Katsuobushi (Japanese Bonito Flakes)

Katsuobushi is dried, smoked and fermented skipjack tuna (bonito), shaved into paper-thin flakes. The fish is cured through a lengthy process of boiling, smoking and repeated fermentation with a beneficial mould, which concentrates its umami flavour. Katsuobushi is essential for making dashi, Japan's foundational soup stock, and is also sprinkled on top of takoyaki and okonomiyaki, where the heat makes the delicate flakes appear to "dance".

Ingredients

Katsuobushi is made from a single ingredient — skipjack tuna — cured through boiling, smoking, drying and fermentation before being shaved into flakes.

Nutritional Facts

As a dried fish product, katsuobushi is a concentrated source of protein. Per tablespoon of flakes, it contains approximately 20 to 25 calories, less than 1 gram of fat and virtually no carbohydrates, with 4 to 5 grams of protein. Sodium is relatively low, around 40 to 50 milligrams per tablespoon.