Monday, November 20, 2017

Homemade Katsuobushi

Heart
4 Pieces from each fish

10 comments:

  1. How did you innoculate it? Or did you count on wild spores like you do with aged sausage?

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    1. rubbed mold from one sent from Japan. it took a month but finally worked!

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  2. I would love to hear how you did this! I keep kosher and we can't find kosher-certified bonito - would one be able to make this at home?

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  3. Thanks for sharing This Wonderful information blog.
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  4. B. Write to me via email and I'll walk you through the process. I didn't know how to do it correctly when I wrote the noodle soup book but learned in Japan from a master. It's not hard to do, and if you can get a rabbi to approve the process, there's no reason you can't do it at home and make it kosher. Ken

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  5. I have never seen any heart like this. The fish heart look very odd.
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  6. This comment has been removed by the author.

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  7. nice blog it was so informative and helpful for me i will keep on visiting
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