Kezuriki

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A katsuobushi kezuriki, with its blade cover removed and drawer slightly open.
A katsuobushi kezuriki, with its blade cover removed and drawer slightly open.

Katsuobushi kezuriki (鰹節削り器; かつおぶしけずりき?) is a traditional Japanese kitchen utensil, similar to a wood plane or mandoline, used to shave katsuobushi, dried blocks of skipjack tuna (katsuo). A block of katsuobushi is pulled across the blade in a back-and-forth movement, and the resulting thin shavings are captured in a wooden drawer at the bottom of the instrument. The shavings are a staple of Japanese cuisine. Larger, thicker shavings, called kezurikatsuo (削り鰹; はなかつお?), are boiled with kombu to make dashi stock. Smaller, thinner shavings, called hanakatsuo (花鰹; はなかつお?), are used as a flavoring and topping for many Japanese dishes, such as okonomiyaki. Today, many Japanese households no longer use the katsuobushi kezuriki, opting instead to buy already-shaved packages of hanakatsuo or kezurikikatsuo at supermarkets.

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