• A fish, Katsuwonus pelamis, more correctly called Pacific bonito, whose dried flesh is used as a base for all Japanese broths and stocks. The dried flesh is grey black with a light grey coating of mould and is sold either in blocks (katsuo-kezuriki) or as very thin shavings (hana katsuo or kezuri-bushi). It is also ground and agglomerated into granules for making dashi.