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My dad and I spent a week making our own katsuobushi from scratch. The fish used to make katsuobushi (skipjack tuna) is very common here in Hawaii so it's been something I've been meaning to try. Turns out its not super complicated but it takes a long time. The style of katsuobushi we made is called 'arabushi' its fish that is smoked and dried for a long period of time. This style of katsuobushi is often shaved and sold in bags. There is another style of katsuobushi called karebushi which is arabushi inoculated with mold and dessicated for months. This created a drier more concentrated umami flavor but has less intense fishy flavor. The mold used to make this can be dangerous (can cause pneumonia if you are immunocompromised) so I would not recommend making that at home.

Tools we used:

Fish Poacher: https://amzn.to/3la2I3s
Kezuriki (Shaver) https://amzn.to/377GnP7

If you don't feel like making your own katsuobushi:
Hon karebushi (katsuobushi with mold) https://amzn.to/3q1p1Mx
Arabushi https://amzn.to/3l8T1SZ