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Thin shavings are the workhorse style of katsuobushi used in Japanese kitchens. If you are looking for katsuobushi to make dashi, this is the most popular choice used by Japanese chefs.
These shavings from Matoba Suisan are made from katsuobushi known as Arabushi, which is skipjack tuna that has been poached and smoked. The fact that each step is done by hand demonstrates Matoba-san’s dedication to artisanal, traditional production methods.
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They have a wonderfully smoky, slightly salty, rich umami flavor that adds depth to dishes. This thinly shaved katsuobushi is the most common style used for making dashi, but can also be used as a topping for okonomiyaki.
To learn more about the differences and how to use fermented vs non-fermented katsuobushi, please read our blog post Katsuobushi Journey.
