Look like a piece of wood, it can be nailed or even turned into a knife. But this is an important dish in Japanese cuisine, the world's hardest food, Katsuobushi bonito flakes. After cleaning, the tuna is cut into 4 fillets and simmered over low heat for several hours, then all the bones are removed. Each fillet is coated with fish powder on the entire surface before being smoked for a month. Then, the fish is scraped off the outer layer and sprayed with Aspergillus glaucus fungus. After fermenting for 6 months, the fish is sun-dried one last time to achieve an amber color and a hardness like stone. Although it is made from only one ingredient and is incredibly hard, bonito flakes are a very nutritious food. When eating, people use a tool to shave it off like a piece of wood.
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