Katsuobushi

The smoked bonito flakes "katsuobushi" are a central ingredient in traditional Japanese cuisine. Soaked and then heated in a kombu infusion, these pink flakes indeed create the seminal broth of Japanese culinary tradition: dashi. This powerfully umami concoction forms the base of miso soup, ramen, and many sauces, including ponzu and tsuyu. It's impossible to cook truly Japanese without them!

The process of making katsuobushi is long and delicate. The striped-belly bonito fillets (and only this bonito) are boiled and then smoked for days (sometimes two weeks). Dried and then brushed with noble mold spores from the Aspergillus family, which also includes the famous koji, they then dry in the sun for two weeks. At the end of the process, the fillets are as hard as wood, red and translucent like a ruby... And they emit a delicious aroma.

Katsuobushi is a natural flavor enhancer – a highly sought-after property in Japan. It is sometimes used as a seasoning, particularly on octopus balls "takoyaki" and "okonomiyaki" omelets. The heat waves then make the bonito flakes "dance" on the dish... A hypnotic movement that's hard to forget.