![Silver Star Critiquer/Gold Note Writer [C: 24 W: 0 N: 109]](http://i1.trekearth.com/misc/s-n-g.gif){kind=small}
Photographer's Note
Katsuobusji, steamed, fermented, dried skipjack tuna (just looks like a piece of hard wood) is one of the secrets of Japanese cookery.
Today, factory shved "Hanakatsuo" is widely used though,
Hand shaved katsuobushi tastes special, with its flavor which evaporates within hours.
Japanese description here.
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Photo Information
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Copyright: Keiichiro Koyama (Koyama)
![Silver Star Critiquer/Gold Note Writer [C: 24 W: 0 N: 109]](//i1.trekearth.com/misc/s-n-g.gif)
(609) - Genre: ÌÅÑÒÀ
- Medium: ÖÂÅÒÍÎÉ
- Date Taken: 2010-08-22
- Categories: ÅÄÀ
- Camera: Nikon D 70
- Exposure: f/4.5, 1/60 ñåêóíä
- More Photo Info: view
- Âåðñèÿ: Îðèãèíàëüíàÿ âåðñèÿ
- Òåìû: Gohan [view contributor(s)]
- Date Submitted: 2010-08-22 4:20
Viewed: 2106
Points: 0
