Katsuo Bushi bonito flakes, or katsuobushi, are tissue-paper thin fish shavings with intense umami flavours. They come from a tuna-like Pacific fish which is dried, fermented to wood-like hardness and then smoked. Use along with dried kelp to form the base of the Japanese stock dashi.
Also use the dried bonito to garnish salads and light, Japanese dishes such as fried tofu or somen noodles. Or gently heat with soy sauce, sesame seeds and a touch of honey to make okaka - a popular Japanese seasoning for onigiri rice balls.
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