Let us take you on a journey to Kyoto where we explore the traditional art of making bonito flakes. Bonito flakes, also known as katsuobushi, are a key ingredient in many Japanese dishes, including dashi soup stock and takoyaki.
Learn how to make bonito flakes from scratch. Start by selecting the best quality bonito fish and then carefully filleting and smoking it over a wood fire. After several hours of smoking, the fish is ready to be dried and shaved into thin, delicate flakes using a special tool called a katsuobushi kezuriki.
Learn about the history and significance of bonito flakes in Japanese cuisine get a glimpse of life in Kyoto, one of Japan’s most beautiful and culturally rich cities. Whether you’re a food lover, a travel enthusiast, or simply curious about different cultures, we hope you enjoy this immersive experience into the world of bonito flakes.
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