Bonito is written in kanji as bonito, and it is said that bonito has been dried and offered as an offering since ancient times. Therefore, the etymology of bonito comes from the word katauo, which means hard-fleshed, and the kanji katsuo is also used in the kanji. Bonito is commonly eaten as sashimi or as sashimi, but this is because, like tuna, it becomes dry when cooked. However, you can make it more delicious by adding sauce or boiling it. Quickly grilling bonito and pouring plenty of tomato sauce or mustard sauce makes it a dish that goes well with wine or beer. We also recommend battering the bonito and making it into fries or cutlets. It’s perfect for eating hot or as a side dish for lunch boxes. One of the most well-known uses for bonito is bonito flakes. Katsuobushi is made by first making cuts in the landed bonito and then boiling it. This is smoked and dried repeatedly to remove the moisture, resulting in dried bonito flakes called arabushi. The hanakatsuo we use on a daily basis uses this arabushi. The process so far took about a month. From there, the process of adding mold and drying in the sun is repeated, resulting in that hard karebushi. By adding mold, the moisture evaporates and the fat content is decomposed, giving it a refined taste. Depending on the product, it takes up to six months of time and effort to make the finest bonito flakes. Bonito can also be used as a raw material for canned foods. It is said that more than 80% of the world’s bonito catch is canned. Bonito is also used in a variety of other processed products, such as being processed into delicacies such as shuto, or boiled to make namari flakes. Bonito is rich in nutrients including DHA and EPA. They are in season in early summer and fall, and there are many processed foods, so it’s a good idea to incorporate them into your daily diet.