가츠오부시 is a traditional Japanese ingredient made from dried, fermented, and smoked bonito fish. It is typically shaved into thin flakes and used to enhance the flavor of various dishes, particularly in Japanese cuisine. The process of making 가츠오부시 involves cooking the fish, fermenting it, and then smoking it over wood, which gives it a unique umami flavor. In addition to its culinary uses, 가츠오부시 is a key component in making 다시, a fundamental broth in Japanese cooking. It is often combined with 미소 or used in soups, sauces, and marinades, contributing to the rich taste that characterizes many Japanese dishes.