It is traditionally made with water, kombu, a dried seaweed, and dried, smoked bonito fish flakes.
About 24km north of Bonito lies Estancia Mimosa, a working farm turned eco-tourism resort.
As the spot ends, we see the Nike swoosh and the words Jogo Bonito, Portuguese for play beautiful.
Sublime touches, languid pace, creativity ... the sheer joy of what they call "jogo bonito, " or the beautiful game.
Nike hopes the new Jogo Bonito commercials will put an end to that.
Located 50km south of Bonito, the Buraco das Araras is a giant doline (or sinkhole) more than 100m deep and 05.km across.
Mr. STEVENSON: I do have one concern about the Jogo Bonito campaign.
Last summer I kayak fished with him amid 6-foot swells, as all around us hungry bonito and bluefish chased thousands of inch-long sand eels.
If they had snacks in front of the television, it wasn't chips or candy, it was rice crackers or dried bonito and smoked eel.
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Choose your own ingredients from tender squid, plump prawns or juicy pork, topped off with bonito (fish) flakes, a thick brown okonomiyaki sauce and mayonnaise.
Taking into account all of the statistics, considering Spain's domineering tiki taka possession-based style and Brazil's "jogo bonito, " which team will history remember as the better?
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Griswold takes customers half a mile offshore (the kayaks are transported in his 27-foot motorboat) and drops them off on what's known as the Bonito Bar.
But, most important, the lighthearted Jogo Bonito ethos seems to run contrary to Nike's usual message: go for broke, take no prisoners, sweating tears, just do it.
First make the Japanese soup stock, or dashi: In a 4-quart saucepan, combine 3 quarts of water, the kelp, and bonito flakes and place over medium-low heat.
First, the primary dashi, which functions as this soup's broth, comes together when a pot of water with kombu is boiled and bonito flakes are tossed in.
Locals and visitors recommend the basil-infused mahi-mahi at Ay Bonito!
Almost all of Bonito's tours need to be booked through an official tourist agency in the town and require an accredited guide, although this is organised at the time of booking.
Now for what Ms. Schwertner calls the secondary dashi, which serves as the poaching liquid for the halibut: Add the reserved bonito flakes and kombu to a pot with water and Meyer lemon slices.
To make this dashi, simmer kombu (a dried seaweed) and bonito (dried tuna belly flakes). (Both ingredients are available at most Japanese markets and some specialty stores.) If you can't find kombu, Ms. Schwertner suggests using dried shiitake mushrooms, which impart a similar umami flavor.
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