Comments on: Katsuobushi https://norecipes.com/katsuobushi/ Fri, 20 Oct 2023 22:17:18 +0000 hourly 1 https://wordpress.org/?v=6.3.2 By: Lin Fox27 https://norecipes.com/katsuobushi/#comment-18875 Fri, 17 Feb 2012 07:04:00 +0000 https://norecipes.com/katsuobushi/#comment-18875 honestly ihavent it this kind of food before

]]> By: Thomas Abraham https://norecipes.com/katsuobushi/#comment-18874 Sat, 26 Feb 2011 00:20:00 +0000 https://norecipes.com/katsuobushi/#comment-18874 Mitoku Organic Mikawa Mirin is a good mirin. and relatively easy to find. If you can only find the thin shaved one use it for smaller servings. the very small packets are perfect size for 1 bowl of stock. MSG isn't soo terrible. If you consume to much you can loose your sense of taste and if you are allergic then it obviously isn't good for you. But, otherwise, its not that much worse than processed table salt. It just tastes better.

check out this article and find out how many of the processed foods in your cupboard have msg in them.
https://www.healthyandhot.com/msg_the_good_the_bad_and_the_glutemate.htm

]]> By: Marc Matsumoto https://norecipes.com/katsuobushi/#comment-18873 Thu, 19 Feb 2009 17:39:24 +0000 https://norecipes.com/katsuobushi/#comment-18873 The thin kind is fine (it just tends to be more expensive). As for mirin, I don't have a particular brand I recommend, but look at the ingredients. I try to steer clear of brands that list "Corn Syrup" as the first ingredient. Some of them also include MSG which I also try and avoid.

]]> By: Jodi https://norecipes.com/katsuobushi/#comment-18872 Thu, 19 Feb 2009 17:08:53 +0000 https://norecipes.com/katsuobushi/#comment-18872 I could only find the thin katsuobushi - can i still use it to make stock?

also, can you recommend a good brand of mirin?

]]> By: Nurit - 1 family. friendly. food. https://norecipes.com/katsuobushi/#comment-18871 Fri, 13 Feb 2009 18:26:52 +0000 https://norecipes.com/katsuobushi/#comment-18871 What an AMAZING photo!!!!

]]> By: AppetiteforChina https://norecipes.com/katsuobushi/#comment-18870 Wed, 11 Feb 2009 15:32:57 +0000 https://norecipes.com/katsuobushi/#comment-18870 Mmm...bonito. I love it piled on okonomiyaki. The umami flavor is outstanding...the sight of all those wiggling flakes are a bonus.

]]> By: diva https://norecipes.com/katsuobushi/#comment-18869 Tue, 10 Feb 2009 09:22:54 +0000 https://norecipes.com/katsuobushi/#comment-18869 aaah marc i think this new blog is a fantastic idea!! i love bonito...i can just pour into my mouth straight out of packet and it'll make my day just fine. also, if i have takoyaki, you don't see the takoyaki cause i have a sea of bonito on top of it...it's heaven 😉

x

]]> By: heidileon https://norecipes.com/katsuobushi/#comment-18868 Tue, 10 Feb 2009 02:53:24 +0000 https://norecipes.com/katsuobushi/#comment-18868 I love bonito flakes and miso soup. In fact I love japanese food! But I didn't knew all this important facts about katsuobushi and is so interesting.

Do you think it's possible to find it in a commercial version without the msg?

heidi

p.s. as usual your pictures are so clean, sharp and beautiful!

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