Travelers' Treasures / Boshu-san Hana Katsuo, Boshu-san Saba Hanakezuri (dried Bonito Flakes, Dried Mackerel Flakes)

Travelers' Treasures / Boshu-san Hana Katsuo, Boshu-san Saba Hanakezuri (Dried bonito flakes, dried mackerel flakes)

The quality of ingredients affects the deliciousness of any dish, but when it comes to the delicate Japanese cuisine, high-quality soup stock is more important than anything else. Nagaishoten manufactures dried bonito, which is so essential to soup stock. The company uses old-fashioned methods and is very particular about the freshness and quality of the raw ingredients. Boshu-san Hana Katsuo (Dried bonito flakes) is made from cured, boiled bonito caught in the nearby waters of Katsuura Fishing Port. The freshly caught bonito are so fresh they can be eaten sliced raw and have a beautiful, clear color like cherry blossoms. Not only do the dried bonito flakes produce high-quality, highly fragrant soup stock, but they can also be enjoyed on pasta or pizza. Saba Hanakezuri (Dried mackerel flakes) is made from fresh blue mackerel caught when it tastes best, prior to spawning (March to May). The dried mackerel flakes produce a tasty, rich soup stock. Both products are certified by the "land of fisheries," Chiba prefecture, as a Chiba Brand Marine Product, a brand known all over Japan.

 

Dried Bonito Production To Begin In France Next Summer

Dried bonito production to begin in France next summerProduction of authentic dried bonito in France is scheduled to start next summer in an attempt from Kagoshima Prefecture to ride the Japanese cuisine wave spreading across Europe.
Ten companies from Makurazaki, Kagoshima Prefecture, set up Makurazaki France Katsuobushi in spring last year to try and popularize dried bonito, considered fundamental to soup stock in Japanese cooking, in Europe.

Photo: Traditional Japanese Umbrellas Are Dried In The Sun Before The Rains Come

PHOTO: Traditional Japanese umbrellas are dried in the sun before the rains comeAhead of rainy season, Japanese-style umbrellas, or "wagasa," which are traditional local craft products of Nakatsu, northern Oita Prefecture, were drying in the sun in recent days before completion.
The Nakatsu wagasa is placed in the sun for 10 days after being coated with perilla oil. Before the coating, it also has to undergo about 60 processes, including framing and covering the frame with traditional “washi” Japanese paper.

Freeze-dried Tofu, Peas With Eggs An Osaka Specialty

Freeze-dried tofu, peas with eggs an Osaka specialtyThe village of Chihaya-akasaka in Osaka Prefecture has long been known as the production center of “koya-dofu” (freeze-dried tofu).
It was there--as an elementary schoolboy--that 79-year-old chef Shuzo Ueno first discovered koya-dofu, but it wasn't just the taste of tofu that remains memorable.

Fried And Simmered Freeze-dried Tofu Acquires Rich Texture

Fried and simmered freeze-dried tofu acquires rich texture“Koya-dofu,” or freeze-dried tofu, is a preservative food that is perhaps a bit low-key, but it is rich in protein, iron and calcium.
Yoko Munakata of the Better Home Association gives it twist and adds a rich texture that goes well with chicken. “Simmering after frying may seem troublesome but it is worth the effort,” she says. Serves two.

Toyama Company Plans To Serve Dried Giant Squid

Toyama company plans to serve dried giant squidA giant squid caught by accident in Toyama Bay last autumn has been dried and will undergo tests for a possible tasting event.
The deep-sea creature is on display at Shinminato Kittokito Market, a tourist facility in Imizu, through the end of January.

Sauce Transforms Strips Of Dried Radish Into Tasty Fried Noodles

Sauce transforms strips of dried radish into tasty fried noodlesThey look and taste like fried noodles and Napolitan, a pasta dish with tomato-based sauce. But the texture--soft yet chewy--is different.
“I made the recipe so I could get my daughter to eat vegetables when she was small and ate little,” says cooking expert Megumi Fujii, who introduces a new way to enjoy “kiriboshi daikon,” strips of dried daikon radish.