dashi

What is Sababushi?

Sababushi: Mackerel-based bushi with a rich, slightly sweet taste, used to add body and sweetness to stocks, not ideal for light dishes.

Soudabushi: Rich, heavy Spanish bonito bushi, often used in Kansai noodle dishes, with a unique iron-like taste that mellows overnight.

Magurobushi: Light-flavored tuna bushi for delicate dashi, ideal for clear soups and dishes with boiled vegetables, a rare find outside Japan.

Bushi taste guide: From the light, pure magurobushi to the rich, flavorful sodabushi, perfect for enhancing dishes across the spectrum.

Katsuobushi guide: Freshly shaved for pure dashi in fine dining, with various shavings tailored for specific dishes and flavors.

Katsuobushi buying guide: Learn to select from various types like Satsuma and arabushi for authentic Japanese dashi and dishes.