Try this easy salted seared bonito recipe using sashimi-grade raw bonito.
When I visited Kochi prefecture (in Shikoku), I became a huge fan of salted seared bonito and now make it at home often. You can eat it as is - no need for ponzu sauce.
When I used seasoning salt, the bonito came out with an aromatic finish. Regular salt is also fine. Be careful not to overcook the bonito.
Enjoy Japanese food around the world.