The katsuobushi guide for professional chefs
If you’re already using kombu or miso in your kitchen, it’s time to meet the soul of Japanese umami — katsuobushi. At its core, katsuobushi is a bonito simmered and smoked into a rock-hard block. This block is shaved into flavorful flakes, you’ll recognize from Japanese dashi stock.
Beyond Japanese cuisine, katsuobushi is used by Michelin-starred chefs around the world to deepen flavor without revealing its source. It’s one of those hidden umami secrets that make dishes memorable yet mysterious.
Many top chefs master the art of shaving whole katsuobushi fillets themselves. The bold Atsukezuri cuts offer earthy intensity, while feather-light Hana Katsuo brings delicate nuance. These minute variations in thickness give chefs a plethora of options to explore.
Today, let’s go over the fundamentals of katsuobushi, grades, shave styles, and techniques. Whether you’re a beginner or advanced in katsuobushi, you’ll discover how this authentic Japanese ingredient can be your next secret weapon in your kitchen.
The 2 types of katsuobushi: Arabushi vs. Honkarebushi
Did you know that not all katsuobushi is created equally? There are mainly 2 types of katsuobushi and it’s worth knowing the difference as the flavor is quite different.
1. Arabushi (Standard grade katsuobushi)
This is the everyday version of katsuobushi. After cutting off the head, tail, and intestines, the bonito is boiled for a few hours to make the meat firm. Once all the bones are extracted, it’s smoked for 2-3 weeks to remove the moisture. This process develops the Arabushi’s signature smoky, savory flavor.
2. Honkarebushi (Highest grade katsuobushi)
This is the version preferred by many top chefs. How it’s made in the beginning is the exact same as Arabushi, but there’s a time-consuming process that follows. After smoking, producers remove the external layer of tar and excess fat. Then comes the important part. The bonito is inoculated with mold and sun-dried multiple times for 3 – 6 months. This slow aging and fermentation process breaks down proteins into amino acids like inosinic acid, which intensifies umami and gives it a more nuanced flavor compared to Arabushi. Because more moisture is removed in the process of making Honkarebushi, it also has a longer shelf life which is a big plus in professional kitchens.
The town of Makurazaki in Kagoshima Prefecture is widely regarded as the mecca of Honkarebushi. Only 3% of the Katsuobushi made in Makurazaki are given the label of Honkarebushi as it needs to meet strict quality standards.
Chefs who source Honkarebushi from this region often rave about how it layers beautifully in delicate consommés or refined broths where subtlety matters. It’s an ingredient that speaks softly yet lingers long, offering depth with restraint.
Shaving katsuobushi: A skill worth mastering
Like choosing the right cut of meat, shaving your own katsuobushi gives you the creative control to go bold, subtle, or anywhere in between. Ready to experiment? Get your katsuobushi shaver and let’s get started.
There are 2 main techniques in shaving katsuobushi. Tatekezuri is when you shave vertically in the same direction as the fiber of the katsuobushi. This shaving method brings out a bold flavor profile. Yokokezuri is when you shave horizontally, perpendicular to the direction of the fiber, which brings a smooth mouthfeel and mellow flavor.
Shaving katsuobushi yourself means you’re in full control. You can adjust the thickness to match the flavor profile you’re after. Need a bold base? Go thick. Want a hint of umami on a finished dish? Keep it feather light. Let’s go over the different types of katsuobushi shaves:
· Atsukezuri
Thicker than 0.2mm, Atsukezuri flakes look like wood shavings. Use Atsukezuri when you want boldness maybe in rich ramen broths or sauces. You can even fry it and make it into an edible garnish.
· Usukezuri or Hana Katsuo
These are ultra-thin flakes thinner than 0.2mm. They’re so light they’ll dance in the steam of a warm bowl. It’s ideal for delicate broths and elegant garnishes on fish and vegetables wherever you want just a whisper of umami.
· Saihen or Hasai
This is a chopped-up version of Hana Katsuo, great for topping bowls with a feathery texture that still retains some bite.
· Itokatsuo
Fine, thread-like shreds that serve as an umami-boosting finishing touch for soups, salads, and crudos.
Using a katsuobushi shaver requires practice and precision. The angle at which you hold the katsuobushi and the amount of pressure you place all make a big difference. But once mastered, you’ll open up a whole new world of culinary possibilities.
Storage and handling: Keeping your katsuobushi at its best
Preserving the katsuobushi's quality is crucial for optimal flavor. Here are some tips for preserving your katsuobushi blocks:
· When unopened from the package:
Store katsuobushi blocks in a cool, dry place away from moisture.
· After opening the package:
Use airtight containers or wrap the katsuobushi with a plastic wrap and store it in a refrigerator. This prevents the absorption of humidity, which can degrade the quality.
· Before you start shaving:
Steam the section of the katsuobushi you’ll be using for a smoother shave (Don’t steam the entire katsuobushi as this will affect the quality)
· During the shaving:
Make sure your katsuobushi shaver is dry. Moisture can compromise the texture and flavor of the flakes.
· After you’re done shaving:
Wipe down the katsuobushi with a dry cloth and preferably sun-dry it to get rid of any moisture before you store it in the refrigerator.
· During your storage check:
Check periodically for any changes in aroma or appearance. If you start seeing white spider web-like mold, you should stop usage.
Support Japan’s katsuobushi artisans
Making katsuobushi is recognized as an intangible cultural heritage in Japan reflecting generations of expertise and dedication. However, the katsuobushi artisans are aging rapidly and with few younger generations stepping in, the craft and tradition are at risk of disappearing.
When you source authentic katsuobushi through The House of Umami you’re not just elevating your dishes— you’re supporting these small-scale producers, preserving artisan techniques, and keeping true Japanese umami-rich katsuobushi alive. Join us in creating a positive cycle of sustaining the future of umami. Explore our katsuobushi collection here and bring this essential Japanese ingredient into your kitchen with purpose.