Katsuobushi Day

What Is Katsuobushi Day?

November 24th is "Katsuobushi Day" in Japan. It was established by Yamaki Co., Ltd., a leading maker of katsuobushi (dried bonito) headquartered in Iyo, Ehime Prefecture, and is certified by the Japan Anniversary Association. The date comes from a wordplay in which 11, 2, and 4 can be read as "ii fu-shi," meaning "good bushi" (dried fish block).

Hoping More People Learn How to Make Dashi

Katsuobushi Day carries the hope that more people will learn how to use katsuobushi and how to make good dashi broth. Events such as live shaving demonstrations and dashi-making classes are held on this day.

• Established by: Yamaki Co., Ltd.
• Date origin: 11-2-4 read as "ii fu-shi" (good bushi)
• Purpose: to share how to use katsuobushi and how to make good dashi
• Events: live katsuobushi shaving demonstrations and dashi-making classes
• Related day: the 24th of every month is "Shaved Bonito Day"

The Origin of "Hana-Katsuo" and the Umami of Bonito Dashi

Katsuobushi is a traditional Japanese preserved food made by cooking and then drying bonito fillets. Shaved katsuobushi is called "kezuribushi" or "okaka." Yamaki was founded in 1917, and its purchase of machines that shaved hard blocks into light, petal-like flakes is said to be the origin of "hana-katsuo" (flower bonito). The main umami component of bonito dashi is inosinic acid, which suits dishes where the broth is the star, such as clear soup and chawanmushi.

Tips for Marking This Day

• Make dashi with katsuobushi and use it for miso soup or clear soup
• Top cold tofu or boiled greens with plenty of bonito flakes
• Enjoy katsuobushi easily in an okaka rice ball
• Compare bonito dashi and kombu dashi to taste the difference

The Umami Foundation of Japanese Cuisine

Katsuobushi is essential to dashi, the foundation of Japanese flavor. Along with Washoku Day on the same date, November 24th is a day to enjoy the aroma and umami of katsuobushi in your cooking.