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Katsuobushi: Revision history


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  • curprev 16:4616:46, 26 October 2020Citation bot talk contribs 9,052 bytes −52 Alter: chapter-url. URLs might have been internationalized/anonymized. Add: author pars. 1-1. Removed parameters. Some additions/deletions were actually parameter name changes. | You can use this bot yourself. Report bugs here. | Suggested by AManWithNoPlan | All pages linked from cached copy of User:AManWithNoPlan/sandbox2 | via #UCB_webform_linked 341/1728 undo

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20 September 2020

  • curprev 04:5104:51, 20 September 2020ObladiOblada talk contribs 9,105 bytes −39 Partially reverted the first paragraph to oldid=543839433. "Bonito" in "bonito flakes" is not so taxonomically accurate. https://en.wiktionary.org/wiki/bonito#Noun It refers to Katsuwonus pelamis in this term. Though striped bonito (Sarda orientalis) can be used to make katsuobushi, they are less common because their meet is too soft and unsuited. undo

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