Arabushi

The first stage of the process for making katsuobushi involves drying and smoking a piece of fish that has been simmered and deboned. At this stage the fushi blocks are known as arabushi. Arabushi is the most popular type of katsuobushi found in the market today, and is extremely versatile. It has a purer and lighter umami taste than karebushi, and is popular in the Kansai area towards the west of the Japanese mainland.