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Katsuobushi
Steam-processed bonito fillets, dried to woodlike hardness, are shaved into flakes and used as one of the two essential ingredients of basic soup stock, dashi. The bonito, a member of the mackerel family, has been an important part of the Japanese diet from very early times, perhaps as early as the eighth century. From about the fifteenth century, the fillets of this fish were dried and used as they are today.
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Putting together a cheese plate
When compiling a cheese plate try to think of a combination of flavours as well as textures (sharp, pungent, crumbly, soft). This creates contrast as well as providing variety for your guests. Consider sweet additions such as cut apples, muscatels or honey.
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Arrowroot
Extract of the maranta root it is a flavourless starch, ideally used for thickening sauces, juices and syrups; when heated the starch turns to jelly and so thickens the liquid.
