Fushi

This is a term used to describe dried fish fillets which have undergone the process of simmering, deboning and smoke-drying. Perhaps the most common kind is katsuobushi taken from bonito, which also undergoes a moulding process. Other bonito fushi products include: arabushi - un-moulded, dried bonito; karebushi - sun-dried and moulded bonito and honkarebushi - a high quality fushi which undergoes further drying and moulding. Fushi can also be made from other fish including tuna - magurobushi, bullet tuna - sodabushi, mackerel - sababushi and sardine - iwashibushi. For more information on fushi products.