page_title: Smoked meat
section_title: Katsuobushi
hierarchical_section_title: Smoked meat / Types / Katsuobushi
caption_attribution_description: SIGMA DP3 Merrill
context_page_description: Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era. Smoking adds flavor, improves the appearance of meat through the Maillard reaction, and combined with curing preserves the meat. When meat is cured then cold-smoked, the smoke adds phenols and other chemicals that have an antimicrobial effect on the meat. Hot smoking has less impact on preservation and is primarily used for taste and to slow-cook the meat. Interest in barbecue and smoking is on the rise worldwide.
context_section_description: Katsuobushi is a key umami ingredient in Japanese cuisine, with bonito flakes among its many applications. Katsuobushi is made from skipjack tuna that is washed, quartered smoked with oak, pasania, or castanopsis wood, and cooled repeatedly for a month. Some producers will spray the fish with Aspergillus glaucus to promote further drying. After one to 24 months the fish will be katsu (hard) and read for use. To make bonito flakes it is shaved very thin using a Katsuobushi grater box.
caption: Katsuobushi
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