Common Name: Katsuobushi

An alternate name is Bonito Flakes, though technically “Bonito” refers to the fish itself.

Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined.

History: Katsuobushi is dried and fermented skipjack tuna. The earliest forms of katsuobushi date back to the 17th century, during the Edo period.

Initially, fish was boiled, smoked, and sun-dried to extend shelf life, which allowed it to be stored for months without spoiling. Over time, the process was refined to include fermentation and repeated smoking, resulting in the extremely hard, long-lasting blocks used for shaving into flakes today.

Producing high-quality katsuobushi is considered an art form, with masters training for years to perfect the smoking and fermentation process.

Interesting Facts: After processing, katsuobushi becomes extremely hard and is traditionally shaved with a special tool called a katsuobushi kezuriki.

Uses: Katsuobushi flakes are the primary ingredient in dashi, the foundational stock for soups, sauces, and simmered dishes.

Selection & Storage: Look for uniformly dark, hard blocks without cracks, mold (except the natural white fermentation mold), or off-odors. Traditional Japanese katsuobushi (Edo-style or artisanal) tends to have superior flavor compared to mass-produced versions.

Whole blocks should be stored in a cool, dry place away from direct sunlight, where they can last for months if kept dry. Already-shaved flakes should be used within a few weeks.

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