STORY KATSUOBUSHI MADE

Katsuobushi, one of the key ingredients in Japanese cuisines, is carefully made in a process that can take up to 6 months


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 Katsuobushi 

The smoked, hardened fillets of the bonito fish (Katsuo) that are shaved and used as a condiment or used to make Dashi. When Katsuobushi is shaved, it is called Kezuribushi.

Sanmai Oroshi
A filleting technique for fish that separates the fish into 3 pieces; two boneless fillets from each side, and the spine (with a bit of meat remaining on it.)

Baikan
The crucial "smoking and drying" phase of making Katsuobushi, which solidifies the filleted Bonito. Once the fish goes through the Baikan process, it is called Arabushi. 

Arabushi
The dried and smoked flesh of the Katsuo fish, after it has gone through the Baikan process of making Katsuobushi. Arabushi can either be shaved and used as is (Hana-katsuo), or be further processed to make "Karebushi," premium Katsuobushi. 

Karebushi
Also known as "hon-karebushi", it is the premium Katsuobushi that is made when Arabushi (smoked and dried Katsuo fillets) have been shaved of its outer layers and further dried and molded. Karebushi has a milder, more delicate flavor compared to the less refined Arabushi