Katsuobushi (鰹節) is a traditional Japanese ingredient made from dried, fermented, and smoked skipjack tuna (katsuo). It is considered one of the most essential ingredients in Japanese cuisine, most famously used to make dashi, a foundational broth that imparts umami to soups, sauces, and many dishes.
Katsuobushi has a smoky, savory, and slightly fishy aroma, with a deep umami taste. The thin shavings are often sprinkled on hot foods like tofu or okonomiyaki, where they "dance" from the heat, or used to make dashi by steeping them briefly in hot water with kombu (kelp).
Its rich flavor and traditional craftsmanship make katsuobushi a symbol of Japanese culinary heritage.
Ingredients : Bonito (smoked & dried)