Salted and dried skipjack tuna which is the origin of umami and dashi soup stock
SHIO KATSUO
Tago fishing port where a catch of fish was best in Japan
Tago in Nishi-Izu is producing area of “Tago bushi” which is one of the three major dried bonito in Japan.
It is famous for viewing the best sunset now, it was a fishing village known as a best catch of skipjack tuna in Japan before. There is a traditional food called “ しおかつお ”.
A symbol of the town which once flourished in the bonito fishing industry
“SHIO KATSUO” has the long history over 1400 years which is said to be continued from the Nara period.
It was made as a valuable preservation meal and given as a tax in those days.“SHIO KATSUO” literary means the skipjack tuna which is salted in Japanese, this is said to be the origin of “ 鰹 節 ” ,or dried bonito.
SHIO KATSUO”, the origin of umami
“SHIO KATSUO” which was salted for longer preservation used in sliced for topping of the dish later. It is not only preserved food but an important ingredients for flavoring and garnishing the dish now. The current dried bonito was invented thanks to the smoke drying technique in Muromachi period(1338～1573).
The production of coating with mold and fermented dried bonito began to prevent propagation of the non-edible mold in the middle of Edo period(1603～1867).
This is called 本 枯 節 .
The tradition that we would like to pass it down the generations
Now, “SHIO KATSUO” exists only in this Tago district in Japan. It is regarded as a food that brings luck, decorated by straw and offered to kamidana (a household Shinto altar) on new year season to pray for safety of a voyage, big catch and good harvest, and the prosperity of descendants. It is eaten after the first three days of the New Year which is popular for traditional local dish for gathering.
But this traditional “SHIOKATSUO” culture in Tago is disappearing due to the change of the lifestyle. It has tradition not only as a food itself but also straw twisted decoration technique for offering to Kamidana on new year. It represents the Japanese heart and soul.
The action to pass “SHIOKATSUO” culture down the generations begins.
It might be a good idea to experience the origin of umami which has been widely known to non-Japanese people.
Nishi-Izu SHIOKATSUO studies and promotions (Japanese)
Detailed information
Ingredients:
Bonito, salt
Net Weight:
There are various kinds
Duration of quality retention:
There are various kinds
Preservation method:
At a room temperature ,avoid direct sunlight and high temperature
Allergy notation:
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Eat
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Dogashima Shokudo restaurant
You can enjoy the seafood for a moment while watching the ocean of Dogashima.
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Wasabi Station
Fresh wasabi specialty of Amagi and sterile water of Amagiyama "Ken"
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Purchase
KANESA Katsuo Bushi Factory
Founded in 1882. The traditional manufacture of Izu TAGO-Bushi and "Shio Katsuo".
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Wasabi Station
Fresh wasabi specialty of Amagi and sterile water of Amagiyama "Ken"
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Experience or Factory tour
KANESA Katsuo Bushi Factory
Founded in 1882. The traditional manufacture of Izu TAGO-Bushi and "Shio Katsuo".
Make your own "SHIO KATSUO"
Make your own "SHIO KATSUO"
This WS reminds me of something important which I forgot in my daily life in the city.
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"the origin of UMAMI" Shio-Katsuo in Tago. https://www.washokuclip.com/en-product-shiokatsuo/ #washokuclip #shiokatsuo #tago #izu #nishiizu #bonito #umami
WASHOKU CLIPさんの投稿 2017年4月18日
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