Upon receiving fresh raw bonito fish, they are sorted according to their size.

If raw bonito fish are in frozen condition, they undergo thawing process before being sorted for the next step of production. 

The head and internal organs, especially belly and gil, are removed from the bonito fish. Then, it is sliced into fillets. 

The partially gutted bonito fillets are arranged in a basket and simmered for in nearly-boiling water for several hours, depending on their size. During this process, temperature of the water is carefully monitored so that it remains around 90 degrees Celsius. 

After being simmered, scales and bones are to be removed from the boiled bonito fillets. 

The bonito fish fillets are then smoked for several days until the fish fillets have dried up, so that the desired level of moisture content is achieved.

The dried bonito fillets are then checked thoroughly for any defects and sorted according to their quality/grade. 

The finished dried bonito fillets are packed in clean plastic containers and boxes. 

Before strapping the boxes, the dried bonito fillets are scanned carefully with metal detector, so that no unwanted object or debris are accidentally packed among the fillets. 

After following the above process, the dried bonito fillets as finished product is finally ready for shipment.