枯かれ節ぶし

noun

high-grade katsuobushi (mold-cultured dried bonito)

Refers to katsuobushi that has been further dried and fermented with mold (usually Aspergillus glaucus), giving it a deeper, less fishy flavor. Used in high-end dashi.

• 料りょう亭ていでは、枯かれ節ぶしからとった一いち番ばんだしを使つかうことが多おおい。

  High-end Japanese restaurants often use ichiban-dashi made from karebushi.

• 枯かれ節ぶしは、鰹かつお節ぶしにカビを付つけて熟じゅく成せいさせたものです。

  Karebushi is katsuobushi that has been aged with mold.