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Culinary Science Museum

Katsuobushi

Katsuobushi is a cooked, smoked and dried bonito product that may undergo additional mold and drying cycles. Processing grade, production region, block or shaving format and shaving time influence aroma and dashi extraction.

4 sources Ingredient Updated
Katsuobushi

Five lenses on the subject

Scientific and molecular

Processing is retained as a research and commercial comparison variable.

What is known and measured

Scientific and molecular Peer-reviewed context

Research on katsuobushi dashi examined the effect of the mold process, so processing type must remain a variable rather than a generic quality label. [1]

Parent topic Premium Japanese ingredients Used in Ichiban dashi Complements Kombu for dashi Recommended next Washoku, Japanese dietary culture Recommended next Japanese food science Recommended next Glutamate and IMP umami synergy Recommended next Inosine monophosphate, IMP

Sources and citations

  1. Journal of Cookery Science of Japan, A Study on Katsuobushi-dashi, Effect of moldy process.

    Peer-reviewed paper · 1986-01-01 · retrieved 2026-08-06

    Open source

  2. Ministry of Agriculture, Forestry and Fisheries of Japan, Dashi and Umami, Washoku World Challenge archive.

    Official government source · retrieved 2026-08-06

    Open source

  3. Journal of Cookery Science of Japan, Relationship Between the Taste Components and the Taste Palatability of Japanese Soup Stock Made from Combination Ingredients.

    Peer-reviewed paper · 2008-01-01 · retrieved 2026-08-06

    Open source

  4. Israel Ministry of Health, National Food Service imported food inspection unit.

    Official government source · retrieved 2026-08-05

    Open source