You might not be able to tell from looking at them, but bonito flakes start as a type of fish: skipjack tuna. The tuna is smoked, dried, then left to cure in the sun with a coating of a specific type of mold. The process turns the fish rock-hard and makes it into an umami bomb. To turn the bonito into flakes, the hardened fish is shaved paper-thin.
The reason bonito flakes pack such an umami punch is their high levels of inosinate, which has a savory taste. Even better, inosinate works together with another umami substance, glutamate, to create an intense sensation of savoriness. Japanese cuisine uses this inosinate-glutamate combo extensively; it's what makes dashi broth so delicious. Dashi, which is usually made with a mixture of bonito flakes and dried kelp (kombu, which provides the glutamates), is the base for many iconic Japanese dishes like miso soup.
Making broth is just one way to utilize bonito flakes. Due to their light, airy texture, they move around almost like they're alive when used as a garnish on hot food. The fish flakes make for a delicious and visually-spectacular topping on Japanese street food dishes, or anything else that could use a smoky, salty finish.
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May 17, 2023 at 01:25AM
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14 Umami-Rich Ingredients You Should Always Have In Your Pantry - Tasting Table
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