Kezuribushi (Dried Fish Flakes) Day
Food DaysWhat Is Kezuribushi Day?
The 24th of every month is "Kezuribushi Day" in Japan, a day for shaved dried fish flakes. It was established by the Tokyo Katsuobushi Wholesalers Cooperative. The date rests on a pun: 2 reads "fu" and 4 reads "shi," giving fushi, the dried block the flakes are shaved from. November 24 is separately a Kezuribushi Day designated by the National Kezuribushi Industry Association.
Not Only Bonito
Kezuribushi covers rather more than katsuobushi alone.
- Origin of the date: fu (2) + shi (4) = fushi, hence the 24th of each month
- Established by: the Tokyo Katsuobushi Wholesalers Cooperative
- What it is: thin shavings of dried bonito or of dried skipjack, mackerel, sardine or tuna
- Its place in cooking: with kombu, one of the foundations of Japanese stock and seasoning
- A related day: November 24 is Katsuobushi Day, from "ii (11) fu (2) shi (4)"
The Stock Behind New Year's Eve Soba and Ozoni
Kezuribushi is essential to the broth for soba noodles and for ozoni, the New Year soup. From toshikoshi soba on December 31 through the ozoni of early January, this is its busy season. The shavings come in grades too: usu-kezuri at 0.2mm or thinner, atsu-kezuri above 0.2mm, thread-like ito-kezuri, broken flakes and powder. Of the twelve monthly observances, December 24 is the one whose use is easiest to picture.
Tips for Marking This Day
- Make stock from flakes instead of a ready-made packet
- Compare flakes from bonito, mackerel and sardine
- Stock up for New Year's Eve soba and New Year ozoni
- Scatter freshly shaved flakes over chilled tofu or blanched greens
The Smell of Dashi Starts the Year-End Kitchen
Kezuribushi Day comes monthly, but December 24 falls when stock-making picks up. It makes a fitting signal to begin the year-end kitchen preparations.