Dried bonito, known as katsuobushi, is one of the essential ingredients of Japanese cooking. Its smoky notes and high umami content add depth to broths, sauces and even the simplest dishes. However, the way the flakes are cut plays an important role: depending on their thickness, they are intended for infusion, seasoning or finishing a dish.
Katsuobushi is made from skipjack tuna, a fish from the tuna family. The fish is cooked, smoked and dried until it becomes firm enough to be shaved into flakes or ground into powder.
Naturally rich in inosinate, it develops an intense umami that combines particularly well with that of kombu seaweed. This pairing forms the traditional basis of dashi, a stock used in soups, sauces, simmered dishes and many everyday Japanese recipes.
The Satsuki selection includes high-quality dried bonito made in France by Makurazaki France Katsuobushi. Based in Concarneau, this company originated from the Makurazaki cooperative and applies in Brittany the techniques developed in this city in Kagoshima Prefecture, one of Japan’s leading centres for katsuobushi production.
Fine flakes, known as usukezuri, are the most common and versatile. They can be used to quickly prepare a dashi stock, but can also be placed directly on tofu, vegetables, noodles or rice. Their lightness makes them move in the rising steam when added to an okonomiyaki or takoyaki.
Thick flakes, or atsukezuri, withstand a longer infusion and are better suited to full-bodied stocks for soups, sauces or simmered dishes. They can also be ground and used to prepare homemade furikake.
Fine filaments, known as itokezuri, provide a more delicate and decorative finish. They release their flavour more quickly and intensely and can also be used as a garnish.
Bonito powder can be mixed directly into a stock, sauce, seasoning or rice preparation.
For a very simple use, katsuobushi can also be mixed with a few drops of soy sauce to fill an onigiri with dried bonito.
