Production of Honbushi-like Flavor by the Fermentation of Nijiru

Abstract

It takes about 2 months for the molding process of Katsuobushi (dried bonito) production. A model of a short-term system for the molding process was desirable for the efficient selection of useful fungi for Katsuobushi production by evaluating the flavor change in the model system. A liquid culture system using Nijiru (waste fluid of Katsuobushi sterilization), which is obtained from the Kezuribushi (sliced Katsuobushi) manufacturing process and contains abundant phenolic compounds of smoke tar, was found to be suitable for the short-term evaluation of a 1O-day culture.