Bonito (Katsuobushi)

Skipjack tuna that has been smoked, fermented, sun-dried, and aged until it becomes one of the hardest natural foods on earth — closer to a stone than a fish. Shaved to translucent flakes, it forms the umami spine of Japanese cooking and the first half of dashi.

The shavings move when warm air touches them. This is not a flourish. It is a property of the ingredient.