In Japan, katsuobushi is much more than just an ingredient: it's the soul of Japanese cuisine. This block of dried, fermented, and smoked bonito is one of the hardest foods in the world, but it becomes airy when grated. This grater, called a kezuriki, is designed for this precise ritual: the carefully sharpened blade creates fine shavings that melt in the mouth and release pure umami. The drawer collects the shavings for immediate use.
Grating katsuobushi at home is a way to rediscover a traditional technique and an incomparable aromatic intensity. The fresh shavings diffuse a woody and marine fragrance, ideal for preparing authentic dashi, enhancing a bowl of rice, or garnishing okonomiyaki. Unlike industrially produced sachets, each shaving is alive, fragrant, and reveals the richness of a product crafted by artisans for centuries.