20 g
Bonito flakes are planed from a special type of smoked and dried tuna. The bonito reaches a length of up to 1.20 meters and weighs around 60 kilograms. It is mainly caught in the tropical seas.
The method of preparation, which dates back to the seventeenth century, says the following: The tuna is first cooked briefly. After removing the bones, the fish is dried over a wood fire. As a result, it loses about 2/3 of its liquid and is therefore extremely durable. This method gives the bonito its unique taste. After the drying process, the meat is scraped into small flakes - the so-called bonito flakes. In Japanese cuisine, these are mainly found in dashi broth, a kind of fish stock, for the basic flavor of which the smoked and dried tuna flakes are boiled and strained.
Itogaki Bonito flakes are thinly cut threads. They were produced in Europe based on the Japanese model.
Use:
- as a topping for rice dishes
- as a topping to ramen
- as a topping with seafood
Cut bonito flakes
Delivery within 3-5 days
Origin: Spain
Fishing area: FAO 34/51, fishing method: seine fishing
Ingredients: TUNA (Katsuworius pelamis)
Allergens: FISH
| Nutritional values | per 100 g |
|---|---|
| energy | 1563 kJ / 369 kcal |
| fat | 5.2 g |
| saturated with it | 1.7 g |
| carbohydrates |
<0.1 g |
| of which sugars | <0.1 g |
| protein | 80.6 g |
| salt | 0.3 g |
Responsible entrepreneur: Wadakyu Europe S.L., Pl.As Gandaras. 47, 36418 O Porrino Pontevedra, Spain
