Do you like Japanese stock (Dashi)? And, have you ever made the stock from dried bonito (Katsuo- dashi)? I usually use kombu and dried bonito, or dried small sardines for Japanese stock.
By the way, I attended a lecture about dried bonito last Friday. And I learned about the history of dried bonito, the difference of two kinds of dried bonito and how to make dashi etc.
And, according to a historical literature, dried bonito was born around A.D. 1500.in Japan. And, the merchant in Edo and the producer in Izu area developed the special process of dried bonito about 300 years ago. The product is called ”Honkare-Katsuobushi(本枯鰹節）". It is the product that mold is attached to the ordinary dried bonito 'Katsuo-Arabushi'(鰹荒節) 5 times. So, it has a better taste and smell.
And when you make the stock, stop the heat immediately after adding the dried bonito to boiling water. Then, you shouldn't squeeze hard for the good taste.
The left one is the stock by’ Katsuobushi ‘ (鰹荒節だし). The right one is the stock by ‘Katsuonokarebushi’ (本枯鰹節だし). The right one was better taste than the left one. 本枯節だしの方が、シャンパンのような色で、透明度も高く、旨みや香りも 荒節だしよりも上品で、鰹だしの風味が口いっぱいに広がる感じでした。
When you buy Katsuobushi,please check the back side. You can know about the materials such as 'katsuobusi' or 'katsuonokarebushi'. 製品裏の原材料名表示欄に、「かつおぶし」と書いてあれば荒節のことで、 「かつおのかれぶし」と書いてあれば、荒節に更にカビ付けや日乾などの行程を 経て作られたもので、本枯節とは、荒節に４～５回以上カビ付けを行った物だそう です。購入の際に、裏をチェックしてみると面白いですね