✅ Thinly sliced bonito flakes
✅ An essential ingredient in Japanese cuisine
✅ The first choice for homemade dashi stock
✅ The ideal topping for okonomiyaki, ramen & yakisoba
✅ Free from artificial flavourings
Katsuobushi are thinly sliced flakes of bonito and a truly indispensable ingredient in Japanese cuisine.
These delicate fish flakes are particularly well suited for preparing traditional dashi broths, which in turn form the basis for miso soup, udon noodle soups and cooked dishes! But katsuobushi is also a wonderful choice as a tasty garnish for everyday Japanese recipes such as okonomiyaki, ramen or yakisoba.
For traditional Japanese cuisine, bonito is dried, smoked and shaved into fine flakes, which preserves it naturally for years.
You can find all the key information on katsuobushi, plus a simple recipe for homemade dashi stock, in our article on dashi stock.
What you can cook with it:
Would you like to cook properly Japanese-style with katsuobushi bonito flakes? Then be sure to read through our most popular recipes:
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Shelf life and storage:
Store katsuobushi in a cool, dry place away from direct sunlight. Stored in this way, it will keep for several months; once opened, seal airtight and use up quickly.
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