Filaments of dried bonito to flavor many Japanese dishes such as soup broths, onigiri or cold tofu.
Filaments of dried bonito to flavor many Japanese dishes such as soup broths, onigiri or cold tofu.
In Japanese, katsuobushi refers to flakes of bonito that were dried and smoked.
With konbu, it is the main ingredient of Japanese soup broths such as miso soup or noodles sauces of soba or udon.
It can be found in many other dishes such as onigiri garnish with soy sauce, takoyaki and okonomiyaki, or as seasoning of cold tofu with grated ginger and chives, or in furikake with sesame seeds, and small pieces of nori.
Ingredients: Bonito with striped belly dried and smoke (fish) 100%
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