Illustrated Guide to Famous Products in Greater Japan: Preparing Dried Bonito in Tosa

A scene of preparing dried bonito. As written in the accompanying text: “[The preliminary arranged bonito] is put in baskets and piled up several times. In the boiling water of the large pot, the bonito is steamed and put on a draining board. After drying for about 30 days, it is polished once more, before storing it in barrels.” The bonito preparation scene here is set in Tosa (present-day Kōchi prefecture).