鰹 (jiān) - Bonito — a type of fish in the

鰹Tone 1

jiān ｜ 22 strokes ｜ radical:

嘉健

鰹 · jiān

Bonito — a type of fish in the mackerel family, particularly the skipjack tuna (Katsuwonus pelamis), used to make dried bonito flakes (katsuobushi) in Japanese cuisine.

Bonito — a type of fish in the

Usage highlights

Bonito flakesSkipjack tunaDried bonitoBonito fishingBonito tatakiBonito broth

Synonyms

  • 鲣— Simplified Chinese form of 鰹
  • 柴魚— Literally 'firewood fish'; common name for dried bonito in Chinese
  • 松魚— Alternative name for bonito in some Chinese contexts

Usage & contexts

Examples

  • Dried bonito flakes are essential for dashi stock (鰹節).
  • Skipjack tuna is a popular fish in Japanese cooking (鰹).
  • They caught a large bonito (大鰹).
  • Katsuobushi is made from dried, fermented bonito (鰹の削り節).

Collocations

  • Bonito flakes(鰹節)
  • Skipjack tuna(鰹魚)
  • Dried bonito(乾鰹)
  • Bonito fishing(鰹釣り)
  • Bonito tataki(鰹のたたき)
  • Bonito broth(鰹出汁)

Idioms

  • Fresh as a caught bonito(鰹の生き腐れ)
  • First bonito of the season(初鰹)

Cultural background

FAQ
  • Bonito holds cultural significance in Japanese cuisine, especially for making dashi, the fundamental broth.
  • The first bonito catch of the season (初鰹) is a celebrated event in Japan, symbolizing the arrival of spring/summer.
  • 鰹節 (katsuobushi) is a traditional preserved food, integral to Japanese umami flavor profile.

FAQ