1.   Add bonito flakes.

2.   Add the bonito flakes, stir well, and remove from the heat.

3.   Add the bonito flakes and bring the liquid back up to the boiling point.

4.   Add the bonito flakes and bring to a simmer over medium heat, skimming any scum that forms on the surface.

5.   Discard the bonito flakes.

6.   Immediately remove the kelp and add the bonito flakes.

7.   She demystifies ingredients from lotus root to bonito flakes in an excellent glossary.

8.   Sprinkle cabbage rolls with bonito flakes.

9.   The best dashi is made from scratch, from dried kelp, called konbu, and bonito flakes.

10.   The broth, made with dried bonito tuna flakes and seaweed, has a subtle smokiness that pairs well with myriad toppings.