Monday, November 20, 2017

Homemade Katsuobushi

Heart
4 Pieces from each fish

10 comments:

WireMonkey said...

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

Grosir Sepatu Kulit said...

Nice Post

Ken Albala said...

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

B said...

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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Ken Albala said...

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

Suzan Baker said...

I have never seen any heart like this. The fish heart look very odd.
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samali5296 said...
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