What is the name for dried, fermented, and smoked skipjack tuna used globally as umami flakes?
Answer
*Katsuobushi*
*Katsuobushi* is the term for skipjack tuna (*katsuo*) that has undergone an intensive, multi-step preservation process involving smoking and fermentation, resulting in a very hard, dried block. This block is traditionally shaved into paper-thin flakes. These flakes are renowned globally for being a potent source of umami, functioning as a foundational flavoring agent, often used to create dashi stock or sprinkled directly onto dishes. The widespread use of *katsuobushi* signifies a mastery of preservation techniques designed to make the most of the abundant local *katsuo* harvest in Kochi.
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