鰹節(かつおぶし)

かつおぶし
noun
dried bonito flakes
1. dried bonito flakes, katsuobushi
Thin shavings of dried, fermented, and smoked skipjack tuna, used for making dashi and as a topping.
鰹節(かつおぶし)を削(けず)る。
Shave dried bonito.
Traditional preparation involves shaving from a block
お好(この)み焼(や)きの上(うえ)に鰹節(かつおぶし)をかける。
Sprinkle bonito flakes on top of okonomiyaki.
鰹節(かつおぶし)と昆布(こんぶ)で合(あ)わせ出汁(だし)を作(つく)る。
Make combined dashi from bonito flakes and kelp.
冷(ひ)ややっこに鰹節(かつおぶし)をのせて食(た)べる。
Eat chilled tofu topped with bonito flakes.
熱(あつ)い料理(りょうり)の上(うえ)に鰹節(かつおぶし)をのせると、ゆらゆら動(うご)いて面白(おもしろ)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(あらぶし) (arabushi) - basic dried/smoked bonito
  • 枯節(かれぶし) (karebushi) - mold-fermented, higher quality
  • 本枯節(ほんかれぶし) (honkarebushi) - multiple fermentations, premium

Forms available:

The flakes 'dance' (踊(おど)る) when placed on hot food due to heat convection.

Related Words

Related: 昆布(こんぶ) (kelp (for dashi))
core
Added 2026.1.14 21:50 · Revised 2026.6.4 0:10
04500/04935_katsuobushi