Abstract
Evaluation of Kokumi Taste of Japanese Soup Stock Materials Using Taste Sensor
Highlights
Dried-and-smoked fish products are commonly called fushi in Japan
We report the evaluation of the taste of Katsuobushi and other soup stock materials using a taste sensor, kokumi taste
The soup stock of Agobushi is suitable for ramen soup
Summary
Dried-and-smoked fish products are commonly called fushi in Japan. A variety of fushi products such as dried bonito (Katsuobushi), dried bullet tuna (Sodabushi), dried mackerel (Sababushi), dried mackerel-scad (Muroajibushi), dried flying fish (Agobushi) and dried sardine (Iwashibushi) are manufactured, but the word fushi is usually used to specify dried bonito (Katsuobushi), whose production occupies almost half of the total production of fushi.Katsuobushi, one of the Japanese traditional preserved foods, has been widely used as a seasoning, and it is an indispensable soup stock material for Japanese-style dishes.Sensors and Materials, Vol 23, No 8 (2011)final product is called Karebushi. Dried-and-smoked fish products are commonly called fushi in Japan. Katsuobushi, one of the Japanese traditional preserved foods, has been widely used as a seasoning, and it is an indispensable soup stock material for Japanese-style dishes. Smoking is important for drying, flavoring, antioxidizing, and decomposition of protein.[1,2,3] The product of these processes is called Arabushi. The molding process is indispensable for improving the flavor and taste of Katsuobushi.
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