Often misnomered as “bonito flakes,” katsuobushi refers to the cured blocks of skipjack fish that are often found in umami seasoning. In 2017, Mai Nagamatsu opened Katsuo Shokudo, a small restaurant in Shibuya, to celebrate and honor this traditional ingredient. While sharing her love for katsuobushi with the world, she has managed to create unique ways to incorporate the ingredient into a variety of dishes. (Robbie Swinnerton @tokyofoodfile photos)
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Alo Japan.