Dried bonito, also known by its Japanese name katsuobushi, is one of the essential ingredients for traditional Japanese cuisine. The bonito (skipjack tuna) used to make these bonito flakes is fished in the Pacific Ocean then smoked and heat dried with wood chips in Concarneau (France), following Japanese traditional katsuobushi making.
To make a dashi broth infuse 20g of bonito flakes in 500ml of hot water for 3 to 5 minutes and filter the broth. You can also use these flakes to make savory preparations such as a quiche, use them as a topping or a final touch on rice, a salad, crudités, tapas, a pizza or vegetables.
