Bonito flakes, also known as katsuobushi, are a staple ingredient in Japanese cuisine. They are made from dried, fermented, and smoked skipjack tuna (Katsuwonus pelamis).
- Katsuobushi (Standard Bonito Flakes): This is the most commonly used type of bonito flakes. It has a smoky and rich flavor and is typically used as a topping or garnish for various dishes. Sprinkle it over dishes like okonomiyaki (savory pancakes), takoyaki (octopus balls), or udon noodles for added umami.
- Hanakatsuo (Shaved Bonito Flakes): Hanakatsuo refers to the finely shaved or grated bonito flakes. These flakes are thinner and lighter in texture compared to the standard bonito flakes. They are often used in making dashi, a traditional Japanese cooking stock. Hanakatsuo quickly dissolves in hot water, infusing it with a delicate fish flavor. Dashi forms the base for many Japanese soups, sauces, and simmered dishes.
- Kezurikatsuo (Thick Bonito Flakes): Kezurikatsuo is a thicker-cut bonito flake that retains more of its texture and provides a stronger flavor. It is commonly used in making dashi for dishes that require a more pronounced fish flavor. It can also be used as a topping for rice, noodles, or salads to add a bolder taste.
- Ajitsuke Katsuo (Seasoned Bonito Flakes): Ajitsuke katsuo refers to bonito flakes that have been seasoned with soy sauce, mirin, sugar, and other ingredients. They have a slightly sweet and savory taste and are often used as a topping for rice dishes, salads, or served alongside tofu as a garnish.
- Niboshi (Dried Sardines): Niboshi are dried small sardines that are sometimes referred to as "baby bonito." They are often used in combination with bonito flakes to make dashi, enhancing its depth of flavor. Niboshi contributes a distinct fishiness and a rich umami taste to the dashi stock.
The links below will take you to eBay in a new window with a full description of the dried bonito flakes for sale.
| Choose your country: | Change Sort Order: |
 Japanese Katsuobushi Dried Bonito Flakes 500g 176oz For Soup Stock From Japan $45.20 |
 Japanese Bonito Flakes Shaved Skipjack Tuna Katsuobushi Traditionally A $15.55 |
 Nishimoto Dried Shaved Bonito Flakes 5 pack 052 Oz $9.99 |
 J Basket Dried Bonito Flakes Soft Katsuobushi 20g2g x 10bag $11.69 |
 Kaneso Tokuyou Hanakatsuo Dried Bonito Flakes 352 Oz $12.86 |
 Katsuobushi Dried Bonito Flakes 100g 35oz For Soup Stock From Japan $27.12 |
 Japanese Bonito Flakes Katsuobushi Asian Dried Fish $8.89 |
 Yamaki Hana Katsuo Katsuobushi Dried Bonito Flakes 70g3 From Japan $23.94 |
 Japanese Bonito Flakes Shaved Skipjack Tuna Katsuobushi Traditionally A $19.06 |
 J Basket Dried Bonito Flakes Soft Katsuobushi 20g2g x 10bag $8.99 |
Dashi stock using katsuobushi (standard bonito flakes):
Ingredients:
- 4 cups water
- 20 grams katsuobushi (bonito flakes)
Instructions:
- In a medium-sized pot, add water and bring it to a boil over medium heat.
- Once the water comes to a boil, add the katsuobushi (bonito flakes) all at once. Stir gently to ensure the flakes are fully immersed in the water.
- Reduce the heat to low and let the katsuobushi simmer for about 5 minutes. During this time, the bonito flakes will release their flavor into the stock.
- After 5 minutes, turn off the heat and let the katsuobushi settle at the bottom of the pot for a few minutes.
- Line a fine-mesh sieve or a cheesecloth over a bowl or another pot. Carefully pour the dashi through the sieve, straining out the bonito flakes. Press down gently on the bonito flakes to extract any remaining liquid.
- Discard the used bonito flakes or save them for other purposes like furikake seasoning.
- Your dashi stock is now ready to use. It can be used immediately or refrigerated for later use.
Note: Dashi is typically used as a base for various Japanese dishes, including miso soup, noodle soups, and simmered dishes. Adjust the amount of katsuobushi based on your preference for a lighter or stronger fish flavor.