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Bonito Tuna Flakes
Bonito Tuna Flakes are dried, pinkish-tan flakes of tuna. The flakes are very thin, almost transparent.
The flakes weigh next to nothing and have a very fishy smell.
To make the flakes, the tuna is first boiled, then smoked, then dried in the sun in blocks, then shaved into the flakes, packaged and shipped.
Purists say that the best flakes are those you do at home yourself, freshly shaving them as you need them from a piece of dried tuna.
The flakes are great treats for cats, too (seriously).
Konakatsuo is powdered Bonito Tuna Flakes. It can be used as a seasoning or topping.
Cooking Tips
Bonito Flakes can be used to make Dashi by simmering them in some plain water; you don't boil the flakes in water for too long, though, or your dashi will be overly fishy tasting.
If you need a very fish-flavoured stock for other uses, even in Western cooking, you can make a quick fish stock with them -- the longer you simmer them, the more pronounced the fish flavour.
You can use the flakes as a garnish on dishes, such as sprinkle flakes over cooked vegetables, tofu or soup. Very small packages (about 3 g) of them are intended for garnish use.
Equivalents
1/3 cup = .15 oz / 4 g
1/2 cup = .2 oz / 6 g
1 cup = .4 oz / 12 g
Language Notes
Tosa, in Kochi prefecture in Japan, was known for its shaved bonito, so any food item with the word "tosa" in it can be expected to have something to do with shaved bonito.
Also called:  Flocons de bonite (French)
See Also
Bonito Tuna
Other entries for Tuna
Bonito Tuna Flakes, Bonito Tuna, Tuna
Other entries for Fish
Anchovy, Blue Fish, Eels, Fish Worms, Fugu, Grey Mullet, Herring, Mahimahi, Mola Mola, Pink Fish, Poutine, Sardines, Shellfish, Swordfish, Vesiga, White Fish, White Seabream, Yellowtail Jack, Yellowtail Rockfish, Yellowtail Snapper, Zander
Related Recipes
Hon Dashi, Katsuobushi Dashi, Niban Dashi
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