Technique: How Justin Carlisle Makes Katsuobushi Without Tuna

When the Midwest meets the Far East, you have to hope the culinary traditions of both regions will face off, producing something new and delicious. For Justin Carlisle of Ardent in Milwaukee, that mash-up comes in the form of katsuobushi, the dried, fermented Japanese tuna flake used on everything from bonito to miso. “I worked at a...