The katsuobushi consist of dried, fermented and smoked bonito akes. It is one of the main ingredients in preparation of dashi (Japanese broth)

Recipe: Put to heat 500 ml of water and add 20 gr of bonito akes just before the water starts boiling, cook for 1 minute. Remove from heat, leave for 2-3 minutes or until the bonito akes sink to the bottom, then strain out the bonito akes. You can reuse the bonito akes within 24 hours for other preparations.