Katsuobushi - Bonito flakes, thin, 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 in flake form (katsuobushi) as a seasoning. To prepare katsuobushi, the bonito is first boiled. Then, the fish is 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.