Word Network: bonito

A class of soup and cooking stock considered fundamental to Japanese cuisine, typically made from kelp (kombu) and dried bonito flakes (katsuobushi). It forms the base for miso soup, clear broth, noodle soups, and many simmering liquids, providing a rich umami flavor.

A large predatory saltwater fish that is widely used for food, available in various forms including canned, fresh steaks, or raw in sushi. It is known for its speed, streamlined body, and pink to dark red flesh.