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Fish
Smoked & Dried
Bonito Dried

aka. katsuo-bushi, katsuobushi

Dried bonito is skipjack tuna filleted, smoked, and then sun-dried until very hard, originating from Japan.

FLAVOR PROFILE
Umami-rich, smoky, with a deep savory note and subtle fishiness.
TEXTURE PROFILE
Razor-thin flakes that are brittle and dry, disintegrating easily when moistened or cooked.
Culinary Uses
  • Broth & Stocks: Shaved and simmered to impart umami flavor, commonly used in dashi preparation.
  • Toppings: Sprinkled over dishes like okonomiyaki and takoyaki for added flavor and visual flair.

Substitutions, food pairings, and more coming soon.

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