Linked from

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

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

• 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.