Katsuobushi are pink flakes of dried bonito fish (tuna), which are used in Japanese cooking as a garnish and in some cooked preparations, principally Dashi (Japanese soup stock). The tuna is boied, smoked, then sun-dried. a special tool is used to flake the extremely hard chunks. Depending on how fresh it is when purchased, it can be stored in a cool, dry place up to a year.
Top of the top is to sprinkle few flakes onto Okonomiyaki お好み焼き, a Japanese pancake … yum!
