ingredient information
Fish Bonito Extract
Sarda sarda Other Names: common bonito, katonkel, belted bonito katsuo-bushi--at first glance you might think it's a block of stone or wood. But no, it's dried bonito fish, an ingredient Japanese cooks wouldn't dare be without. They use it to make stock formiso soup or stew, sauce fortempura or noodle dips, and more. Every spring, bonito fish migrate north and remain off the coast of Japan until fall. When they arrive off Japan, "Dried bonito is the heart and soul of Japanese cuisine It's difficult to imagine Japanese food without katsuo-bushi. Slices of bonito blocks add something special to meals every day