Bonito Flakes
Category	Seafood

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Dried bonito flakes, known as katsuo-bushi or katsuobushi in Japanese cuisine, are flakes of dried, smoked bonito fish.^[1]

Production

Lean bonito or skipkack tuna are caught—typically in the spring and summer—and the fillets removed.^[2] The flesh is briefly boiled in hot water before smoking to impart the first round of flavor.^[1][3] The smoked fish is then allowed to ferment and dry for several months until it has a complex flavor and a very dry and tough texture.^[2] This dry block of fish is then shaved into flakes with a very sharp blade.

Characteristics

Bonito flakes look very similar to wood shavings,^[2] as they are light and delicate in texture. Due to the characteristics of the fish and the manner in which it is prepared, the flakes have a rich, savory, fishy taste.^[1][2][3]

Selection and storage

Katsuobushi can be sold as the solid piece, but the flakes are the most common form used by consumers.^[1] Because they are dried, they last well at room temperature if kept away from air and moisture.

Use

Bonito flakes are used to make katsuobushi-dashi, the second most favored type of dashi (Japanese broth) for miso soup.^[3][2] Bonito flakes are also used for onigiri filling and okonomiyaki, as a topping/garnish and seasoning, and to make ponzu sauce.^[3]

Recipes

References

1. 1 2 3 4 "Katsuobushi (Dried Bonito Flakes) – Japanese Cooking 101". Retrieved 2024-01-08.
2. 1 2 3 4 5 America, Culinary Institute of; Ainsworth, Mark (2009-02-04). Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization. Cengage Learning. ISBN 978-1-4354-0036-8.
3. 1 2 3 4 "What is Katsuobushi (Bonito Flake) and How Is It Used?". The Spruce Eats. Retrieved 2024-01-08.