“
Me siento como un pájaro desplumado al que dijeses "ahora a volar", cuando ya solo respirar me parece complicado
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”
― Maintenant qu'il fait tout le temps nuit sur toi
― Maintenant qu'il fait tout le temps nuit sur toi
“
Katsuobushi is dried bonito, or skipjack tuna (Katsuwonus pelamis). Chunks of the fish are smoked and dried into hard blocks, which keep for several months. Along with kombu, katsuobushi is the other main ingredient used in making dashi. Throwing the whole block of fish in the water won't work; it must first be shaved into flakes with a tool that resembles an inverted carpenter's plane. However, almost no one actually prepares the flakes by hand anymore; home cooks buy bags of them at the grocer
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”
― Japanese Cuisine
― Japanese Cuisine
