1.
dried bonito flakes, katsuobushi
Thin shavings of dried, fermented, and smoked skipjack tuna, used for making dashi and as a topping.
鰹節を削る。
Shave dried bonito.
Traditional preparation involves shaving from a block
お好み焼きの上に鰹節をかける。
Sprinkle bonito flakes on top of okonomiyaki.
鰹節と昆布で合わせ出汁を作る。
Make combined dashi from bonito flakes and kelp.
冷ややっこに鰹節をのせて食べる。
Eat chilled tofu topped with bonito flakes.
熱い料理の上に鰹節をのせると、ゆらゆら動いて面白い。
Placing bonito flakes on hot food makes them sway around in an interesting way.
One of the hardest natural foods in the world. The fermentation process can take months. Types:
- 荒節 (arabushi) - basic dried/smoked bonito
- 枯節 (karebushi) - mold-fermented, higher quality
- 本枯節 (honkarebushi) - multiple fermentations, premium
Forms available:
- 削り節 (pre-shaved flakes)
- 糸削り (fine threads)
- 厚削り (thick shavings for dashi)
The flakes 'dance' (踊る) when placed on hot food due to heat convection.