Dried Bonito flakes that can add an intense flavour to stocks and sauces, used in miso and can give your liquids the Umami effect.
- They come from a tuna-like Pacific fish which is dried, fermented to wood-like hardness and then smoked.
- Use along with dried kelp to form the base of the Japanese stock dashi.
- Also use to garnish salads and light, Japanese dishes such as fried tofu or somen noodles.
- Or gently heat with soy sauce, sesame seeds and a touch of honey to make okaka - a popular Japanese seasoning for onigiri rice balls.
- Size: 500g.
Suitable for vegetarians, vegans and coeliacs.
Skipjack tuna (Katsuowonus Pelamis).
Allergens highlighted in BOLD.