Meat / Fish
Katsuobushi (smoked, dried and mould-ripened skipjack)
Katsuobushi (Japanese smoked, dried and mould-ripened skipjack)
Fish ferment/dried seasoning
Facts
| Category | Meat / Fish |
|---|---|
| Product family | Japanese dried-bonito |
| Origin | 🇯🇵 Japan |
| Key microorganisms | filamentous-fungi-molds |
Frequently asked questions
- What is Katsuobushi (smoked, dried and mould-ripened skipjack)?
- Fish ferment/dried seasoning
- Which microorganisms ferment Katsuobushi (smoked, dried and mould-ripened skipjack)?
- Katsuobushi (smoked, dried and mould-ripened skipjack) is primarily driven by filamentous-fungi-molds.
- Where does Katsuobushi (smoked, dried and mould-ripened skipjack) come from?
- Katsuobushi (smoked, dried and mould-ripened skipjack) is traditionally made in Japan.
Community results
No community results published for this ferment yet.