Follow the thread
Bonito is a rich, flavorful fish with a firm texture and a slightly oily quality that enhances its umami profile. Its taste ranges from mildly sweet to a deep, savory essence, making it a culinary gem.
Where it comes from
Bonito has been a key ingredient in Japanese cuisine for centuries, particularly in the form of katsuobushi, a dried and fermented product used as a flavoring agent and seasoning.
In the kitchen
Bonito is a type of fish often used in Japanese cuisine, particularly in the form of dried flakes known as katsuobushi. It imparts a rich umami flavor to broths and sauces. Bonito can also be grilled or seared and served as a main dish.
Forms of this
Nutrition (per 100g)
105kcalCal
22.0gProtein
1.0gFat
0.0gCarbs
0.0gFiber
Values are AI-estimated, not from a laboratory database
Flavor affinities
Seen in these dishes
Okonomiyaki
Japanese
Tsukemen
Japanese
Takoyaki
Japanese
Yudofu
Japanese
Wanko Soba
Japanese
Miso Katsu
Japanese
Hitsumabushi
Japanese
Kishimen
Japanese
Goya Champuru
Japanese
Rafute
Japanese
Yakisoba
Japanese
Sapporo Shoyu Ramen
Japanese
Okinawa Soba
Japanese
Soki Soba
Japanese
Jimami Tofu
Japanese
Oden
Japanese
Agedashi Tofu
Japanese
Hiyayakko
Japanese