40 g
What are Bonito flakes?
Bonito flakes are shaved from a special type of smoked and dried tuna. The bonito can reach a length of up to 1.20 meters and weighs about 60 kilograms. It is mainly caught in tropical seas. Bonito flakes are called Katsuobushi in Japanese.
How are bonito flakes made?
The preparation method dating back to the seventeenth century states the following: The tuna is first briefly cooked. After removing the bones, the fish is dried over a wood fire. This causes it to lose about 2/3 of its moisture and thus become extremely long-lasting. This method gives the Bonito its unique flavor. After the drying process, the meat is scraped into small flakes - the so-called Bonito flakes.
These bonito flakes were produced in Europe following the Japanese model.
How is Katsuobushi used?
- for the preparation of a Dashi
- as a topping for rice dishes
- to Ramen
Bonito flakes are primarily used in Japanese cuisine for Dashi broth. Dashi is a type of stock, for which the basic flavor is made by boiling and straining smoked and dried tuna flakes.
In addition, Katsuobushi is also used as a topping, for example on rice dishes or in Ramen.
Note: Particularly well suited as a topping are smaller cut Bonito threads Itogaki
Bonito-Flocken
Delivery time: 3-5 business days
Origin: Spain
Fishing area: FAO 34 /51, Fishing method: Seine fishing
Ingredients: TUNA (Katsuworius pelamis)
Allergens: FISH
| Nutritional values | pro 100 g |
|---|---|
| Energy | 1563 kJ / 369 kcal |
| Fat | 5,2 g |
| saturated with it | 1,7 g |
| Carbohydrates | <0,1 g |
| of which sugar | <0,1 g |
| Protein | 80,6 g |
| Salt | 0,3 g |
Responsible entrepreneur: Wadakyu Europe S.L., Pl. As Gandaras. 47, 36418 O Porrino Pontevedra, Spain