The journey from skipjack tuna or bonito to Katsuobushi is a long and intricate process, taking up to six months to complete and involving multiple stages of preparation.
How to Make Katsuobushi
Catch, Transport and Classify ↓
Unfreeze ↓
Namagiri, Cut ↓
Kagotate, Arrange in basket ↓
Shajuku, Boil ↓
Hone-nuki, Pick up bones ↓
Baikan, Smoke-dry ↓
Arabushi, the most popular style Katsuobushi ↓
Polish ↓
Mold ↓
Karebushi, the premium Katsuobushi ↓
Sessaku, Shave ↓
