The Secret Behind the Umami in Japanese Katsuobushi — Vendors

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.

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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[ForAnkhee]

My dude plays Mozart for the fish to ferment, he’s too real for that. This is what true culinary craftsmanship is, pure excellence ✨

[Solomns]

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.

[yasouss]

Their dedication to the craft on any kind should really be adopted worldwide, its very impressive and humbling

[joyofliving]

The best thing about this channel (even unlike NHK) is that, this channel offer authentic native language of the country with its cusine and English remain the sub-language but not overpowering to dilute the authenticity of the presentation and natural communication of the people of the country. That's a real thumbs up!

[TheOriginalArchie]

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.

[susiebaka]

this channel is a masterclass honestly

[shunme]

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.

[PolarBear_ed]

Man. What a great video. Hope they will keep making katsuobushi for generations to come.

[dwaynekoblitz]

This makes me want to give them all a round of applause. So fascinating. I bet that building smells incredible!!

[catherineparr]

A true professional, committed to honouring his ancestors and their dedication. Your video does, both them, and you credit .

[nathangreenberg]

Great, now I am crying at work over bonito flakes

[Dobuan]

Here I am watching the usual intergenerational precision, dedication, and craftsmanship, of an otherworldly level that the Japanese are so phenomenal at… witnessing not only a family and group of master craftspeople, but a humble man bearing his truths, flawed and all to the world.

I knew when we got to the hand polishing of each filet we were at another level… but when he casually drops that he’s working with NOMA, you truly begin to understand this is the Stradivarius of fish preparation…

What an honour to be able to have an insight into such a world! Thank you!

[TheChefmike]

This so fascinating and cool. I love how he gets so much confidence and courage from the admiration of his son.

[yazman]

Katabushi made from corn... That is just bloody fantastic. Reverence for tradition, a nose for the next directions, my dude is an artist. Bravo.

[nickhiraeth]

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.

[angelcedillo-torres]

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.

[MMARLZ]

What a labor of love. I'll never take the katsuoboshi I use at home for granted again.

[radicalpragmatist]

Wonderful! I had no idea that bonito flakes took so much effort. What remarkable craftsmen.

[sendaljepitseribu]

How he calls the bonito with "best" or "beautiful couple" shows how much he truly loves his work, with full enthusiasm and passion. A true master

[setho]

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