The Secret Behind the Umami in Japanese Katsuobushi - Vendors
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- Опубликовано: 8 сен 2024
- 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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My dude plays Mozart for the fish to ferment, he’s too real for that. This is what true culinary craftsmanship is, pure excellence ✨
“My dude plays Mozart for the fish to ferment-now that’s some next-level culinary artistry! What’s the most unique or unusual technique you’ve seen in cooking? Share your stories!”
@@mihawk-qm2ufLet me tell you about Urfa isot spice. We use the spice called isot in many of our local dishes. We remove the seeds of kilos of hot red peppers and dry them in the sunlight. Then we grind the dried peppers. After mixing them with oil and salt, they take their place on our tables. Do not try to do this job, which has many details, in a novice way, otherwise you will be disappointed. :)
As a chef that's just moved to Japan and starting my new job as a chef next week this video hits just right. If its one thing the Japanese do correctly it's dedication to ones craft.
Good luck✌
🙏
Good Luck mate, as a seafood chef of many years I can say one thing. Good chefs only scream at you because they care, they will ignore you if they truly didn't believe in you.
Ok chef
Congratulations 🎊 👏 on finding your dream job . I hope you find true fulfilment and contentment in your new job & with your co-workers. 🎉🎉🎉🎉
Their dedication to the craft on any kind should really be adopted worldwide, its very impressive and humbling
Great, now I am crying at work over bonito flakes
Okay, so its not just me! This video was extremely passionate.
Same here😢
I like how he admits he was "head strong" when he was younger, telling his family how to run the process even though he had little experience, and they shut him down. BUT, he's still doing their process to this day, and also collaborating with places like Noma and other businesses. He's keeping his family's process alive and also developing new ideas with other creators. That's a win/win situation.
A true professional, committed to honouring his ancestors and their dedication. Your video does, both them, and you credit .
this channel is a masterclass honestly
11:59 He used the Japanese word "Futari"(it means two "people".) to refer to the two bonito. This shows that he does not recognize the bonito as mere material, but on the contrary, he recognizes them respectfully, as if they have personalities. I felt his choice of words like this was filled with his respect for them.
Katabushi made from corn... That is just bloody fantastic. Reverence for tradition, a nose for the next directions, my dude is an artist. Bravo.
Man. What a great video. Hope they will keep making katsuobushi for generations to come.
I admire these craftsmen so much
So exciting that they're collaborating with Noma
What a labor of love. I'll never take the katsuoboshi I use at home for granted again.
12:43 proud to see our fellow Filipinas working in this craft, saludo to our kababayans in japan.
I was looking for this exact comment.
yeah, im not sure if they are kababayans until they speak at that moment. ☺️
Pinakinggan ko din haha
Gulat ako ng mag salita si ate "ito yung minix na natin." Nakakaproud
Yes, yang city na yan (Makurazaki), maraming company jan na gumagawa ng katsuobushi, halos lahat may Pinay workers, tawag nila “interns” na nagttrabaho jan.
the day you love your job is the day you see it's beauty and apreciate every steps and details you've dedicated to make it perfect every single time.
aaaa...thanks man this kinda help me in some way.
@@markrobber5252 Stay strong!
This makes me want to give them all a round of applause. So fascinating. I bet that building smells incredible!!
Thanks for this video! i had no idea bonito flakes were this labour intensive and complex to create. the scene where he shattered the bonito filets and the inside look like a kind of precious rock was absolutely beautiful. whole new appreciation to classic falkes now
Thanks for watching!
A lot of Japanese people really do honor and respect their own profession. Be it the work it self, the ingredients, the process, the people, everything. This is the attitude that i aspire to be.
Are we really going to ignore the fact that Eater made a generational masterpiece? The storytelling is beautiful and succinct. The work they did to find these two masters and creatives. Not to mention the videography.
Fusing the soothing Japanese flavours with explosive Nepalese flavours, make us proud 🇳🇵🇳🇵🤘🇯🇵🇯🇵
thanks so much for this video. beautiful to watch these japanese people paying respect to their own culture!
Wonderful! I had no idea that bonito flakes took so much effort. What remarkable craftsmen.
This so fascinating and cool. I love how he gets so much confidence and courage from the admiration of his son.
Thats not just foods, that's arts
So happy to see Kanchan Dai in this video. Such an amazing blend of Japanese craftmanship and Nepali spices and cuisine. Lots of love.
he was speaking Japanese too right?!
@@niktsi Yes he was.
I wish every person could not only find, but MAKE such beauty and meaning from the work they choose. This is an incredible discipline and in some cases, a beautiful and deserved privilege I hope anyone searching can find in life
"Perhaps it's too much to say I want to preserve them"
he felt the weight on his shoulder of all the forecomers that dedicated their life to this single craft and gladly accept it, pure respect
What an amazing craft, even the molds are listening to MOZART!!!
This was a fascinating documentary that showcased the number of steps to produce and craft top-quality katsuobushi. This is only possible through generations of a family that takes great pride without cutting corners. I'm glad the son is proud of his father's profession. I also feel really good knowing this business will continue on to yet another generation, once again.
12:43 Iba talaga ang mga Filipino, World class, salute po sa inyo. Napakagaling ng Hapon pagdating sa crafting, at syempre matyaga naman ang Filipino kaya madaling matuto. GODBLESS po sa inyo! 🫡🫡🥰
Japanese are masters of their craft... They're perfectionists...
This in an incredibly beautiful story.
Love show see hard work cure about food
The smoke house is INSANE!!! Thanks Eater for all the incredible videos.
I really enjoyed that Video. Well Done!! Thanks for sharing!
this is my first time hearing mozart in fish femention, bro true culinary craftmanship
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.
I'm a new convert to dashi and bonito. Making your own dashi from the bonito just totally levels up (to use a gamer's phrase) your soups
A beautiful passionate story 🙏🏼
A lot of work...
Respect
Wow! what an episode.
枕崎まで取材に行くのね
モーツァルト聴かせてるクラシック節には笑ってしまったけど面白かったです。
Beautiful work. I do kinda wish he'd wear a respirator when stoking that smoke room...
Eater production gets better every time. Thank you as always for sharing high quality content.
Love this generational story
YES! i just recently heard about them and was wondering whats going on with them. thanks!
I can practically smell it through my screen. It's a very interesting process... buuuuut, yeah.
i truly enjoyed learning about this today. The passion is just beautiful.
Now it’s in every ramen shop around the world fantastic
Incredible craftsmanship and dedication. He must have those mold spores for lungs!
Beautiful video
Some of his employees are Filipino, that's nice.😊
The katsubuoshi listening to Mozart aha amazing
Didn't expect a Bengali origin guy speaking such fluent Japanese and cooking using local produce whilst running a restaurant and living in Japan. Proud moment for myself.
Slight correction: Nepali instead of Bangali. Nevertheless, the sentiment is same. Nepalis and Bengalis share similar palates and the fusion with traditional Japanese ingredients in a genuine way is such a joy to see. Kudos! Kanchan dai!
I'm glad you guys changed the title wording from Umami Flakes to Katsuobushi
Bacon of the sea. Insanely delicious.
Umami is msg taste. So good
Always wanted to know how they are mad. Such a beautiful process!!
This is art.
12:53 lol, even the chopped wood looks like it's stacked perfectly
0:37 that intro so bad ass 🔥🔥
He took "Dont play with your food" to a whole different level
The handmade process depicted is inefficient and costly, and not necessarily superior in end product to the highest grade of industrialised alternatives. And these are all good things that we should cherish and preserve.
The purpose of society isn't to be the most optimised production machine, but to give each human in it a dignified and comfortable life. People who make traditional ingredients and foods should be given the financial security to continue doing so because we want want to retain the rich civilisational benefits of such jobs being viable.
We shouldn't treat them as either dinosaurs to be eradicated or exotic animals to be observed in labs. They should be an ordinary and robust part of working life, because profit shouldn't be the purpose of society, even though it is. People are the purpose in themselves.
Perfection!!!!
He’s a cool dad indeed.
those freeze maguro are from south east asia, lot of yellow fin tuna here in indonesia
Heaven
Man respects his workers, his craft, his son, and his father. They respect him as well. This is the kind of person I hope every business owner should aspire to be. I think that is the definition of success.
I just hope they maintain this tradition for a long time. Im surprised he has Filipino workers
What I see is japanese always pride about what they doing whatever is it, and never look down to what other people's job
Very interesting
I think you can catch them in florida but i dont know about MS on the gulf of mexico were i live but they seem like a good table fare fish.
You'll never see this kind of passion/craftmenship here in the west.. It would be processed like mcdonald's fries and cut of every human interaction to save money
Just hope they are well paid. Its a lot of hard work, sadly most times with little return compared.
The passion and quality of products that come out definitely are worth it as a consumer, sadly its often not rewarded as producer.
Macam ni rupanya diorang buat sayap kelkatu...
Robert, have you ever been the south of the gulf when the bonito run?
i wonder why there isnt a dish, using spent katsuobushi after making dashi. it's still good protein, and certainly wont taste bad.
Bonito Flakes.
Mga kabayan!
Swear when you hook a Bonito while fishing you'll swear the fish you hooked is at least two times bigger than it actually is.
Domo 🙏🤗🌎🍜 umami oishii
Spores!
Hello. Can you pls help me know the taste of this. Does it have some sourness? Pungent taste? Or like mushroom taste?
Filipinos working there I heard the word "eto yung nimix natin"
I got something in my eye😢
world class content
beep boop
all Filipina artisan work force I see
15:50...... 🔥
👩🏻 : How's you wanna be treated?
🧒🏻 : I wanna be treated like a bonito fish at this factory.
👩🏻 : Aww..
Im curious where the belly and fish head going to?
I think if he play plant vs zombie theme song , the mold will dance😂
Filipino's really are everywhere hahahaha si ate di na pigilang mag tagalog hahaha
Kaya orang indonesia yg pekerja wanitanya
12:42 KABAYAN!!!!!!!
Why is the factory is very dark?
I notice alot of foreign workers... Seems like they are from the Philippines or Indonesia
lol i thought b4 that katsuobushi is onion skin hahaha cant believe it's a fish..
His helpers are Filipinos, I knew it
What does the dish taste like?
16:09 eto ba yung nilalagay sa Takoyaki?