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Particular brand?
A friend of mine tried to make dashi stock recently, to use in miso, but she said when she began to work with the bonito flakes, it filled her apartment with an awful smell that seemed to have a life of its own, and “haunted the whole place for days”. Is there a particular brand of bonito I should be looking for to avoid this, or do I need to worry about the flakes being fresh? I’m dying to try and make my own sushi, but her experience with bonito has made me nervous about trying.