Katsuobushi

Katsuobushi is dried, fermented, and smoked skipjack tuna, commonly used in Japanese cuisine. It is shaved into thin flakes and often added to broths, like dashi, to impart a rich, umami flavor. The processing involves boiling, smoking over wood, fermentation with mold, and drying, which enhances its savory taste and preservation. Katsuobushi plays a crucial role in traditional Japanese cooking, providing depth and complexity to dishes. Its unique flavor and aroma make it a staple ingredient for soup bases, rice dishes, and seasoning blends.