In the old Tsukiji market you walked past wooden boxes of the flakes wafting gently in the breeze and saw people milling them with green enamelled powered industrial bench planes, while cooking gas powered market trolleys trundled around, with curious drum like round control panels shifting frozen tuna sides and boxes of abalone. I've never seen those motorised carts anywhere else.
the stuff we buy in packets here in oz must suffer in transit and packaging, they are shattered fragments but they still waft gently in the steam of a bowl of salmon and rice.
The bonito shavings reminded me of the litter around a wood turners lathe. Waste there, but here the point of the exercise.
I think I've had them served as a garnish on Oden. They dance.
I was at a fish ramen place in Tokyo, they had a bonito block with a hand operated shaver, looked like a giant pencil sharpener.
Next to the ramen they would serve the bonito flakes contained in a small net, And suggest to soak for 10 seconds, but no more than 30 because the flavor would be too intense.
Love to see an excellent example of writing that no AI could possibly write because it does not have human experiences to provide a unique perspective. Sadly, after they get hoovered up by the AI companies, these words will eventually be laundered through the plagiarism machine.
I love Oden! I've had oden in JR train stations, and in fancy posh restaurants with copper beaten flat woodfired bowls to cook it in. Its the best! The turnip is the best bit. ('turnip' sui generis)
I'd guess that your allergy is to some class of proteins in the fish - and that the production steps for dried bonito (and maybe the time required) denature or destroy those proteins.
By the sound of it, you have a protein allergy. That is, you are allergic to a specific, or set of specific, proteins. When the proteins are denatured, you seem to not be allergic. This can happen at high temperature, low pH, or sometimes through oxidation. There’s a substantial amount of research on this if you want to look it up. But, for it to be particularly constructive, first you would need to determine to which protein you are allergic
"Proteins" is not one thing, it's a class of many different things made from amino acids. Same as the "peptide" craze you might have heard of, except proteins are bigger.
Antibodies don't have to bind only to proteins, it could be some lipid, carbohydrate, any molecule big enough. Most of the time it's some protein, but it's not an allergy proteins in general.
There are other types of dried fish from different cuisines. Sri Lankan food uses dried tuna very heavily, and some other types of dried fish in particular dishes. Might be worth trying to see whether you react to that.
Do you react to other fish products such as south east Asian fish sauce? Salted and/or fermented fish?
She can have bonito and fish sauce, and (most strangely) canned tuna. Any fresh fish makes her violently ill. She had to learn the hard way that many restaurants make their tuna salad with fresh tuna.
The Edo period ended in 1868 so that 1888 shop is not making them like in the Edo period any more than a shop that makes them like in the Edo period since 2017.
Is this supposed to be some insightful criticism? They've been making the same product for 144 years, and managed to retain the technique from an era only 14 years prior. That's an achievement.
If a place started doing the same in 2017, guess what, they could still make it like they did in the Edo period.
Apart from a bit of machinery for lifting, and starting with frozen fish (which they thaw first anyway), it's basically all manual labour, including adjusting the fire temperature.
So everyone promptly forgot how to make bonito that way because the Edo was over? Or you've studied the intricacies of bonito production by hand, and you can see all the mistakes they're making?
How did they hit upon this method? Was it an accidental discovery hundreds of years ago or was ot carefully arrived at through thinking how to make this kind of food?
Meatballs are ubiquitous, every culture has their version. My theory it was invented when we walked out of Africa 60,000 years ago and it went to all the ends of the world. Or maybe we stole it from those who were there before us ...
Almost certainly it was an incremental discovery process, first cooking and/or fumigating tuna for other consumption, then extending its shelf life by fermentation and/or sun-drying, discovering that evening out the exterior with paste helps extend it, then solving the problem that extended drying leads to hard consistency by shaving off very thin slices, stuff like that. They didn’t set out with “oh we need very thin dried tuna slices for dashi and seasoning” and then invented a whole process for that.
Is there another way to do it? I suppose you could sort of fillet them all off in the initial cutting operation but you'd lose a large chunk of meat and it might not actually get them all. Deboning after the boil seems like a Pareto optimal time/ease/waste trade.
Curious why they painstakingly arranged the frozen bonito into the truck, only to then toss them into the water at the destination. Why not just empty the cart into the truck instead of manually transferring the fish one at a time?
I was curious what the paste was. According to Brave search AI (whatever LLM that is): The paste used on dried bonito (known as katsuobushi) is made from the fish’s own head and scrapings (called nakaochi), which are mixed with the fish’s own flesh.
the stuff we buy in packets here in oz must suffer in transit and packaging, they are shattered fragments but they still waft gently in the steam of a bowl of salmon and rice.
The bonito shavings reminded me of the litter around a wood turners lathe. Waste there, but here the point of the exercise.
I think I've had them served as a garnish on Oden. They dance.
Next to the ramen they would serve the bonito flakes contained in a small net, And suggest to soak for 10 seconds, but no more than 30 because the flavor would be too intense.
tbh reads like AI to me
See: https://chatgpt.com/share/6ade575f-61e0-83ec-95c8-3cee48f338...
I'm allergic to fish (can't eat tuna, salmon, etc.) but I can eat food made with pretty much any type of bonito-based dashi I've ever tried.
Especially Japanese food like nabe, nikujaga, Aomori-style thick niboshi soup base ramen.
Never really understood it.
I'd guess that your allergy is to some class of proteins in the fish - and that the production steps for dried bonito (and maybe the time required) denature or destroy those proteins.
Antibodies don't have to bind only to proteins, it could be some lipid, carbohydrate, any molecule big enough. Most of the time it's some protein, but it's not an allergy proteins in general.
I absolutely cannot take that smell.
It’s pretty common in Sweden and not too expensive. I bought from ICA last time I tried it.
Plenty of places ship internationally AFAICT
https://swedishgoods.co.uk/shop/ <- this one for instance
One could (but maybe shouldn’t) eat a bonito flake or two as an experiment.
Do you react to other fish products such as south east Asian fish sauce? Salted and/or fermented fish?
She can have bonito and fish sauce, and (most strangely) canned tuna. Any fresh fish makes her violently ill. She had to learn the hard way that many restaurants make their tuna salad with fresh tuna.
Is this supposed to be some insightful criticism? They've been making the same product for 144 years, and managed to retain the technique from an era only 14 years prior. That's an achievement.
If a place started doing the same in 2017, guess what, they could still make it like they did in the Edo period.
Apart from a bit of machinery for lifting, and starting with frozen fish (which they thaw first anyway), it's basically all manual labour, including adjusting the fire temperature.
There are different kinds of dashi but those are the two ingredients I use since they’re readily available and non-perishable.
https://en.wikipedia.org/wiki/Maldives_fish
PS: Still great, BTW