Tosa-Bushi Hardest food in the world #shorts
The not-so secret to Japan’s Umami Flavor 🐟
If you’ve ever tried a Japanese dish and thought, “woah this tastes amazing!” chances are there was Katsuo-Bushi in it. Bonito Flake in English, Katsuo-Bushi is made from a dried bonito then shaven into thin flakes. Katsuo (Bonito) is dried, fermented, and smoked to create a hardened shape that still holds the shape of the original fish.
Here in Kochi, there’s a local version of Katsuo Bushi we call “Tosa-Bushi.” Originating from Tosa City’s Usa region. From this there is an even more specialized version called “Honkare-Bushi.” Known as the hardest food material in the world, its tough exterior makes it a worthwhile challenge for chefs to extract its unique smoky and savory aroma.
Katsuo-Bushi is used in so many Japanese dishes in so many ways you’re bound to find one that’s perfect for you. From toppings on Tofu or Yaki Soba, to Udon broth and Sukiyaki base, even in Tamago you wouldn’t believe just how integral Katsuo-Bushi is.
Since it’s dried and smoked, it’s a perfect food item to bring back to your home country after you visit Kochi, and it’s also a perfect gift for the chef in your life!
You can purchase Katsuo Bushi (Tosa-Bushi) at souvenir shops, supermarkets, and roadside stations throughout Kochi Prefecture.
If you’ve created a dish using Katsuo-Bushi mention us with #visitkochijapan we can’t wait to see what everyone’s take on Katsuo-Bushi is!!
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