Grade A shaved bonito flakes from GGFT for steeping dashi and scattering over okonomiyaki, takoyaki and cold tofu.
Dashi starts here: GGFT bonito flakes are dried bonito shaved into thin, Grade A flakes. They come in a 500 g bag. Japanese kitchens steep the flakes with kombu in hot water to make dashi, the clear stock behind miso soup, noodle broths and simmered dishes. As a garnish, a handful scattered over okonomiyaki, takoyaki or chilled tofu curls and moves in the heat of the food. For a clean-tasting stock, add the flakes just off the boil, leave them to settle, then strain without pressing. Close the bag tightly after each use so the flakes stay dry and keep their aroma. Fish is a declared allergen; check the label for full allergen details and country of origin.
