Bonito is a cousin of tuna that has an oiler, fattier flavor. Bonito flakes, known as katsuobushi, are an important element is Japanese cooking. To make it, skipjack bonito is dried, fermented, smoked, and shaved into flakes.

Bonito is in the Inception stage – it skews toward independent and fine-dining restaurants.

Azasu in New York City use bonito flakes as a seasoning in their dish, Takoyaki. It’s made of dough balls stuffed with octopus, scallions, and ginger topped with bonito flakes and seaweed powder.