No. 80. 
No. 81. 
—_— 15 — 
Bonito Cirele-net Fishing. 
Two boats have already tucked in the whole of the wings up to 
the bunt, and are going to bail out the fish. In an upper corner 
of the figure two boats are shown carrying the two halves of the 
net separately and rowing for the fishing ground. 
PREPARATIONS OF BONITO. 
The Bonito is to a certain extent eaten raw; but nine-tenths of 
the fish caught are smoked and dried for preservation. Some are 
also preserved in salt, but very rarely. 
Smoked Dried Bonito. 
A single fish is eut lengthwise along the spine and the lateral 
lines into four pieces, and the head, tail, fins, and bones are removed. 
The pieces are then well boiled, smoked, and dried. The bonito 
thus treated can be kept for any length of time without any change 
in its taste. It is shaved into small pieces and used as a condiment; 
smoked dried bonito being one of the necessities in Japanese 
culinary art. The shavings are also eaten by themselves with a 
little sauce added. Smoked dried bonito is also esteemed by some 
as a stock for soup. For this purpose the shavings are boiled with 
water, and the broth is then cleared by filtering. To the filtrate is 
then added sauce or other condiments, and an excellent soup is 
made. 
Mashed Bonito. (Jap. Katswwo-Dembu). 
Bonito Oil. 
Dry Scrap from Bonito Refuse. 
Bonito Smoking Furnace (with instruments attached there- 
to). 4. 
Knives for Curing Bonito. 
Curing Bonito. 
Preparing Dried Smoked Bonito. 
Cybium Niphonium, C. & V. (Jap. Siwird). 
Photograph. 
