鰹かつお節ぶし

noun

katsuobushi; dried bonito flakes

Thinly shaved pieces of dried, fermented skipjack tuna (bonito). A fundamental ingredient in Japanese cuisine, used especially for dashi broth and as a topping.

• 味み噌そ汁しるのだしは鰹かつお節ぶしでとります。

  I make miso soup stock with katsuobushi.

• 冷ひや奴やっこに鰹かつお節ぶしをかけて食たべる。

  I eat chilled tofu topped with bonito flakes.