Katsuobushi (Bonita flakes)

Katsuobushi, or bonito flakes, are shavings of dried, smoked, and fermented skipjack tuna. They are the backbone of dashi, the fundamental Japanese stock that underpins miso soup, noodle broths, and countless sauces. The flakes have a deep smoky aroma and a naturally high glutamate content, delivering pure umami. To make simple dashi at home, steep a small piece of kombu seaweed in cold water, bring it close to a simmer, remove the kombu, then add a handful of bonito flakes off the heat. Strain after a minute. The stock should taste savoury, clean, and faintly smoky, never bitter or fishy.