In Japanese cuisine outside of Japan, “bonito” usually refers to the skipjack tuna (Katsuwonus pelamis), which is known as katsuo in Japan. This fish is smoked and dried to make katsuobushi, an important ingredient in making dashi (Japanese fish stock.) This dashi powder is made mainly with the bonito and kelp, soy sauce, and cooking wine. It’s good for udong and noodle broth.
Seasoning for broth
Keep in the cabinet.