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.
Tuesday, September 9, 2008
Katsuobushi - Japanese name for a preparation of dried and smoked bonito
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.
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
Monday, September 8, 2008
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.
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.
