Я в позапрошлой жизни был японцем . Но, такое извращение даже для меня дико ! Настоящая рыба готовится так : потрошите , снимаете филе . Если потрошите аккуратно, то можно не промывать . Нарезаете, посыпаете морской солью или поливаете соевым соусом . Больше ничего не надо ! А тут из рыбы вымыли все соки и тушили её часами !
제작 과정 자체는 대단한데 위생은 안 좋은 의미로 엄청나게 대단하다... 한국의 해썹 제도가 말은 많아도 전반적인 위생 수준의 도약적인 발전에 얼마나 큰 기여를 했는지가 여기서 보이네. 일본에 대해 가졌던 환상은 딱 2000년대까지만 유효했고 2010년대부터는 뭔가가 좀... 어떤 분야에서는 오히려 저들이 뒤처진 느낌이 있다
If ever your bonito flakes have reached my country & have been used as toppings for the takoyaki that I've eaten, thank you! Lots of love, cheers, & Mabuhay, from my end--the Philippines!
Сколько человеческого труда вложено,что бы получить эту вкуснятину.Я конечно никогда не пробовала,но уверена вкус потрясающий.👍Уважение людям огромное!!!
А не смущает, то что производство чрезмерно грязное, отсутствие санитарных норм, нарушение производственных процессов и т.д. работают без перчаток, какими то палками мажут, разложили не на специализированной площадке а прям на парковке, обрабатывают на наждаке в х/б перчатках, изрядно потрепанных.
@@ИльяАкентьев-и7кпервое, что бросилось в глаза - это грязь. Грязь просто везде. Застарелая, закостенелая грязища. Труд конечно титанический, уверена на выходе получается вкусно, учитывая кучу термической обработки, даже в целом безопасно. Но наверно пора бы закрыть заводик на качественный санитарный день.
عمل يستحقّ الأحترام لطالما كان الشعب الياباني قمة في الأبداع حتى في تحضير ابسط الأشياء شعب ولد من رحم المعاناه. بالنسبة لي ما اشاهده لوحة فنيه ليست مجرد وجبة 🥘 أنا شخص عربي اكن كل الاحترام لكل شخص يحترم وطنه ويحترم تراثه ولا ينسلخ من هويته رغم التحديات. اتمنى ان يأتي الوقت الذي استطيع زيارتكم به. انا من المملكة العربية السعودية ❤️🌹
ive used these flakes in canada, making various japanese dishes. I always thought they were too expensive for such a small amount. but now i can see why. there are so many steps and it takes a very long time. awesome video!
Wow, this whole process was very different from what I thought it would be. I thought it was something like smoking and placing in a dehydrator/freeze drier. Blue mold and repeated fermentations. So much care put into this!
for someone who is unfamiliar with this as i was before watching this, its easy to confuse katsuobushi for a piece of wood! its amazing how much care and attention it takes to make the final product, thanks for sharing this!
Excellent video. I have a bag of the shavings always in my pantry. Both the cat and I enjoy it. I always assumed that it was shaved while frozen and then dried and smoked. Now I appreciate the cost better.
Wow, that is insane, beautiful, and complex, all at the same time. I love the slow process and care and dedication for a quality end product... far from watching how chickens are grown and processed in the US. I've made dashi and broths with bonito before, but never knew the depth of the production. Great video!
LOL. Yes because being thrown into a hugh freezer, with a thousand more of your species, is much kinder, esp if you were in the first haul in and therefore on the bottom.
Who would have thought dried fish could be as hard as wood. It amazes me how japanese do it. Im my country dried fish is just salting and drying process. But i bet japanese people love it.
In some regions, there is a food product in which poisonous fish entrails are cured in salt for several years to remove the poison. It is a mystery to me, as a Japanese, why anyone would go to such lengths to eat poisonous fish entrails. Incidentally, it is still unknown why the poison is removed.
I have seen a lot of FOOD PROCESSING videos. But this Benito Flakes process is beyond anything I have seen. The steps and level of detail in each step.. is amazing. BTW I do not like seafood , but at least i can tell my daughters what dedication it take to make this . Thank you .
I've never had bonito flakes but somehow I know it is delicious. Smoke, ferment, and sun dry any protein it would be delicious. Good job Japan, I'm gonna buy one whole and get the shaver box from Japan.
Ремонт рыбы это сильно. Японцы великие выдумщик по части рыбы, мало кто может сравниться с ними, но чтобы замазывать пастой трещины и ямки на тушке рыбы! 😮👍
🤣🤣🤣Не то слово. А вообще-то какое-то грязное производство. Когда смотришь производство еды в Южной Корее, то это можно сравнить с хирургическим отделением, то есть это всё равно, что сравнивать морг и хирургическая.
Herşey çıplak elle ve hijyensiz yapıldıktan sonra kamyonete yükleyen beyaz elbise, eldiven ve maske kullanan adam beni güldürdü 😂 ama çok fazla emek var.
I like watching the katsuobushi move when it is put on top of yakisoba! Katsuobushi makes everything come alive! 焼きそばの上に鰹節をのせると動くのを見るのが大好きです！ 鰹節がすべてを生き生きとさせる！
I"m indonesian, according me , this katsuobushi So suitable as a Condiment of culinery cuisine of Indonesia like is soto, martabak telor, basreng even i feel the katsuobushi of japan So suitable culinery palembangnesse of Indonesia wich so majority fish countain like is pempek, burgo, mie celor,, pindang patin, otak-otak etc
That is a crazy amount of processing. Dried fish isn’t really my thing but after watching this I would have to try it. It’s amazing the amount of work that goes into one fillet
the funny thing is, most of your food products are banned and considered bad for your health in many countries for the chemicals they contain, including mine. (42 countries have banned your food products) if im not mistaken.
想像していたよりずっと､手作業が多い事に驚きました。このように、日本の食卓が守られているのですね。感謝しかありません。ありがとうございます。
There sure is a lot of labor to make it!!
Qué?
Я в позапрошлой жизни был японцем . Но, такое извращение даже для меня дико ! Настоящая рыба готовится так : потрошите , снимаете филе . Если потрошите аккуратно, то можно не промывать . Нарезаете, посыпаете морской солью или поливаете соевым соусом .
Больше ничего не надо ! А тут из рыбы вымыли все соки и тушили её часами !
스바라시~
Wow, the stink of that place must be phenomenal.
母が焼津の生まれで、生前はよく焼津に里帰りしていました。
今では街並みもすっかり変わってしまい少し寂しいですが
鰹節の作り方は昔も今も変わっていないのですね。
こんなにも手間をかけるからこそ良質のうまみが出るのだと感心させられました。
これからもおいしい鰹節を作っていただきたいと思います。
昔、同じ焼津の鰹節製造会社に勤めていました
夏場は地獄のように暑いし、冬場は凍え死ぬかと思うほど寒かったです。
でも日本の食卓に欠かせないものを作っていたっていうのは誇らしかったなあ
煮熟した後の鰹の煮汁も使いどころあったりするんですよね
제작 과정 자체는 대단한데 위생은 안 좋은 의미로 엄청나게 대단하다... 한국의 해썹 제도가 말은 많아도 전반적인 위생 수준의 도약적인 발전에 얼마나 큰 기여를 했는지가 여기서 보이네. 일본에 대해 가졌던 환상은 딱 2000년대까지만 유효했고 2010년대부터는 뭔가가 좀... 어떤 분야에서는 오히려 저들이 뒤처진 느낌이 있다
Why the factory so dirty?
こんなに大変なんですね。本当にご苦労様です。これからは、もっと感謝してかつお節を頂こうと思います。ありがとうございます😊
Thank you!.
Thank you for watching ~!!!
If ever your bonito flakes have reached my country & have been used as toppings for the takoyaki that I've eaten, thank you!
Lots of love, cheers, & Mabuhay, from my end--the Philippines!
懐かしいです。子供の頃母があのカンナでシュコシュコ削って出汁をとっていました。
その音を聞きつけてニャンが走ってきてねこまんま。
今考えるとなんと贅沢なことか、厚みのあるあの削り節はそのまま食べても美味しかったなあ、最後に削れなくなるくらい小さくなるとそのまま味噌汁に入れます、そしてそのあとは私のおやつ。
手慣れた職人さんと膨大な手間の結晶ですね。日本人で良かったです。
கவலைப்படாதே, நீ ஆசிர்வதிக்கப்பட்டவன், உனக்கு எல்லாம் மீண்டும் கிடைக்கும்.
영화같아요
どれほど技術が進歩しようとも、カビや太陽の自然の力は未だ他に置き替えられないのだなと思いました。
鰹節の製法を考え、それを出汁として活用しようと考案した先人の発想と知恵は凄いなと思います。
국물로 만드는건 좋으나 위생이..... 위생에 대한 언급은 왜 없나요
@@춉큘후비츕퓍
衛生面のどこに何が問題？
Сколько человеческого труда вложено,что бы получить эту вкуснятину.Я конечно никогда не пробовала,но уверена вкус потрясающий.👍Уважение людям огромное!!!
я чуть не блеванул, глядя на всю эту антисанитарию . Это помойка, а не производство продуктов питания
Вот только почему-то стоя у прилавков магазинов все по прежнему задаются тупыми вопросами «А чего это икорка и рыбка красная стоит так дорага»
Знаете,есть такая поговорка:."живому человеку никогда не угодишь".
А не смущает, то что производство чрезмерно грязное, отсутствие санитарных норм, нарушение производственных процессов и т.д. работают без перчаток, какими то палками мажут, разложили не на специализированной площадке а прям на парковке, обрабатывают на наждаке в х/б перчатках, изрядно потрепанных.
@@ИльяАкентьев-и7кпервое, что бросилось в глаза - это грязь. Грязь просто везде. Застарелая, закостенелая грязища. Труд конечно титанический, уверена на выходе получается вкусно, учитывая кучу термической обработки, даже в целом безопасно. Но наверно пора бы закрыть заводик на качественный санитарный день.
عمل يستحقّ الأحترام
لطالما كان الشعب الياباني قمة في الأبداع حتى في تحضير ابسط الأشياء شعب ولد من رحم المعاناه.
بالنسبة لي ما اشاهده لوحة فنيه ليست مجرد وجبة 🥘
أنا شخص عربي اكن كل الاحترام لكل شخص يحترم وطنه ويحترم تراثه ولا ينسلخ من هويته رغم التحديات.
اتمنى ان يأتي الوقت الذي استطيع زيارتكم به.
انا من المملكة العربية السعودية ❤️🌹
日本の食文化を支えてくれているこの方々には感謝しかありません。
ほんとうにいつもありがとうございます。
ive used these flakes in canada, making various japanese dishes. I always thought they were too expensive for such a small amount. but now i can see why. there are so many steps and it takes a very long time. awesome video!
Indeed.
Thats why good stuff are expensive. There is a lot behind we just dont know.
아마도 배송비용과 관세때문인것같음.. 일본물가는 굉장히 싼편임
Wow, this whole process was very different from what I thought it would be. I thought it was something like smoking and placing in a dehydrator/freeze drier. Blue mold and repeated fermentations. So much care put into this!
for someone who is unfamiliar with this as i was before watching this, its easy to confuse katsuobushi for a piece of wood! its amazing how much care and attention it takes to make the final product, thanks for sharing this!
これを見たら鰹節を気軽に食べられなくなる…くらいカツオと職人さんへの尊敬の念が湧きました
@@TS-yh1pj 気軽に食べてもらわないと困るんですけどー。
감사합니다 이제 가쓰오부시를 먹지 않게 됐어요
最初にかつお節作った人はもちろん改良してこれだけの手間をかけて作ってくれてる人もすごいな
普段目に触れる物の作られる工程や苦労は見てて感心する
Wow! An amazing amount of work to produce Bonito flakes. The Japanese always amaze me.
こんなに大変なのにあんなに安いのほんとありがたい
I tried doing ramen from scratch here in Germany, let me tell you, it isn't cheap here ^^
もっと高くても良いような気も😅
What a process!
Just great workers and their jobs👍
日本の食文化の奥深さを感じます。Katsuobushiは和食に欠かせない存在で、その製造過程を見ることでさらに味わいが深まる気がします。伝統を守り続けるこの工場に感謝です！
Excellent video. I have a bag of the shavings always in my pantry. Both the cat and I enjoy it. I always assumed that it was shaved while frozen and then dried and smoked. Now I appreciate the cost better.
冷蔵冷凍のない時代に長期に保存できる方法を考えた人はすごい
しかも旨味が凝縮していて出汁をとるのも必要不可欠な乾物
色々試して、鰹が一番旨味がでる魚だったのかな。
サバ節、いわし節、ミックス、高価な鮪節もあるけどかつお節の工程は多少機械化されたり、フォークリフトの移動など入っても基本も工程はずっと変わらず手間と時間がかけられている。
素晴らしい。
Wow, that is insane, beautiful, and complex, all at the same time. I love the slow process and care and dedication for a quality end product... far from watching how chickens are grown and processed in the US. I've made dashi and broths with bonito before, but never knew the depth of the production. Great video!
LOL. Yes because being thrown into a hugh freezer, with a thousand more of your species, is much kinder, esp if you were in the first haul in and therefore on the bottom.
すごい、もはや芸術
もっと機械化が進んでいると思っていたけど、こんなに手作業なのか
カツオと職人さんたちに感謝
それと、何日も鰹を追いかける小さな漁船の漁師さん達にも感謝ね。
先日、日本から1500Kmも離れた漁場で高知の室戸港から出た19トンの漁船のインドネシア船員が怪我した。
釣ったマグロが暴れてトドメを刺す包丁が首に刺さり、水陸両用自衛隊機が救助に行き厚木基地に帰った。
怪我人は神奈川の病院に行って助かった話だが、板子一枚下は地獄と言われ長期遠洋の漁船も大変だね。
@@tames_one shut up
볼때마다 느끼는거지만 청소해드리고 싶네요
Man, the machines and tools are so old and dirty. Many workers even handle cooked fish with no gloves. Is it really the 4th largest economy?
I didn't know they use blue mold in the process of making katsuobushi. That really explains the intense, delicious flavor!
So much work is involved in this process. Thankyou to all the workers who prepare this bonito. It looks delicious ❤❤
Well done . Informative 👍👍👍. Thank you for sharing, be safe, 🇨🇦
やはりダシは本枯節ですね。それにしても相当の工程が手作業なんですね。
伝統的な食品を未だ食べられるのは皆様の努力あってですね。有難いことです。
イ にんべん 削り節や めんつゆ 食卓のお世話になってます。
The real meaning of hard work!! Huge and excellent job!! Respect, from São Paulo - Brazil.
What a fantastic video - thank you for sharing this wonderful process!
ああ、にんべんかぁ！これ見てからだとより一層美味しく感じられそうだ。
Always wondered how this tasty food was made. Wow what a process. Thank you so much for showing us. This was amazing. God bless.
Im amazed the entire process is so carefully done even if complicated. I will never look at bonito flakes the same way
Interesting! That factory looks very old and dirty. Nothing looks like it's been cleaned in a very long time.
この動画を見て焼津鰹節、初めて購入させて頂きました。出汁を取るのが楽しみです。早く届かないかな
もはや食べ物というより工藝作品。これからは感謝しながら戴きます。
Who would have thought dried fish could be as hard as wood. It amazes me how japanese do it. Im my country dried fish is just salting and drying process. But i bet japanese people love it.
Yes my country of origin still salt and dry fish, but the Japanese take the processing of fish to another level, 😱🤣
In some regions, there is a food product in which poisonous fish entrails are cured in salt for several years to remove the poison. It is a mystery to me, as a Japanese, why anyone would go to such lengths to eat poisonous fish entrails. Incidentally, it is still unknown why the poison is removed.
That was pretty intense! I assume the fish flakes are pretty expensive due to the labor involved. Thank you for the good work!
元の魚状態を100とすると、身だけにした状態で50~40%
本節の状態になると15%ぐらいに重量が減るようです (動画の節販売元のにんべんHPより)
節製造として廃棄物になる部分は、部位によって
圧搾してエキスや油を採取したり、肥料やペットフードにしたりするようです (静岡水産試験場 広報誌 88回)
They look attractive and eye-catching
식재료 공장인데 찌든 때가 장난이 아니네. 청소를 가끔하는게 아니라 그냥 안하는듯.
저정도면 아예안하는거죠.
장갑도 안끼고 린도린도 형님 하겠네 ㅋㅋ 개더러움
비린내가 전 공장에 배길듯... 극한직업
장인정신으로 퉁치고 청소는 절대 안하는듯 ㅋㅋㅋㅋ
장갑도 그냥 목장갑에 재료 손질할때 쓰는 바구니(?) 같은것도 엄청 더럽고 바닥이나 주변도 더럽고 그냥 시장맹키로 뻥 뚫린곳에서 생선 해동하고 손질하고 이렇게 더럽게 만드는 줄 첨 알았네
感動しました。あんなに人の手が使われていたなんて。
先人の知恵に脱帽します
I have seen a lot of FOOD PROCESSING videos. But this Benito Flakes process is beyond anything I have seen. The steps and level of detail in each step.. is amazing. BTW I do not like seafood , but at least i can tell my daughters what dedication it take to make this . Thank you .
I agree, seafood is gross. It reminds me of the smell of a fishtank and sewage or stagnant water
삶에 있어서 한편의 감동적인 드라마를 보는거 같습니다 사람손때 묻은 기계와 시설 열심히 일하시는 분들 감사히 잘 보았습니다
すごくおもしろかったです、ありがとうございます。
I still have to see any other culture doing this elaborate process on such a seafood product. Just amazing to watch.
いつも鰹節にはお世話になってます
こんなに手間暇をかけることによってあの美味しさに仕上がるんですね
Such a hard work,those people are true professionals
I've never had bonito flakes but somehow I know it is delicious. Smoke, ferment, and sun dry any protein it would be delicious. Good job Japan, I'm gonna buy one whole and get the shaver box from Japan.
무척이나 수고스러운 작업들로 보입니다.
세상에 단 하나뿐인 맛과 향을 위해 들어가는 노력들이 멋집니다.
저 공정에선 무슨 향이 날까 궁금하네요.
Много этапов ручной работы. Рыба наверное дорогая? Сколько стоит 1 килограмм?
2500₽ полкилограмма готовой стружки в эрэфии, и то не слишком хорошего качества
This was far more complicated than I imagined. I had to subscribe! 😁
만드는 과정이 자세하게 나와서 많은 공부가 되었습니다. 소중한 영상 감사합니다.
Penambalan pindang.. Udah liat berkali-kali tapi tetap terpesona dgn proses yg ini.. Pantes bentuknya bisa sama seragam gitu
Thank you, after watching this video. Now I know the intense labor for a packet of dried
bonito flakes. My respect for products Made In Japan !!!!
I absolutely loved this video. Well done.
Leave ure mammy out of it she ain't to blame
Ремонт рыбы это сильно. Японцы великие выдумщик по части рыбы, мало кто может сравниться с ними, но чтобы замазывать пастой трещины и ямки на тушке рыбы! 😮👍
🤣🤣🤣Не то слово. А вообще-то какое-то грязное производство. Когда смотришь производство еды в Южной Корее, то это можно сравнить с хирургическим отделением, то есть это всё равно, что сравнивать морг и хирургическая.
@@nubis162 никто не совершенен, особенно российские и китайские производители. Про индийских тоже многое можно подумать.
@@nubis162пропаривание, копчение, плесень, копчение, сушка на солнце, ферментация - в итоге продукт типа стерилен)
@@MinaMani-s7e и кто идеал?
24:18 Hồ dán ông cố nội mày.thằng Nga ngố
The fish processing workers work very meticulously. respect them a lot
Glad to know industrial over harvesting of the ocean isn’t gonna be around much longer? Hope you folks like squid!
このような退屈で細かい仕事をできる忍耐力と冷静さを持っているのは日本人だけです。
Amazing how they can turn a fish into Bonito Flakes ..That look like Tree Bark
美しい仕事見れて感激です
It must cost a fortune, given the effort and time it takes to produce
カビを付けるのは初めて知った😮
日本人すごい👏
Am I the only one surprised by their hygiene?
식탁에 가는건데 위생상태가 엉망이네요
In Japan, hygiene is practiced as art, by the name "Eisei". But these men were no artists.
Herşey çıplak elle ve hijyensiz yapıldıktan sonra kamyonete yükleyen beyaz elbise, eldiven ve maske kullanan adam beni güldürdü 😂 ama çok fazla emek var.
@@Yusuf-ok5rkthen eat poo. Wtf are you talking about, when it comes to food you dont get to talk about hygiene?
The fish is smoked and dried enough, and then covered with mold. Handling it with bare hands is a minor concern.
숙련된 작업자들의 영상은 마음의 평안을 주네요 😊
근데 대외업무도 아닌데 복장규정으로 모자가있는 건 비효율적으로 보이네
I had no idea so much preparation went into making katsuobushi😳
And this is how they doo it in an industrial way. Think about how they make the high-end and extremely expensive manual labored Katsuobushi. 😁
It's amazing their Obsession to Fish.
Bonito flake on rice with a dash of soy sauce. Cat rice. Midnight diner fav
That is a lot of work make some dried fish!
Wow… what a long process. ❤ bonito flakes.
I am literally mind blown by the labour intensity of this product. Speechless.
good chanell.. im your wacther now.. from indonesia 👍
You can make a weapon out of that that's hard as stone 😮 thank you for uploading this amazing video 😊👍
I think there's a video online of someone hammering a nail into a board with one of these lol
Deadpool could do that
炊きたてのご飯に鰹節を掛けて下ろしワサビを乗せてだ醤油を掛けて食べる贅沢、大好きだからしょっちゅうやって食べて至ら、高血圧になっただけど食べて居ます辞められ無い止まらない、最近はおむすび🍙の中に鰹節を節とワサビとマヨネーズを入れ醤油を少し入れたのを食べて居ます。
위생상태가 정말 기겁할 정도네요. 한국의 사조참치 제조과정을 봤는데 여기랑 비교가 안될정도로 사조참치는 모든 과정이 청결하고 깨끗합니다.
I like watching the katsuobushi move when it is put on top of yakisoba! Katsuobushi makes everything come alive!
焼きそばの上に鰹節をのせると動くのを見るのが大好きです！ 鰹節がすべてを生き生きとさせる！
Выглядит аппетитно
Freshers tuna so to much thats so yummy very delicious ❤❤❤
식품을 만드는 공장이 너무 더러워서 놀랐다. 인도india와 같은 수준이다.
É UM RITO A PREPARACAO .
PARABENS
I"m indonesian, according me , this katsuobushi So suitable as a Condiment of culinery cuisine of Indonesia like is soto, martabak telor, basreng even i feel the katsuobushi of japan So suitable culinery palembangnesse of Indonesia wich so majority fish countain like is pempek, burgo, mie celor,, pindang patin, otak-otak etc
Fui apresentado a essa maravilha por um grande e inesquecível amigo. Um espetáculo de sabor único!
That is a crazy amount of processing. Dried fish isn’t really my thing but after watching this I would have to try it.
It’s amazing the amount of work that goes into one fillet
.It is very delicious in ramen. Hope you try it
@@purpleduck3494 I think I’ll have to. Japan’s on the list so one day 😊
Next time go to a Cantonese Chinese restaurant and order yourself a dry fish fried rice. Come back with you update comment :)
If youve eaten takoyaki its the bonito flakes they add on top of it
3 things impress me about Japan:
1. The obsession with quality.
2. The level of hygiene.
3. Aesthetics.
Tàu biển đánh bắt cá của Nhật Bản rất tuyệt vời. Cá được chở về cảnh rất tuyệt 🇯🇵👍.
I love the Japanese culture they perfected everything ❤
なぜ鰹節の製造工程なのにすり身が出てきたんだ？と思ったら…
修繕作業なんてしてたんだ！！初めて知った、すごい…
修繕なんて言う工程があるとは驚きですね。
昔の人は機械化なしでやってたのだから、鰹節が高価なのも納得です。
The process is very complicated, meticulous, and very challenging, but the results are very satisfying
Seriously doubt this processing plant would pass ANY health inspections in the US… the amount of work they put into one filet is astounding
the funny thing is, most of your food products are banned and considered bad for your health in many countries for the chemicals they contain, including mine. (42 countries have banned your food products) if im not mistaken.
What a time consuming process. Amazing !
모두가 장인이네요^이렇게 과정이 많다는것을 처음알았습니다.감사하게 먹겠습니다.
That must be an expensive product, so much work goes in to making it. I would like to taste it.
こんな手間かかってるとは思わなかった
Luar biasa proses yang sangat rumit dan lama. Tapi di sajikan dan dimakan sangat singkat.