Sushi Ingredients - Sushi Fish - Bonito
Also see: Bonito
Sushi in Sushi
is seasonal during the winter when
they swim south from northern Japan
towards the south Pacific. They are best when fished individually with
and not with a net. The reason for this is that they have very strong
and they can ruin their flesh (by muscle fatigue) by trying to escape
The bonito have a very strong smell of blood, so they are quickly
bonito low chances of parasites living
underneath their skin so the loins are always charred and quickly
ice water (tataki method). The skin
is left on since it is another tasty element of the bonito.
loins are also dried and smoked (katsuobushi)
to make broth in Japanese
cuisine. After they are dry, they become very hard, and must be shaved
the basic dashi, or broth. Bonito
rarely eaten raw until the tataki
method prevented food poisoning and was usually dried. The name katsuo is believed to have derived from
this: Katauo (Hard Fish) eventually
is also famous for their tataki.
They are sliced thick, and
dressed with blended soy sauce, a lot of scallions, and garlic. The
a strong flavor that can match with these ingredients.