Katsuobushi (Bonito Flakes) — A Concentrated Shot of Nutrition
December 1, 2017
A centuries-long tradition
To make katsuobushi, fresh bonito fish is gutted, boiled for about an hour, then smoked and dried.
These flakes are often used to make dashi stock for dishes like stews and miso soup, and can also be served as a topping.
For centuries, katsuobushi has been an integral part of Japanese cuisine; in fact, it could be considered the cornerstone of our cuisine’s distinctive flavor.
And it also happens to be packed full of essential nutrients!
A concentrated shot of nutrition
In the drying process, moisture is removed, leaving only the concentrated nutrients behind.
This is why dried bonito flakes have more than double the calories of the fresh fish, and an incredible three times the protein!
And apart from protein, katsuobushi is also low in fat and packed full of vitamins and minerals which help prevent cell degradation and delay the aging process, including vitamin B12, selenium, potassium, and phosphorus.
The unbeatable pairing of amino acids and minerals
Katsuobushi contains all the amino acids essential to human health.
In particular, amino acids like tryptophan and peptides help relieve stress, tackle insomnia, beat fatigue and even improve concentration.
What’s more, these amino acids team up with katsuobushi’s mineral reserves to promote collagen production, giving you a firmer and more moisturized complexion.
If you want to feel great and look good too, Katsuobushi might just be the ideal ingredient for you!