Bonito Flakes
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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.
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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.
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.
Grain that is pressed using a process that steams and rolls the grain to produce flattened, or flaked, kernels.
Rice that has been parboiled and then rolled, flattened, and dried to produce flakes. The flakes come in different thicknesses depending on the pressure used in the flattening process.
A dried or dehydrated form of garlic that has been sliced into flakes or minced bits to be used as a cooking and flavoring ingredient.
A traditional variety of rice served in southeast Asian areas, specifically Vietnam, where the rice flakes are manually produced to create a dish known as "banh com" or simply "com" as it is often called.
Whole-wheat kernels that are steamed, flattened through rollers, and flaked, to retain most of their nutrition, as they become a form of uncooked grain, not a ready-to-eat cereal.
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