Katsuobushi is bonito that has been boiled and dried (smoked). Before it is used, it is shaved, basically into 0.5-1mm thickness – as atsukezuri – or 0.03-0.06mm thicknesses – as usukezuri. Atsukezuri is used for oden soup stock. Usukezuri is used when more intense flavor is desired – for example, in making udon soup, simmered dishes, and even oden – when you want stronger flavor in the soup. Usukezuri is the better option when you want a prominent aroma, as well as flavor.
Text by Kitchen Nippon
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