3.3 ounces. (100 gram) bag. Although bonito is one of the most important fish in Japanese cuisine, it is rarely eaten as the entre of a meal. Instead, the dark, oily fish is carefully dried and shaved into very fine, intensely flavored flakes known as katsobushi. These salty flakes are combined with kombu seaweed to make dashi, the base stock for most Japanese soups and broths. Dashi is present in so many Japanese foods that the cuisine would hardly be the same without it. The strong, clean fish flavor of katsobushi makes it a wonderful seasoning for wakame seaweed salads, for seasoning chilled tofu, and for sprinkling over steamed or sauted vegetables.