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Description

Elevate your home cooking with J-Basket Dried Bonito Flakes Hanakatsuo. We craft these high-quality dried bonito flakes from skipjack tuna. Our experts smoke and age the fish to develop the rich, savory “umami” taste that defines world-famous Japanese cuisine.

Versatile, light, and full of flavor. These large, wispy flakes are most famously used to make Dashi, the foundation of miso soup and noodle broths. Because they are so thinly sliced, they have a unique “dancing” effect when placed on hot food, making them a fun and delicious topping for dishes like Okonomiyaki (savory pancakes) and Takoyaki (octopus balls). Whether you are a professional chef or a home cook exploring new flavors, J-Basket Bonito Flakes add a professional, smoky depth to everything they touch.

Key Features of J-Basket Dried Bonito Flakes:

• Authentic Hanakatsuo: Large, thin shavings that provide maximum surface area for flavor extraction.

• Rich Umami Taste: Adds a deep, savory, and smoky profile to any dish.

• Natural Ingredients: Pure dried bonito without artificial colors or heavy preservatives.

• Generous Value Pack: The large 1lb (453g) bag is perfect for frequent cooks and professional kitchens.

• Iconic Garnishing: Watch the flakes “dance” when sprinkled over steaming hot dishes.

Product Specifications

• Brand: J-Basket.

• Product Name: Dried Bonito Flakes (Hanakatsuo).

• Net Weight: 16 oz (1 lb / 453g).

• Origin: Authentic Japanese-style processing.

Easy Kitchen Tips

• The Perfect Dashi: Simmer a handful of flakes in hot water for a few minutes and strain for a restaurant-quality soup base.

• Savory Topping: Sprinkle directly onto rice bowls, tofu (Hiyayakko), or stir-fried noodles for instant flavor.

• Flavor Booster: Mix a small amount into your favorite sauces or dressings for a hidden smoky kick.

• Storage: Keep in a cool, dry place. Seal the bag tightly after opening to keep the flakes crisp and aromatic.

• Healthy Choice: High in protein and low in fat, making it a nutritious way to season your food.