PAIRING

BONITO FLAKES DASHI BROTH

Dried bonito is an essential ingredient for Japanese dishes, and adds umami and depth to all cuisines.

Dried bonito (katsuo) is the foundation for many classic Japanese dishes. It is also one of the hardest foods in the world, thanks to the complex production process, that takes several months to complete. There are 12 steps to make bonito flakes (katsuobushi), including cutting, heating, smoking, drying and aging. The result is an adaptable product full of umami and delicate smoky flavor. The fine flakes can be boiled for miso and other soups, and scattered on top of dishes. This distinctive product also adds richness and depth to western dishes.

WELL MATCHED

BONITO / KATSUO

Bonito is a signature fish of Kochi, prized for its deep, ruby meat and rich flavor.

BONITO / KATSUO

Bonito is a signature fish of Kochi, prized for its deep, ruby meat and rich flavor.

WHAT'S NEXT

We have sales offices around the world to help you connect with Kochi’s excellent products. For more information about Kochi products and for business enquiries, please complete an enquiry form. We will contact you from your nearest overseas office, or from Japan.

CONTACT US
map whatsnext