Bonito Flakes / Katsuobushi


#1

Bonito flakes and katsuobushi are two similar traditional Japanese seasonings.
They are made from fermented dried fish (Skipjack tuna in the case of katsuobushi, and bonito, a relative of mackerel, in the case of bonito flakes.)

Traditionally, they are boiled, smoked for a month or so, and then fermented with mold and dried for a couple months. I imagine that the industrial production is much simpler.

Packaged products are available (from Eden foods, for example), and have no ingredients listed apart from the fish, but none carries a hecksher.

I’m interested if there is any reason to worry about either the packaged food, or even a traditionally prepared portion, not wrapped, found in an ethnic market.


#2

The packaged would be fine, as long as the ingredients are clear. The ones sold in the market or on the street might be a problem of bishul Akum. But if they don’t make it and normally it’s bought from a supplier and then sold on the street or market, that would be ok just like the packaged