Knowra Katsuobushi Katsuobushi Katsuobushi is skipjack tuna that has been simmered, smoked, fermented, and dried until hard, then shaved into flakes. It supplies concentrated savory flavor to Japanese dishes, especially dashi.
Skipjack tuna : A fast-swimming tuna species, Katsuwonus pelamis, found in tropical and temperate seas. This is the fish traditionally processed into katsuobushi.
Ichiban dashi : A clear first extraction of kombu and katsuobushi, valued for its delicate aroma and flavor. Katsuobushi is steeped briefly to make this foundational stock.
Umami : One of the basic tastes, associated with glutamate and certain nucleotides in foods. Katsuobushi’s savory character comes partly from compounds that stimulate umami taste.
Niboshi : Small dried fish, commonly sardines or anchovies, used in Japanese cooking and stock. Niboshi makes a stronger, fishier stock without katsuobushi’s smoking and mold maturation.
Smoking : A food-preservation and flavoring method that exposes food to smoke from burning or smoldering material. Repeated smoking dries the fish and gives katsuobushi its characteristic aroma.
Okonomiyaki : A Japanese savory pancake cooked with a batter and assorted ingredients, often topped with sauce and garnishes. Flakes of katsuobushi commonly top the hot pancake and move as they release moisture.
Inosinic acid : A nucleotide-derived flavor compound, also called inosinate, that contributes umami in foods. It is abundant in dried bonito and intensifies the stock’s savory taste.
Katsuobushi powder : A ground form of dried bonito used as a seasoning or convenient stock ingredient. Powdered bonito is used directly, unlike the shaved flakes or blocks of katsuobushi.
Aspergillus glaucus : A species of mold historically used in food fermentation, including the maturation of honkarebushi. The mold grows during controlled maturation and helps dry and refine the fish.
Takoyaki : A Japanese street food of wheat batter cooked into balls around pieces of octopus. Katsuobushi flakes are a familiar topping for the finished dish.
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