Katsuobushi: The True Umami of Japanese Cuisine

The charred-looking object in the foreground is arabushi, with the powdery karebushi behind. (© Pixta)

The blade at the top shaves the cured bonito into flakes, which are caught in the box below. (© Pixta)

The thinly shaved hana-katsuo flakes. (© Pixta)

Thickly shaved atsukezuri flakes. (© Pixta)

These more finely chopped preparations are ideal for use in cooking. (© Pixta)