Katsuobushi - Bonito flakes, Usukezuri

Bonito, also known as bluefish, is a species of tuna in 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 usually used in flakes (katsuobushi) as a seasoning. To prepare this, the bonito is first boiled. The fish is then smoked several times and dried until it becomes very hard. The flakes are then scraped from the fish with a special tool. With their strong, salty flavor, they are primarily used in soups, such as dashi broth.