Top 20 Best Selling Bonito Flakes Single Herbs & Spices (2022)
A packet of finely flaked tuna. Katsuobushi (dried, shaved tuna flakes) is used in so many Japanese dishes it would be impossible to name them all! From miso soups, broths and noodle bowls, to simple tofu plates, natto (fermented soybeans), chahan, okonom ... more info
3.3 ounces. (100 gram) bag. Although bonito is one of the most important fish in Japanese cuisine, it is rarely eaten as the entr��e of a meal. Instead, the dark, oily fish is carefully dried and shaved into very fine, intensely flavored flakes known as k ... more info
Use to prepare various Japanese soups & bases. Includes 5 individual packets. ... more info
Use to prepare various Japanese soups & bases. Includes 5 individual packets ... more info
A large, resealable bag of finely flaked tuna. Hanakatsuo, or katsuobushi (dried, shaved tuna flakes), is used in so many Japanese dishes it would be impossible to name them all! From miso soups, broths and noodle bowls, to simple tofu plates, natto (fe ... more info
Use to prepare various Japanese soups & bases. Includes 5 individual packets in each bag. There are 3 bags in total. ... more info
Nishimoto Dried Shaved Bonito Flakes are dried bonito fish flakes and is the backbone of much Japanese cooking. It is used to make soup stock or add extra flavor in the dishes. Each bag contains five individual 0.104 ounce packets, net weight 0.52 ounce. ... more info
The best quality, steamed, aged and air dried, Bonito (skipjack mackerel) fillets shaved into delicate flakes. The finest sashimi grade bonito known as katsuo. Its rich flavor is commonly added to noodle broth with shiitake. A versatile food that adds del ... more info
Eden Bonito Flakes, 1.05-Ounce Package ... more info
Also known as katsuo or Katsuobushi and used popularly in Asian cuisine to add flavor to soups and other dishes, Bonito flakes are the flakes of dried and smoked bonito (a type of tuna) fish. These small, thick shavings are traditionally used in Dashi, th ... more info
Katsuobushi is smoked, dried and fermented bonito fish. It is one of the most essential ingredients of Japanese cuisine. It is mostly used to make dashi broth which is the base for many sauces and dishes. Traditionally Katsuobushi is used in blocks and ... more info
