Katsuobushi, also called bonito, is flakes of smoked and fermented dry skipjack tuna. Widely used in Japanese and Korean cooking, it is a guarantee for umami in every dish.
With Katsuobushi and kombu seaweed, you can cook your own delicious and natural dashi broth. As a must-have ingredient for okonomiyaki or takoyaki, sprinkle them on top of the hot dish and see the dance! Only 100% Skipjack tuna was processed for this Katsuobushi. Bring Japan's most recognizable flavors into your cooking with this dried katsuobushi!
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