Sylvia Lo
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Indeed katuobushi refers to dried, fermented, and smoked skipjack tuna, as in the wiki page I linked in my previous post. Since katsuo means skipjack tuna/bonito, other terms are used for other fishes, such like sababushi for blue mackerel, ajibushi for jack mackerel or iwashibushi for Japanese anchovy. Furthermore, wood-type block ones are also called katsuobushi. The one you bought is atsukezuri, i.e., thickly-shaved version of katsuobushi.