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Katsuobushi, or dried bonito flake, is one of the most essential ingredients in Japanese cuisine. Loaded with umami flavor, katsuobushi is used in making stock and as a topping, garnish, and seasoning on everything from noodles to rice to eggs. Read more
How To Use
The Japanese use these flakes to make dashi. Dashi is made by infusing umami-rich sources, such as kombu, shiitake mushrooms, dried iriko/niboshi, or katsuobushi in water. While you can make dashi with just katsuobushi, many recipes call for combining katsuobushi and kombu dashi for an umami-rich broth. Dashi is the backbone of many Japanese dishes.
How To Store Katsuobushi
Traditionally, you would shave a katsuobushi into thin flakes on demand while cooking. It’s shaved using a tool called katsuobushi kezuriki (鰹節削り器), similar to a wood plane. However, you can choose the shortcut and buy good quality shaved katsuobushi without shaving it yourself.
