The sole authentic japanese Katsuobushi made in Yaizu, Japan, allowed in Europe.
Japanese people have developped a culinary culture around fish, especially katsuobushi.
Katsuobushi is the result of simmering bonito in hot water and then smoking and drying it.
This puree is elaborated from the best yuzu from Kôchi Prefecture in Japan, harvested at full ripeness. Seeds have been manually removed and cooking is handmade in a caldron with a maximum capacity of 40 kg.