Bonito Flakes

Sometimes labelled katsuobushi, bonito flakes is another name for the skipjack tuna they are produced from. The fish is dried, smoked and fermented with koji mould until rock hard. The process can take anywhere from 2 months up to 2 years. The blocks of petrified fish are then shaved into feathery paper-thin slices to use in dashi or sprinkle over agadashi tofu or okonomiyaki. Along with kombu seaweed, they are what make dashi stock so flavourful. Keep unopened bags in your cupboard for up to a year.