Add water and konbu to a soup pot and heat slowly to a bare simmer. This should take at least 8 minutes. Do not boil - konbu develops a strong odor and off flavor if boiled. Remove konbu and add bonito. Bring to a boil and then immediately remove from heat (this is done to insure a clear stock). Allow the bonito flakes to begin to settle to the bottom of the pot. Strain stock through a cheesecloth lined strainer.