Katsuobushi is a traditional Japanese food made from dried, fermented, and smoked bonito fish. The process involves boiling the fish, then smoking it over wood, and finally drying it until it becomes hard and brittle. This results in a flavorful ingredient that is often used to make dashi, a fundamental broth in Japanese cuisine. Katsuobushi is typically sold in thin flakes or as whole blocks. It has a strong umami flavor and is rich in protein and minerals. Commonly used in soups, sauces, and as a topping for various dishes, it plays a crucial role in enhancing the taste of many Japanese meals.