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Boil a good amount of water in a large pot. Add a pinch of salt and put in the bunch of spinach, root end down, then slowly push the rest into the boiling water.
When the water starts boiling again, cook for another 15-30 seconds (Note 2). Remove the pot from the heat. Drain the water, leaving the spinach in the pot. Use the lid or tongs to hold the spinach in the pot as you drain the water.
Run cold clean water into the pot with the spinach in it. Continue to run water and rinse the spinach well with your hands while at the same time cooling it down quickly.
Take few stems of spinach at a time, squeezing the water out as much as you can and place them on a cutting board. Repeat with the rest of the spinach stems.
Align all the stems with root side on the right (if you are a right hander). If roots are long, cut off to the beginning of the root and discard. Starting from the root end, cut the spinach into about 4cm length (Note 3).
Take each 4cm / 1.5 inch bunch, again squeeze residual water out and arrange it on a plate in the ways I described in the introduction. Just before serving, sprinkle dried bonito flakes over the spinach. Serve with soy sauce (Note 4).