Katsuobushi is a really important ingredient in Japanese cooking. It's made from skipjack tuna fish that has been dried, fermented, and smoked. This process makes it very hard and gives it a really unique, savory, and smoky flavor.
You often see katsuobushi shaved into very thin flakes. These flakes are used to make a broth called 'dashi,' which is the base for many Japanese soups and sauces like miso soup and noodle broths.
Think of it like a very concentrated seafood seasoning that adds a deep and complex taste to Japanese dishes!
by Sea-Leadership1747