Description
Traditional Japanese technique for preserving and fermenting bonito fish
Technical
The process involves drying and fermenting the fish in a controlled environment, with specific temperature, pH, and humidity conditions to prevent spoilage and promote fermentation. The drying step typically occurs at 60°C - 80°C for 2-3 days, followed by fermentation at 10°C - 20°C for 2-6 months.
Science
Primary Reaction
PROTEIN DENATURATION
Sensory Profile
Aroma ()
umamismokyfishywoodyearthymarinefermented
Wine Analogy
Aged Sherry (oxidized, nutty depth)
Coffee Analogy
Sumatra Mandheling (earthy, fermented notes)