Dried Bonito Flakes
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Thinking about making your own Dashi stock? A fundamental basic for many varieties of Japanese soup – including miso – Dashi is an extremely handy stock to have in your kitchen. Though widely available in supermarkets (in liquid and powder form), few instants compare in taste to home-made stock produced using kombu (dried kelp), Bonito flakes (dried and smoked Skipjack tuna), and iriko (anchovies). Lightly smoked, it is Bonito flakes (katsuo-bushi) that give Dashi stock its unique umami taste – hence why they're a staple in most Japanese households.
Bonito flakes derive from sustainably farmed Skipjack Tuna, which are cooked as soon as they are caught to enhance their unique, natural flavor. Once cooled, they are sun-dried, smoked and steamed two to three times until stiff, then hung on racks for up to three months to ferment. When ready, each fish is flaked using a special shaving device known as a “katsuo kezuri-ki.”
Versatile and long-lasting, Dried Bonito Flakes can be used in a broad range of other Japanese recipes, including Okonomiyaki (savory pancakes), and as a filling for Onigiri (rice balls). Curious? Discover the unique flavor that is umami, for yourself, starting with an easy-to-follow Dashi stock recipe.
- 500g restaurant-quality dried Bonito flakes
- Nutritious and tasty – ideal as a filling for Onigiri
- Sun-dried and wood-smoked to enhance natural flavor
- Derived from sustainably farmed Skipjack Tuna
- Produced and packaged by Hanakatsuo
- Huge 500g size – perfect for caterers