Katsuobushi are flakes of bonito, or skipjack tuna that provide a hit of savory flavor on rice dishes, in simmered vegetables, and so much more. Katusobushi and kombu seaweed are often combined to make dashi, a stock used for all kinds of soups and sauces in Japan! Take an individually-sealed pack and sprinkle this smoky and not-too-fishy topping over okonomiyaki, rice, salads, or any other dish in need of an umami boost.

Read more about using katsuoboshi to make dashi in this article!

Common Allergens: Fish.