I just arrived to Japan, WHY IS MY FOOD MOVING????? Katsuobushi explained
A few months ago me and my husband went to Tachikawa I believe it was, we walked a lot and decided to have an early dinner at one of the restaurants there. We were brand new to Tokyo and wanted something typical Japanese. That is why we chose a place that had no English menu, we don't speak Japanese, but that day we had our adventure hats on.
Using the Holy Google somehow we translated few of the things on the menu and ordered, I got rice with kimchi and Alex ordered some kind of noodles. We also got spring rolls to share.
In no time food arrived and I forgot to mention the restaurant had private tables, kinda like the picture below except there was a sliding door that was used to completely close off our table, so we had our private tiny room :) Anyways, the waiters quickly set the food on our table and left, closing the sliding doors behind her.
I looked at Alex's plate and there was something brown and squirmy that was moving on top of his food, we started laughing loudly. Ordering without knowing what it was- may be not such a good idea after all :D I'm guessing the waitress heard us laugh and came to check why are we so noisy. We asked her "What is this?" She looked and said "Katsuobushi" I blinked a few times and said "Ahaaaaa"
Not even 2 minutes later she came back with her phone and showed us in Google what was the brown squirmy thing. Turns out it was just fermented and smoked tuna flakes, totally edible and dead, it was moving due to the heat coming from the food.
Not my favorite, because I don't like fish, but it was worth trying once. I really started to enjoy seeing it move in the plate, once I knew it wasn't alive.
Katsuobushi (Japanese: 鰹節?) is dried, fermented, and smokedskipjack tuna (Katsuwonus pelamis). It is also known as Bonito flakes when young bonito is used as a cheaper substitute for skipjack tuna. Katsuobushi or similarly prepared fish is also known as okaka (おかか). Shaved Katsuobushi and dried kelp - kombu - are the main ingredients of dashi, a broth that forms the basis of many soups (such as miso) and sauces (e.g., soba no tsukejiru) in Japanese cuisine. Katsuobushi's distinct umami taste comes from its high inosinic acid content. Traditionally made katsuobushi, known as karebushi, is deliberately planted with Aspergillus glaucus fungus in order to reduce moisture. Katsuobushi has also been shown to impart a kokumi flavour.
Upon being placed on hot food, the heat waves cause the thin and light katsuobushi to move about, giving it a special aesthetic look. It is placed on pizzas to make the top of the pizza seem alive with the "dancing" katsuobushi.
(via Wikipedia) Just one more thing- Japanese spring rolls are not exactly what you'd expect to get when you order spring rolls This is how they actually look and they are not bad at all!
You may also be interested in
Article by this is japan
20,000 yen fruit? Square Watermelons? Omiyage? Gift giving in Japan explained!
I remember taking this picture when I was out shopping soon after we'd first arrived in Japan, and thinking "what on Earth?!" when I did. Firstly - has anyone e
THE GREAT AUSTRALIAN JAPAN-OFF: WHO KNOWS MORE ABOUT JAPAN?
As a foreigner in Japan, every day is a constant culture lesson. Sometimes you need to ask ‘why’ a lot and sometimes you just need to let it slide. Like moving to any foreign country, the longer you stay does not necessarily mean the less you know.
TC Tea Time 7 : Will we leave Japan? Why or why not?
In this video, we invite JakenbakeLIVE to discuss about whether we will stay in Japan or eventually leave Japan. What do you think? Would you want to live in Japan the rest of your life? Or do you see it only as a short term gig?