A day for bonito flakes

Every month on the 24th, Japan celebrates Dried Bonito Flakes (Shavings) Day 削り節の日 (Kezuribushi no hi). A tribute to the delicate, fluttering bonito flakes that are essential to Japanese cooking. The date comes from a playful bit of wordplay: 2 (ふ) + 4 (し) = ふし（節）, the Japanese word for “dried fish flakes.” 

Kezuribushi is far more than a garnish. These thin shavings of dried, fermented fish form the backbone of dashi, the umami‑rich broth that defines washoku. They add aroma, depth, and a touch of drama as they “dance” atop hot dishes. The day encourages people to rediscover the versatility of削り節, whether in miso soup, noodle broth, okonomiyaki, takoyaki, or simply sprinkled over tofu.

A tip for using bonito flakes: ever notice how the flakes are added last on things like takoyaki? Well, that is because freshly shaved flakes lose their fragrance quickly. Chefs traditionally shave them right before serving, a practice that shows how much Japanese cuisine values freshness and aroma. Do you use bonito flakes in cooking or as a garnish (or both)?