Katsuo-Bushi

Katsuo, skipjack tuna, is cooked and dried whole to a hard block called katsuo-bushi and then shaved for use. Once it was the housewife’s job, first thing in the morning, to shave katsuo-bushi, but today ready-shaved kezuri-bushi or hanagatsuo in various graded packets is widely available. This is one of the main ingredients in dashi stock and it is also used for sprinkling on vegetables or fish as an additional flavouring. Mixed with a little shoyu, it makes a delicious accompaniment to hot boiled rice or stuffing for onigiri (rice balls).