Bonito; known as katsuo bushi in Japanese, are made by salting bonito fish fillets which are left to ferment for four to six months before being shaved into fine flakes or ground into powder. Bonito is often used to make dashi but is also used to top salads, tofu, cooked vegetables and street foods such as takoyaki (octopus balls). Bonito adds a new level of flavour to any dish.