Katsuobushi Shavings

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About

Shave only as much as you need for the recipe


  • 300–350 g (10½–12 oz) katsuobushi


Set up a katsuo kezukiriki (bonito shaver) on the bench, allowing plenty of room around. Remove the lid, and make sure that the blade is facing towards you. Check the thickness to make sure that it is not too thick otherwise it will jam when slicing. Hold the katsuobushi with both hands with the head of the katsuobushi furthest away from you.

Push gently with a small amount of pressure