alt Hacker NewsI'm actually very curious about the process.
I'm allergic to fish (can't eat tuna, salmon, etc.) but I can eat food made with pretty much any type of bonito-based dashi I've ever tried.
Especially Japanese food like nabe, nikujaga, Aomori-style thick niboshi soup base ramen.
Never really understood it.
Replies
bell-cot • today at 8:51 AM
> I'm allergic to fish...
I'd guess that your allergy is to some class of proteins in the fish - and that the production steps for dried bonito (and maybe the time required) denature or destroy those proteins.
By the sound of it, you have a protein allergy. That is, you are allergic to a specific, or set of specific, proteins. When the proteins are denatured, you seem to not be allergic. This can happen at high temperature, low pH, or sometimes through oxidation. There’s a substantial amount of research on this if you want to look it up. But, for it to be particularly constructive, first you would need to determine to which protein you are allergic