If a fish is not put on the table, it can become a weapon with practical value.
This is the hardest food in the world, a native product of Japan, bonito that is matured with steelmaking ideas, Katsuobushi.
Katsuobushi is the scientific name for dried bonito and bonito and is the hardest edible in the world certified by the Guinness Book of World Records.
The overall hardness reaches 3800, comparable to gold, superior to most sandalwood, hemlock and other woods known for their rigidity.
It is mostly found in all Japanese dishes, and on the starchy fish balls of 12 yuan and 4 yuan in the pedestrian street.
The complete dried bonito has a very rustic shape.
There is a kind of intimacy of the Loess Plateau and the visual perception of the foundation when renovating the old house. At a Tokyo wet market, if you see a man carrying a dried bonito, you will think that he has unloaded the legs of a stall. It was as if the next second it could be thrown into the fire.
The treatment of dried bonito is also more industrial.
Experienced cooks don't choose to cut dried bonito with a knife, because you can't cut each other with one knife and another.
The baguettes are like children's toys compared to dried bonito and AK47s.
Woodworking planers are the main cooking tool for handling dried bonito, and the finished planed product is the same as wood chips.
From texture to appearance, eating a bite is like filling a whole base of wood in the stomach.
The Pacific fox bonito is the best choice for concocting dried bonito, because it has been swimming sleeplessly all his life, so the meat is tighter, the muscle content is extremely high, and the protein content is up to 40%.
But the bonito body is still difficult for people to hook them to the hardness of the material, the hands change the fate, and the intervention of humans gives more possibilities to the natural world.
Japan's Yaizu Prefecture was the first place to break through the barrier between bonito and weapons.
In six months, eight processes, and mold and bacteria drained the entire live fish, the entire Iyozu County contributed tons of edible short swords to the world.
The toughness of dried bonito is no longer measurable empirically by treating food.
Its existence is the simulation of organic to inorganic, the evolution of flesh and blood into minerals.
Both edible and aggressive are extreme.
The sharpness of the polished dried bonito is about the same as a high-end custom-made household ceramic knife, which can easily cut through four layers of printing paper and cut the skin of cattle, and can pierce the metal can and penetrate the hardest konbu.
In reality, if you have a gunfight in Japan, I think you can choose the battlefield in the nearest bonito workshop.
The Japanese like to replace MSG with dried bonito.
Because after processing, the inosinate in the bonito body will produce a rich flavor, which is a pioneering role in the seasoning of meat products, the isotopic conversion of natural crops and artificial crystals, but the only difference from MSG is that MSG will melt with the heat, while dried bonito will not.
Some people abroad have tried to use materials such as air-dried steak to make meat knives, but the inferior quality that is visible to the eye cannot be compared with dried bonito.
Ueno, president of the Yokohama Food Research Society in Japan, admits that Katsuobushi's complex craftsmanship is difficult to compare, and since 1868, the Japanese have been working on making fox bonito into the best seasoning, but today, dried bonito is gradually being replaced by chemicals.
Perhaps in a few years, the young man's kitchen will lose another vital weapon.
I remember taking Xiaomei to a Japanese meal once, it was a farewell, and after I rehearsed all the dramas I had prepared for leaving, she ate three bonito dishes alone and then paid for it.
The last sentence left for me is that my heart is hard, like dry bonito.