{"product_id":"okan-bonito-flakes-katsuobushi-500g","title":"Okan, Bonito Flakes (Katsuobushi), 500g","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003ePaper-thin bonito for dashi and finishing.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eKatsuobushi, shaved into fine, smoky flakes. Steep them for the classic bonito dashi, or scatter them over a finished dish where they curl in the heat and melt into savoury depth. This is the catering bag, 500g, for kitchens that go through bonito by the handful.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eReal katsuobushi:\u003c\/strong\u003e dried skipjack shaved thin for a deep, smoky umami.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTwo jobs:\u003c\/strong\u003e the backbone of dashi and a finishing garnish in one bag.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTheatre:\u003c\/strong\u003e the flakes \"dance\" over hot food, a signature finish on okonomiyaki and takoyaki.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e a 500g bag for kitchens that use bonito daily.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDashi:\u003c\/strong\u003e steep in hot water with kombu, then strain for ichiban dashi.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGarnish:\u003c\/strong\u003e finish okonomiyaki, takoyaki and chilled tofu (hiyayakko).\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFurikake:\u003c\/strong\u003e blend into a rice seasoning, or scatter over steamed rice.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSauces:\u003c\/strong\u003e infuse dressings and tare for a smoky, savoury backbone.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eKatsuobushi (鰭節) is skipjack tuna that has been simmered, deboned, smoked over weeks and often fermented with a benign mould, then dried until it is as hard as wood. Shaving it produces the fine flakes used across Japanese cooking. It is one of the richest natural sources of inosinate, the savoury compound that multiplies with the glutamate in kombu to create the deep umami of a classic dashi. Beyond stock, the flakes are a finishing ingredient in their own right, curling and \"dancing\" as they hit hot food.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/masterclass\/how-are-bonito-flakes-made\" style=\"text-decoration: underline;\"\u003eHow are Bonito Flakes Made?\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat do bonito flakes taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eSmoky, savoury and lightly fishy, with a deep umami that lingers. On their own the flakes are delicate and almost crisp, melting on the tongue; steeped into water they give a clear, aromatic stock. As a garnish they add a smoky, savoury hit and a soft texture, and the warmth of the food makes them move, which is part of their appeal. The flavour is more assertive and marine than a kelp dashi, which is why bonito leads in robust, everyday stocks.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eKatsuobushi 鰭節 (shaved dried bonito)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eOkan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eNet Weight\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e500g (catering bag)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eBonito dashi and a smoky finishing garnish\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do I make dashi with bonito flakes?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eFor ichiban dashi, first draw a kombu stock: steep kelp in cold water, then warm to just below boiling and lift it out. Take the pan off the heat, add a generous handful of bonito flakes, leave them for about a minute as they sink, then strain through a fine sieve or muslin without pressing. The result is a clear, aromatic stock. Re-simmer the used flakes and kombu for a second, lighter niban dashi.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhy do bonito flakes move on hot food?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eIt is not a trick, just physics. The flakes are extremely thin and light, so the rising heat and steam from hot food make them curl and flutter, which looks like dancing. It happens on warm dishes such as okonomiyaki, takoyaki and freshly cooked rice. It has no effect on flavour, but it is a recognised part of the dish's appeal and a sign the flakes are properly thin and fresh.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store bonito flakes?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep the bag sealed in a cool, dry place away from light and humidity. The flakes are dry and delicate, so they take on moisture quickly once open and can lose their aroma; press out the air and reseal tightly after each use, or decant into an airtight container. Kept dry and sealed, they hold their smoky flavour well.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Okan","offers":[{"title":"Default Title","offer_id":27395400769,"sku":"D0015","price":59.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Okan_Bonito_Flakes_500g.jpg?v=1729866434","url":"https:\/\/www.sushisushi.co.uk\/products\/okan-bonito-flakes-katsuobushi-500g","provider":"SushiSushi","version":"1.0","type":"link"}