To the question of what is Japanese cuisine, Katsuobushi(smoke-dried skipjack tuna) and Konbu(dried kelp) are more likely to be given in reply before the names of individual dishes. This is because they are key ingredients in soup stocks, which are the basis of Japanese cuisine, and so feature in a wide variety of dishes. While there is much clamor about the Westernization of Japanese food, the fact that the phrases "Katsuobushi dashi" (skipjack soup stock) and "Kezuri bushi" (shavings of Katsuobushi) are to be seen in all kinds of food products reflects the centuries-long love of the Japanese people for Katsuobushi and its unshakeable place in the local diet. This article introduces its history and current production conditions as well the activities of the Japan Katsuobushi Association.
Selected Papers No.21