Types of katsuobushi

Bonito is a popular fish in Japanese cuisine, and is served in numerous ways. The best specimens for making fushi are those that do not have too high a fat content. This is because the drying and moulding process that the fish goes through removes only the moisture from the fish, but not the fat, and regardless of how much it is dried, the fish will not harden sufficiently. This results in a raw’ smell, and it is difficult to shave the fish smoothly, which in turn leads to a risk of impure dashi. On the other hand, a complete lack of fat or insufficient fat content will result in a dashi that is lacking in flavour.