Two Types of Katsuobushi from One Bonito
Traditionally, one bonito can be processed into two main pieces of katsuobushi: Ogabushi, made from the back portion of the fish, and Megabushi, made from the belly portion. Because the two parts contain different amounts of fat and have distinct flavor characteristics, they can be selected according to the dish being prepared.
Blending for Different Flavors
The different parts of bonito can be used individually or blended together to create a desired balance of aroma, richness, and umami. This flexibility allows cooks to adjust the flavor of dashi depending on the type of dish.
Katsuobushi is an essential ingredient in many Japanese dishes, including soups, simmered foods, and sauces. Chiba’s traditionally produced katsuobushi offers a simple way to experience the depth and subtlety of Japanese culinary culture.