"katsuobushi" meaning in English

{
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        "2": "ja",
        "3": "鰹節",
        "tr": "katsuobushi"
      },
      "expansion": "Japanese 鰹節 (katsuobushi)",
      "name": "bor"
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  "etymology_text": "From Japanese 鰹節 (katsuobushi).",
  "head_templates": [
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      "expansion": "katsuobushi (uncountable)",
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  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
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          "langcode": "en",
          "name": "Seafood",
          "orig": "en:Seafood",
          "parents": [
            "Foods",
            "Eating",
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            "Human behaviour",
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            "Human",
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      "examples": [
        {
          "ref": "2022 October 19, J. Kenji López-Alt, “What Kenji López-Alt Makes His Family for Dinner”, in The New York Times:",
          "text": "Making dashi is simple once you have katsuobushi (shaved, dried bonito flakes) and kombu (sea kelp), which have become increasingly easy to find across the United States. (You can also order them online.) Just bring a pot of water to a simmer with the kombu, shut off the heat, then add the katsuobushi, let it steep for a few minutes and strain.",
          "type": "quote"
        }
      ],
      "glosses": [
        "Dried, fermented, and smoked skipjack tuna."
      ],
      "id": "en-katsuobushi-en-noun-Rw8ZCTC4",
      "links": [
        [
          "skipjack tuna",
          "skipjack tuna"
        ]
      ],
      "tags": [
        "uncountable"
      ],
      "wikipedia": [
        "katsuobushi"
      ]
    }
  ],
  "word": "katsuobushi"
}

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "ja",
        "3": "鰹節",
        "tr": "katsuobushi"
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      "expansion": "Japanese 鰹節 (katsuobushi)",
      "name": "bor"
    }
  ],
  "etymology_text": "From Japanese 鰹節 (katsuobushi).",
  "head_templates": [
    {
      "args": {
        "1": "-"
      },
      "expansion": "katsuobushi (uncountable)",
      "name": "en-noun"
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  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
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        {
          "ref": "2022 October 19, J. Kenji López-Alt, “What Kenji López-Alt Makes His Family for Dinner”, in The New York Times:",
          "text": "Making dashi is simple once you have katsuobushi (shaved, dried bonito flakes) and kombu (sea kelp), which have become increasingly easy to find across the United States. (You can also order them online.) Just bring a pot of water to a simmer with the kombu, shut off the heat, then add the katsuobushi, let it steep for a few minutes and strain.",
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        }
      ],
      "glosses": [
        "Dried, fermented, and smoked skipjack tuna."
      ],
      "links": [
        [
          "skipjack tuna",
          "skipjack tuna"
        ]
      ],
      "tags": [
        "uncountable"
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      "wikipedia": [
        "katsuobushi"
      ]
    }
  ],
  "word": "katsuobushi"
}