katsuobushi
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Katsuobushi is a traditional Japanese ingredient made from dried, fermented, and smoked skipjack tuna (bonito). It is typically shaved into thin flakes and is renowned for its intense umami flavor, forming the base of many Japanese dishes.
Yes, katsuobushi is very healthy. It's an excellent source of high-quality complete protein, vital for muscle maintenance and repair. It also provides essential nutrients like iron, potassium, and B vitamins, particularly B12, which supports nerve function and red blood cell formation.
Per 100g, katsuobushi contains approximately 350 calories, a remarkable 77.1g of protein, and only 3.2g of fat. It has a negligible 0.1g of carbohydrates, making it a highly concentrated source of protein.
Yes, katsuobushi can be beneficial for weight loss due to its extremely high protein content and low fat. Protein promotes satiety, helping you feel full longer and potentially reducing overall calorie intake. Its rich umami flavor can also enhance dishes without adding many calories.
Pure katsuobushi (dried bonito flakes) is naturally gluten-free. However, always check the ingredient list on packaged products, especially if it's part of a seasoning blend or dashi packet, to ensure no gluten-containing additives are present.
No, katsuobushi is neither vegan nor vegetarian. It is made from fish (skipjack tuna/bonito), making it a seafood product and unsuitable for plant-based diets.
Katsuobushi is primarily used to make dashi, a fundamental Japanese broth. It's also commonly sprinkled as a topping on dishes like okonomiyaki, takoyaki, tofu, and salads, adding a smoky, savory, umami flavor.
katsuobushi is a versatile ingredient found in cuisines around the world. With 350 calories per 100g and 77.1 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the seafood category with complete nutrition information.
View all seafood →Discover 1 recipes featuring katsuobushi with step-by-step instructions.
Browse recipes →Katsuobushi has a distinct savory, smoky, and intensely umami flavor. It can also have a slightly fishy aroma, but the overall taste is complex and rich, enhancing the depth of other ingredients.
Unopened packages of katsuobushi should be stored in a cool, dark place away from direct sunlight and moisture. Once opened, transfer any unused flakes to an airtight container or reseal the original package tightly to prevent moisture absorption and maintain freshness.
Unopened, katsuobushi can last for several months to a year, depending on the packaging and best-by date. Once opened, it's best to consume it within 1-2 months for optimal flavor and freshness, though it may remain safe to eat for longer if stored properly.