Description
Katsuobushi is a dry, umami‑rich fish product produced by boiling, smoking, mold fermentation, and long drying of bonito.
Technical
The process relies on Maillard reactions during smoking to generate volatile flavor compounds such as 3‑methyl‑2‑butenol and 2‑acetyl‑1‑pyrroline, while mold‑mediated proteolysis releases free amino acids, notably glutamic acid, that contribute to umami. Controlled low‑temperature drying reduces water activity below 0.4, preserving the product for years.
Science
Primary Reaction
Maillard reaction and proteolytic hydrolysis
Sensory Profile
Aroma ()
smokyumamidried fishroastedearthywoodymarinecaramelizedfungalnutty