Tag Archives: katsuo

#2460: Daifuku Bowl Katsuo Udon / Katsuo Bowl Udon

Daifuku Bowl Katsuo Udon / Katsuo Bowl Udon - South Korea / United States - The Ramen Rater - katsuobushi

I think I found this one at HMart a little while back. Indeed, I must say the nomenclature is pretty interesting; I mean, c’mon – commit to a name already! Alright so this is a katsuo udon variety – let’s ask Wikipedia about katsuo udon –

Udon (饂飩?, usually written as うどん) is a type of thick wheat flour noodle of Japanese cuisine. Udon is often served hot as a noodle soup in its simplest form, as kake udon, in a mildly flavoured broth called kakejiru, which is made of dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include tempura, often prawn or kakiage (a type of mixed tempura fritter), or aburaage, a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce. A thin slice of kamaboko, a halfmoon-shape fish cake, is often garnish. Shichimi can be add to taste.

The flavor of broth and topping vary from region to region. Usually, dark brown broth, made from dark soy sauce (koikuchi shōyu), is used in eastern Japan, and light brown broth, made from light soy sauce (usukuchi shōyu), is used in western Japan. This is even noticeable in packaged instant noodles, which are often sold in two different versions for east and west.

In Korea, authentic Japanese udon dishes are served in numerous Japanese restaurants, while the Korean-style udon noodle soups are served in bunsikjip (snack bars) and pojangmacha (street stalls). Both types are called udong (우동), which is the transliteration of the Japanese word undon (うどん).[2] In Korea, the word udong refers to noodle dishes (typically noodle soup), while the noodles themselves are called udong-myeon (우동면; “udong noodles”) and considered a type of garak-guksu (가락국수; “thick noodles”).[2] Common ingredients for udong noodle soup include crowndaisy greens and eomuk (fish cakes), both of which are not very common in Japanese udon dishes.

So this product is called Katsuo Udon, however I don’t see anything about ‘katsuo anywhere. Could this have something to do with it –

Katsuobushi (Japanese: 鰹節?) is dry, ferment, and smoked skipjack tuna (Katsuwonus

pelamis). It is also known as Bonito flakes when young bonito is use as a cheaper substitute for skipjack tuna. Katsuobushi or similarly prepared fish is also known as okaka (おかか).

Ah here we go – dried bonito flakes are in this one in their own sachet. This product is for the USA from South Korea. Alright – let’s check this one out.

Daifuku Bowl Katsuo Udon / Katsuo Bowl Udon – United States

Daifuku Bowl Katsuo Udon / Katsuo Bowl Udon - South Korea / United States - The Ramen Rater - katsuobushi

Detail of the side panels (click to enlarge). Contains fish. To prepare, add in liquid sachet and contents of udon pouch and fill to line with hot water. Microwave for 3 minutes (I’m guessing at 800W). Add in remaining sachet contents. Finally, stir and enjoy!

Daifuku Bowl Katsuo Udon / Katsuo Bowl Udon - South Korea / United States - The Ramen Rater - katsuobushi

Detail of the lid (click to enlarge).

Daifuku Bowl Katsuo Udon / Katsuo Bowl Udon - South Korea / United States - The Ramen Rater - katsuobushi

The udon pouch.

Daifuku Bowl Katsuo Udon / Katsuo Bowl Udon - South Korea / United States - The Ramen Rater - katsuobushi

The soup base sachet/.

Daifuku Bowl Katsuo Udon / Katsuo Bowl Udon - South Korea / United States - The Ramen Rater - katsuobushi

A dark liquid.

Daifuku Bowl Katsuo Udon / Katsuo Bowl Udon - South Korea / United States - The Ramen Rater - katsuobushi

The dried flake sachet.

Daifuku Bowl Katsuo Udon / Katsuo Bowl Udon - South Korea / United States - The Ramen Rater - katsuobushi

Lots of bits of ‘dried starch,’ fishcake and vegetables.

Daifuku Bowl Katsuo Udon / Katsuo Bowl Udon - South Korea / United States - The Ramen Rater - katsuobushi

The topping sachet.

Daifuku Bowl Katsuo Udon / Katsuo Bowl Udon - South Korea / United States - The Ramen Rater - katsuobushi

Dried bonito flake. Indeed, this is the katsuo part of the equation.

Finished (click to enlarge). The noodles come out nice and warm from the microwave. Nice and thick. Indeed the star of the show here isn’t the noodle but the rest. The broth is a sweet and tasty thin one with just a little oiliness. Thin – but hearty. The vegetable and seafood sachet yielded lots of veg as well as nice seafood bits. My favorite is the bonito flake which hydrates and fills the bowl with fish taste and texture. For those who really don’t like ‘fishy’ things, this isn’t for you. However for those who love fish taste, this is perfection. 5.0 out of 5.0 stars. UPC bar code 761898702253.

Daifuku Bowl Katsuo Udon / Katsuo Bowl Udon - South Korea / United States - The Ramen Rater - katsuobushi

Ramen, Soba, Udon (Food Heroes)

A video showing how to make Korean kimchi udon with fishcake.

Meet The Manufacturer: #1376: Takamori Katsuo Dashi Udon

Udon is a very popular noodle in Japan and around the world. It’s characterized by being really thick. My wife’s a big fan of udon – they’re her favorite noodles! But what is katsuo dashi? Well, katsuo is the Japanese name for Skipjack tuna, a variety which is popular all over Asia. Dashi on the other hand is a little less simple. Here’s what Wikipedia had to say

The most common form of dashi is a simple broth or fish stock made by heating water containing kombu (edible kelp) and kezurikatsuo (shavings of katsuobushi – preserved, fermented bonito) to near-boiling, then straining the resultant liquid. The element of umami, considered one of the five basic tastes in Japan, is introduced into dashi from the use of katsuobushi. Katsuobushi is especially high in sodium inosinate, which is identified as one source of umami.[1]

But what is umami? Again, let’s cite Wikipedia:

Umami /ˈmɑːmi/, a savory taste,[1][2][3] is one of the five basic tastes (together with sweet, sour, bitter and salty).

A loanword from the Japanese (うま味?), umami can be translated as “pleasant savory taste”.[4] This particular writing was chosen by Professor Kikunae Ikeda from umai (うまい) “delicious” and mi (味) “taste”. The kanji 旨味 are used for a more general sense of a food as delicious.

People taste umami through receptors for glutamate, commonly found in its salt form as the food additive monosodium glutamate (MSG).[5] For that reason, scientists consider umami to be distinct from saltiness.[6]

Umami really is an interesting concept that isn’t really well known here in the United States, but is used in foods throughout the world. Worth reading up on! Let’s open up this one and see what’s inside!

Here’s the back of the package (click image to enlarge). Not sure if it contains meat, but pretty sure it contains fish. To prepare, add one noodle pouch contents to 300ml boiling water. Cook for two minutes. Add contents of one of the sachets and stir. enjoy!

In the package, you get three servings, so three of these noodle pouches.

Three of these soup base sachets as well.

Here’s the soup base – has a nice katsuo scent.

Finished (click image to enlarge). Added kamaboko, sweet onion, kizami shoga (pickled ginger), egg and green onion. The udon noodle is really good in this one. The texture is quite soft compared to most I’ve had and it has a really nice mouthfeel to it. The broth is well done with a nice katsuo flavor which doesn’t overwhelm. 3.75 out of 5.0 stars.UPC bar code 4901959070662.

Want to learn about dashi? Check this out!

#1134: Hi-Myon Katsuo Udon

Here’s an udon variety – katsuo udon. So what’s katsuo? Katsuo is also called Skipjack Tuna. Here’s an excerpt from a Wikipedia article:

Skipjack tuna is used extensively in Japanese cuisine, where it is known as katsuo ( or かつお). Besides being eaten seared (katsuo tataki, 鰹のタタキ) and raw in sushi (寿司 or すし) and sashimi (刺身 or さしみ), it is also smoked and dried to make katsuobushi鰹節 or かつおぶし), the central ingredient in dashi (出汁 or だし) (a common Japanese fish stock). It is also a key ingredient in katsuo no shiokara (塩辛 or しおから).

In Indonesian cuisine, skipjack tuna is known as cakalang. Most popular dish from skipjack tuna is cakalang fufu from Minahasa. It is a cured and smoked skipjack tuna clipped on a bamboo frame.[13] Skipjack is also integral to Maldivian cuisine.[14]

Cakalang is a flavor I’ve tried as an instant noodle from Indonesia. Let’s check this one out!

The distributor’s sticker from the back of the package (click image to enlarge). Contains fish (tuna).

The back of the package (click image to enlarge).

Fresh udon in a pouch.

Liquid soup base.

Has a salty soy scent.

The solid ingredients.

This is added as a garnish at the end. Looks like some tempura bits, veggies and dehydrated kamaboko.


Finished (click image to enlarge). Added kamaboko, Walla Walla sweet onion and odeng. The noodles are plump and nicely chewy. The broth has a sweet soy taste along with a subtle fishiness. The garnish has a nice flavor and compliments well – kind of a smoked fish thing going on. 4.0 out of 5.0 stars. UPC bar code 8801068072372.

Here’s how to make homemade Korean-style udon.

#868: CJ (CheilJedang) Katsuobushi Udon

This one was donated by Ramen Place – thanks again! I haven’t a clue of how this one will be. Looks like its celebrating the 10th anniversary of CheilJedang or this product. Well, let’s give it a try!

Here’s the export sticker (click to enlarge).

Here are the side panels. It looks like you add hot water, then either microwave for four minutes if you have a 700 watt microwave or for two minutes if you’ve got a 1000+ watt microwave (click to enlarge).

The fresh udon noodles.

Liquid base.

Dark stuff!

The veggies and bits.

Looks like a nice melange…

Finished (click image to enlarge). Added some kizami shoga (pickled ginger), kamaboko, hard boiled egg and Krazy Mixed Up Salt. The udon is chewy and good. Pretty standard fresh udon. The broth is sweet and has a nice taste I have found in Japanese tempura soba bowls before. A nice tempura taste. The veggies re-hydrated nicely. good stuff! 3.75 out of 5.0 stars. UPC bar code 8801007009377 – find it here.

KPop stars (including PSY) in a CJ TV commercial.


#369: Bon Go Jang Tofu Udon Dosirak

So this one took a little work – all I knew was it was from Korea. Wasn’t sure of anything much other than that and the brand name. Luckily, those two things brought it all together. I found that this stuff is called Tofu Udon Dosirak and comes from Hanil Food Co. Ltd. in Seoul, Korea under its Bon Go Jang line of products. ‘Dosirak’ translates like ‘Bento’ or ‘Take Out Lunch.’ On their website it describes this as “fresh katsuo bushi soup with tofu udon that you can eat simply by adding hot water.”

Two packets – Soup base and veggies.

There’s the veggies and soup base on the udon.

Click image to enlarge. Poured some boiling water on the noodles and let them sit for five minutes and voila. So the broth is interesting – sweet and salty and kind of tasted a hint fermented. I liked it. The veggies were insanely plentiful, and the noodles were hearty and good. I liked it quite a bit. 3.75 out of 5.0 stars!

Ah Francis – you are a truly amazing dog.

#280: Rhee Bros Assi Brand Wellbeing Rice Noodle with Katsuo Flavored Soup

Well well well… More of the Assi Brand boxes. Wellbeing. We shall see!

Wow! Uber packet! My curiosity is piqued!

Welcome to trippy looking rice noodle land! What are all those things in the powder? What is Katsuo flavor??? Is that it? Well, Wikipedia says Katsuo flavor is… Skipjack tuna flavor! Katsuo is Japanese! Okay so this is getting more and more interesting… So what we have here are some seafood flavor noodles with funky bits going on…

Welcome to the social (click image to enlarge). So what we have here aree some interesting rice noodles with a lot of friends invited. First, let’s start with the noodles. Angel hair thin and seperate, these noodles are some of the best I’ve had in a box or bowl noodle hands down. The broth was seafood taste (rather nice of the sea) and groovy on the flavor receptor. The interesting friend of noodle here were quite excellent – looks like bits of naruto, some seaweed and some funny little things that remind me of jellyfish or some Korean rice cakes that I saw used in a cooking video. Regardless, this has been a fascinating, new and fun tromp through the garden of weird. I’m giving this one 4.0 out of 5.0 stars. Magnificent.