What is
Katsuobushi?

Katsuobushi is a traditional Japanese ingredient derived from fermented, smoked, and dried bonito fish. It is often shaved into thin flakes and used as a fundamental flavoring in Japanese cuisine, known for its umami-rich taste.

Origins & History

Katsuobushi has its origins in Japan, where it has been used for centuries as a key component in dashi (Japanese soup stock) as well as a seasoning. The method of producing katsuobushi involves curing the fish, smoking it, and then drying it until it becomes hard as wood, a technique believed to have started in the early Edo period (17th century).

Taste & Texture

Katsuobushi has a rich, savory flavor that is deeply umami, with hints of smokiness. It can enhance the taste of various dishes, imparting depth and complexity.

Ingredients

Bonito fish

Bonito is a type of fish that belongs to the mackerel family. It is the primary ingredient used in making katsuobushi, which is processed through fermentation, smoking, and drying.