Honbobushi is the finest of the bonito flakes It takes 3~4 times more time and effort than regular bonito flakes to make. Fermentation and maturation have progressed, and inosinic acid, an umami component, is condensed. The features of NICATA are: By condensing only the umami, it has a refreshing and mellow taste. The fishy smell is removed, and the aroma is mellow and rich. In addition, our unique easy-to-eat thin shaved product has a good mouthfeel and is easy to enjoy.　　 You can get a clear soup stock like a restaurant. Of course, you can soak it as it is or sprinkle it on tofu. It is also recommended to mix it with potato salad or coleslaw.