katsuobushi 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. The process of making katsuobushi is intricate, involving multiple steps that can take months to complete, resulting in a rich umami flavor that is essential in Japanese cuisine. These flavorful flakes are often used to make dashi, a fundamental broth in many Japanese recipes. Katsuobushi can also be sprinkled on top of dishes like okonomiyaki or takoyaki for added taste and texture. Its unique flavor profile makes it a beloved staple in kitchens across Japan.