Linked from

The 8 pages that link to Katsuobushi, each with the reason it gives.

• Japanese cuisineRelated: Its flakes contribute aroma and flavor to dashi and other preparations.

• DashiRelated: Its flakes release aroma and inosinate into classic dashi.

• OkonomiyakiRelated: Heat makes the flakes curl and move atop freshly cooked okonomiyaki.

• TakoyakiRelated: Its thin flakes are a common topping that curl and move in rising heat.

• Miso soupBroader topic: Its flakes are steeped with kombu to make a common dashi for the soup.

• Wakayama PrefectureRelated: Katsuura’s fishing and processing traditions connect the prefecture to this staple food.

• Cured fishBroader topic: Its production combines several preservation stages into an intensely concentrated ingredient.

• Dried fishBroader topic: It extends drying through smoking and fermentation to create a hard, concentrated ingredient.