Katsuo-boshi. Dried bonito fish.
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From RSa [email, 30 April 1995]: ``Bonito is actually an English word, not Japanese, although it certainly sounds Japanese. Here's the definition I lifted from my CD-ROM dictionary: bo-ni-to, n.
katsuo bushi
kombu
konbu = kombu = tangle = sea tangle = oarweed = sea cabbage = kelp Pronunciation: KOM-boo Notes: Like other sea vegetables, konbu is rich in minerals.
katsuo-bushi.. dried bonito (used to make dashi).
kinoko.. generic term for mushrooms.
kissaten.. coffee shop.
Katsuo:
This small tuna (6 to 8 pounds) has a light:colored meat similar to yellowfin. "Katsuo" is the Japanese name for this fish. The Hawaiians call it "aku."
Kebab, Kabob, Kabab: ...
katsuobushi: Shaved flakes of steamed or boiled, smoked, and then dried bonito (a type of tuna).
kitchen island: An unattached counter in a kitchen that permits access from all sides.
Dashi (Jap.): a mainstay of Japanese cuisine, dashi is a stock base made from kombu, which is dried kelp, and flakes of dried bonito (katsuobushi).
Hamaguri Clam Hamo A Pike Conger sea eel Hanakatsuo Dried bonito fish that is usually shaved or flaked. Harusame Thin, transparent bean gelatin noodles Hashi Chopsticks Hatahata Sandfish Hichimi Togarashi Mixed hot spices for table use.
Dashi is a stock made from konbu (kelp) and katsuo-bushi (dried bonito fish). Along with shoyu (soy sauce), dashi is used most frequently in Japanese cooking in everything from soups to simmered vegetable dishes.
bonito, bonito-flakes, fish, flakes, japanese, katsuo-bushi, rice, sake, sesame, soy
3. Miso Soup
Water, bonito flakes, white/yellow miso, piece kelp, shiitake mushrooms, and tofu are used to cook Miso Soup soup japanese recipe.
Add the katsuobushi and set aside until all the flakes have sunk then strain the liquid through a muslin cloth. (This will make enough dashi for several dishes. It will keep in a fridge for two days, or for three months in a freezer.) ...
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This small tuna (6 to 8 pounds) has a light-colored meat similar to yellowfin. "Katsuo" is the Japanese name for this fish. The Hawaiians call it "aku." Katuray ...
It can be bought in flakes, also known as katsuobushi, which have a strong, salty flavor and a tan color. The flakes are frequently sprinkled over boiled or steamed vegetables and into soups.
See recipes featuring Bonito tuna ...
Bonito shavings are the base for many Japanese sauces and stocks like dashi, made with bonito and seaweed. Also available in strong, salty flakes, known as katsuobushi, which are sprinkled over soups or vegetables.
in the form of flakes or pellets which are designed to be dissolved in water or rice wine, and some types of dried bonito also come with flavorings like seaweed flakes and spicy chili power. Bonito is also sometimes listed or labeled as katsuobushi.
katsuo-bushi (Jap.) Dried bonito flakes, essential in making dashi..
kebab (Turk. ) Small pieces of meat seasoned and often combined with
vegetables sometimes skewered and grilled over an open fire.
kedgeree (Ind.) See kitcheri.
 See also: Katsu, Dashi, Bonito, Stock, Fish
  
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