Bonito flakes (katsuobushi)

鰹節 katsuobushi

Flavor and role: Skipjack tuna smoked, dried and fermented, then shaved thin; rich in inosinic acid. It gives a smoky aroma and strong savoury flavour.
Typical dishes and uses: Dashi, topping for okonomiyaki and yakisoba, ohitashi, miso soup
Substitutes: 10g bonito flakes = 1 tsp instant dashi powder, or 10g dried soup anchovies.
Storage: Once opened, press out the air and seal; 1-2 months in the fridge, 6 months frozen. It loses its aroma if it absorbs moisture.
Main countries: Japan
Used in this book: Tofu & Wakame Miso Soup Okonomiyaki (Japanese Savoury Pancake)Onigiri (Salmon and Okaka)Homemade Shoyu Ramen Kitsune Udon Japanese Wafu Soy-Butter Mushroom Aglio Olio Beef Noodle Tsukemen Okonomiyaki-Style Bindaetteok Miso Butter Elote with Aonori and Katsuobushi Sukiyaki-Style Gyudon with Onsen Egg Seafood Pajeon Okonomiyaki Thick-Cut Katsudon with Fresh Dashi Ichiban Dashi Clam Miso Soup Miso-Dama: Instant Miso Soup Balls Ryotei-Style Nikujaga with First Dashi Seafood Mix Okonomiyaki with Homemade Sauce Okonomi Loaded Fries Seared Chicken Thigh Oyakodon with Homemade Dashi Tokyo-Style Clear Chicken Shoyu Ramen Teriyaki Sausage Sizzle with Japanese Mayo and Nori Dashi Shabu-Shabu with Homemade Ponzu and Egg Zosui Kyoto-Style Dashimaki Tamago Edomae-Style Tempura with Matcha Salt Okonomiyaki Tortilla Handmade Sanuki-Style Kitsune Udon Crispy-Noodle Yakisoba with Homemade Sauce

Updated 2026-10-10