Bonito flakes - my special request from my husband was to bring me home some of this. This is made from skipjack tuna or katsuobishi, which is smoked, fermented, dried, and made into these savory flakes. Bonito flakes are often used as topping for takoyaki, another fave dish of mine. 😉 For me, I sprinkle them on top of really hot rice. I love how each paper-thin flake curls up when heated with the rice. Then, I mix in some Kikoman light soy sauce, and eat it with a side of scrambled or sunny side egg. That’s a great meal for me already. 😊🍚 It’s really a simple meal, but bonito flakes are hard to come by in these here parts. 😁✌️ These are available in Japanese stores or groceries that carry international food items. You could buy a jar of these, but I recommend the pre-packed ones where each small pack is set for one use. That way, you could leave it in storage for a longer time without worrying about spoiling it. 😊💕