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Eden Bonito Flakes are delicately shaved, steamed, and air-dried fish flakes that bring authentic smoky umami flavor to your dishes. Fat-free and very low in sodium, these macrobiotic, gluten-free flakes are a versatile ingredient perfect for enhancing soups, stews, noodles, and salads with a rich, savory depth.





| ASIN | B0019JTH82 |
| Age Range Description | All ages |
| Allergen information | Fish |
| Best Sellers Rank | #47,451 in Grocery ( See Top 100 in Grocery ) #10 in Dry Bonito Flakes |
| Cuisine | Japanese |
| Customer Reviews | 4.6 4.6 out of 5 stars (636) |
| Date First Available | 7 August 2012 |
| Global Trade Identification Number | 00024182002164 |
| Item form | Flake |
| Item model number | 0024182002164 |
| Item weight | 32 g |
| Manufacturer | Eden Foods |
| Number of pieces | 1 |
| Package Information | Box |
| Product Dimensions | 5.08 x 13.46 x 17.53 cm; 31.75 g |
| Size | 1.05 Ounce (Pack of 1) |
| Specialty | Fat Free, Low Sodium |
| UPC | 024182002164 |
| Unit count | 1.1 Ounce |
| Weight | 360 Grams |
M**G
Cat thinks they are ace!
N**.
These bonito flakes are essential for authentic takoyaki - they literally make the presentation come alive when you sprinkle them on top! Watching them dance from the heat is half the fun, and the smoky umami flavor they add is incredible. The quality is excellent and the shaved skipjack tuna adds that authentic Japanese taste you just can't replicate with anything else. They're not just for show either - the flavor they bring really completes the dish. If you're making takoyaki or any Japanese dish that calls for katsuobushi, don't skip these. They transform a good dish into an authentic experience!
S**T
Tasty !
A**R
I first had Bonito flakes in Japan last year and really liked their flavour - good to use with omelette dishes (Okonomiyaki-style). Prompt seller service.
R**S
I am not impressed with Bonito flakes at all. I found them to be tasteless. They make virtually no difference as an additive to the soup, and are a lot f bother for virtually nothing.
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