Dried bonito
What is a dried bonito?
What do you visualize if you hear hard food?
A rice cracker and a hard biscuits.
However, there is the hardest food in the world close.
It is a dried bonito.
A dried bonito is the hardest food in the world, and is registered into Guinness Book of Records.
Hard = moisture is hardly included
It is also the food excellent in conservation.
A dried bonito is a dried food of the fish peculiar to Japan which used the bonito as materials.
It is made to ferment using mold while making it ripe.
It is unexpected to use mold.
The reason for being proud of the No.1 hardness of the world.
Food hard to the next of the dried bonito which is proud of the No.1 hardness of the world is dried abalone made in China.
As a result of investigating it and a dried bonito using the newest measurement machine that measures hardness, it was the full victory of the dried bonito.
However, the dried bonito had not necessarily been hard since ancient times.
It was only what is merely dried with the sun a long time ago.
However, in order to carry out long-term preservation of a dried bonito in early stages of the Edo period, the present dried bonito was built for the first time.
The resul
Carrying out long-term preservation is extracting moisture.
It is said that it settled in the present process by the fishermen of Tosa over about 90 years of time.
Why is a dried bonito made into hardness to the extent that it must delete with a plane?
The production method and the germ are related to it.
The production method of a dried bonito.
The body of few plump bonitos is filleted.
It boils about 15~40 minutes With 97~98 ℃ hot water.
Boning , cool and drains.
What was made now is boiled and half-dried bonito.
And 4 or 5 sheets are put into a wooden box in piles.
After fumigate it in drying room, it applies for several days and makes it dry.
This work is repeated several times.
The fillet finishing this process is called 'arabushi'.
What molded this into the form of the ship is called 'hadakabushi'
And this will be dried in sunlight for 4 or 5 days, and mold attachment will be carried out.
Hadakabushi is put into the barrel about two weeks, and the dried bonito bacillus which lived in the barrel is generated on the surface.
This is taken out, and it is discarded with the brush, and is dried in the sun.
This process is repeated about 4 times.
It is made to dry and is completion.
A hard dried bonito is completed by such difficulties.
Why does it attach mold frequently?
Koji mold and a dried bonito
A bathroom, a kitchen, a rainy season.
We are afflicted by mold in the place where the damp humidity is high.
Therefore, mold likes a humid place because mold needs much moisture for growing up compared with other microbes.
It is also the same as when making a dried bonito.
Koji mold called dried bonito bacillus lives in the barrel.
By putting hadakabushi in this barrel, bacilli suck up moisture from the surface of hadakabushi in order to live.
Then, the surface dries and it tries to suck up further much moisture shortly.
It moves to the surface which back moisture dried.
Mold tries to suck up the moisture again.
In this way, the water in dried bonito thoroughly sucked out by mold.
In the state where there is no moisture, microbes cannot be useful as well as us.
That is,since the food in which a microbe cannot live does not rot, it is nonperishable.
This is borne by the big wisdom for saving food in the time without electric appliances.
Why do you use a dried bonito when taking soup stock?
The ingredient of the taste of a dried bonito is an ingredient called inosinic acid.
There is amino acid made by disassembling the protein of bonito.
A taste ingredient is pulled out to the maximum because these two multiply.
