Shaved smoked, dried, fermented skipjack tuna; maximally concentrated umami and smoke.
Where it comes from
Central to Japanese cuisine, bonito flakes are made from dried, fermented skipjack tuna. Their use in dashi broth reflects centuries of culinary tradition, emphasizing the umami essence in Japanese cooking.
In the kitchen
Bonito flakes are often used in making dashi, a foundational broth in Japanese cooking, or as a finishing touch on dishes such as takoyaki, where they add a burst of umami flavor.
Across cuisines
Bonito flakes are thin shavings of smoked, dried, and fermented skipjack tuna, used extensively in Japanese cuisine for their umami and smoky flavor. They are a key ingredient in dashi broth, which forms the base for many Japanese soups and sauces. Bonito flakes are made through a lengthy process that concentrates their flavor.
Nutrition (per 100g)
AI-estimated; model and run unavailable.
Pairs well with
