SEASONED KATSUOBUSHI AND ITS PREPARATION

摘要

PURPOSE:To prepare a seasoned KATSUOBUSHI (dried bonito) having excellent flavor and taste, and suitable as FURIKAKE (fish powder to be scattered on cooked rice, etc.), by roasting NAMARIBUSHI (half-dried bonito) to a proper hardness, immersing in a seasoning to impregnate the seasoning uniformly in the NAMARIBUSHI, and again roasting the seasoned NAMARIBUSHI. CONSTITUTION:Frozen bonito is thawed, cooked, and boiled to obtain a NAMARIBUSHI, which is roasted to harden the meat to a proper hardness. The roasted NAMARIBUSHI is immersed in a seasoning liquid composed of soy sauce, MIRIN (a sweet sake used as seasoning), sugar, spices, chemical seasonings, vinegar, etc. for about 5-10 days preferably at =10 deg.Cto effect the uniform impregnation of the seasoning liquid. The impregnated NAMARIBUSHI is roasted again to obtain the objective seasoned KATSUOBUSHI having excellent flavor and unique taste and smell, and similar to the ordinary KATSUOBUSHI in the appearance, hardness and feeling. The seasoned KATSUOBUSHI is suitable for the preparation of daily dish, relish taken with sake, FURIKAKE, CHAZUKE (boiled rice with tea poured on it), etc.