Katsuobushi is a derivative of the 1st fundamental group of foods. Being dehydrated it is very caloric and, in general, concentrated. Contains significant quantities of high biological value proteins, omega 3 semi-essential polyunsaturated fats - EPA eicosapentaenoic acid and DHA docosahexaenoic acid - water-soluble vitamins of group B and fat-soluble D, minerals - such as iron and iodine - cholesterol and histamine. However, it is a food considered hygienically unsafe and unsuitable for certain special conditions such as pregnancy. Below we will go into more detail and also deepen the related dietary applications.
A variant of Katsuobushi, the "Bonito Flakes" (flakes / petals of Bonito), is an almost identical preparation but for many of lower quality. The difference lies in the raw material; while the Katsuobushi is obtained from the processing of K.. Pelamis, Bonito Flakes is based on fish from the Sardini tribe - for example the Genus Cybiosarda, Gymnosarda, Orcynopsis, Sardinian etc.
The "karebushi", a traditional variant of Katsuobushi, is inoculated with the mushroom Aspergillus glaucus which helps to reduce the moisture content. There have been cases of intoxication due to the presence of mycotoxins in the Katsuobushi produced by the microorganism.
Katsuobushi has a very intense flavor, savory taste and very pronounced umami - attributable to the "high content of inosinic acid. According to some research, Katsuobushi is also responsible for a recently discovered sensation called kokumi (in English" heartiness "or" mouthfulness ").
