Katsuobushi are dried, fermented bonito or skipjack tuna. While you can buy them in solid blocks, they are more commonly sold in packets, as shavings or flakes, as you can see in the image above. Skipjack tuna is also what the Sri Lankan Maldive Fish is derived from.
Katsuobushi, with its distinctively smoky, fishy flavour, bursting with umami notes, is an indispensable ingredient in Japanese cooking. It is used both as an ingredient as well as a topping or garnish.
When Katsuobushi flakes are sprinkled onto hot food, they crackle and move, and this is known widely as the katsuobushi dance. Here, on LinsFood, here are some egs of recipes you’ll find Katsuobushi used in: