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Bonito
Katsuobushi is the Japanese name for dried, fermented, and smoked skipjack tuna (Katsuwonus pelamis). Sometimes known as Bonito flakes, young bonito is sometimes used as a cheaper substitute for skipjack tuna, particularly in canned products, and has a similar color and texture, but not all countries allow marketing of bonito as skipjack tuna.
Bonito flake Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Umami | Bonito flakes are known for their intense umami flavor, which is attributed to the high levels of amino acids present in the fish. |
| Texture | Dryness | Bonito flakes have a dry texture due to the smoking and drying process they undergo during production. |
| Nutritional Value | Macronutrients | Bonito flakes are high in protein and low in fat and carbohydrates, making them a lean source of nutrition. |
| Micronutrients | Bonito flakes are rich in vitamins and minerals such as vitamin B12, selenium, and niacin. | |
| Aroma | Volatile Compounds | Bonito flakes have a strong and distinctive fishy aroma, which adds depth to dishes when used as a seasoning or garnish. |
| Chemical Composition | Water Activity (aw) | Bonito flakes have low water activity, which contributes to their long shelf life when stored properly. |
| Cooking Behavior | Heat Conductivity | Bonito flakes do not conduct heat well, making them ideal for use as a topping on dishes or for steeping in hot water to make dashi broth. |
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