Yea, I see those in asian stores a lot. The main brand is clled "Hondashi" It is great for a mild and not too salty soup base. In california you can get them fairly cheap depending on the size, but most of the time it is pricey. Flaking bonito requires a longer process and you need a certain machine for it, which I don't have, So i'll stick with filleting it and baking it. When I fillet it, I use everything, the part of the fillet with the bones is cut out and used for bait next time, and the carcass of the fish is dumped back into the ocean for chum, and a lot of times the crabs and lobsters eat them. So the whole fish is not wasted