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Bonito (Noun)

Flesh of mostly Pacific food fishes of the genus Sarda of the family Scombridae; related to but smaller than tuna.

Nouns denoting foods and drinks.

Bonito was the recommended ingredient in the sushi chef's latest recipe, known for its unique flavor profile.
Grilled bonito, seasoned with olive oil and herbs, is a staple in Mediterranean cuisine.
Bonito sashimi was the standout dish at the Japanese restaurant, served with a zesty soy sauce.
Due to overfishing, bonito has become increasingly difficult to find on menus worldwide.
Fresh bonito is prized for its firm texture and robust flavor, making it ideal for seafood enthusiasts.

Any of various scombroid fishes intermediate in size and characteristics between mackerels and tunas.

Nouns denoting animals.

The bonito is a fast-swimming fish often found in warm ocean waters around the world.
In some parts of the world, bonito is considered a delicacy and is served raw as sashimi.
The bonito's metallic blue color and striped pattern make it a popular choice for aquariums.
Commercial fishermen often catch bonito as a bycatch when targeting larger species like tuna.
Bonito are known for their strong fighting ability, making them a favorite among recreational anglers.

Fish whose flesh is dried and flaked for Japanese cookery; may be same species as skipjack tuna.

Nouns denoting animals.

Bonito flakes are a key ingredient in many traditional Japanese dishes, including dashi broth and okonomiyaki sauce.
The chef carefully sprinkled dried bonito flakes over the top of the steaming bowl of ramen.
In Japanese cuisine, bonito is often used to add a smoky, savory flavor to soups and sauces.
Katsuobushi, or dried bonito, is a staple ingredient in many Japanese kitchens.
The strong umami flavor of bonito flakes is a key component of many Japanese recipes.