Description

Katsuobushi is a traditional Japanese fermented and mold-ripened fish product used to produce dashi stock, known for intense umami flavor.

Fermentation process

  • Fish fillets simmered and smoked
  • Repeated drying and mold inoculation
  • Long maturation through enzymatic breakdown

Reported microbiology (examples)

  • Molds: Aspergillus spp., Eurotium spp.

Functional relevance

  • Extreme protein hydrolysis
  • One of the strongest natural umami sources

References

(To be added)