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Japanese Katsuobushi

katsuobushi 50g, katsuobushi 200g, katsuobushi 500g

Katsuobushi is a base ingredient that is made from carefully processing fresh tuna. It's the traditional natural seasoning of Japan that has a unique taste and flavor achieved by ripening and smoking with oak trees. It's the base of Japanese food and adds deep taste, flavor and savor to food. Big and thick katsuobushi (a.k.a. kezurikatsuo) is used to make stock and katsuodashi is used as the base of various soups and sauces. It simply improves the taste of food. Small and thin katsuobushi (aka hanakatsuo) is commonly used as a topping in Japanese food.

Product manufacturing process

katsuobushi made product manufacturing process

Product specifications and equipment

katsuobushi kind

Product specifications and equipment
Equipment name Features
Smoking equipment Superior in smoking
slicer Superior in slicing



Make Dashi

Put 4 cups of water into a pot and leave 6 pieces of dashima for 1 to 2 hours. -> Simmer it on low heat. -> Take dashima out before it starts to boil, add 1/2 cup katsuobushi, and turn off the heat. -> Pour clean dashi stock and use it after seasoning with some salt, sugar, refined rice wine (sake), and soy sauce to taste.

For topping

If you sprinkle katsuobushi for topping on food when it's hot, katsuobushi sways as if it dances.