Talk:Katsuobushi

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Any information on the flavor?

I was about to edit this page, as I have always known this product as "Katsuo-boshi" or "dried bonito", rather than the "-bushi" as shown. However, I see from hiragana on Japanese packaging that it is in fact referred to with the two kana "bu-shi". I'm confused! Can anyone shed light on this apparent error? Shorn again 21:56, 11 March 2007 (UTC)

Sometimes Japanese is not romanized consistently. It is best to stay as close to Japanese romanization rules as possible, but it isn't always done in the West. "Boshi" sounds close enough to "ぶし" that I am not surprsied you have seen it. However, "bushi" is considered to be most correct. --Lmbstl 09:46, 12 March 2007 (UTC)

[edit] Statement about mercury in Katsuo

It is true, but this article is about kasuobushi. The citation conneccted with the statement refers directly to katsuo eaten as sushi. I am going to delete the statement, but I wanted to explain the reasoning here. The aricle on Katsuo is a more appropriate place for the statement and the citation. Kindly, Lmbstl 05:31, 18 March 2007 (UTC)

Well, the page on katsuo discusses the fish as a fish, and this page discusses the fish as food - that was my rationalle. Also, the process of drying the fish concentrates the toxin, it doens't elimate it. I don't know of reference pages in english that talk about the specific katsuobushi problem, but when I lived in japan (as a female of childbearing age) I was warned away from it FiveRings 00:54, 19 March 2007 (UTC)