Katsuo Shiokara
Fermented Bonito Innards
Yes, keto as served. About 1g net carbs per serving, lower than 8 in 10 Japanese dishes.
What it is
A traditional, intensely savory Japanese delicacy made from heavily salted and fermented bonito (katsuo) fish innards. It boasts a powerful umami flavor and is often enjoyed in small portions as an accompaniment to sake or as a condiment. Naturally very low in carbohydrates.
Key ingredients
Bonito innards, salt, sometimes trace amounts of mirin or sugar used in fermentation (negligible in a typical serving).
Optional tweaks
No specific modifications are typically needed, as this dish is inherently low in carbohydrates. Can confirm minimal or no added sugar beyond fermentation processes.
Say this to the waiter (Japanese)
鰹の塩辛は、砂糖は控えめか、使われていないか確認できますか？
For the Katsuo Shiokara, can you confirm there's minimal or no added sugar, beyond fermentation processes?
Watch out for
Some commercial or artisanal versions might contain minimal added sugar or mirin during the fermentation process, but these amounts are usually negligible per serving.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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