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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.
Fermented style katsuobushi is less commonly used in Japan. The resulting dashi is less boldly flavored but has a more intense aroma.
These shavings from Matoba Suisan are made from katsuobushi known as Karebushi, which is skipjack tuna that has been poached, smoked, and then repeatedly taken through a cycle of fermentation and sun drying. The fermenting process is laborious and takes at least 6 months to produce. Often used by the highest end restaurants in Japan.
They impart a wonderfully smoky, slightly salty flavor and bring a deeper, rounder, more nuanced umami. 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.
