About YUUKatsuobushi (bonito flakes)
Bonito that’s simmered, smoked and dried hard, then shaved thin. Full of umami and aroma.
👀 At a glance
🐟WhatDried, shaved bonito
😋TasteUmami, smoky
🥢UseTopping, making dashi
🔥 How to use
🥢
Topping
On okonomiyaki, chilled tofu, boiled greens
🥣
Dashi
Steep in hot water to make umami broth (dashi)
🍙
Okaka
Mix with soy sauce to eat with rice
📊 Nutrition (per 100 g)
332kcal
77.1gProtein
Figures for 100 g. You only use a little at a time[1]
🧊 Storage
After opening, seal the bag tightly and keep it dry. Use it up soon.
Recipes with this ingredient
How to Make Katsuo and Kombu Dashi
About 50 minMakes about 900 ml
Goya Champuru (Okinawan Bitter Melon Stir-Fry)
About 30 minServes 2
Hiroshima-Style Okonomiyaki
About 50 minMakes 2 (serves 2)
Hiyayakko (Chilled Tofu with Toppings)
About 15 minServes 2
Kamatama Udon (Hot Udon with Raw Egg)
About 10 minServes 2
Modan-yaki (Okonomiyaki with Noodles)
About 45 minMakes 2 (serves 2)
Spinach Ohitashi (Spinach Soaked in Dashi)
About 15 minServes 2
Okonomiyaki (Pork)
About 40 minServes 2
Okra with Bonito Flakes (Okaka-ae)
About 10 minServes 2
Stir-Fried Green Peppers with Bonito Flakes
About 10 minServes 2
Takenoko no Tosani (Bamboo Shoots Simmered with Bonito Flakes)
About 20 minServes 2
Takoyaki (Octopus Balls, with a Takoyaki Pan)
About 40 minMakes about 24 (serves 2–3)
Sources（1）
Checked on 2026-10-07.