The skipjack tuna (Katsuwonus pelamis) is a perciform fish in the tuna family, Scombridae, and is the only member of the genus Katsuwonus. It is also known as katsuo, arctic bonito, …

Katsuobushi (Japanese: 鰹節) is simmered, smoked and fermented skipjack tuna (Katsuwonus pelamis, sometimes referred to as bonito). It is also known as bonito flakes or broadly as …

Jan 27, 2018 · Katsuo is a popular sushi fish in Japan native to the Tokyo bay. Unfortunately, it is still difficult to find outside of Japan, in part because the flesh quickly spoils after the animal's …

We are a Japanese Express Serving, Fast and Easy! Tasty and Delicious! Traditional Sushi, Ramen, and More! Minced hamachi w/ green onions inside, hmachi sashimi topping with …

Both types of Katsuo and symbolic of it’s own season, with the taste of Hatsu Katsuo being likened to the aroma of cherry blossoms in spring, and Modori Katsuo being likened to the …

Mar 18, 2022 · Katsuo is a staple of Japanese cooking, and many famous dishes depend on it. This post covers three different angles on this essential ingredient: what is katsuo, katsuo …

Nov 10, 2015 · Katsuo is best in the spring, as a lean yet flavorful fish with thin skin that can be kept on when served, then again in the fall, fattened up and full of umami. It belongs to the …

Katsuo (skipjack tuna) has been fished and eaten in Japan for millenia. Learn more about its biology and the culture behind its cooking.

May 3, 2019 · Katsuo dashi (かつおだし) is made from katsuobushi (かつおぶし, 鰹節), dried and fermented bonito/skipjack tuna that is shaved into thin flakes. In Japanese cooking, the distinct …

Apr 3, 2015 · It's a dried fermented fish product called katsuobushi, and its flavor is the backbone of traditional Japanese cooking. Katsuobushi is probably familiar to you in a different form: …