At the heart of so much of Japanese cooking is the fragrant broth called dashi. And at the heart of dashi are the delicate pink petals of katsuobushi, shaved flakes of dried bonito fish. When steeped ...

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. Any time I have ever mentioned bonito flakes, ...

At the heart of so much of Japanese cooking is the fragrant broth called dashi. And at the heart of dashi are the delicate pink petals of katsuobushi, shaved flakes of dried bonito fish. When steeped ...

Say hello to bonito flakes. They’re waving at you, perched on an Osaka Pancake at the newest Tom Douglas restaurant, TanakaSan. The heat from the savory pancake—a variation on traditional okonomiyaki ...

Dashi, a broth made with seaweed and shavings from a hunk of dried fish, lends intense flavor to everything it touches—from classic Japanese food to some of America's most ambitious restaurant dishes.

Autumn Eytalis, a bartender at Asian barbecue restaurant BellyQ, learned what bonito flakes were a week before Adam Kamin of the Delta challenged her to create a cocktail with them, she says.

Dashi – it’s the primary ingredient in so much of Japanese cuisine. The word alone means stock, but the most common version is made from water, kombu seaweed and katsuobushi or bonito flakes. Sonoko ...

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. Nestling egg yolks in a mixture of sugar and ...

Who says you need spaghetti in your favorite spaghetti dish? Chef Joe Vigorito of the newly opened Carmine Club Café shares the recipe for his take on spaghetti aglio e olio, sans the pasta. “One of ...