What You Need to Know
Katsuobushi undergoes Maillard reaction and dehydration, resulting in the formation of new flavor compounds and a concentrated umami taste. The process involves air-drying at room temperature for several weeks, followed by fermentation at a temperature range of 10-20°C for several months.
Key Parameters
Equipment
smoking chamberwooden drying rackskatsuobushi planer
Steps
- 1.
Okonomiyaki (Osaka, Japan): Dancing flakes that react to heat as final garnish
- 2.
Takoyaki (Osaka, Japan): Umami topping that complements octopus
- 3.
Tsukudani (Tokyo, Japan): Simmered in soy sauce to create preserved condiment
The Science
Primary Reaction
Maillard reaction