Wednesday, November 22, 2006


Steam drifts up from a chimney. I can hardly see the smoke from a chimney in the middle of Tokyo still now. Katsuo-bushi, dried and smoked bonito fish used for miso soup, is made here.

This is katsuo-bushi.


At 4:18 PM, Anonymous w said...

I love sushi and sushimi. The things you tell us here adds to my understanding and enjoyment of the cuisine. Thx.

At 9:46 PM, Blogger Jing said...

ooo...i know why i like the miso soup.
and interesting knowledge!!

At 4:35 AM, Blogger Ben said...

I used to buy those Hara-bushi and Se-bushi, one each.
To take dashi for soba./udon, I use hara-bushi.
Like grinding the coffee by yourself (not with the machine), I like the process of scraping. I have small version of tool. This tool, looks like planer on the box, was able to find each house hold in the past. I'm not sure these days....

At 4:56 PM, Blogger Grant F said...

i like the katsuo dashi, but i much prefer my okonomiyaki without katsuo flakes on top!

At 7:25 AM, Blogger macky said...

Thank you for the comments.
w: Thank you for your compliments. Autumn is best to enjoy Japanese cuisine.
jing: I like XO-jang. With a little XO-jang, fried vegetable changes tasty.
ben: I have not known the difference between hara-bushi and se-bushi. You know much about food! I haven't used the tool you mention, but sounds interesting. The tool is one of showa-era's stiffs, I think.
grant f: Okonomiyaki is one of my favorite foods and when I go to Osaka or Hiroshima, I cannot help eating it.


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