Description
Traditional Japanese dried and fermented bonito flakes
Technical
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.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
umamifishysavorysmokywoodyearthy
Wine Analogy
Like an aged Manzanilla sherry with its briny, oxidative notes
Coffee Analogy
Similar to a lightly roasted Ethiopian Yirgacheffe with its floral and citrus undertones
Perfume Analogy