Seafood
Katsuobushi
鰹節
Also called bonito flakes, kezuri-bushi
What it is
Shaved dried skipjack. The smoke and glutamates of dashi and takikomi rice.
Origin
Japan.
Flavour
Smoky, fishy, savoury.
How to use it
Steep with kombu for dashi, or shower onto hiyayakko and okonomiyaki.
Storage
Airtight, cool. They stale like crisps.
Can you recognise Katsuobushi?
Ingredient challengeQuestions about Katsuobushi
From this ingredient's notes in the catalogue — not a chatbot.
What is Katsuobushi?
Shaved dried skipjack. The smoke and glutamates of dashi and takikomi rice.
How do I use Katsuobushi?
Steep with kombu for dashi, or shower onto hiyayakko and okonomiyaki.
How do I store Katsuobushi?
Airtight, cool. They stale like crisps.
What does it taste like?
Smoky, fishy, savoury.
What allergens should I watch?
Fish. Check the packet in your kitchen.
Nutrition
Per 100g · estimate · USDA FoodData Central averages and equivalent published tables. Values are typical, not lab tests of your shopping bag.
Allergens: Fish
Recipes using it
Miso soup
味噌汁
The everyday bowl: dashi, dissolved miso, tofu and spring onion — breakfast, not a starter you ignore.
15 minVery easyNo chilli
Okonomiyaki
お好み焼き
Osaka's cabbage pancake — flour, dashi, a pile of cabbage, and whatever you like, finished with sauce and mayo.
35 minMediumNo chilli
Hiyayakko
冷奴
Cold tofu, summer logic — silken, chilled, and finished with ginger, spring onion and soy.
10 minVery easyNo chilli
Yakisoba
焼きそば
Wheat noodles tossed on a hot plate with cabbage, pork and a brown sauce — festival food you can make in a frying pan.
27 minEasyNo chilli
Agedashi tofu
揚げ出し豆腐
Lightly fried tofu in a hot dashi-soy broth — crisp for a minute, then silky, which is the point.
25 minEasyNo chilli