To make katsuobushi, bonito fish fillets are salted and left to ferment and dry for four to six months before being shaved into fine flakes. Katsuobushi is often used to make dashi. Konbu is heated in water on a medium heat then removed just before boiling. Katsuobushi is then added to the stock, which is brought to the boil and strained. Katsuobushi is also used as a topping for salads, tofu and cooked vegetables. There are varieties of finely sliced katsuobushi made especially to be used as garnishes.