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graphic featuring Japanese Bonito Broth

Low FODMAP Japanese Bonito Broth

What is Japanese Bonito Broth? It is a simple combination of water with seaweed and dried bonito flakes, which are fish flakes. The result is a delicate seafood broth with which you can create other, more substantial soups. Kombu is kelp and many kelp products (such as noodles) have been lab tested and there are generous low FODMAP portions.

Course: Basic, Soup
Cuisine: Japanese
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Makes: 3 Servings
Calories: 4 kcal
Author: Drew Smith



  1. In a pot, soak the kombu in 4 cups (960 ml) of water and slowly bring to a simmer. The moment it starts to boil, take off the heat and leave to infuse for 10 minutes (or longer). Add the bonito flakes and infuse for another 5 minutes.

  2. Strain. The broth is ready to use.


  • From Drew: You can reuse the kombu in other recipes. It can be cooked in a mix of soy and mirin for tsukudani, which is usually served cold with rice. Alternatively, combine four parts of dashi to one of soy, one of mirin (if tolerated), and one of brown sugar to make a dipping sauce or as a base for noodles.
Nutrition Facts
Low FODMAP Japanese Bonito Broth
Amount Per Serving
Calories 4 Calories from Fat 9
% Daily Value*
Fat 1g2%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.