Katsuobushi is the ultimate umami flavour added to the base of all Japanese stocks. It is dried and fermented and in fact, a vegetarian visiting Japan would struggle if they are truly unable to tolerate fish. The katsuobushi is shaved a la minute to obtain the utmost in flavour, and is truly outstanding when mixed in soups, stocks, or even and eaten as is. This restaurant has since closed sadly and the chef retired so this was our farewell dinner.
Categories: Kitchen Facts