The World's Hardest Food? The Magic of "Mold" and Katsuobushi
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(1) Ryota's One-Point Advice: Why Do We Need "Mold"?
Hello, Dashi lovers! This is Ryota, your Dashi Master.
Let me ask you a quick quiz: Do you know what the "Hardest Food in the World" is?
The answer is not dried baguette, nor nuts. It is Japan's "Katsuobushi" (Bonito Flakes). It is actually recognized by the Guinness World Records!
Why does a fish become as hard as a block of wood?
Scientifically speaking, the secret lies in "Mold."
Don't panic! I am not telling you to eat rotten food. This is the same logic as Blue Cheese or Salami. It is a controlled process of "Fermentation."
In making premium Katsuobushi (Honkarebushi), the mold plays two scientifically crucial roles:
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1. The Ultimate Dehydration Pump:
Smoking the fish alone cannot remove the moisture trapped deep inside. However, when we apply a specific beneficial mold (Aspergillus glaucus) to the surface, it sucks up the moisture from the center of the fish to survive, releasing it into the air. By repeating this process, the moisture content drops below 15%. This concentrates the Umami (Inosinate) like a gem. -
2. Breaking Down Fats:
The mold breaks down the fish's fat into fatty acids. This removes the fishy smell and "cloudiness" from the broth. This is why Dashi made from Honkarebushi is so clear and golden.
So, the mold is not dirt; it is a "Natural Umami Machine."
Have questions about this fermentation logic? Ask me directly in our community!
👉 Join our Free Community "Japanese Kitchen Family"
(2) Today's Experiment: Dancing Bonito Flakes (Bonito Rice)
You don't need a complex recipe to taste the quality of Katsuobushi.
We call this dish "Neko-Manma" (Cat Rice), but honestly, this is the most luxurious way to enjoy it.
Ingredients (Serves 1)
- Steamed Rice: 1 bowl (Must be steaming hot!)
- Bonito Flakes: A generous amount (Ideally Honkarebushi)
- Soy Sauce: 1-2 tsp
Instructions
1. Prep: Serve hot steamed rice in a bowl.
2. Top: Place a handful of Bonito Flakes on top.
3. Observe: Wait for 3 seconds and watch. Are the flakes moving?
🧪 Science Note: They are not alive! The thin flakes absorb the steam (moisture) from the hot rice, expanding and contracting, which makes them look like they are dancing. We call this "Odori" (The Dance).
4. Finish: Drizzle a little Soy Sauce and eat it without mixing too much. The smoky aroma will explode in your mouth!
(3) Join Our Journey (CTA)
Did your flakes dance?
Simple dishes test the quality of your ingredients. Take a video or photo of your "Dancing Flakes" and share it with our family!
Want to master the logic of Dashi?
If you want to understand why Dashi makes food so delicious, join our $10 Trial Class. I will teach you the secrets of Umami tasting that you can use for a lifetime.