The Japanese have for centuries practiced hot smoking of various types of bluefish (mackerel, sardines, etc) However, by far the most typical and characteristic taste of Japan is Katsuobushi. It’s made from dried and hot smoked bonito (skipjack tuna). The fillets are dried and smoked until they reach the texture similar to wood. Rock-solid hardwood. “The wood” is then shaved in millimeter thin shavings. With these shavings, you make delicious Dashi (Japanese bouillon) the base of Japanese cuisine. There is nothing like it!