Bonito flakes boost umami depth and complexity in any dish. A great foundation for broths, soups and dishes such as soba, udon, and ramen. Beautiful as a topping, as well. We suggest sprinkling it over vegetables, rice and main courses alike.
These bonito flakes are made from a special grade of smoked and fermented skipjack fish called Honkarebushi - going through multiple cycles of culturing and sun-drying for 4-6 months. This elaborated and intensive process results in the most complex and dense umami flavor.