Product Snapshot – Katsuobushi Bonito Flakes

Bonito flakes, also known as Katsuobushi, are thin shavings of dried, fermented and smoked skipjack tuna. Known for having a strong, savoury flavour, they are a staple in many Japanese dishes.

How are they made?

The production process is a specialised field and very time sensitive. The result of this process is intensely savoury and aromatic flakes, with a slightly smoky and fishy flavour:

1. 1. Boiling: The fish is filleted and simmered.
2. 2. Smoking: Fillets are smoked repeatedly over weeks — sometimes up to 12 times.
3. 3. Drying/Fermenting: The smoked fillets are dried and fermented with mold cultures (like cheese or soy sauce).
4. 4. Shaving: The rock-hard, wood-like fillet is shaved into paper-thin flake.

Types of Bonito Flakes & Uses:

There are different grades and cuts of bonito flakes, which affects how they are used.

Atsu Kezuri are a thick-cut type of bonito flake, which is usually used for recipes with a longer cooking time – this can include simmered dishes or strong dashi.

Hanakatsuo are thin and delicate bonito flakes, which are commonly used as toppings for dishes like tofu or okonomiyaki.

Kezuribushi are a general type of bonito flake and are most often used in dashi broth.

Storage Tips:

When using Bonito Flakes, it’s important to store them correctly to ensure they stay fresh and keep their strong ‘umami’ flavour. Be sure to store the product in a cool, dry place out of direct sunlight and keep it sealed once opened. If you plan on keeping the product long-term, then keep refrigerated or freeze.

Recipe – Dashi (Japanese Soup Stock):

There are many recipes Bonito flakes could be used in, but a popular and common recipe is Dashi – a Japanese soup stock which is used as the base of miso soup, noodle broth and various sauces.

Ingriedients:

• 4 cups water
• 1 piece kombu (dried kelp)
• 1 cup bonito flakes

Instructions:

1. 1. Soak kombu in water for 30 minutes.
2. 2. Heat slowly until just before boiling, then remove kombu.
3. 3. Add bonito flakes and simmer for 2–3 minutes.
4. 4. Turn off heat and let sit for 5 minutes.
5. 5. Strain and use the clear broth.

Interested? You can buy Katsuobushi Flakes direct from us – just click here!