Bonito flakes

Bonito flakes are small dehydrated flakes or shavings made from bonito, a fish from the tuna family highly valued in cooking for its intense, umami flavor. These flakes are generally produced through a drying and smoking process, which concentrates their smoky and salty flavor, making them an ideal condiment to enhance broths, soups, stews, and salads.

Origin: Bonito flakes originate from Japanese cuisine, where they are known as katsuobushi. In Spain and Latin America, they have been adopted as an ingredient to add depth and texture to different culinary preparations. Although the traditional process includes fermentation, simpler versions that are only dried and smoked can be found in many countries.

Properties: Bonito flakes are an excellent source of protein and provide essential amino acids. Furthermore, their low fat content and high umami value make them perfect for enhancing the flavor of dishes without the need to add much fat or salt. They are lightweight and easy to store, in addition to providing unique textures that can complement everything from broths to cold dishes.

Synonyms in Spanish (Latin America): in some countries, they may be found under names such as tuna flakes (when a similar fish is used), bonito scales, or simply dehydrated bonito. However, the most recognized and commonly used term is bonito flakes.