Bonito tuna is a member of the mackerel family, and one of the most important fish in Japanese cuisine. Rarely eaten fresh, the dark, oily meat is dried into very hard cubes, which must be ground or shaved with a special tool before use.
Often topped with dried Bonito tuna flakes. Donburi A large bowl used for noodle and rice dishes; dishes that are prefixed or suffixed with "don" are served in this type of bowl. These dishes typically feature a topping on a bed of rice.
Aku: skipjack or bonito tuna
Alaea: a type of sea salt containing reddish clay, rich in trace minerals
Butterfish: black cod
Chicken Luau: chicken cooked with taro leaf and coconut milk
Chili Water: mild all-purpose condiment ...
A type of soup stock prepared with dried bonito tuna flakes, seaweed, and water. It is used in Japanese cooking and is most often the simplest form of a base stock for noodle dishes.
Dashi Glossary Term - Related Content
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Ingredients: firm tofu, dashi, bonito tuna...
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Prep Time:20 mins ...
 See also: Water, Bonito, Cooking, Tuna, Stock
  
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