We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What is Bonito?

Mary McMahon
By
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Bonito is a crucial fish ingredient in Japanese cuisine, and a fundamental component of many stocks and sauces. It is readily available in Asian markets in the form of flakes or pellets which are designed to be dissolved in water or rice wine, and some types of dried bonito also come with flavorings like seaweed flakes and spicy chili power. Bonito is also sometimes listed or labeled as katsuobushi.

Fish in the genus Sarda, in the mackerel family, are used to make bonito, along with other similar species like skipjack tuna. The fish are also known as bonitos in Japan, and have long sleek bodies with forked tails and a series of smaller fins between the dorsal and tail fins. In addition to having culinary value, bonitos are also appreciated for the sport they offer, and are found in all major oceans. Bonito can also be eaten fresh, and is sometimes sold canned along with other members of the tuna family.

In Japan, bonito season is in the early spring, when the fish school off the shores of Japan, remaining there until fall. Bonitos are harvested in large numbers before being boiled whole and cut in half. The bones and skin of the fish are removed, and the split fish are smoked and dried, traditionally in the sun. The fish are smoked and dried repeatedly until they form solid brown blocks of fish, which can be sold whole or flaked.

Bonito used to be sold whole until the 1970s, when commercial fisheries began flaking the fish for ease of use. Before this period, cooks would shave chunks of the fish off as needed, periodically removing the mold which would accumulate on the outside of the fish. Some cooks still prefer whole bonito, claiming that the flavor is superior to that of flakes. The flakes do have a greater tendency to dry out and lose flavor, and should be stored in a dark, cool, dry place in tightly sealed containers.

Bonito is one of the primary ingredients in dashi, the Japanese soup stock which is the basis of miso soup, liquids for simmering various foods, broth for noodles, and some sauces and marinades as well. Dashi is made by boiling bonito and flakes of seaweed in water and then straining the resulting liquid, leaving a rich, salty broth behind. Many other Japanese recipes call for this vital seafood ingredient, and cooks who would like to maintain a library of Japanese seasonings should obtain bonito or pre-mixed dashi powders.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Mary McMahon
By Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a DelightedCooking researcher and writer. Mary has a liberal arts degree from Goddard College and spends her free time reading, cooking, and exploring the great outdoors.

Discussion Comments
By aviva — On Aug 22, 2011

I didn't know that bonito was a type of saltwater fish. That's very interesting because my husband and I stayed at a beautiful oceanfront resort in Mazatlan, Mexico called Pueblo Bonito. We were told the Latin word es bonito means pretty or good. I looked up some images of the fish and it wasn't really all that pretty to look at.

By bfree — On Aug 22, 2011

Whenever I hear the word bonito I think of my favorite Japanese restaurant and wakame salad. It's made with fresh udon noodles, seaweed and bonito flakes.

It's all tossed together with lettuce, tomatoes, cucumbers, mushrooms and a hard-boiled egg and then topped off with a sweet vinaigrette made from sake, soy sauce and a sweet tasting red wine. The combination of flavors and texture is out of this world.

Mary McMahon
Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a...

Learn more
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.