前回の続きです。
削る前の硬い鰹節を仕上げ節といい、製造過程でカビを付着させる工程まで経た枯節のことを指します。
枯節は、製造工程でカビを自然繁殖させ、水分を20%以下に落とした鰹節を言います。
"Karebushi" are blocks of katsuobushio in which a natural growth of mold is induced during the manufacturing process.
The water content is reduced to less than 20 percent.
枯節は非常に手間のかかる工程です。
"Karebushi" are blocks of cured katsuobushi that are made in an extremely time-consuming process.
削り節は鰹節を薄く削ったもの。
削り節に使うのは荒節といい、カビを付ける前の段階の鰹節です。
"Kezuribushi" are thin shavings made from dried blocks of katsuobushi.
The blocks used for kezuribushi are called "arabushi."
These are smoked and dried blocks that are processed up to the stage before they are seeded with mold.
パソの調子悪い…
また続き書きます。
削る前の硬い鰹節を仕上げ節といい、製造過程でカビを付着させる工程まで経た枯節のことを指します。
枯節は、製造工程でカビを自然繁殖させ、水分を20%以下に落とした鰹節を言います。
"Karebushi" are blocks of katsuobushio in which a natural growth of mold is induced during the manufacturing process.
The water content is reduced to less than 20 percent.
枯節は非常に手間のかかる工程です。
"Karebushi" are blocks of cured katsuobushi that are made in an extremely time-consuming process.
削り節は鰹節を薄く削ったもの。
削り節に使うのは荒節といい、カビを付ける前の段階の鰹節です。
"Kezuribushi" are thin shavings made from dried blocks of katsuobushi.
The blocks used for kezuribushi are called "arabushi."
These are smoked and dried blocks that are processed up to the stage before they are seeded with mold.
パソの調子悪い…
また続き書きます。