DRIED SHAVING BONITO is a variation of bonito flakes that have been shaved instead of shredded, it has excellent flavour and textures that promises premium quality. Bonito is a kind of tuna, and Katsuobushi is dried, smoked bonito. Katsuobushi is often used as flakes shaved from a piece of dried fish. Because dried bonito is packed with a lot of umami (savoury taste), it is perfect for making Dashi (fish broth), a crucial component of Japanese cooking. There are other popular uses of bonito flakes, as a seasoning or topping sprinkled on various dishes such as boiled vegetables, tofu, rice, and soba noodles and as a stuffing for rice balls. It can also be used instead of stock cubes in soups and casseroles. So if a quick fish broth is needed, or no fish heads are available, use bonito flakes instead. Just a pinch goes a long way.
In Asian countries, bonito flakes are a popular item to use in various dishes, especially as topping for bento items. Shaving the bonito before drying creates a texture that is significantly different from both the original and the fried versions. Also, the size of the flakes is an important aspect that the dried shave bonito has over the fried version.
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