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.
Nutrition (per 100g)
220kcalCal
28.0gProtein
5.0gFat
0.0gCarbs
0.0gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Soy Sauce
Simmer together for dashi. Bonito adds depth, soy brings salt and umami. Keep it gentle, don't boil — you want clarity, not cloudiness.
Tofu
Sprinkle on hot tofu. Heat wilts the flakes, releasing smoky, savory notes that lift the blandness of tofu.
Kombu
Combine for dashi. Kombu's oceanic depth meets bonito's smokiness. Steep, don't boil, to keep flavors pure.
