All natural and nutritious, katsuobushi (bonito flakes) is dried, smoked, and dried skipjack tuna in shaved form. Not only is this the main ingredient for dashi (Japanese soup stock), which is an essential element of traditional Japanese cuisine, but it is also used extensively as additional flavoring and a stylish topping. Low fat, low sodium, high protein. Good for salads, takoyaki, tofu, and more!
Since the company's founding in 1917, Yamaki Company, based in Ehime Prefecture, Japan, has focused on producing the highest quality katsuobushi, aiming to hold true to Japanese culinary tradition. Yamaki Company expanded and established its first US company in Oregon in 2018. They became the first and only katsuobushi producer in the US. Yamaki carries the 100+ years of tradition and perfection by focusing on producing the highest quality katsuobushi.
Traditionally, katsuobushi is combined with kombu to create basic dashi, called Awase Dashi. It is used as a foundation for many Japanese dishes. Please check out our Rishiri Kombu by Uneno here: Rishiri Kombu by Uneno.
Basic Katsuo Dashi (suggested by Yamaki)
Yields 2 - 3 servings
- In a donabe or sauce pan, bring 2 3/4 cups of water to a boil.
- Add 2 tablespoons of cold water.
- Add 1/4 of the package (0.7 oz). Lower heat to a low simmer for 1 - 2 min.
- Turn off the heat. Remove the hanakatsuo with skimmer ladle or filter through a paper towel or coffee filter.
Mrs. Donabe's Recipe Suggestions
Kombu & Katsuobushi Dashi (Basic Japanese Stock)
Simmered Bamboo Shoots in Dashi Broth
Grilled Okra with Smoked Soy Sauce
Chilled Tofu with Condiments
Homemade Tofu
Oyster Sauce Flavored Steam-Fry Pork Yakisoba Noodle
Tuna Hot Pot
Salmon and Daikon in Garlic Butter Miso Sauce
Cold Udon with Sesame Soymilk Sauce
Scallop Hot Pot in Miso Broth
Beef Rice
Cold Noodle with Soy Dipping Sauce
Nabeyaki Udon
