Freezing a high moisture food may involve the crystallization of pure water and therefore concentrate the solute, which sometimes forms a concentrated amorphous solution (CAS). The CAS may be formed via hot air drl,ing as well, although most hot air dried foods available on the market are porous and/or in powder form and are inconvenient for use in fracture tests. In this paper, the traditional Japanese dried food ＇katsuo-bushi＇ a highly smoked, dried fillet of bonito fish meat (which can be regarded as a CAS in itself) was used as samples to measure the compressive fracture stress. The compressive fracture stress of 0% moisture Katsuo-bushi was found to be constant at temperatures between 25 degrees C and -196 degrees C, and this value was comparable to that of 0% moisture CAS of completely frozen bonito meat estimated using a simple model for a frozen food. On the other hand, fracture stress of katsuo-bushi with 15-20% moisture changed greatly at temperatures between 0 degrees C and -90 degrees C, showing the feature of yielding. The temperature of brittle-ductile transition was different from the glass transition temperature as defined by DSC.