What is
raw cured bonito?

Raw cured bonito is a preparation of bonito fish that involves curing it in salt and allowing it to age, which enhances its flavor and texture. The fish is often sliced thinly and served raw, similar to sashimi, and can be enjoyed as an appetizer or as part of a larger seafood dish.

Origins & History

This dish has its roots in Japanese cuisine, where bonito (katsuobushi) is traditionally used both as a fresh fish and as a dried, fermented product. The practice of curing fish has been a part of Japanese culinary practices for centuries, showcasing the techniques of preservation and flavor enhancement.

Taste & Texture

The taste of raw cured bonito is rich and savory, with a slightly smoky flavor if it has been lightly smoked during the curing process. The texture is firm yet tender, offering a delightful mouthfeel that pairs well with dipping sauces such as soy sauce or ponzu.

Ingredients

Bonito

Bonito is a type of oceanic fish, closely related to tuna, known for its rich flavor and meaty texture. It is typically found in warm waters and is valued in many culinary traditions.

Salt

Salt is a key ingredient in curing processes, used to draw moisture out of the fish and inhibit bacterial growth, thereby preserving it.

Optional seasonings (like soy sauce or mirin)

These are often used to enhance the flavor of the cured fish when served, adding depth and umami to the experience.

This item may contain the following allergens:

Fish