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Show Notes
This ultra-savory seasoning and soup-starter has months (or years!) of work behind every flake. Anney and Lauren smoke out the science and history of katsuobushi (i.e., dried bonito flakes).
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Topics
anney reeselauren vogelbaumdylan faganandrew howardfoodstufffood stuffhowstuffworkshow stuff worksfood sciencefood historyfood culturefood podcastcuisinesavorbonitodried bonito flakesfishseafoodpreservationseasoningsfurikakeokonomiyakitakoyakimold poopdried foodssmoked foodsakukatsuokatsuobushiakabushikezurikidashikombubroth