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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.

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.

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.

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.

Grain that is pressed using a process that steams and rolls the grain to produce flattened, or flaked, kernels.

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.

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.

A term first used by Asians attempting to identify flavors that are earthy, meaty, robust, pungent, or savory.

Heat whole rye grain which is rolled to flatten into a flake form, used in cereals, breads, soups, stews, casseroles, granolas and trail mixes.

Whole oat kernels that are steamed, flattened through rollers, and flaked, to retain most of their nutrition to become quick cooking oats.

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.

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.

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.

Coarsely chopped onions that are dehydrated to form flakes. They convenient to use and can be used as a substitution for fresh onions in a dish but will have less flavor.

A variety of tuna that is very important in Japanese cooking. It is rarely eaten fresh and is usually dried into cubes.

Chopped red hot chile peppers (usually Cayenne) that are dehydrated to form flakes. They are used to add hotness to food, commonly found at pizzerias as a condiment to sprinkle on pizza.

Chopped red-hot chile peppers that are dehydrated to form flakes. They are used to add a hotter, spicier flavor to foods and are commonly found at pizzerias as a condiment for pizzas.

A Japanese sauce that is used as a dipping sauce for poached meats, dumplings, fried foods and seafood; as a sauce added to sauteed foods during cooking, or a salad and cooked greens vinaigrette; or as a dressing for Asian noodle dishes.

A type of Tuna that may be referred to as Oceanic Tuna or Bonito Tuna that comes from the Atlantic and Pacific oceans.

A sensation experienced as a food item enters the mouth and begins to be encounter by the taste buds and taste cells, which transmit information to the brain.