We select them by their weight. Heavy ones will be "Hon-bushi"and light ones are for "Kame-bushi" Most bonito will be immediately putted into the freezer after they are caught. So after it is thawed, it will be cut. First, the head will be cut off and remove the insides. Then, bonito will be cut into three pieces. (This is "Kame-bushi"). To make "Hon-bushi", we cut the body in half after the dark flesh of a fish. From one bonito, four "Fushi" can be taken. To boil the parts, they will be put into the basket. The basket is called "Sya-kago"which is made from metal. After piling about 8 ~10 baskets, these will be put into the hot water. We take out the basket and cool them. This is called “Namari-bushi”. Taking out from the basket, removing the bones Then they will be put into the tank which is filled with water. And the big bones and dusts will be removed. We dry them and this is called “Ichibanbi” in Japanese. We put the mashed fish into the part which is chipped through the process. This is called “Sukui” in Japanese. This is not only to dry but also putting on the fragrance. Then we lower the temperature for a long time. Usually this will be repeated for 6 or 12 times. We shave the dust from the surface of "Ara-bushi". After finishing the shaving this is called "Hadaka-bushi". After drying it beneath the sun about 2 or 3 days, we cool them. We put them into barrels or boxes and place it into the mold room. There are names of the mold in its order. Usually, fourth and sixth mold are said to be the most preferable ones. “Kare-bushi” have finished this process and “Honkare-bushi” have the fourth mold on their surface and its moisture is under 18%.。