Wadakyu Katsuobushi – Bonito Flakes Standard 40g | Authentic Japanese Dried Fish Flakes

Fantastic as an ingredient (and our daughter likes them to snack on - strange ...).Good value compared to other sources - and it is proper Katsuobushi (so smoked dried fish - not artificially smoked fish product).Very pleased and will buy again.

Perfect for making dashi and adding to ramen

A very versatile tasty way to add to a meal. Just sprinkle on top and eat. Try to avoid clumps of shavings as these can be tough to chew. Good flavour and less fishy tasting than the smell when opening the packet.I'll be experimenting more with this!

I enjoy many rice and soup dishes mainly oriental in nature but I have never used seaweed before but found these whilst searching for Bonito flakes. So I thought "Give it a go" and I am so glad I did. These are very tiny in their dried state but don't let this fool you. when I opened the pack and shook a few out and I saw how very tiny they are i thought "Have I made a mistake here???" but took around 5 or 6 little pieces and added to my Miso soup and Rice recipe and WHAAAA!!! they really expanded way beyond what I originally expected. A suggestion is to only use around 6 to 8 pieces unless you want a swamp they really do expand to many times the size. I am thinking "Everything for seaweed and Seaweed for everything" I am excited to see just how many recipes Seaweed will go with. For certain these are now gong to be a permanent fixture in my fridge

Exactly as you’d hope

This stuff smells so funky but it tastes absolutely amazing. Just put it on top of any sort of Japanese food and it's perfect.

Bought this to make some Dashi broth. Never really tried it before or have any comparison they are some nice fishy flakes that i was able to simmer no issue and feels much more organic as when I looked at other products for broth people had said they were loaded with Msg. Would recommend, and price is good so I recommend

An interesting addition, fine for that Midnight Diner-esque "Cat Food" (rice and katsuobishi with soy sauce) but personally its use is perhaps a little too limited in a diet of mixed international provenance, making it a somewhat expensive proposition unless you eat Japanese pretty much everyday and know you'll get through a bag in a couple of weeks.