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Also known as katsuobushi, these delicate flakes are made by thinly shaving smoked and dried bonito fish (a type of tuna). Used in Japanese cooking to make dashi broth and garnish dishes like okonomiy Read More
Also known as katsuobushi, these delicate flakes are made by thinly shaving smoked and dried bonito fish (a type of tuna). Used in Japanese cooking to make dashi broth and garnish dishes like okonomiyaki, bonito flakes have a smokey, deeply savoury flavour and ‘dance’ when sprinkled on hot food. Read Less
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