The world of bonito: An explanation of the bounty of the ocean and its appeal as a food ingredient that deeply lives in the Japanese food culture!
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Features
Bonito (scientific name: Katsuwonus pelamis) is a fish belonging to the order Maple family. It is a large carnivorous fish that weighs 1m in length and weighs 18-20kg, with a dark indigo blue on the dorsal side and a silvery white on the ventral side. This is particularly distinctive when you get excited, horizontal stripes appear on the ventral side.
Ecology
Bonito is widely distributed in tropical and temperate waters around the world, and is commonly found on the Pacific side in Japan. Because they prefer warm waters of 19-23 degrees Celsius, they travel north in the spring and south in autumn in the waters of Japan. It is a carnivorous species that preys on fish, crustaceans, cephalopods, and more.
Bonito Fisheries and Culture
The role of fisheries
Bonito occupy an important position in Japan's fisheries industry. In particular, the first bonito caught in the year, known as "first bonito," is highly prized in Japan. In addition, in the fatty autumn, it is called "returned bonito," and you can enjoy a different taste.
Cultural background
Bonito has been eaten in Japan for a long time, and processed products such as bonito flakes are also important. During the Edo period, there was a special orientation towards "first bonito," and first bonito was extremely expensive. There are also cultures and events related to bonito in various parts of Japan.
Use of bonito as a food ingredient
Bonito flakes
Bonito flakes made by drying and smoking bonito meat are an essential seasoning for Japanese cuisine. Makurazaki City, Kagoshima Prefecture in particular boasts the highest production volume in Japan.
Sashimi and
Tataki Bonito sashimi is freshness. If the freshness is good, the smell is less and you can simply enjoy it with grated radish and soy sauce. It is also common to make bonito tataki by roasting the skin with straw and tightening it with ice. The key is to enjoy it in a state that is almost raw, without overcooking it.
Canned food and hand kneaded sushi
Bonito is also important as a canned ingredient, and the majority of bonito fish catches around the world are canned. In Japan, hand-kneaded sushi is also sometimes made using bonito soy sauce-based sauce.
Recommended recipes using bonito
Preparation and recipes for bonito tataki
Preparation
- Grate two bonito noodles and prepare two, then place them on a cutting board with the skin down.
- First, insert a golden skewer into the middle of the bonito, cross it in front of it to form a fan shape, and then stick it on the left and right sides (see Photo 1).
- When baking, hold the part that is the key to the golden skewer fan firmly, hold it over an open flame from the skin, and bake it to a level that the surface becomes white. Return and grill the flesh in the same way, then immediately soak in ice water and cool.
- Turn the golden skewer to remove it, then wipe off the water with a cloth.
Combination with raw vegetables from bonito tataki
Ingredients (serves 4)
- Bonito (for sashimi): 300g
- Cucumber: 150g
- Carrots, celery, peppers (combined): 70g
- Wonton skin: 6-7 pieces
- White sesame seeds: 1 tablespoon
- Chinese style dressing ingredients
How to make it
- Cut the bonito into 4-5mm thick. Shredded cucumbers, carrots, celery and peppers.
- Cut the onion into thin strips, soak it in water, then drain it. Fry the wonton skin in oil and crush it roughly. Make it with the dressing ingredients.
- Place bonito in a bowl and add a colorful assortment of cut vegetables, green onions, wonton skin and sesame seeds. Just before eating, add dressing and mix well to separate.
This recipe begins with a basic preparation of bonito tataki, then combined with raw vegetables to create a healthy, colorful dish. The rich flavor of bonito and the crunchy taste of fresh vegetables are perfect for a perfect match, adding a spring and summer colour to your dining table.
summary
Bonito is a fish loved by many people due to its distinctive ecology and its important position in Japanese food culture. One of the charms of bonito is that you can enjoy seasonal flavors, from "first bonito" in spring to "returned bonito" in autumn. Bonito, which is used in a variety of dishes, including bonito flakes, is an indispensable part of Japanese kitchens.
We also introduce special recipes for epi recipes
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