|
|
| back to Glossary Index |
 |
|
|
|
|
Dried shavings of fish that are sliced from aged pieces of bonito. A member of the tuna family of fish, bonito is a popular fish in Japan that is typically not consumed as often fresh for a meal as it is in a dried form. Dark in color and oily in texture, the bonito is dried and cut into hard blocks of meat that are preserved for use as an ingredient in various foods. The shavings provide a strong salty taste to many different food dishes as they are commonly used to flavor soup stocks such as dashi, as a seasoning for wakame salads made with dried seaweed, as a flavoring for Asian sauces, as a salty flavoring for noodle dishes, or as a garnish and seasoning in soups and over cooked vegetables.
|
|
|
|
|
|
|
Bonito Flakes term - Related Content |
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Refers to the process of breaking off small pieces from foods to check for doneness or to completely flake apart the food so that it can be combined with other ingredients. Foods ... |
|
|
|
|
|
|
|
| A variety of tuna that is very important in Japanese cooking. It is rarely eaten fresh and is usually dried into cubes. Special tools are used to remove shavings or flakes from ... |
|
|
|
|
|
|
|
| A type of grain flakes made from triticale grain. The whole-grain triticale is pressed using a process that rolls and flattens the grain into flakes. The purpose of this technique ... |
|
|
|
|
|
|
|
| A type of grain flakes made from quinoa seeds. The whole-grain quinoa is pressed using a process that rolls and flattens the seeds into flakes. The purpose of this technique is to ... |
|
|
|
|
|
|
|
| Grain that is pressed using a process that steams and rolls the grain to produce flattened, or flaked, kernels. The advantage that flaked grain has over unprocessed grain is that ... |
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
