Dried bonito flakes used for making dashi.
Katsuobushi is the term used to describe the preparation of dried, shaved bonito fish. In Japan, fillets of bonito are boiled, smoked, cured and dried to a wood-hard consistency. The fillets are then shaved into flakes to be used in many dishes, perhaps most importantly as a base for dashi (see "dashi"). Katsuobushi can also be used a garnish on cold tofu or topping on okonomiyaki. The flakes, called hana-katsuo, are readily available pre-shaved or in tea bag-like packets for making soup base.