Skip to content
FriendsPantry
Katsuobushi (bonito flakes)

Fish & seafood · Preserved fish

Katsuobushi (bonito flakes)

Smoked, dried and fermented skipjack tuna shaved into pinkish-tan flakes; the base of dashi and a topping.

Also called: bonito flakes, dried bonito, hanakatsuo

Around the world: 鰹節, katsuobushi (ja)

8 recipes with it

Photo: Sakurai Midori, via Wikimedia Commons (CC-BY-SA-3.0)

What it is

Katsuobushi is skipjack tuna that has been simmered, smoked, dried and often mould-cured until rock-hard, then shaved. The flakes are light, papery and pale pink-tan. Steeped with kombu, they make dashi, the stock behind much Japanese cooking. Thin flakes dance on hot food.

How it’s used

  • Dashi for miso soup, noodle broths and simmered dishes
  • Topping okonomiyaki and takoyaki
  • Sprinkled over tofu, spinach and rice
  • Mixed with soy sauce as an onigiri filling (okaka)

Characteristics

Taste
Smoky, savoury and deeply umami.
Aroma
Smoky and fishy.
Texture
Feathery and dry.
When cooked
Steep in hot (not boiling) water for a few minutes and strain for dashi; long boiling makes the stock bitter.
Sold as
flakes, dried
Cooking uses
Mainly a seasoning, Used as a garnish
Common in
Japanese

Storage

Cool, dry and dark. Keep sealed in a cool, dry place; once opened, press out the air and use reasonably quickly, as the aroma fades.

Diet, allergens and safety

Contains Fish.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains fish (allergen); dashi made with it is not vegetarian.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Dashi — Instant dashi in place of homemade stock.
  • Kombu (dried kelp) — For a vegetarian kombu-only dashi; lighter and less smoky.

Related ingredients

Recipes with katsuobushi (bonito flakes)

More preserved fish