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
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#JapaneseFood #KATSUOBUSHI #JapaneseCooking