What is "katsuobushi"

or is dried, fermented, and smoked skipjack tuna (Katsuwonus pelamis). Sometimes known as Bonito flakes, young bonito is sometimes used as a cheaper substitute for skipjack tuna, particularly in canned products, and has a similar color and texture, but not all countries allow marketing of bonito as skipjack tuna.

Shaved Katsuobushi and dried kelp - kombu - are the main ingredients of dashi, a broth that forms the basis of many soups (such as miso) and sauces (e.g., soba no tsukejiru) in Japanese cuisine.

Katsuobushi's distinct umami flavor comes from its high inosinic acid content. Traditionally made katsuobushi, known as karebushi, is deliberately planted with Aspergillus glaucus fungus in order to reduce moisture. Katsuobushi has also been shown to impart a kokumi flavour.

Upon being placed on hot food, the heat waves cause the thin and light katsuobushi to move about, giving it a special aesthetic look. It is placed on pizzas to make the top of the pizza seem alive with the "dancing" katsuobushi.