Takoyaki is one of the Japanese food popular among tourists. Topped of with its special sauce, mayonnaise and the “brown” flakes.
What do you call the thing on top of takoyaki?
Do you call it termite wings too?
Its name is Bonito Flakes. Bonito flakes are loved by many due to its deliciousness, especially when eaten with takoyaki (octopus balls).
Some of you may not know this. But, bonito flakes are actually made from fish, specifically skipjack tuna. You thought they’re from squid or something, right?!
Well, I’m not sure if there is someone who thinks they’re from termite wings though…
What’s more unique is the method to make bonito flakes.
The skipjack tuna fish must be smoked at least 5-6 hours in one session. Then, you let them to rest for a day. Smoke and rest them again. Thus, this cycle repeats for 12-15 times!
After the whole process, the smoked fish are sprayed using fungus or Aspergillus glaucus culture. Yes, THEY ARE SPRAYED WITH FUNGUS. This become something called as katsuobushi (鰹節).
The fungus is left to blend with the fish for about 6 months. If you’ve seen what happened when the fungus coats them…I’m not sure if anyone still wants to eat bonito flakes. Haha
The Result?
The fish become super, extremely hard. They are shaved or grated (削り; kezuri) into thin slices using a special shaving tool to become bonito flakes.
And that is how you make bonito flakes traditionally.
In mordern methods, you don’t have to wait until 6 months to harden the fish. Of course, it is usually faster. But as they say, the traditional way taste even better.
Other than used as takoyaki’s toppings, bonito flakes often boiled to make dashi (soup stock) for udon, soba and more.
Hopefully, there won’t be people confusing it with termite wings anymore.
Zunita Ramli, Writer & Managing Director, Zaineeta Global PLT.
Graduated from Faculty of Engineering, University of Melbourne. She worked as a network engineer for a few years, then realized of her passion in business and the beauty industry. Focusing on beauty lines, Tokyo Organic skincare (Made in Japan) offers halal skincare that only uses natural ingredients. She also likes to write articles, especially about Japan. Her articles has been featured many times in various websites, such as travel, life, and business.
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Katsuobushi (Japanese: 鰹節) is simmered, smoked and fermented skipjack tuna (Katsuwonus pelamis, sometimes referred to as bonito). It is also known as bonito flakes or broadly as okaka (おかか).
What are bonito flakes made of? ›
What are bonito flakes? Bonito flakes, or katsuobushi, are tissue-paper thin fish shavings with an intense umami flavour. Bonito flakes come from a tuna-like fish which is dried, fermented and then smoked. Bonito flakes are used alongside dried kelp to create the base of Japanese dashi stock.
What is the difference between katsuobushi and bonito flakes? ›
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. This is actually Kezuribushi, but we still call it Katsuobushi.
Can humans eat bonito flakes? ›
Use bonito flakes to add deep flavor to broth as well as other Japanese-inspired salads, rice dishes, and more.
Are bonito flakes healthy? ›
Yamaki USA bonito flakes are full of nutrients so you can use it as much as you'd like without the guilt. It is a delicious way to consume high amounts of protein, vitamins and minerals including iron, niacin, B12, Omega-3 (DHA & EPA), as well as all the essential amino acids required by the body for good health.
What does bonito taste like? ›
Bonito have dark meat that is very oily and carries a more fishy flavor compared to other species. These meat qualities make bonito an acquired taste and less favorable as table fare to the general public. On the other hand, die-hard seafood lovers may find bonito to be delicious.
Do bonito flakes taste good? ›
When used in cooking, bonito flakes impart a rich, seafood-like taste that enhances the overall flavor profile of a dish. Despite their strong aroma, the flavor of bonito flakes is relatively mild, making them versatile and suitable for a wide range of recipes.
Do you need to refrigerate bonito flakes? ›
Store away from high heat and humidity. The flakes will start oxidizing from the moment the package is opened, so seal them in an airtight container and then keep in a refrigerator or freezer to preserve flavor.
What is the English name for katsuobushi? ›
Katsuobushi (Japanese: 鰹節) is simmered, smoked and fermented skipjack tuna (Katsuwonus pelamis, sometimes referred to as bonito). It is also known as bonito flakes or broadly as okaka (おかか).
Why are bonito flakes moving? ›
Everyone knows fish can swim, and a few overachieving fish can fly. But in Japan, they can dance. Bonito flakes—the dried, smoked shavings of skipjack tuna—are so light that any amount of steam makes them waver and curl, as if swayed by an ocean current. As a result, the pink flakes move when placed atop hot dishes.
Toxicity report. As with other top predators, may contain high mercury levels; follow consumer guidelines especially for pregnant women and children.
Can bonito be eaten raw? ›
Bonito is best eaten raw, pan seared or flash grilled (keeping the center raw). This is my favorite tuna, bar none. It is considered an under-utilized species in this country where the unsustainable bluefin and bigeye tunas get mot of the culinary respect.
Is bonito safe to eat? ›
Yes, bonito tuna is safe to eat.
Why are bonito flakes expensive? ›
Honkarebushi: In addition to processing bonito twice for karebushi, honkarebushi completes the preservation process at least three times (and, in some cases, several more times). This results in a very complex and deep flavor of fish. Honkarebushi is also one of the most expensive grades of katsuobushi.
Can you put bonito flakes in ramen? ›
The Best Ingredients to Add to Ramen
The traditional Japanese ingredients like bonito flakes, kombu, mirin, and sake, to name a few, make all the difference in giving your ramen that authentic flavor.
Is there shrimp in bonito flakes? ›
And if you are wondering what are dried bonito flakes, they are just dried, smoked, and fermented fish fillets.
What is the hardest food in the world? ›
Katsuobushi is made by repeatedly smoking and drying boiled deboned filets of katsuo. The result is a hard, wood-like block of smoked fish that has been recognized by Guinness World Records as the hardest food in the world.
Are all bonito flakes smoked? ›
And if you are wondering what are dried bonito flakes, they are just dried, smoked, and fermented fish fillets.
Are bonito flakes good in ramen? ›
The Best Ingredients to Add to Ramen
There are quite a few special ingredients you'll need to make this great-tasting homemade ramen. The traditional Japanese ingredients like bonito flakes, kombu, mirin, and sake, to name a few, make all the difference in giving your ramen that authentic flavor.
Zunita Ramli, Writer & Managing Director, Zaineeta Global PLT.
