dsi1 wrote:
>
> On 5/13/2010 11:06 AM, George wrote:
> > On 5/13/2010 4:46 PM, dsi1 wrote:
> >> On 5/13/2010 3:51 AM, Artistic Taste wrote:
> >>
> >>> I think I edited this correctly(I hope).
> >>> Just wanted to thank everyone for their ideas. Making tofu interesting
> >>> has been a task, but these are all wonderful suggestions and I
> >>> appreciate them greatly.
> >>
> >> One of the most remarkable dishes that I make is to cube soft tofu, add
> >> soy sauce, and sprinkle bonito flakes on top. It's a sublime flavor
> >> explosion! This only works if you do it rarely. Otherwise, it's a pretty
> >> ordinary dish. :-)
> >
> > If you want to take it up a notch add some thinly sliced scallions, a
> > few drops of sesame oil and a light dusting of ground red pepper in
> > addition to the shoyu and katsuobushi.
>
> Sounds great! Katsuobushi would be the shaved bonito. It's quite
> remarkable stuff isn't it? How they turn fish flesh into a glassy
> material that shaves like wood is amazing and mysterious.

Salted, fermented and dried.

Sorry I didn't buy a kezuriki (used to shave the block of fish) when I
had the chance.