The original katsuobushi appeared in the VIII century. The broth katsuobushi was very famous. It is also a seasoning in the Japanese cuisine. The way of suppression of fish was invented in 1674, and was improved in 100 years. Katsuobushi is also called "the fish of victory". Katsuobushi has always been considered as the lucky product. It's served on celebrations and weddings. The flavoring qualities of tuna depend on inosyn and on 20 types of amino acids. This healthy product contains fiber, calcium and vitamin D.

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