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Namaribushi dried rock-hard; shave it before eating.
Obtaining
Usage
Shave it first
Far too hard to bite. Shave it by crafting into kezuribushi before it reaches the table — the hardness is what lets it sit in the storehouse indefinitely.
As an ingredient
Behavior
Simmered, then dried
It cannot be made from a raw fillet. Simmer it into namaribushi first, then move it to the rack. That simmering is what separates katsuobushi from ordinary dried fish.
The long cure
It cures far longer on the rack than ordinary himono — pick a stretch of clear days and be patient.
Related guides
Advancements
Pantry MasteryChallenge
Get one of every preparation the provisions maker can make, from salt to stock
Making it step by step
Each step shows one batch. Where recipes differ, the route with fewer processing steps is shown.
Process flowchart
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