Bonito Flake

Bonito flakes are paper-thin shavings of smoked, fermented skipjack tuna. They deliver intense savory umami with a clean, briny aroma and a delicate, feathery texture that visibly dances in steam. Commonly used to make dashi, they also finish dishes like okonomiyaki, takoyaki, tofu, and noodles, and are sold in fine, medium, or thick shavings.

Produced as katsuobushi in Japan, the fish is repeatedly smoked, dried, and often fermented before being shaved, a technique refined in the Edo period and now standard across Japanese cuisine. The flakes underpin many soups and sauces and have spread globally through Japanese cooking and pantry staples.