top-quality dried bonito
Refers to high-grade katsuobushi (dried bonito flakes) used in Japanese cuisine, especially for making dashi.
This dashi is made from top-quality dried bonito.
Standard kanji spelling for this term.
A 本節 is one of the long sections made by quartering a bonito lengthwise for drying, traditionally contrasted with 亀節 made from a smaller fish split into two sections. The term consequently became associated with full-sized, high-grade dried bonito.