Numéro de produit | 3000473 |
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Délai de traitement | 1 jour |
Marque | TENPAKU |
Contenu | 200g à peu près 30 cm (longeur) |
Ingredients (text) | Bonito |
Durée de Conservation | 12 mois |
Allergènes | poisson |
Conservation | Keep in a dry and cool environment |
Fabriqué en /au | Japon |
Préfecture | Mie |
Traditionellement, on râpe the le filet to Katsuobushi grace à une mandoline en bois spécialement créée à cet effet.
Les copeaux de bonite fraichement râpée ont un gout bien plus riche que les flocons de Katsuobushi industriel. Le filet de bonite peut être râpée de manière plus ou moins fine selon votre convenance. Vous l'aurez compris, ce condiment est sans nul doute un must pout tout aficionado de la cuisine Japonaise.
Tenpaku is one of the few remaining traditional makers of katsuobushi. The Tenpaku family has a very long history in making katsuobushi but it is only in 1946 that the family established its own business, which now is run by the fourth generation. The current owner Yukiaki Tenpaku is focusing on quality rather than quantity and a bonito block will only be sold after it went through multiple cycles of drying, smoking and fermentation until the fish's natural fat become umami.
Raw Bonito fillets are first glutted, sliced and simmered in water for about an hour. Fat, scales and bones are then removed from the soft fillets. The fish slices are then smoked on wood to dry and develop a more complex flavor. They then are sun dried and exposed to fermentation with four repetitions to further reduce moisture. Finished Katsuobushi only has 20% of the volume of the original fish fillet.
Tenpaku katsuobushi is very popular among chefs of high quality restaurants in Kyoto and all over Japan, who do not wish to compromise on quality.