also: カツオのしおから
salted fermented bonito guts
A traditional Japanese preserved food made from the salted, fermented innards of skipjack tuna (bonito). Often served as a side dish or with rice.
Salted fermented bonito guts go perfectly with rice.
At this izakaya, salted fermented bonito guts are a popular dish.
Standard kanji spelling for this food term.
Mixed kana-kanji spelling, commonly seen in recipes and product labels.
Katakana spelling for カツオ, often used for emphasis or in casual contexts.
Compound of 鰹 (かつお, 'bonito') + の (possessive particle) + 塩辛 (しおから, 'salted fermented seafood'). The term directly describes the dish.