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500 g
Bonito flakes are made from a special type of smoked and dried tuna. The bonito reaches a length of up to 1.20 meters and weighs around 60 kilograms. It is mainly caught in the tropical seas. Bonito flakes are called Katsuobushi in Japanese.
The method of preparation, which dates back to the seventeenth century, says the following: The tuna is first cooked briefly. After removing the bones, the fish is dried over a wood fire. As a result, it loses about 2/3 of its liquid and is therefore extremely durable. This method gives the bonito its unique taste. After the drying process, the meat is scraped into small flakes - the so-called bonito flakes.
These bonito flakes were produced in Europe based on the Japanese model.
Note: Itogaki bonito threads, cut even smaller, are particularly suitable as a topping
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