What You Need to Know
The process begins with standard katsuobushi production (boiling, smoking, sun-drying), then introduces extended fermentation with Aspergillus glaucus mold strains. Key reactions include proteolysis of muscle proteins into peptides (especially the umami octapeptide Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala) and lipid oxidation creating methyl ketones like 2-heptanone.
Used sparingly as a luxury garnish where standard katsuobushi would be overpowered - shaved over chilled tofu or stirred into miso soup at the last moment. The aging creates paradoxical qualities: simultaneously more potent yet more rounded than regular katsuobushi, with lingering hazelnut and aged Gouda notes.
Key Parameters
Temperature
°C - °C
Time
9-12 months
3 months - 24 months
Equipment
Steps
- 1.
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The Science
Primary Reaction
Proteolytic degradation of proteins