Katsuobushi
Katsuobushi is a traditional Japanese ingredient made from fermented and smoked skipjack tuna (bonito), shaved into thin, delicate flakes. It is a cornerstone of Japanese cuisine, primarily used to create dashi, the foundational broth for soups, stews, and simmered dishes.
🍽️ Nutrition at a glance
It is an extremely high-protein, virtually fat-free, and very low-carbohydrate food. A typical serving provides a significant amount of protein, B vitamins (especially niacin), and minerals like selenium and phosphorus, with a very low calorie count.
Nutrition breakdown
| Calories | 90 kcal |
| Protein | 18 g |
| Carbs | 0 g |
| Fat | 1.5 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 1800 mg |
| Niacin (B3) | 18 mg |
| Vitamin B12 | 9 mcg |
| Phosphorus | 200 mg |
| Selenium | 50 mcg |
| Iron | 2.5 mg |
| Potassium | 300 mg |
| Magnesium | 45 mg |
| Zinc | 2.5 mg |
Per 1 cup, shaved (30 g) · estimated, varies by recipe
💡 What's interesting
The fermentation and smoking process, which can take several months, creates a product so hard it was historically used as a tool. Nutritionally, it's a rare natural source of inosinic acid, a compound that synergizes with glutamate (found in kombu seaweed) to create the profound umami flavor central to Japanese dashi.
AI estimate may be inaccurate · Terms