Katsuobushi (dried fermented smoked bonito flakes)
JaponA traditional Japanese ingredient made from dried, smoked, and sometimes fermented skipjack tuna, prized for its intense umami flavor and distinctive smoky notes.
Description
Katsuobushi (鰹節) is a staple of Japanese cuisine, made from skipjack tuna (Katsuwonus pelamis). Its production involves a lengthy process that generally includes cooking, smoking, and drying the fish, with additional fermentation and aging used for more refined varieties. Extremely dry and firm when whole, katsuobushi is most commonly used as thin shavings known as kezuribushi. It has a deep umami flavor, complemented by savory, smoky, and marine notes. Its characteristic taste is partly due to its naturally high content of inosinate, a compound that enhances the perception of umami. An essential ingredient in Japanese cooking, katsuobushi is one of the key components of dashi, the traditional Japanese stock. Its delicate shavings are also sprinkled over okonomiyaki, takoyaki, tofu, vegetables, and noodles, adding smoky flavor and aromatic depth.
Where to find this ingredient
- Asia store 78 — Marly-le-Roi (Centre commercial les grandes terres, 78160 Marly-le-Roi) · Visit website
