What are bonito flakes?
Bonito flakes are planed from a special type of smoked and dried tuna. The bonito reaches a length of up to 1.20 meters and weighs around 60 kilograms. It is mainly caught in the tropical seas. Bonito flakes are Japanese as Katsuobushi designated.
How are bonito flakes made?
The method of preparation, which dates back to the seventeenth century, says the following: The tuna is first cooked briefly. After removing the bones, the fish is dried over a wood fire. As a result, it loses about 2/3 of its liquid and is therefore extremely durable. This method gives the bonito its unique taste. After the drying process, the meat is scraped into small flakes - the so-called bonito flakes.
These bonito flakes were produced in Europe based on the Japanese model.
How is Katsuobushi used?
- to prepare a Dashi
- as a topping for rice dishes
- to Ramen
In Japanese cuisine, bonito flakes are mainly used for dashi broth. Dashi is a kind of stock, for the basic aroma of which the smoked and dried tuna flakes are boiled and strained.
Next to it will Katsuobushi Also used as a topping, e.g. with rice dishes or in Ramen.
Note: Itogaki bonito threads, cut even smaller, are particularly suitable as a topping
Delivery within 3-5 days
Fishing area: FAO 34/51, fishing method: seine fishing
Ingredients: TUNA (Katsuworius pelamis)
|Nutritional values||per 100 g|
|energy||1563 kJ / 369 kcal|
|saturated with it||1.7 g|
|of which sugars||<0.1 g|
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