Reduction of bitterness of the bitter gourd by Katsuobushi

Abstract

A variety of dishes prepared from bitter gourd are often served with Katsuobushi. Based on the use of this combination, we investigated the debittering effect of Katsuobushi. Addition of Katsuobushi reduced the bitterness of both raw and cooked bitter gourd ; however, significant debittering effect was not achieved by using the extract. Katsuobushi was shown to bound the bitter substances in bitter gourd. Based on this finding, it was concluded that Katsuobushi scavenges the bitter substances in bitter gourd, thereby the reducing bitter taste.