These bonito flakes, also known as katsuobushi, are an undeniable staple in true Japanese cuisine. These flakes begin with fresh skipjack tuna, which is then filleted, simmered, and removed from the bone. Next, the loins are slathered with a flavorful fish paste and smoked for roughly one month to allow more depth of flavor to develop. Next, the fish is coated in a koji-like mold and watched closely for six months as experts alternate it between fermentation chambers and direct sunlight. Finally, the tuna is grated down into these conveniently sized flakes. Enjoy their uniquely smoky flavor in a traditional dashi, add them to marinades for tofu and seitan, or use to garnish a steaming bowl of ramen.