How to make Katsuobushi/Bonito Flakes?
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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-
20:26
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-
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The Craftsman’s Eye and the Art of Shaving — The Path to Perfect Katsuobushi (Bonito Flakes)
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Eater on Instagram: "You know that appealing umami flavor found in miso soup? It's all thanks to katsuobushi, also known as bonito flakes. This key Japanese ingredient is made from smoked, fermented tuna. At Kaneshichi Shoten, the craftspeople still follow the traditional methods of producing bonito flakes by deboning, smoking, cleaning, and fermenting every fish — all by hand. It’s no wonder that top chefs and world-renowned restaurants like Nobu use its high-quality product. Tap the link in bi
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These are actually bonito flakes (Katsuobushi), dried tuna shavings that are known to “dance” from the hot food and steam because of how thin the flakes are. It’s made from fish that is dried, smoked and grated into flakes, becoming a staple ingredient in many Japanese dishes. It adds a lot of flavor and is often used as toppings for food like Takoyaki and Okonomiyaki. So no it’s not actually alive but I was a bit confused at first sight why my food was dancing 😅 Would you try bonito flakes? Fo
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