine (8-OHdG) known as an oxidative stress marker and found that urinary excretion of the 8-OHdG for 24 h was significantly decreased during DBB ingestion. This study clarified that DBB ingestion improved mood states, increased peripheral blood flow, and decreased the oxidative stress marker.

Physiol Behav. 2007 Sep 5; : 17945318 (P,S,E,B,D)

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The Crystal Structure of Bonito (Katsuo) Ferrocytochrome c at 4 Å Resolution

Tamaichi ASHIDA, Tatzuo UEKI*, Tomitake TSUKIHARA**, Akio SUGIHARA***, Tsunehiro TAKANO and Masao KAKUDO
Institute for Protein Research, Osaka University Osaka

The crystal structure of bonito ferrocytochrome c has been studied at 4 Å resolution on the basis of two isomorphous heavy atom derivatives (K3UO2F5 and K2PtCl4). The crystal of bonito ferrocytochrome c belongs to an orthorhombic system with a space group of P212121. The unit cell dimensions are: a=57.54, b=84.71 and c= 37.74 Å. The crystal contains two kinds of molecules which are nearly equivalent to each other via the pseudo-twofold axis along the a axis.

The main structural features of bonito ferrocytochrome c molecule, such as the size and shape, the pathway of the polypeptide chain, and the orientation and the environment of the heme group, appear to be similar to those of horse ferricytochrome c, although it is suggested that the side-chain conformation at the surface of ferrocytochrome c is different from that of ferricytochrome c. The molecule is a prolate spheroid of a dimension of about 30x30x35 Å. Its heme group sits in the center of the molecule, with one corner exposed to the surroundings. In the crystal, the molecules are in close contacts with one another; usually, the residues present in the contact regions have long polar side chains.

In the crystal, the PtCl42 ion is located closely at Met 65 as in the case of horse ferricytochrome c. The reagent, K2HgI4, deteriorates the crystal structure, and it cannot be used for the structure analysis. On a difference Fourier map, however, the Hg group is located closely at Cys 17, which links the heme group to the polypeptide chain.

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Recipe: Okonomiyaki

Now here's something you don't often see: a simple Japanese staple that you can make right at home, as you like and with what you like.
Written by Prince or Prodigy
Well, here is something interesting. Really now, does the prospect of food really not spice up your taste buds when you hear the delicious words "pancake" and "pizza" mentioned in one breath? If it does, that is exactly what Japan's famous Okonomiyaki's all about — a mixture of pancake and pizza served in one go with your favorite sides of meat and vegetables.
The word Okonomi in Okonomiyaki, means "as you like." If you put two and two together, you must be smart enough to understand that Okonomiyaki must mean a pancake and pizza mixture with toppings as you like... no? If you didn't, thats alright; your "smarts" must have just taken a day off. In truth, there is no real recipe in making Okonomiyaki which makes this dish so intriguing. It's not so easy to start off with, but once the pancake and pizza mixture is done, the rest is all up to you. All you have to do is add in your favorite sides (such as beef, chicken, pork, seaweed, octupus, mushroom, tuna, and even candy, corn nuts, chocolate, sug — uhh whoops). In reality though, if you feel like you have the urge to put candy in your supposedly unsweet dish, by all means go ahead. (This is only proof of how far you really can go with making your own Okonomiyaki.)
Below are the directions in making the pancake/pizza mixture:
Main Stuff
1. 300 grams of flour
2. 210 mL of dashi soup or water
3. Two eggs
Suggested Extra Ingredients
1. Squid
2. Shrimp
3. Dried bonito flakes
4. Pork, meats, etc.
5. Cabbage head
The Recipe
1. Mix the dashi soup or water, the eggs, and all the flour together
2. At this stage, you can add in additional ingredients to your liking, such as meat, etc. Shred cabbage heads into strips on top of the okonomiyaki for example.
3. Lightly oil the pan and fry the okonomiyaki and flatten it
4. Just before air bubbles start forming, while the the okonomiyaki is hot and not yet overturned, more special ingredients can be topped off
5. Turn the okonomiyaki, put on mayonnaise, okonomiyaki sauce, or any other sauce
6. You can add some katsuobushi (dried bonito flakes) and ao-nori (dried seaweed powder) on top too
7. You're done! Most importantly, enjoy!

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Effect of dried-bonito broth on mood states: a pooled analysis of four randomized controlled human trials.

Motonaka Kuroda, Yoshizu Nozawa
Research Institute for Health Fundamentals, Ajinomoto Co, Inc, motonaka_kuroda@ajinomoto.com
Dried-bonito broth is commonly employed as a soup and sauce base in Japanese cuisine and is considered to be a nutritional supplement that promotes recovery from fatigue. Previous human trials have indicated that the ingestion of dried-bonito broth improves several mood states including fatigue, however, the effects in these studies have differed. The aim of this study was to clarify the effects of daily ingestion of dried-bonito broth on mood states by a pooled analysis of the randomized placebo-controlled trials. Five comparisons in four trials were selected for the pooled analysis (n = 159). The ingestion of dried-bonito broth significantly decreased the scores for fatigue (P = 0.032) and increased those for vigor (P = 0.027) compared to the placebo ingestion, suggesting that the dried-bonito broth improved fatigue felt in daily life. Furthermore, the ingestion of dried-bonito broth decreased the scores for tension-anxiety (P = 0.004) and confusion (P = 0.008) compared to the placebo ingestion. The ingestion of dried-bonito broth also significantly decreased the scores for total mood disturbance (P = 0.005). These results suggest that the ingestion of dried-bonito broth improves mood states especially fatigue, vigor, tension-anxiety and confusion

Biomed Res. 2008 Aug ;29 (4):175-9 18724004 (P,S,E,B)

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Dried fish stock may be salt enhancer for food

By Stephen Daniells
11-Aug-2008 -

A dried stock made from the bonito fish – a stock used extensively in Japanese cuisine – may improve the palatability of reduced-salt products, suggests new research.

Promising results published in the Journal of Food Science indicate that the salt content of certain food products could be reduced by 15 percent without affecting palatability.

“The results of these sensory evaluations indicated that the characteristic flavor of dried bonito stock induced saltiness enhancement,” wrote M. Manabe from Doshisha Women’s College of Liberal Arts in Kyoto.

“In everyday Japanese food, the flavor of dried bonito stock could enhance saltiness and prevent the loss of palatability that would otherwise result from reducing the salt content.

“This finding is expected to be useful for improvement of the palatability of salt-reduced food,” added Manabe.

A body of evidence has linked excess salt (sodium chloride) in the diet to an increased risk of high blood pressure and stroke. Campaigns are underway around the world to encourage consumers to reduce their daily intake. The UK's Food Standards Agency (FSA), for example, advises that adults should consume no more than six grams of salt a day.

While an important part of reformulating foods to contain less salt lies with enhancing the taste of the salt that is there, ingredients companies are collaborating with their customers to do their part in reducing sodium in the individual components that go in to a finished product.

Study details

The Japanese researcher performed two sensory evaluations. In the first, which used a model system, the saltiness of a salt solution containing 0.8 percent sodium chloride was achieved with only 0.68 percent sodium chloride when used in combination with the dried bonito stock (six percent).

On the other hand, no enhancement of saltiness was observed when 0.12 percent monosodium glutamate (MSG) was used.

In the second evaluation, the dried stock was tested in two Japanese foods – a traditional soup and a steamed egg custard.

While no salt-enhancement was observed in the soup, wrote Manabe, a reduction of the salt content by 15 per cent did not affect the perceived palatability.

When formulated into the custard, however, saltiness and palatability were enhanced by the fish stock.

“These results suggested that the dried bonito egg custard was considered palatable even if the NaCl concentration was decreased to 0.75 percent,” wrote Manabe.

Chemistry behind bonito

According to Manabe: “The characteristic flavor of dried bonito stock is very popular with the Japanese. Inosine 5'-monophosphate (IMP), another typical umami substance, is known to be a major contributor to the flavor that has ensured the popularity of dried bonito as a stock.

“In addition to IMP, the stock contains various taste active components, including glutamic acid, histidine, lactic acid, and others. Moreover, the aroma of dried bonito stock is also an important factor in its desirability.”

Source: Journal of Food Science
August 2008, Volume 73, Issue 6, Pages S321-S325, doi: 10.1111/j.1750-3841.2008.00844.x
“Saltiness Enhancement by the Characteristic Flavor of Dried Bonito Stock”
Author: M. Manabe

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Katsuobushi (dried bonito) itself has no anti-hypertensive activity

Katsuobushi (dried bonito) Oligopeptide is food derived from Katsuobushi protein by enzymatic reaction. However, eating Katsuobushi itself does not show any anti-hypertensive activity. The reason is that peptides derived from different enzymes show different biochemical activities even if obtained from the same protein. When you take Katsuobushi itself, it is hydrolyzed by digestive enzymes such as pepsin, trypsin and chymotrypsin, secreted from stomach or intestine. Katsuobushi Oligopeptide, on the other hand, is made by an enzyme called gthermolysin (it is secreted by Bacillus thermoproteolyticus, one of Bacillus natto line)h. Katsuobushi Oligopeptide is never produced in human body because no enzyme, which has the same activity with thermolysin, is available in digestive systems.
Enzymatic digests of Katsuobushi by pepsin, trypsin or chymotrypsin indicated any anti-hypertensive activity in animal experiment (Table 1).

Table 1: Effect of enzymatic digests of Katsuobushi on lowering blood pressure

--------------------------------------------------------------------------------

Enzyme Effect of lowering
blood pressure

--------------------------------------------------------------------------------

Thermolysin
(Katsuobushi Oligopeptide) 30 mmHg
Pepsin
(digestive enzyme secreted in stomach) 0
Trypsin
(digestive enzyme secreted in intestine) 0
Chymotrypsin
(digestive enzyme secreted in intestine) 0

--------------------------------------------------------------------------------

Thermolysin is a safe enzyme, used for food processing such as meat softening or making seasoning (aspartame). It is allowed to use as a food additive in Japan.


2, Katsuobushi Oligopeptide made from natural bonito (non-dried bonito) does not show anti-hypertensive activity either

Thermolysin digests of non-dried bonito protein obtained no oligopeptides with anti-hypertensive activity.
The reason is assumed as follows:
During a Katsuobushi (dried bonito) manufacturing process, bonito meat is treated with special fungi for a while. It seems that proteases secreted from the fungi are closely contributed to ACE-inhibitory activity.

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Katsuobushi Oligopeptide

1, What is gKatsuobushi (dried bonito) Oligopeptideh ?

gKatsuobushi (dried bonito) Oligopeptideh described below is protease digests of Katsuobushi (dried bonito), a Japanese traditional seasoning made of bonito muscle.
Protein made of over one hundred amino acids is converted to amino acids by digestive enzymes, when it is taken into human body. Protein is not completely digested to each amino acid at one time, but is partially hydrolyzed to peptides, consisting of two to ten amino acids, and then gradually decomposed and absorbed through digestive organs into body. During this decomposition process, amino acid sequence less than ten amino acids is called gOligopeptideh.


What is Katsuobushi?
Katsuobushi is a Japanese traditional food and has 1500 years of history. Down the ages, Japanese have used it to make soup stock and to season the food.
This is Katsuobushi oligopeptide derived from Katsuobushi.



2, Katsuobushi (dried bonito) Oligopeptide shows anti-hypertensive activity

Oligopeptides are produced from any food protein taken into human body. Primary structure of the oligopeptide will be changed and are depend on a kind of raw material protein or proteases worked because each protein has its own amino acid sequence and each digestive enzyme has different decomposing activity. In short, in some cases, protein can produce especially useful oligopeptides to human body and others do not.
Recently, gKatsuobushi Oligopeptideh was found with anti-hypertensive activity. Professor Masaaki Yoshikawa, department of Food Science and Technology in Kyoto University, showed that gKatsuobushi Oligopeptideh was obtained from gthermolysinh digest of dried bonito.

3, Katsuobushi (dried bonito) Oligopeptide is converted into active form during digestion

The main component in gKatsuobushi Oligopeptideh, showing anti-hypertensive activity, is a sequence of five amino acids, gLKPNMh (Leu-Lys-Pro-Asn-Met). This amino acid sequence is characteristic of Katsuobushi Oligopeptide. You can not take the same peptide from any other ordinary food or Katsuobushi itself.
LKPNM is converted into gLKPh (Leu-Lys-Pro) and gNMh (Asn-Met) in digestive organs or blood. The converted gLKPh, having anti-hypertensive activity, is called as gActive Formh.
This reaction is important to show the long-lasting and moderate anti-hypertensive activity of Katsuobushi Oligopeptide.



Katsuobushi oligopeptide lowers blood pressure by suppressing blood vessel contraction

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Katsuo Dashi - Recipes

Ingredients:
3 1/4 cups water
2/3 oz. katsuobushi (dried bonito) flakes
Preparation:
Put water in a deep pot and heat on medium heat. Just before the water boils, add katsuobushi flakes. When the water boils, skim off any foam that rise to the surface. Stop the heat. Strain the stock through a paper towel.
*Makes about 3 cups

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rice with soy-glazed bonito flakes and sesame seeds

We love this recipe as much for the soy-glazed bonito flakes, with their maddeningly good smoky-savory-sweet flavor, as for making such great use of leftovers.

Active time: 15 min Start to finish: 45 min

For bonito-flake topping
Leftover katsuo bushi (dried bonito flakes) from making dashi or 1 cup katsuo bushi fresh from package
1 tablespoon sake
1/4 teaspoon sugar
1 1/2 tablespoons soy sauce
2 tablespoons sesame seeds, toasted
For rice
2 cups Japanese short-grain rice
2 cups water

Make bonito-flake topping: If using katsuo bushi flakes from package, moisten with a few drops of sake or water. Finely chop katsuo bushi, then cook in a dry heavy skillet over moderate heat, stirring frequently, until fragrant and mostly dry. Add sake, sugar, and soy sauce and cook over moderate heat, stirring frequently, until mixture is dry and glazed. Stir in sesame seeds and spread on a plate to cool.
Make rice:
Rinse rice in a bowl in several changes of cold water until water is almost clear; drain well in a large sieve. Combine rice and 2 cups water in a 3-quart heavy saucepan and let stand 10 minutes. Cover with a tight-fitting lid and bring to a boil over high heat. Cook at a rapid boil (lid will be rattling and foam may drip down outside of pan) 5 minutes, or until water is absorbed. Remove from heat and let stand, covered, 10 minutes.

Serve rice with bonito-flake topping.

Cooks' note:
• Bonito-flake topping keeps in an airtight container at room temperature 1 week.

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Katsuobushi - Japanese name for a preparation of dried and smoked bonito

Katsuobushi (鰹節) is the Japanese name for a preparation of dried and smoked bonito (skipjack tuna). Katsuobushi is the main ingredient in dashi, a broth that forms the basis of many soups (such as miso soup) and sauces (e.g., soba no tsukejiru) in Japanese cuisine. It is today typically found in bags of small pink-brown shavings, looking somewhat like cedar shavings used for caged pet litter, or the shavings of a plain wooden pencil. Traditionally large chunks of katsuobushi were kept at hand and shaved when needed with an instrument similar to a plane turned upside down, but in the desire for convenience this form of the food has nearly disappeared. Katsuobushi, however, retains its status as one of the primary ingredients in Japanese cooking today.

Popular uses of katsuobushi include stuffing for rice balls (onigiri), seasoning for cold tofu along with grated ginger and green onions, topping for rice (called furikake), and sprinkling with sesame seeds and chopped nori atop cold soba noodles (zarusoba), as well as its primary use in dashi and other prepared foods.

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What is Bonito?

Bonito is a crucial fish ingredient in Japanese cuisine, and a fundamental component of many stocks and sauces. It is readily available in Asian markets in the form of flakes or pellets which are designed to be dissolved in water or rice wine, and some types of dried bonito also come with flavorings like seaweed flakes and spicy chili power. Bonito is also sometimes listed or labeled as katsuobushi.

Fish in the genus Sarda, in the mackerel family, are used to make bonito, along with other similar species like skipjack tuna. The fish are also known as bonitos in Japan, and have long sleek bodies with forked tails and a series of smaller fins between the dorsal and tail fins. In addition to having culinary value, bonitos are also appreciated for the sport they offer, and are found in all major oceans. Bonito can also be eaten fresh, and is sometimes sold canned along with other members of the tuna family.

In Japan, bonito season is in the early spring, when the fish school off the shores of Japan, remaining there until fall. Bonitos are harvested in large numbers before being boiled whole and cut in half. The bones and skin of the fish are removed, and the split fish are smoked and dried, traditionally in the sun. The fish are smoked and dried repeatedly until they form solid brown blocks of fish, which can be sold whole or flaked.

Bonito used to be sold whole until the 1970s, when commercial fisheries began flaking the fish for ease of use. Before this period, cooks would shave chunks of the fish off as needed, periodically removing the mold which would accumulate on the outside of the fish. Some cooks still prefer whole bonito, claiming that the flavor is superior to that of flakes. The flakes do have a greater tendency to dry out and lose flavor, and should be stored in a dark, cool, dry place in tightly sealed containers.

Bonito is one of the primary ingredients in dashi, the Japanese soup stock which is the basis of miso soup, liquids for simmering various foods, broth for noodles, and some sauces and marinades as well. Dashi is made by boiling bonito and flakes of seaweed in water and then straining the resulting liquid, leaving a rich, salty broth behind. Many other Japanese recipes call for this vital seafood ingredient, and cooks who would like to maintain a library of Japanese seasonings should obtain bonito or pre-mixed dashi powders.

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Dried fish stock may be salt enhancer for food

11-Aug-2008 - A dried stock made from the bonito fish – a stock used extensively in Japanese cuisine – may improve the palatability of reduced-salt products, suggests new research.

Promising results published in the Journal of Food Science indicate that the salt content of certain food products could be reduced by 15 percent without affecting palatability.

“The results of these sensory evaluations indicated that the characteristic flavor of dried bonito stock induced saltiness enhancement,” wrote M. Manabe from Doshisha Women’s College of Liberal Arts in Kyoto.

“In everyday Japanese food, the flavor of dried bonito stock could enhance saltiness and prevent the loss of palatability that would otherwise result from reducing the salt content.

“This finding is expected to be useful for improvement of the palatability of salt-reduced food,” added Manabe.

A body of evidence has linked excess salt (sodium chloride) in the diet to an increased risk of high blood pressure and stroke. Campaigns are underway around the world to encourage consumers to reduce their daily intake. The UK's Food Standards Agency (FSA), for example, advises that adults should consume no more than six grams of salt a day.

While an important part of reformulating foods to contain less salt lies with enhancing the taste of the salt that is there, ingredients companies are collaborating with their customers to do their part in reducing sodium in the individual components that go in to a finished product.

Study details

The Japanese researcher performed two sensory evaluations. In the first, which used a model system, the saltiness of a salt solution containing 0.8 percent sodium chloride was achieved with only 0.68 percent sodium chloride when used in combination with the dried bonito stock (six percent).

On the other hand, no enhancement of saltiness was observed when 0.12 percent monosodium glutamate (MSG) was used.

In the second evaluation, the dried stock was tested in two Japanese foods – a traditional soup and a steamed egg custard.

While no salt-enhancement was observed in the soup, wrote Manabe, a reduction of the salt content by 15 per cent did not affect the perceived palatability.

When formulated into the custard, however, saltiness and palatability were enhanced by the fish stock.

“These results suggested that the dried bonito egg custard was considered palatable even if the NaCl concentration was decreased to 0.75 percent,” wrote Manabe.

Chemistry behind bonito

According to Manabe: “The characteristic flavor of dried bonito stock is very popular with the Japanese. Inosine 5'-monophosphate (IMP), another typical umami substance, is known to be a major contributor to the flavor that has ensured the popularity of dried bonito as a stock.

“In addition to IMP, the stock contains various taste active components, including glutamic acid, histidine, lactic acid, and others. Moreover, the aroma of dried bonito stock is also an important factor in its desirability.”

Source: Journal of Food Science
August 2008, Volume 73, Issue 6, Pages S321-S325, doi: 10.1111/j.1750-3841.2008.00844.x
“Saltiness Enhancement by the Characteristic Flavor of Dried Bonito Stock”
Author: M. Manabe

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GRILLED TUNA AND ROASTED PEPPER SAUCE

EGGPLANT MARMALADE:
Put the eggplant into a hot oven (450*) and roast until their skins are completely soft, about one hour. Scrape out the pulp and reserve. In a thick saucepan, saute' 1/3 of the onion in 1/3 of the oil, then add the eggplant. Cook on a low heat until most of the moisture has evaporated. Season with salt and pepper and set aside.


(4)- 8 ounce tuna steaks
2 large eggplants
8 tomatoes
3 red bell peppers
6 tablespoons olive oil
1 large onion, chopped
2 tablespoons fresh basil, chopped (may subst. dried) Reserve a few leaves for garnish.
2 tablespoons fresh garlic, chopped
2 tablespoons red wine vinegar

TOMATO MARMALADE:

Peel the tomatoes by first plunging them into boiling water for 10 seconds. Cut them in half and remove the seeds. Cut into small cubes. In a heavy pot, saute' 1/3 of the onion in 1/3 of the oil. Add the garlic and tomatoes; cook on low heat until most of the moisture has evaporated. Add the basil and season with salt and pepper. Set aside.

ROASTED RED PEPPER SAUCE:

Put the peppers on a hot grill (or under the broiler) Blacken on all sides. Remove the charred skins under running water. Remove seeds, and cut pepper into cubes. Saute' the remaining onion in the remaining oil. Add the red pepper and cook a few minutes. Put mixture into a blender or food processor. Add remaining olive oil, vinegar and salt and pepper to taste. Blend until smooth.
TUNA STEAKS: Season the tuna with salt and pepper and cook on a very hot grill to personal preference, about 5 minutes per side.

TO ASSEMBLE: Put some of each of the marmalades on plates and top with a steak. Serve with the Roasted Red Pepper sauce. Garnish with basil leaves.

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GRILLED TUNA OR SALMON STEAKS ITALIAN

4 tuna or salmon steaks
1/4 c. olive oil
2 tsp. basil
3 tbsp. white vinegar
2 tsp. oregano
1 tsp. garlic, minced
2 tsp. salt, pepper, and thyme

Combine olive oil, basil, vinegar, oregano, garlic, salt, pepper, and thyme. Marinate 4 steaks 30 minutes; grill and baste 5 minutes or until steaks flake easily.

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TUNA STEAKS WITH CREAMY SHRIMP SAUCE

1 c. Italian salad dressing
2 tbsp. lemon juice
1 tsp. garlic powder
1/2 tsp. red pepper
1/2 tsp. tarragon leaves
2 lbs. tuna steaks (1 inch thick)
1/4 c. butter
1/2 c. chopped onions
1 c. chopped green onions
1/2 c. chopped bell pepper
1 c. cream cheese
1 c. half & half cream
1 c. chopped, cooked shrimp
2 tbsp. chopped parsley

Combine salad dressing, lemon juice, garlic powder, red pepper, and tarragon leaves in a 2-quart mixing bowl. Blend thoroughly. Add tuna steaks to the blended marinade sauce, coating each steak thoroughly with the sauce. Cover tuna steaks and refrigerate at least 2 hours or preferably overnight. Preheat oven to 425 degrees.
Remove tuna steaks from marinade sauce and place in 2-quart casserole dish. Bake at 425 degrees for 15 minutes, turning steaks once.

In a 2-quart saucepan, melt butter over medium heat. Add chopped onions, green onions, and bell pepper. Saute until onions are clear. Add cream cheese and half & half. Stir over low heat until cream cheese melts and sauce thickens. Add chopped shrimp and parsley to sauce.

Blend thoroughly and cook sauce over low heat until tuna steaks are removed from oven. Remove steaks from oven. Drain liquids from casserole. Pour shrimp sauce over tuna steaks. Place steaks in oven and bake an additional 10 minutes. Serves 6.

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BROCCOLI TUNA CASSEROLE

1 1/2 c. cooked flaked tuna pressed firmly into a measuring cup
1/2 c. chopped onion
1 (11 oz.) can cheddar cheese soup
1 (4 oz.) can sliced mushrooms, drained
Salt and pepper
1/4 c. milk
1 tbsp. minced parsley
1 tbsp. steak sauce
6 drops Tabasco sauce
1 1/3 c. cooked broccoli buds or 1 pkg. frozen broccoli

In a large saucepan cook onion for 3 minutes in 1 tablespoon of water. Add soup, mushroom, milk, parsley, steak sauce and Tabasco to the pan and heat, stirring occasionally. Fold in cooked broccoli and tuna and add pepper. Heat to boiling point. Pour into a well-greased 1-quart casserole dish. Cover and bake in a 375 degree oven for 20 minutes. Serves 4.

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BROILED TUNA STEAKS WITH JAPANESE

4 yellow fin tuna steaks, 1-inch thick
Sesame oil
1 rounded tsp. cornstarch
1/3 c. rice vinegar
1/3 c. mirin
1/3 c. soy sauce
1 lb. spinach leaves, rinsed, stemmed and dried
1 (6 oz.) box Saffron Rice, cooked per box directions
3 tbsp. minced crystallized ginger

Start coals, start rice. Make sauce: dissolve cornstarch in vinegar. Combine with mirin and soy sauce and simmer until mixture is a clear dark brown and thickened. Remove from heat but keep warm. Stem spinach leaves for 2 minutes.
Grill fish rubbed with sesame oil over hot coals 5-7 minutes per side

Assemble: Arrange a bed of spinach on each plate, place a tuna steak on top of spinach. Spoon a ring of yellow rice around plate. Spoon sauce over tuna and sprinkle with crystallized minced ginger.

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Baking Versus Cooking

We're all different. No two individuals are exactly alike; however, there are some general categories that seem to hold true. For instance, there are the Morning People and the Night People. I am definitely of the latter variety. About 9:00 p.m. something kicks into gear—a burst of energy, creativity, and feeling totally alive—and I could work until daylight, and have done so many times. Mornings are an entirely different story—for the first 30 minutes of the day I hardly know which planet I'm on. There are some Morning People in my family. They awake with the birds, happy, cheerful, and ready to meet the day with a smile—it's disgusting! Suffice it to say, we just don't understand each other.

In the culinary category there are also two basic classes of people as I see it: the Bakers and the Cooks. Baking is a very precise science. Flour, sugar, salt, baking powder, soda, milk, buttermilk, flavorings, shortening, oil, butter or other ingredients are used in a variety of ways in baked goods recipes, but they interact with each other in very specific ways. Measurements have to be precise or it's disasterville in the kitchen. Commercial bakers even weigh their ingredients to assure they're using just the right amount. Cookbooks have recipes that are tested and re-tested until the directions shown, if followed, will result in a tasty dish. There is very little room for personal variations unless the baker has a great deal of experience. When we see a famous chef on TV appearing to simply mix in this and that in a somewhat carefree manner, it's just because he or she has put in a great deal of time learning basic measurements and techniques that yield that mouth-watering masterpiece.

Although I can turn out a good cake or pie when I have to, it's not what I enjoy most. A few of my baking experiments have yielded some "interesting" results, like the time I thought I'd vary a mini-chocolate cupcake recipe. I added some extra chocolate, filled the cupcakes with raspberry jam to which I had added raspberry liqueur, and just knew I had created little masterpieces. What I took out of the oven was a pan full of mini-disasters that resembled lumps of coal! So much for baking innovation.

Apart from my creative baking experiments, there's the whole other category of baking blunders. Recently, I prepared a batch of cranberry-orange muffins to thank a friend for his help with a computer problem. When he took the first bite, I knew something was definitely amiss by the scrunched up look on this face. He ran for the kitchen garbage can, spit out the offending mouthful and said, "Sorry, but that tasted terrible!" As I looked at the recipe again it dawned on me that in my haste to get the muffins in the oven before he arrived I had forgotten one very vital ingredient—sugar! This was another reminder to me that baking is a precise science that requires careful attention. If one ingredient isn't measured correctly or, in this case ignored, the result can be completely inedible.

On the other hand, there's COOKING, which I love! I'm fascinated with creating new recipes, varying others to make them look and taste just a bit different, or using ingredients in new ways.

For instance, take that good old American standby, potato salad. Most of us have our favorite recipe, but have you ever thought of some ways to vary your version? Take potatoes, the main ingredient. Do you go with Russet, Yukon Gold, White Rose, Baby Reds, or some of the more than 40 other less known varieties that are grown? And what about the onion family? We have lots of choices there too: white, sweet, and red onions, scallions, chives, or shallots, to name a few. Dressings are another story. Some people prefer mayonnaise; others, salad dressing, a creamy sour cream mixture, French dressing or a light vinaigrette. Then there are the add-ins, which can vary greatly. Some people don't consider it a real potato salad without the addition of chopped, hard-cooked eggs. Others prefer crumbled bacon bits, chopped pickles, sweet relish, or a variety of crisp vegetables. You get the idea—with cooking, there's room for innovation, and that sparks the creative side of me.

I am definitely a Cook as opposed to the esteemed title of Baker. My motto is, "a pinch of this, a smidge of that, a little bit of that spice to kick up the flavor, and don't forget the lemon zest."

Which kind of culinary aficionado are you—a Baker or a Cook?



About The Author

Jeff Gustafson and MyHATT, An international dinner club concept where people get to know people one bite at a time...thank you to Arlene Hawkinson for her contribution and my entire MyHATT staff for the educational content for world culture, the history, world traditions, the international menus for this wondeful family activity website...

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Tips To Making Your Crockpot Cooking Better

The crockpot may be the perfect cooking appliance for a new cook. It's no wonder it's become so popular in so many American Kitchens. You add the ingredients and turn it on. Let the slow cooker do the rest! Plus, it's really hard to mess up a crockpot recipe.


Here are some tips to make your slow-cooking better.

The best crockpots have a removable liner. The crockpots that have built-in liners are very difficult to clean. You will enjoy cooking in an appliance that is easy to care for. There are many inexpensive models of crockpots available now.

Try to buy a crockpot that's big enough to hold more than the normal amount of food you will need. That way, you'll have extra capacity available when you need it unexpectedly.

Make sure not to over-fill the pot when you are adding ingredients. The experts recommend filling it between one-half to two-thirds full maximum. This will facilitate even cooking and avoid the mess when it bubbles over.

Many crockpot recipes call for some sort of meat. Some of the best pot roasts and chicken dishes I've had have come from a crockpot! Remember when slow cooking meat to trim off excess fat. Due to the prolonged cooking in a slow cooker, that excess fat can really get cooked in giving your dish an odd taste.

No matter how good the meal starts to smell resist the temptation to open the lid. Each time you do, heat escapes, and the cooker will take longer to finish your meal. The ingredients at the bottom will cook faster than those on top, but it is not necessary to stir as often as you would a stove-top recipe. Keep that lid on except when it is absolutely necessary to stir your recipe.

As for cooking time as directed by recipes - keep in mind that one hour on high in a crockpot is equal to about 2 hours on low. If your slow cooker recipe calls for a four-hour cook time on high, but you want to eat in eight hours, cook your dish on low.

Crockpot cooking can be easy, fun and really tasty. Check out our assortment of crockpot cookers at http://www.searchkitchenappliances.com/Small-Kitchen-Appliances/Cookers-Steamers



About The Author

Jeff Jones

I am passionate about food and don't mind stepping out of my comfort zone to make a meal an event to be savored.

Stop by my Reading Room and pick up some tips and tricks you can use today!

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