Bonito that has been boiled and then dried is shaved into fine strands or short, slightly thicker flakes. The strands are placed directly on top of salads or chilled tofu as an aromatic garnish, while the flakes are used to make dashi. Although other types of fish, such as tuna and mackerel, sometimes are used instead of bonito, the same Japanese name (katsuo) applies to all.

Synonyms in other languages

Japanese - Romaji