Eater
Meet the skilled craftspeople at Kaneshichi Shoten in Makurazaki, Japan, who meticulously create katsuobushi, also known as bonito flakes — a key ingredient in Japanese cuisine. Made from smoked and fermented tuna, bonito flakes give dashi broth its striking umami flavor. Following the traditional method, the craftspeople treat each step like an art form. Every fish is deboned by hand, smoked for nearly a month, and fermented in a room with Mozart playing in the background. The result is a high-quality product beloved by world-renowned chefs and restaurants like Nobu.
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Credits:
Series Lead: Carla Francescutti
Producer: Carla Francescutti
Field Producer: Sybilla Patrizia
Directors: Carla Francescutti, Sybilla Patrizia
Director of Photography: Vinod Vijayasankaran
Second Camera: Rui Arichika
Editor: Lucy Morales Carlisle
Assistant Editors: Daniel Card, Christian Moreno
Production Coordinator: Nick Mazzocchi
Subtitles: Saga Translations
Executive Producer: Stephen Pelletteri
Director of Production: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Post-Production Supervisor: Lucy Morales Carlisle
Audience Engagement: Frances Dumlao
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Now it’s in every ramen shop around the world fantastic
I am loving this series of videos. It really makes makes you appreciate all of the care and attention to detail that goes into the production of a quality product.
16:09 eto ba yung nilalagay sa Takoyaki?
Bonito flakes are sold too pricey in my country even though we are just below Japan 🥲
Ok all nice. But Mozart was some b s…