Bonito flakes, or katsuobushi, are shavings of dried, smoked and fermented skipjack tuna. They are intensely savoury and are the second half of a classic dashi stock, alongside kombu. The flakes are paper thin and curl slightly when warm air passes over them.
Making the dried block itself is a lengthy, traditional process, but the pre shaved flakes sold for home cooking are ready to use straight from the pack.
How it is used
What it tastes like
Deeply savoury and smoky, with a light fishiness. It is one of the main sources of natural umami in Japanese cooking, alongside kombu.
Storing it
Keep the pack sealed in a cool, dry cupboard. The flakes lose their aroma over time once opened, so use within a few months for the best flavour.
Frequently asked questions
Are bonito flakes vegetarian?
No, they are made from fish. For a vegetarian dashi, use kombu alone or a kombu and dried shiitake mushroom stock instead.
Why do bonito flakes move on hot food?
The flakes are shaved paper thin, so rising heat and steam from the food make them curl and shift, which looks like they are moving on their own.
Read next
Shop this
Some links on this page are affiliate links. If you buy through them we may earn a small commission, at no extra cost to you.
- Bonito flakes. For dashi, or scattered over hot food.
