Bonito flakes, or “katsuobushi,” are a traditional Japanese seasoning made from fermented, smoked, and dried bonito fish (a type of skipjack tuna). These delicate, thin flakes have a rich umami flavor and a slightly smoky aroma, making them a staple in Japanese cuisine.

Description:

Bonito flakes are light, airy, and typically pale brown in color. They can vary in thickness, with some being almost translucent. The process of making katsuobushi involves boiling the fish, smoking it over wood for several days, and then sun-drying it, which enhances its flavor and shelf life.

Uses:

1. Dashi Broth: Bonito flakes are most commonly used to make dashi, a fundamental broth in Japanese cooking. The flakes are steeped in hot water to extract their flavors, forming a base for soups, sauces, and stews.
2. Toppings: They can be sprinkled over rice, noodles, salads, or vegetable dishes to add a savory kick. The flakes often flutter when placed on hot food, creating an appealing visual effect.
3. Seasoning: Bonito flakes can be used in marinades, dressings, or sprinkled over dishes like okonomiyaki (savory pancakes) and takoyaki (octopus balls).
4. Umami Boost: They can enhance the flavor of a variety of dishes, including gravies and casseroles, providing a depth of flavor that complements many ingredients.

Bonito flakes are a versatile ingredient that brings a distinct umami flavor to both traditional and modern dishes.