Food — By Crust on January 16, 2010

Katsuobushi is bonito, the chef brought it and the wooden shaver from Japan. It is very beautiful and it adds beautiful flavor to the dishes it is used in. It gives a smokey, meaty, umami flavor to everything it is added to. At Coi they use it in the yuba broth, the broth is made even more rich with mushroom and veg stock.

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