Katsuo Bushi

By far the most typical and distinctive flavor of Japan is Katsuobushi.

This delicacy is made from striped tuna (bonito), which is slowly dried, smoked multiple times, and fermented into a very hard, wood-like block. Thin shavings are then carved from it, carrying a deep umami flavor.

These shavings are used to make dashi, the broth that forms the base of almost every Japanese dish. But katsuobushi is also delicious as a topping on salads, with tofu, or over a plate of stir-fried vegetables — as soon as the steam touches the flakes, they seem to dance and release their aroma. An indispensable ingredient for your kitchen if you cook Japanese food at home.