Katsuobushi - Bonito flakes, thick, Usukezuri

Bonito, also known as bluefish, is a tuna species belonging to the mackerel family. This fish plays a very important role in Japanese cuisine, but due to its distinctive flavor, it is rarely used as a sushi topping and is mostly used as a seasoning in the form of delicate flakes (katsuobushi). To prepare katsuobushi, the bonito is first boiled. The fish is then smoked and dried several times until it becomes very hard. The flakes are then scraped from the fish using a special tool. With their strong, salty flavor, they are primarily used in soups, such as dashi broth.