Bonito Flakes (Katsuobushi): Umami-Rich Shavings for Dashi & Toppings

**Katsuobushi** are shavings from blocks of smoked, dried (and sometimes fermented) skipjack tuna. Types include **arabushi** (smoked-dried) and **karebushi/honkarebushi** (further fermented), each adding deep **umami**.

- **Calories:** ~8 - **Protein:** ~1.5 g - **Fat:** <0.2 g - **Sodium:** naturally low; can rise in seasoned products - Provides **B vitamins** (niacin, B12) and **inosinate (IMP)** which boosts glutamate umami

- **Big umami, tiny calories**—enhances flavor so you can use **less salt** - **IMP + glutamate synergy** (e.g., with kombu) creates a balanced, savory broth - Adds delicate **smoky, savory aroma** to many dishes

- **Fish allergen**; not suitable for vegetarians/vegans - Sensitive individuals may react to **histamine** in certain fish products - Lightly smoked foods may contain trace smoke compounds—consume in moderation

- **Dashi (stock):** Heat water with kombu to ~80°C, remove kombu, add bonito flakes for **1–2 min**, then **strain** - **Toppings:** sprinkle over **okonomiyaki, takoyaki, agedashi tofu, rice** - **Seasoning:** finish **soups, sautéed greens, noodles** for a savory lift - **Storage:** keep sealed, cool & dry; use quickly after opening

Bonito flakes deliver concentrated umami and aroma with minimal calories—foundational for **dashi** and versatile as a finishing topper.