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. For more food and restaurant news, sign up for our newsletters: https://trib.al/wqZ0q3s 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 For more episodes of 'Vendors', click here: https://trib.al/oOKKgO1 Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0