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Katsuobushi

Katsuobushi is simmered, smoked and fermented skipjack tuna (Katsuwonus pelamis, sometimes referred to as bonito). It is also known as bonito flakes or broadly as okaka (おかか). Shaved katsuobushi and dried kelp—kombu—are the main ingredients of dashi, a broth that forms the basis of many soups (such as miso) and sauces (such as soba no tsukejiru) in Japanese cuisine.

Source: Wikipedia

Katsuobushi
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Recipes

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Making Katsuobushi | Kikkoman Corporation

About "Making Katsuobushi".Welcome to the global website of Kikkoman Corporation, the world's leading manufacturer of soy sauce. Kikkoman manufactures and sells naturally brewed soy sauce and soy sauce related seasonings, as well as operates Oriental...
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Katsuobushi

Learn about Katsuobushi, an essential flavor of Japanese cuisine. Its distinctive smoky, umami-rich flavor is the main component of dashi...
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Mastering Dashi Broth: Irresistible Flavor! No. 1 In Japan

Unlock the secrets of mastering Dashi broth for irresistible flavor. Learn how to make it from katsuobushi and konbu in this easy guide. Try it now...
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Home Style Japanese Dashi Stock - RecipeTin Japan

Commonly used method of making Japanese Dashi stock for home cooking. Quite simple to make and flavour is not comparison to the instant Dashi powder...
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Bukkake Udon Recipe With Katsuobushi Flakes

Bukkake Udon is one of many such noodle dishes common to Japanese cuisine. This simple recipe is made with soy sauce, dashi and katsuobushi...
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Okonomiyaki (Japanese Savoury Pancake) - RecipeTin Japan

Okonomiyaki - Japanese savoury pancake containing loads of shredded cabbage topped with egg, meat and bonito flakes. Eat with sweet sauce and mayonnaise...
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Agedashi Tofu - Japanese Fried Tofu in Savoury Dashi Sauce

Agedashi Tofu recipe, a Japanese appetiser of crispy on the outside, meltingly soft on the inside, fried tofu sitting in a hot dashi sauce...
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Interview / recipe | MAKURAZAKI KATSUOBUSHI - the finest Katsuobushi brand

Interview / recipe - Beauty and potential of MAKURAZAKI KATSUOBUSHI Special Interview of Mr. Masaru Kamikakimoto, a French cuisine chef on...

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