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Katsuobushi

Katsuobushi

Dried, fermented, and smoked skipjack tuna.

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Readers' pathsAug 2026 – Oct 2026

Readers go next to

Share of the 9,228 clicks on its links

  1. Skipjack tuna

    Species of fish.

    24%

  2. Dashi

    Family of stocks used in Japanese cuisine.

    7%

  3. Aspergillus glaucus

    Species of fungus.

    5.8%

  4. Inosinic acid

    Chemical compound.

    4.6%

  5. Maldives fish

    Cured tuna traditionally produced in Maldives.

    4.4%

  6. 3-Nitropropionic acid

    Chemical compound.

    4.2%

  7. Taste

    Sense of chemicals on the tongue.

    4.1%

  8. Kezuriki

    Japanese kitchen utensil.

    3.9%

  9. Kombu

    Edible kelp.

    3.8%

  10. Benzopyrene

    Class of chemical compounds.

    3.6%

Readers come from

Share of the 10,305 readers arriving from another article

  1. Dashi

    Family of stocks used in Japanese cuisine.

    29%

  2. Bonito

    Tribe of fishes.

    14%

  3. Furikake

    Japanese seasoning.

    6.8%

  4. Onigiri

    Japanese rice ball.

    6.7%

  5. Skipjack tuna

    Species of fish.

    5%

  6. Okonomiyaki

    Japanese savory pancake.

    4.6%

  7. Takoyaki

    Japanese appetizer.

    4.1%

  8. Ponzu

    Japanese citrus-based condiment.

    2.4%

  9. Umami

    One of the five basic tastes.

    2.4%

  10. Kezuriki

    Japanese kitchen utensil.

    1.7%