「Katsuobushi」 How Japanese Bonito Flakes Are Made Factory Tour【UMAMI of JAPAN#6】
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- Опубликовано: 11 май 2021
- In this episode of UMAMI of JAPAN, we are in Kagoshima in the small seaside town of Makurazaki - the biggest producer of bonito fish flakes in Japan - to tour the factories and learn how these flakes are made!
Join us as we tour the wet factory and watch the fresh fish come in from the trucks, then visit the smoke and dry factory with us as we try some fresh smoked fish. Finally, we visit the fermentation and processing facilities to learn how mold growing on food can actually be a good thing, before finally trying the finished product in a rich dashi soup base.
Dried bonito fish is commonly seen in Japanese cooking - as toppings on savory dishes such as Yakisoba, Okonomiyaki or Takoyaki, or as a base in traditional dishes like miso soup.
If you find this interesting, definitely get your hands on some bonito fish flakes for yourself - try them raw, in hot water, or in your next savory dish and see how they enhance the flavor!
00:00 Introduction
00:15 Opening
01:18 Kagoshima "Makurazaki"
03:19 How to make Bonito Flakes Part1: Roasting and Drying
06:00 Let’s shave some Bonito Flakes
07:32 How to make Bonito Flakes Part2: Fermentation and Manufacturing
09:41 Experiencing UMAMI with Dried Bonito Flakes
11:57 Ending
Don't forget to subscribe to UMAMI of JAPAN to learn more about Japanese food and the origins of some of the most famous flavors across the country!
#JapaneseFood #KATSUOBUSHI #JapaneseCooking
If you make your own dashi at home, or are seriously looking to impress your dinner guests with japanese cooking, definitely buy a katsuo bonito slicer (kezuri-ki)! They're fun to use, and the freshly shaved fish flakes are really delicious!
Thank you! I really am glad I found your videos and so enjoyed the experience ❤
Eating molds is fun
Thank you so much
Underrated channel. I've tried this bonito flakes and the umami indeed blows my mind. Now i know why... Thank you for sharing an amazing experience.
出汁の色は素晴らしいです😍😍😍😍
I enjoyed seeing the production and uses aspects of bonito flakes
Wow I didn't realised that manufacturing Katsuobushi was quite a long drawn process...Thank you......Perth, W.Australia
that looked like a really fun tour 😍
Hope your channel succeeds :) love the video
I knew that they were done by using fungi to make the flavors more mellow, but I didn't know that they could be smoked for two weeks straight. Holy cow. Either way, I love Japanese cuisine in general. I truly appreciate the natural flavors they have to offer.
நன்றி
This was so interesting to see how bonito flakes are made! I never actually knew! I always had difficulty imagining! I couldn’t understand how katsuobushi are actually flakes of fish- why are they brown and sorta see-through? Why are they so thin? Why do they look nothing like any part of a fish or fish skin? Why do they not really taste fishy? made 0 sense- but now I finally understand. Thanks so much for the tour! My favorite part of Katsuo is when they dance when you place them on something hot like okonomiyaki.
Part of my diet is miso soup sprinkled with bonito flakes. Yum!
Loved the video! It’s wonderful to get to know how that’s made from scratch and to see how it complements kelp since many recipes give the choice to use only one of them ( specially vegan). I would definitely love to go on a experience like that, thank you for sharing!! 😊🇧🇷
me too!!!! 🤩
Thank you!
Over 1 year already, this informative video deserved more than just 11k views
Thanks for making this content. It's very helpful for someone who really want to know about the Katsuobushi. ありがとうございます！
Wow this is awesome. Love them flakes.
I enjoyed your video. I don't know were to aquire it.
Nice Bra. Very informative lesson on katsubushi. What do u know about beanpaste?
in india we call this masi, where it is dried under sea sand until dry, very tasty you can make a number of dishes like fry with red pepper flakes and grated cocunut garnished with sliced onions and green hot chilles.you can taste in raw you can also use it as a umami flavour. it can be grounded like powder😋
thanks for such an informative and educational video!!! *SUSCRIBED!!!
I am going to try to make miso soup
👍👍👍
Where did this young American host learn to speak Japanese so fluently? She is absolutely amazing. Did she grow up in Japan and educated there? I am a second generation Japanese Canadian,however, I cannot speak, write, nor understand spoken Japanese. I, however, love Japanese cuisine. I am thoroughly ashamed of myself.
I'm not American! I'm Canadian like you! :) I've lived in Japan for 17 years though!
I am very interested in Japanese cuisine because my grand uncle was stationed in Japan and I grew up eating a sort of American version of yakisoba although it was very modified. the name held. I have been experimenting lately and this was fascinating to see and I am also an anime fan because all the normal movies lately have been far and few between. Not good unless you like watching killing and filth? I digress _) Gomen Nasai! ! thanks so much!
I'M RIGHT! YOU ARE MICHAELAA! Seeing the thumbnail I was like "is this Michaela?" I remember watching you're short funny skit video when I was young (≧▽≦) I forgot the channel's name tho T^T