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Kosher 8

The Quest for Kosher Bonito Flakes/Katsuobushi

webrew | Nov 28, 201411:13 AM

I have a deep and abiding love for udon in dashi, and I've long been hoping to be able to make it in my own kitchen. But I've struck out so far in my attempts to procure kosher bonito flakes -- the key ingredient in giving it that unique flavor.

Chabad Japan seems to indicate they offer a hecscher for some, though I have no idea if that's still valid or if they import:

There's a recipe that calls for using whitefish skin, which I'm skeptical of:

Levana's blog seems to indicate there is/was a kosher dashi powder, but I haven't seen anything of it yet:

Rumor is that eden's bonito flakes used to be kosher but they gave up the cert.

I see there have been occasional posts on this in the past, but has anyone had any success or other avenues? I would travel long and far to get kosher katsuobushi -- if it didn't take weeks of fermentation I would make it myself in my NYC apartment.

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