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.

On 5/13/2010 1:17 PM, Arri London wrote:
>
>
> 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.

I have seen those plane thingies in eBay. Too bad it looks like you
can't get the whole katsuobushi in the states. There might be a business
opportunity here. :-)

dsi1 wrote:
>
> On 5/13/2010 1:17 PM, Arri London wrote:
> >
> >
> > 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.
>
> I have seen those plane thingies in eBay. Too bad it looks like you
> can't get the whole katsuobushi in the states. There might be a business
> opportunity here. :-)

It must be a lot of work! Anyway, the place that sold the kezuriki also
sold the block of fish. It wasn't in the US. When I decided to go back
and get the plane (for that's what it is) and the fish, shop wasn't
stocking either any more