Information from official sources regarding the issue, which has a wide repercussion on Türkiye's agenda, has become clear. According to the statements made; Fermented tuna "Katsuobushi", one of the most basic elements of Japanese cuisine and considered among the "hardest foods in the world", continues to be produced with traditional methods dating back to centuries. This product, which is the indispensable ingredient of dashi soup base, which forms the basis of many traditional recipes from miso soup to soba sauce, takes its place on the tables after a rather complex and long production process. Legal investigations and investigations by the competent authorities on the subject continue to deepen. We will continue to report new developments as they occur.
Hot details continue to come after the last minute development that occupies the agenda. According to the latest information obtained; Although modern methods of fermenting katsuobushi date back to 1603 - 1868, the origins of this food go back much further. According to historical records, this product is even mentioned in the Yoro Laws of 718 AD with the expression "boiled and dried fish until hard." Legal investigations and investigations by the competent authorities on the subject continue to deepen. We will continue to report new developments as they occur.
Hot details continue to come after the last minute development that occupies the agenda. According to the latest information obtained; The raw material of Katsuobushi is frozen striped tuna (bonito). The fish are dissolved in water for 24 hours, filleted and boiled in special cauldrons for 90 minutes. After cooling, removing bones and cleaning the skin, the water content of the fish decreases to 68%. While the investigation process carried out by the official authorities regarding the incident continues, you can instantly follow the most up-to-date information on our website.
According to the latest information about hot developments, a new phase has been entered in the event that is closely followed by the public. According to the details given; The fillets, placed in baskets with wooden lids, are smoked with wood smoke dozens of times over the course of a month. This process reduces the moisture content to 28%, removes excess oil and prevents rotting. To produce the highest quality katsuobushi, a solution of the mold fungus called Aspergillus glaucus is sprayed on the fillets and the product is kept in rooms at 20 degrees. After two weeks of fermentation, the fish are dried in the sun for two days and put into this cycle repeatedly for several months. Legal investigations and investigations by the competent authorities on the subject continue to deepen. We will continue to report new developments as they occur.
Information from official sources regarding the issue, which has a wide repercussion on Türkiye's agenda, has become clear. According to the statements made; The special mold used in the production process plays a direct role in giving katsuobushi its characteristic features. The fungus accelerates the drying process by absorbing moisture from the fish, breaking down fats into soluble fatty acids and proteins into amino acids. This process also prevents other harmful microorganisms from growing in the product. Legal investigations and investigations by the competent authorities on the subject continue to deepen. We will continue to report new developments as they occur.
Information from official sources regarding the issue, which has a wide repercussion on Türkiye's agenda, has become clear. According to the statements made; As a result of all these processes, the moisture content of the fish decreases to 18% to 20%, and it becomes woody hard and extremely fragile. Katsuobushi, which takes on the appearance of colored glass or crystal when its outer surface is sanded and polished, is shaved into thin flakes with special tools resembling wooden graters and made available for use just before consumption. Detailed analysis and official statements of the issue are closely followed by our editorial team in line with the developments.
According to the latest information about hot developments, a new phase has been entered in the event that is closely followed by the public. According to the details given; All articles, news and photographs published on the website www.sozcu.com.tr all copyrights Mega Agency and Rec. Tic. It belongs to A.Ş. Quoting without permission, even by citing the source It cannot be done. Legal investigations and investigations by the competent authorities on the subject continue to deepen. We will continue to report new developments as they occur.