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Katsuobushi
Dried bonito
By Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa and Kiyomi Mikuni
Published 2009
Arabushi The most common type of katsuobushi, this is bonito that has been simmered and smoke-dried, but not moulded.
Karebushi, with chiai This type has undergone the whole process including moulding, and the bloody flesh known as chiai is left in the block.
Karebushi, chiai removed The same as above but with the chiai removed from the fish, which results in a lighter coloured shaving with a more delicate flavour.
Fushi is the Japanese name given to filleted fish flesh that has been processed in such a way as to produce a completely hard, dry block. The fish is simmered and deboned before being smoke-dried. It is also sometimes impregnated with a beneficial mould and sun-dried to further deepen the flavour. The fushi is then shaved and the shavings added to dashi as well as many other dishes. Of all the different types of fushi available, those made from the katsuo (ocean bonito) are the purest and highest in quality. Katsuobushi has traditionally been categorised in a number of ways. Specimens that contain the bloody flesh known as chiai are differentiated from those that do not. Katsuobushi is also separated into arabushi or karebushi, depending on whether it has been moulded to encourage fermentation or not.
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