Magurobushi

Tuna can be used to make fushi, and the specimen most suited to this is yellowfin tuna with lower fat levels, weighing between 1.5 and 3 kg. Most of the tuna used to make magurobushi in Japan is not from native waters, but is mainly netted off the Solomon Islands. Most is made into arabushi, but a small amount undergoes the full moulding and drying process to create karebushi. Both the magurobushi itself and the dashi that it creates are characterised by being exceptionally clear, the dashi produces a high quality and sophisticated umami taste. Magurobushi is popular in the Kansai area, particuarly in top level establishments such as ryotei restaurants. Dashi made from magurobushi is often used in dishes such as clear soups and others served in bowls, so that the delicate taste and aroma can be fully appreciated.