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

Beautiful added to Asian style stocks and soup base along with kelp to make a more natural flavour with loads of depth. I also soak it in some saki and seasoned soy sauce and have it as a topping on plain cooked rice. It's so nice. My cat also loves it. A little goes a long way so great value for money

So soo happy with the Wadakyu Katsuobushi Bonito Fkakes taste so good with vegetables or just stemmed

These are good; I got there in the end, but spent quite a long time scooping out stringy bits, to strain the seaweed/pasta that had been cooked with it and save it for stock (as it suggests). In the end, I put in less and just left it in: no-one died or asked what the stringy bits were, and it all tasted lovely- if I do say so myself....

Perfect for making dashi and adding to ramen

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

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.

Very tasty standby flakes of smoked tuna fish. I made up half of this packet - 20g, this gave me enough for one meal with some fish over for lunchtime sandwhiches. Instructions for use ( small), tell you to add water, wait for 2 - 3 secs, then cook for 2 -3 minutes, and drain. Use 20g of flakes with 500ml water. To make a thicker mix I added Agar Agar which gave the fish a spreadable jelly.

I've used katsuobushi over many years - from supermarket ones to independent ones in Tsukiji. This one isn't great. It's not made in Japan but manufactured under Japanese company's supervision. It has a bit of an unpleasant odour and lacks the umami flavours. It also feels a bit thicker but granted there is no standard thickness in katsuobushi and different thickness are sold in Japan depending on the need/area. This is ok if you live outside of London and have no other choice. I'd probably look for different brand if I have a choice.