Ah, many of you already knew about this…
Skarp and Derek Lyons, mtkate, lew, Jimi_C, Dusty56 and kerflesss, you guys know thing very well! Maybe you guys are more Japanese than us… Congrats! Yes, this is one kind of a food slicer, so maybe most of you got it right.
This is what I have done.
|From For Blog|
We call this, Katsuobishi,(鰹節 or かつおぶし?) which is the Japanese name for a preparation of dried, fermented, and smoked skipjack tuna (Katsuwonus pelamis, sometimes referred to as bonito).
Katsuobushi is one of the most important food in Japanese food, we mainly use this as ingredients of dashi, a broth that forms the basis of many soups.
Nowadays we can get processed shaved Katsuobushi at any store around, but in this way, the smell of katsuobushi is much much richer. They said the meat of the fish originally 6 times bigger than what we get as katsuobishi, but after months of process of drying, it’s really hard, and it’s said Katsuobushi is the hardest food in the world. It is covered with mold, so it’s just like cheese. And of course it lasts so long.
Well, it seems like there is nothing to do with woodworking, but the blade part is just like wood plane, and thought it would be really interesting for you guys….
So who wants to try our Japanese food tonight? Just knock our door!
Thanks for stopping by.
If somebody want to buy… MAybe they can send it outside of Japan…
Rakuten Search term, Katsuobushi-kezuri.
-- Junji Sugita from Japan, http://tetra.blog12.fc2.com/