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.
Featuring:
Yusuke Sezaki, Kaneshichi Shoten
Kanchan Adhikari, ADI
Featuring:
Yusuke Sezaki, Kaneshichi Shoten
Kanchan Adhikari, ADI
Japan Team:
Series Lead, Producer: Carla Francescutti
Directors: Carla Francescutti, Sybilla Patrizia
Director of Photography: Vinod Vijayasankaran
Second Camera: Rui Arichika
Series Lead, Producer: Carla Francescutti
Directors: Carla Francescutti, Sybilla Patrizia
Director of Photography: Vinod Vijayasankaran
Second Camera: Rui Arichika