Katsuobushi: dried, fermented, and smoked bonito (skipjack tuna) shaved into flakes; used to make dashi (broth) and as a topping in Japanese cooking.
だしを取るために鰹節を削った。
I shaved katsuobushi to make dashi.
お好み焼きにたっぷり鰹節をのせて食べるのが好きだ。
I like to put plenty of katsuobushi on okonomiyaki and eat it.
高級な鰹節は香りが強く、味も濃い。
High-grade katsuobushi has a strong aroma and rich flavor.
市場で鰹節を買って、味噌汁のだしに使った。
I bought katsuobushi at the market and used it for miso soup stock.