especially little oily fish like sardines and anchovies. Bonito flakes: These tissue-thin, fluffy shards of cooked and dry-smoked tuna are used as the base of dashi, a seasoning blend at the base ...

Can also be savoury — see Soil. Dashi — a basic stock used in Japanese cooking, flavoured with seaweed and bonito fish flakes Endive — AHN-DEEV a leaf vegetable with a crisp, bitter flavour. Espuma — ...

Katsuo-bushi (bonito flakes) are one of the key ingredients in Japanese cuisine, for preparing dashi stock. They are made ...

You will also find high levels of umami flavor in fish and fish broths, especially little oily fish like sardines and anchovies. Bonito flakes: These tissue-thin, fluffy shards of cooked and ...