These bonito flakes are for pairing with miso soup. This is a Taiwanese product that is very trustworthy. Adding some bonito flakes when making soup gives it a wonderful aroma. The packaging is very good, and I will buy it again next time.
Great quality!
It's good to put some in the soup
I like the taste. I put a packet of it when eating noodles to increase the flavor.
I enjoy, my cat also enjoys.
Good quality bonito!
Bonito is very fragrant. Reminds me of the squid rice noodles I ate in Taiwan when I was young.
big bag
Awesome
Bring it on top of the octopus balls, hehe, not bad
It is very convenient to take out one bag at a time, and the independent packaging is very convenient. It is delicious to make takoyaki at home.
Good quality
We answer everything you want to know about Katsuobushi.
Katsuobushi and bonito flakes are essentially the same thing. Katsuobushi is the Japanese name for skipjack tuna that has been smoked, dried, and fermented, then shaved into the thin, wispy flakes commonly known in English as bonito flakes.
Katsuobushi has a complex flavor profile described as smoky, savory, and intensely umami. It has a light seafood taste that is rich but not overly fishy, often compared to a cross between dried fish and smoked jerky.
Yes, katsuobushi is safe and delicious to eat as is. It is frequently used as a topping for hot dishes like takoyaki and okonomiyaki, where the heat causes the thin flakes to 'dance,' or mixed with soy sauce as a filling for onigiri.
To make katsuobushi dashi, steep the flakes in hot (but not boiling) water for a few minutes and then strain. For a deeper flavor, it is often combined with kombu (dried kelp) to create the foundational clear broth of Japanese cuisine.
Katsuobushi should be stored in a cool, dry place away from direct sunlight. Once opened, it is best to keep it in an airtight bag or container in the refrigerator to maintain its smoky aroma and prevent it from losing its flavor.
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