{"id":115,"date":"2012-08-01T09:00:26","date_gmt":"2012-08-01T16:00:26","guid":{"rendered":"https:\/\/www.zojirushi.com\/blog\/?p=115"},"modified":"2012-07-31T17:18:43","modified_gmt":"2012-08-01T00:18:43","slug":"august-is-the-bookend-to-summer","status":"publish","type":"post","link":"https:\/\/www.zojirushi.com\/blog\/august-is-the-bookend-to-summer\/","title":{"rendered":"August Is The Bookend To Summer"},"content":{"rendered":"<p><a href=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2012\/07\/MP900446488.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-118 alignleft\" title=\"Summer time\" src=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2012\/07\/MP900446488.jpg\" alt=\"\" width=\"308\" height=\"210\" \/><\/a>It\u2019s hard to believe that August is already here. Summer has flown by in a flurry of farmer\u2019s markets, BBQs and long walks on the beach. The long warm days of summer will slowly shorten as we make our way back to school and into fall. As we enjoy the last few weeks of summer vacation, we may also enjoy produce at the height of its harvest: berries, citrus, spinach and summer corn are abundant in markets, and we can\u2019t seem to get enough of those sweet summer melons.<\/p>\n<p>With so much good food at our fingertips, we can\u2019t help but celebrate with loved ones. In a season of such great abundance, it\u2019s only right to share. At Zojirushi, we work hard to create quality products so that you may focus on the shared times&#8211;moments, memories and meals. We hope that you have plenty of time to share this month, and that our products make life that much easier in the process.<\/p>\n<p><em>Katsuobushi<\/em>, an Unlikely Ingredient in the US.<strong><\/strong><\/p>\n<p><strong><\/strong><a href=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2012\/07\/Katsuobushi.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright  wp-image-119\" title=\"Katsuobushi\" src=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2012\/07\/Katsuobushi.jpg\" alt=\"\" width=\"278\" height=\"212\" \/><\/a>Ever heard of <em>Katsuobushi<\/em>? Better known as dried bonito flakes, <em>Katsuobushi<\/em> is often misunderstood and goes unrecognized by Americans in the kitchen. However, this delicate, featherweight substance might be just the thing you\u2019re looking for to add a unique depth and smokiness to your next dish.<\/p>\n<p>Dating back to the middle of the <em>Edo<\/em> Period (1603-1868), the production of dried fish is an ancient and traditional process in Japan. Bonito fillets are boiled for 60 to 80 hours and then smoked up to 15 times within a month. After that, the fish is dried in the sun, and finally left in a closed room to ferment for up to two weeks. By the end of this process, the fish is as hard as wood and less than 20% of its original weight. Once the fish is thinly shaved, they are called <em>Katsuobushi<\/em>.<\/p>\n<p><em>Katsuobushi<\/em> is the backbone of many Japanese stocks and sauces as well as the seasoning\/decoration on top of many Japanese dishes. With a smoky depth and earthiness, <em>Katsuobushi<\/em> adds an extra layer of deliciousness to many different meals. In fact, dried bonito was presented by Professor <em>Shintaro Kodama<\/em> in 1913 as one of the foods containing the <em>umami<\/em> substance, ribonucleotide IMP. (<em>Umami<\/em>, to refresh your memory, is considered the 5<sup>th<\/sup> flavor. See last month\u2019s blog post for more details on <em>Umami<\/em>.) <em>Katsuobushi<\/em> is considered to be one of the most delicious ingredients in Japan, and can be compared to Parmesan cheese in Italian cooking.<\/p>\n<p>Because it is essentially \u201cdried fish flakes\u201d, westerners tend to shy away from this mysterious ingredient, thinking it could be too \u201cfishy\u201d for their palates. In reality, <em>Katsuobushi<\/em> has a bold savory taste, closer to a cured ham such as <em>prosciutto<\/em> than a fishy fish. Try using it in soup stocks, sauces and on top of anything from grilled veggies to fresh salads. You might be surprised.<\/p>\n<p><strong>Product of The Month:<em> Neuro Fuzzy<\/em>\u00ae Rice Cooker &amp; Warmer (NS-ZCC10\/18)<\/strong><\/p>\n<p><a href=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2012\/07\/5.2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-116 alignleft\" title=\"NS-ZCC10\/18\" src=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2012\/07\/5.2.jpg\" alt=\"\" width=\"200\" height=\"152\" \/><\/a>For August, we would like to spotlight one of our most popular rice cookers from the Micom line, the <em>Neuro Fuzzy<\/em>\u00ae Rice Cooker &amp; Warmer (NS-ZCC10\/18). It features our advanced <em>Neuro Fuzzy<\/em>\u00ae logic technology which fine tunes temperature and cooking time according to the thermal sensor\u2019s calculations. Also, the delayed timer allows you to get your rice prepared when it is convenient to you. It comes in two different sizes, the 5.5 cup and the 10 cup, and is a great fit for your culinary needs. If you\u2019re thinking to upgrade from a conventional electric rice cooker, or if you\u2019re looking to buy your first one, this is the product for you!<\/p>\n<p><a href=\"https:\/\/www.zojirushi.com\/products\/nszcc\">h<\/a><a href=\"https:\/\/www.zojirushi.com\/products\/nszcc\">ttp:\/\/zojirushi.com\/products\/nszcc<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>It\u2019s hard to believe that August is already here. Summer has flown by in a flurry of farmer\u2019s markets, BBQs and long walks on the beach. The long warm days of summer will slowly shorten as we make our way back to school and into fall. As we enjoy the last few weeks of summer [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[3],"tags":[],"class_list":["post-115","post","type-post","status-publish","format-standard","hentry","category-from-zojirushi-america"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.1 (Yoast SEO v27.1.1) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>August Is The Bookend To Summer - Zojirushi Food &amp; Culture Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.zojirushi.com\/blog\/august-is-the-bookend-to-summer\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"August Is The Bookend To Summer\" \/>\n<meta property=\"og:description\" content=\"It\u2019s hard to believe that August is already here. 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