Katsuobushi (Dried Tuna Flakes)
A Japanese ingredient made by smoking, drying, and fermenting bonito (tuna family) until it becomes stone-hard, then shaving it into thin flakes. The core component of dashi stock.
What Is Katsuobushi (Dried Bonito Flakes)?
Katsuobushi is a Japanese-cuisine ingredient made by boiling and smoking a fillet of a tuna-family fish (usually skipjack tuna/bonito), then subjecting it to months of drying-fermenting to turn it into a block as hard as stone.
This hard block is turned into fine shavings (kezuribushi) with a special scraping tool right before use. When poured into hot water, these thin shavings, which ripple with the steam, are the main component of dashi, the Japanese base broth.
Nutritional Values of Katsuobushi
100 grams of katsuobushi contains approximately 356 kcal of energy; it carries a very high level of protein from the fish and naturally contains a umami compound called inosinate. Values are approximate.
How Should Katsuobushi Be Consumed?
Katsuobushi is consumed as part of a balanced diet, generally used in measured amounts as broth or garnish.
This information is general; katsuobushi is a food and is not a substitute for medical treatment. Those with fish allergies must avoid dishes containing katsuobushi and dashi.
How to Choose Katsuobushi?
A good katsuobushi (in shaved form) is one with a pinkish-brown color, distinctly smoky-fishy aroma, and thin-flexible shavings. Faded or damp-sticky packages are not preferred.
- Color should be pinkish-brown, vivid
- Aroma should be distinctly smoky-fishy
- Shavings should be thin and flexible, not sticky/damp
How to Store Katsuobushi?
Katsuobushi shavings are kept in a dry, closed bag in a cool place; it is important to keep it closed once opened, as moisture and air contact quickly weakens its aroma.
Using Katsuobushi in the Kitchen
Katsuobushi is most often used in dashi broth (boiled with kombu and then strained), sprinkled as a garnish on takoyaki and okonomiyaki, and also on cold tofu (hiyayakko).
Why Does Katsuobushi Curl on Top of Hot Food?
Since the very thinly shaved flakes are light, they move and ripple with the steam rising from hot food; this visual is also considered a sign of freshness and thinness.
Frequently Asked Questions
Is katsuobushi raw fish?
No; it is a fully processed product that has gone through boiling, smoking, and months of drying-fermenting.
Are katsuobushi and bonito flakes the same thing?
Yes; "bonito flakes" in English usage refers to the shaved-flake form of katsuobushi, the same product.
Is katsuobushi found in Turkey?
To a limited extent; ready-shaved flake packages can be found in Asian markets that sell sushi ingredients.