  thumb|katsuobushi shavings from a package  or  is the japanese name for dried, fermented, and smoked skipjack tuna (katsuwonus pelamis). young bonito has a similar color and texture and is sometimes used as a cheaper substitute for skipjack tuna, particularly in canned products, but not all countries allow marketing of bonito as skipjack tuna. shaved katsuobushi and dried kelp - kombu - are the main ingredients of dashi, a broth that forms the basis of many soups (such as miso) and sauces (e.g., soba no tsukejiru) in japanese cuisine. katsuobushi's distinct umami flavor comes from its high inosinic acid content. traditionally made katsuobushi, known as karebushi, is deliberately planted with aspergillus glaucus fungus in order to reduce moisture. katsuobushi has also been shown to impart a kokumi flavour. upon being placed on hot food, the heat waves causes the thin and light katsuobushi to move about, giving it a special aesthetic look. it is placed on pizzas to make the top of the pizza seem alive with the "dancing" katsuobushi. ==traditional production process== thumb|katsuobushi is sold in wood-like blocks the bonito fish is beheaded, gutted and filleted. the fatty belly area does not lend well to being preserved, so it is also trimmed off. the fillets are then arranged in a basket and simmered just below boiling for an hour to an hour and a half, depending on the size of the fillets. the rib bones are removed after the fillets have been boiled. the fillets are then smoked using oak, pasania, or castanopsis wood; this process can take up to a month. they are smoked for 5â6 hours in one session, left to rest for one day for the condensation to rise to the surface, then fired and smoked again the next day, repeating this smoking and resting cycle 12â15 times. the built up tar from the smoke is cleaned from the surface using a grinder. at this stage the fillets are called aragatsuo (èç¯) and most commonly found in stores shaved and packaged for sale under the name katsuo-kezuri-bushi (é°¹åãç¯) or hanakatsuo (è±ãã¤ã)âthey are not true katsuobushi without the last fermentation stage, but still valued as a good substitute
Dried_fish Fermented_foods Japanese_condiments Smoked_fish Umami_enhancers