katsuobushi– tag –

Dashi is Japanese soup stock, and it sits under almost every savory dish in the cuisine. Cooks steep kombu, katsuobushi, or other dried ingredients in hot water, rather than simmering bones. The result is a clear broth with deep umami, a...

Walk into any Japanese supermarket and you will spot a wall of small, colorful packets. Furikake is a Japanese rice seasoning, and it fills that entire shelf. Usually, cooks shake it over hot rice for instant flavor, color, and crunch. B...

Katsuobushi is made from skipjack tuna. Producers smoke, dry, and ferment it, then shave it into flakes for Japanese dashi, toppings, and furikake-style uses. Katsuobushi is dried, smoked, and fermented skipjack tuna. Cooks shave it into...

Dashi is Japanese soup stock, and it sits under almost every savory dish in the cuisine. Cooks steep kombu, katsuobushi, or other dried ingredients in hot water, rather than simmering bones. The result is a clear broth with deep umami, a...

Katsuobushi is made from skipjack tuna. Producers smoke, dry, and ferment it, then shave it into flakes for Japanese dashi, toppings, and furikake-style uses. Katsuobushi is dried, smoked, and fermented skipjack tuna. Cooks shave it into...

Walk into any Japanese supermarket and you will spot a wall of small, colorful packets. Furikake is a Japanese rice seasoning, and it fills that entire shelf. Usually, cooks shake it over hot rice for instant flavor, color, and crunch. B...