“There are two main types of dried bonito or katusobushi. The first, arabushi, are bonito that have been boiled, smoked and dried. The second, karebushi, is arabushi treated through a molding process. This process is considered similar to brewing with koji mold,” says a fermented food researcher. With a similar fermentation process, could we perhaps say that the karebushi is “brewed” too? The researcher adds that applying mold to karebushi breaks down excess fats, giving it a refined taste. Learn and use the differences between the two in the kitchen, and you’ll be a real culinary expert!