skipjack tuna
The radical on the left means fish and that on the right is hard.Of course, freshly caught fish is not hard. In Japan, there is a traditional way to eat skipjack tuna after it is heated and dried. It is called the Katsuobushi. In my house, there was a skipjack tuna sharpener that was like a planer for cutting wood. Makurazaki in Kagoshima Prefecture is Japan’s largest producer of Katsuobushi. Please come and enjoy the condensed umami.
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