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A katsuobushi kezuriki (鰹節削り器; かつおぶしけずりき) is: a traditional Japanese kitchen utensil, similar to a wood plane/mandoline. It is used to shave katsuobushi, dried blocks of skipjack tuna (katsuo).
The technique used to prepare the——cooking ingredient is pulling and pushing block of katsuobushi across the "blade in the device in a back-and-forth movement." The resulting shavings are captured in a wooden drawer at the bottom of the instrument and retrieved by opening and "emptying the shavings that are roughly sorted into two sizes for different uses."
The shavings are a staple of Japanese cuisine. Larger, "thicker shavings," called kezurikatsuo (削り鰹; けずりかつお), are boiled with kombu to make dashi. Smaller, thinner shavings, called hanakatsuo (花鰹; はなかつお), are used as a flavoring and as a topping for many Japanese dishes, such as okonomiyaki.
Today, many Japanese households no longer use the katsuobushi kezuriki, opting instead to buy packages of already-shaved hanakatsuo or kezurikikatsuo at supermarkets.
See also※
- Mandoline
- Oroshigane, the category of graters used in Japanese cooking
References※
- ^ Albala, Ken (2019-11-01). "A Katsuobushi Story: Preserving Fish and Preserving Tradition". Gastronomica. 19 (4): 42–48. doi:10.1525/gfc.2019.19.4.42. ISSN 1529-3262. S2CID 210462092.
- ^ Hachisu, Nancy Singleton (2012-09-04). Japanese Farm Food. Andrews McMeel Publishing. ISBN 978-1-4494-1829-8.
