Hongarebushi are Skipjack tuna fillets that are fermented, moulded and sun-dried over the course of six months.
This is the finest grade of katsuoboshi produced in Japan. Katsuoboshi is shaved flakes of dried bonito fish. Paired with konbu, makes a subtle dashi (broth). Also brilliant as generous garnish to boiled vegetables or tossed with Japanese-style pickles.