Katsuobushi salt from Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Top Noodle Joint by Ivan Orkin and Chris Ying
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sea salt
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katsuo-bushi
1. Katsuo-bushi or dried bonito is an indispensable ingredient in Japanese cooking. Today it is found in bags of pinkish brown flakes Kezuri-bushi (kezuri means to shave or shaven) in Japanese supermarkets. Traditionally, a large chunk of dried katsuo is shaved as needed using a wooden Katsuo-bushi shaver.
http://letseatmeal.blogspot.com/2008/10/katsuo-bushi.html
2. The [bonito] fillets are then smoked [...] The built up tar from the smoke is cleaned from the surface using a grinder. At this stage the fillets are called aragatsuo and most commonly found in stores shaved and packaged for sale under the name katsuo-kezuri-bushi or hanakatsuo - they are not true katsuobushi without the last fermentation stage, but still valued as a good substitute.
http://en.wikipedia.org/wiki/Katsuobushi
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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