Dried bonito flakes or Katsuobushi is loaded with umami flavor. Bonito flakes is used in making stock and as a topping, garnish, and seasoning on everything from noodles to rice to eggs. Bonito flakes is prepared from simmered, smoked and fermented skipjack tuna. The distinct umami taste comes from its high inosinic acid content. The two most common uses for bonito flakes are for making traditional kombu dashi, or soup stock, and as a topping, garnish, and seasoning for any number of other foods, such as noodles, eggs, rice, vegetables, and tofu. It is also be used as a filling for rice balls and an ingredient in Japanese pancakes. Bonito flakes are used to add umami flavors to soups, stir-frys, and casseroles.
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