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Cod Katsuobushi

Tiago_Sousa_97916

Hi there, i recently started to read the momofuko book, and i've saw the Butabushi, the bacon Katsuobushi, and, since i'm from Portugal, and our national fish it's cod, i've started to think, why not do a cod Katsuobushi,

I've been seeing some videos, reading some books, and the only step that i cant figure it out on the process to make traditional Katsuobushi is the molding one, how and for how long and what do they use to do it. I think i have enough information to start practising this technique, but i need to understand this last step.

So...if u guys could help me i would really appreciate.

Thank you very much.

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Comments

Tiago_Sousa_97916

ok, that helped a little bit, at least got me thinking in other questions to got me were i want.

Thanks dude!

tshewman

They discourage it in the article, but the link to this PDF might be helpful http://ac.els-cdn.com/S1878450X11000047/1-s2.0-S1878450X11000047-main.pdf?_tid=c9c73418-2f25-11e5-8067-00000aacb35d&acdnat=1437427685_3b1b3b414c30b6975768273ddce18cb1

Tiago_Sousa_97916

i have seen it, twice actually, but they dont say anythin about the final step, just that they inject the bonito with mold and let ir sitt for month to rotten, but i need especifics, like what kind of mold, for how long, and stuff like that, but thanks anyway.

Tiago_Sousa_97916

thats pretty cool actually

Brandon_Byrd_40557

I can't help you with production, but you should name the final product "Codsuobushi."

matthew.snyder77

"Mind Of A Chef" Se1 Ep5 "Rotten".... Dave Chang visits a katsuobushi place in Japan, and they show the process pretty much from start to finish.