Я в позапрошлой жизни был японцем . Но, такое извращение даже для меня дико ! Настоящая рыба готовится так : потрошите , снимаете филе . Если потрошите аккуратно, то можно не промывать . Нарезаете, посыпаете морской солью или поливаете соевым соусом . Больше ничего не надо ! А тут из рыбы вымыли все соки и тушили её часами !
for someone who is unfamiliar with this as i was before watching this, its easy to confuse katsuobushi for a piece of wood! its amazing how much care and attention it takes to make the final product, thanks for sharing this!
Wow, that is insane, beautiful, and complex, all at the same time. I love the slow process and care and dedication for a quality end product... far from watching how chickens are grown and processed in the US. I've made dashi and broths with bonito before, but never knew the depth of the production. Great video!
Сколько человеческого труда вложено,что бы получить эту вкуснятину.Я конечно никогда не пробовала,но уверена вкус потрясающий.👍Уважение людям огромное!!!
А не смущает, то что производство чрезмерно грязное, отсутствие санитарных норм, нарушение производственных процессов и т.д. работают без перчаток, какими то палками мажут, разложили не на специализированной площадке а прям на парковке, обрабатывают на наждаке в х/б перчатках, изрядно потрепанных.
@@ИльяАкентьев-и7кпервое, что бросилось в глаза - это грязь. Грязь просто везде. Застарелая, закостенелая грязища. Труд конечно титанический, уверена на выходе получается вкусно, учитывая кучу термической обработки, даже в целом безопасно. Но наверно пора бы закрыть заводик на качественный санитарный день.
عمل يستحقّ الأحترام لطالما كان الشعب الياباني قمة في الأبداع حتى في تحضير ابسط الأشياء شعب ولد من رحم المعاناه. بالنسبة لي ما اشاهده لوحة فنيه ليست مجرد وجبة 🥘 أنا شخص عربي اكن كل الاحترام لكل شخص يحترم وطنه ويحترم تراثه ولا ينسلخ من هويته رغم التحديات. اتمنى ان يأتي الوقت الذي استطيع زيارتكم به. انا من المملكة العربية السعودية ❤️🌹
ive used these flakes in canada, making various japanese dishes. I always thought they were too expensive for such a small amount. but now i can see why. there are so many steps and it takes a very long time. awesome video!
If ever your bonito flakes have reached my country & have been used as toppings for the takoyaki that I've eaten, thank you! Lots of love, cheers, & Mabuhay, from my end--the Philippines!
Excellent video. I have a bag of the shavings always in my pantry. Both the cat and I enjoy it. I always assumed that it was shaved while frozen and then dried and smoked. Now I appreciate the cost better.
Who would have thought dried fish could be as hard as wood. It amazes me how japanese do it. Im my country dried fish is just salting and drying process. But i bet japanese people love it.
In some regions, there is a food product in which poisonous fish entrails are cured in salt for several years to remove the poison. It is a mystery to me, as a Japanese, why anyone would go to such lengths to eat poisonous fish entrails. Incidentally, it is still unknown why the poison is removed.
Herşey çıplak elle ve hijyensiz yapıldıktan sonra kamyonete yükleyen beyaz elbise, eldiven ve maske kullanan adam beni güldürdü 😂 ama çok fazla emek var.
I have seen a lot of FOOD PROCESSING videos. But this Benito Flakes process is beyond anything I have seen. The steps and level of detail in each step.. is amazing. BTW I do not like seafood , but at least i can tell my daughters what dedication it take to make this . Thank you .
Ремонт рыбы это сильно. Японцы великие выдумщик по части рыбы, мало кто может сравниться с ними, но чтобы замазывать пастой трещины и ямки на тушке рыбы! 😮👍
🤣🤣🤣Не то слово. А вообще-то какое-то грязное производство. Когда смотришь производство еды в Южной Корее, то это можно сравнить с хирургическим отделением, то есть это всё равно, что сравнивать морг и хирургическая.
I like watching the katsuobushi move when it is put on top of yakisoba! Katsuobushi makes everything come alive! 焼きそばの上に鰹節をのせると動くのを見るのが大好きです！ 鰹節がすべてを生き生きとさせる！
That is a crazy amount of processing. Dried fish isn’t really my thing but after watching this I would have to try it. It’s amazing the amount of work that goes into one fillet
I"m indonesian, according me , this katsuobushi So suitable as a Condiment of culinery cuisine of Indonesia like is soto, martabak telor, basreng even i feel the katsuobushi of japan So suitable culinery palembangnesse of Indonesia wich so majority fish countain like is pempek, burgo, mie celor,, pindang patin, otak-otak etc
I am shocked. The working environment still feels like the 1970s. If a company made a profit, it should have reinvested in equipment. Where did the profit go? That's why Japan is not developing.
the funny thing is, most of your food products are banned and considered bad for your health in many countries for the chemicals they contain, including mine. (42 countries have banned your food products) if im not mistaken.
I always wondered why the product bought here in the States was so expensive! It is so labor intensive! After seeing how the product is made I don't mind the expense! Thank you!
Fascinating video although I find most of the Japanese videos that show the process of making things fascinating. I can’t imagine the smell in the factory, as someone who has a very sensitive stomach when it comes to fish smells I thing I’d be gagging non stop
想像していたよりずっと､手作業が多い事に驚きました。このように、日本の食卓が守られているのですね。感謝しかありません。ありがとうございます。
There sure is a lot of labor to make it!!
Qué?
Я в позапрошлой жизни был японцем . Но, такое извращение даже для меня дико ! Настоящая рыба готовится так : потрошите , снимаете филе . Если потрошите аккуратно, то можно не промывать . Нарезаете, посыпаете морской солью или поливаете соевым соусом .
Больше ничего не надо ! А тут из рыбы вымыли все соки и тушили её часами !
스바라시~
昔、同じ焼津の鰹節製造会社に勤めていました
夏場は地獄のように暑いし、冬場は凍え死ぬかと思うほど寒かったです。
でも日本の食卓に欠かせないものを作っていたっていうのは誇らしかったなあ
煮熟した後の鰹の煮汁も使いどころあったりするんですよね
母が焼津の生まれで、生前はよく焼津に里帰りしていました。
今では街並みもすっかり変わってしまい少し寂しいですが
鰹節の作り方は昔も今も変わっていないのですね。
こんなにも手間をかけるからこそ良質のうまみが出るのだと感心させられました。
これからもおいしい鰹節を作っていただきたいと思います。
どれほど技術が進歩しようとも、カビや太陽の自然の力は未だ他に置き替えられないのだなと思いました。
鰹節の製法を考え、それを出汁として活用しようと考案した先人の発想と知恵は凄いなと思います。
日本の食文化を支えてくれているこの方々には感謝しかありません。
ほんとうにいつもありがとうございます。
for someone who is unfamiliar with this as i was before watching this, its easy to confuse katsuobushi for a piece of wood! its amazing how much care and attention it takes to make the final product, thanks for sharing this!
最初にかつお節作った人はもちろん改良してこれだけの手間をかけて作ってくれてる人もすごいな
普段目に触れる物の作られる工程や苦労は見てて感心する
こんなに大変なんですね。本当にご苦労様です。これからは、もっと感謝してかつお節を頂こうと思います。ありがとうございます😊
これを見たら鰹節を気軽に食べられなくなる…くらいカツオと職人さんへの尊敬の念が湧きました
@@TS-yh1pj 気軽に食べてもらわないと困るんですけどー。
こんなに大変なのにあんなに安いのほんとありがたい
I tried doing ramen from scratch here in Germany, let me tell you, it isn't cheap here ^^
Wow, that is insane, beautiful, and complex, all at the same time. I love the slow process and care and dedication for a quality end product... far from watching how chickens are grown and processed in the US. I've made dashi and broths with bonito before, but never knew the depth of the production. Great video!
Сколько человеческого труда вложено,что бы получить эту вкуснятину.Я конечно никогда не пробовала,но уверена вкус потрясающий.👍Уважение людям огромное!!!
я чуть не блеванул, глядя на всю эту антисанитарию . Это помойка, а не производство продуктов питания
Вот только почему-то стоя у прилавков магазинов все по прежнему задаются тупыми вопросами «А чего это икорка и рыбка красная стоит так дорага»
Знаете,есть такая поговорка:."живому человеку никогда не угодишь".
А не смущает, то что производство чрезмерно грязное, отсутствие санитарных норм, нарушение производственных процессов и т.д. работают без перчаток, какими то палками мажут, разложили не на специализированной площадке а прям на парковке, обрабатывают на наждаке в х/б перчатках, изрядно потрепанных.
@@ИльяАкентьев-и7кпервое, что бросилось в глаза - это грязь. Грязь просто везде. Застарелая, закостенелая грязища. Труд конечно титанический, уверена на выходе получается вкусно, учитывая кучу термической обработки, даже в целом безопасно. Но наверно пора бы закрыть заводик на качественный санитарный день.
元の魚状態を100とすると、身だけにした状態で50~40%
本節の状態になると15%ぐらいに重量が減るようです (動画の節販売元のにんべんHPより)
節製造として廃棄物になる部分は、部位によって
圧搾してエキスや油を採取したり、肥料やペットフードにしたりするようです (静岡水産試験場 広報誌 88回)
感動しました。あんなに人の手が使われていたなんて。
先人の知恵に脱帽します
いつも鰹節にはお世話になってます
こんなに手間暇をかけることによってあの美味しさに仕上がるんですね
懐かしいです。子供の頃母があのカンナでシュコシュコ削って出汁をとっていました。
その音を聞きつけてニャンが走ってきてねこまんま。
今考えるとなんと贅沢なことか、厚みのあるあの削り節はそのまま食べても美味しかったなあ、最後に削れなくなるくらい小さくなるとそのまま味噌汁に入れます、そしてそのあとは私のおやつ。
手慣れた職人さんと膨大な手間の結晶ですね。日本人で良かったです。
கவலைப்படாதே, நீ ஆசிர்வதிக்கப்பட்டவன், உனக்கு எல்லாம் மீண்டும் கிடைக்கும்.
영화같아요
すごい、もはや芸術
もっと機械化が進んでいると思っていたけど、こんなに手作業なのか
カツオと職人さんたちに感謝
それと、何日も鰹を追いかける小さな漁船の漁師さん達にも感謝ね。
先日、日本から1500Kmも離れた漁場で高知の室戸港から出た19トンの漁船のインドネシア船員が怪我した。
釣ったマグロが暴れてトドメを刺す包丁が首に刺さり、水陸両用自衛隊機が救助に行き厚木基地に帰った。
怪我人は神奈川の病院に行って助かった話だが、板子一枚下は地獄と言われ長期遠洋の漁船も大変だね。
@@tames_one shut up
عمل يستحقّ الأحترام
لطالما كان الشعب الياباني قمة في الأبداع حتى في تحضير ابسط الأشياء شعب ولد من رحم المعاناه.
بالنسبة لي ما اشاهده لوحة فنيه ليست مجرد وجبة 🥘
أنا شخص عربي اكن كل الاحترام لكل شخص يحترم وطنه ويحترم تراثه ولا ينسلخ من هويته رغم التحديات.
اتمنى ان يأتي الوقت الذي استطيع زيارتكم به.
انا من المملكة العربية السعودية ❤️🌹
ive used these flakes in canada, making various japanese dishes. I always thought they were too expensive for such a small amount. but now i can see why. there are so many steps and it takes a very long time. awesome video!
Indeed.
Thats why good stuff are expensive. There is a lot behind we just dont know.
아마도 배송비용과 관세때문인것같음.. 일본물가는 굉장히 싼편임
日本の食文化の奥深さを感じます。Katsuobushiは和食に欠かせない存在で、その製造過程を見ることでさらに味わいが深まる気がします。伝統を守り続けるこの工場に感謝です！
If ever your bonito flakes have reached my country & have been used as toppings for the takoyaki that I've eaten, thank you!
Lots of love, cheers, & Mabuhay, from my end--the Philippines!
Always wondered how this tasty food was made. Wow what a process. Thank you so much for showing us. This was amazing. God bless.
Im amazed the entire process is so carefully done even if complicated. I will never look at bonito flakes the same way
やはりダシは本枯節ですね。それにしても相当の工程が手作業なんですね。
伝統的な食品を未だ食べられるのは皆様の努力あってですね。有難いことです。
イ にんべん 削り節や めんつゆ 食卓のお世話になってます。
What a process!
Just great workers and their jobs👍
I didn't know they use blue mold in the process of making katsuobushi. That really explains the intense, delicious flavor!
Excellent video. I have a bag of the shavings always in my pantry. Both the cat and I enjoy it. I always assumed that it was shaved while frozen and then dried and smoked. Now I appreciate the cost better.
もはや食べ物というより工藝作品。これからは感謝しながら戴きます。
The real meaning of hard work!! Huge and excellent job!! Respect, from São Paulo - Brazil.
冷蔵冷凍のない時代に長期に保存できる方法を考えた人はすごい
しかも旨味が凝縮していて出汁をとるのも必要不可欠な乾物
色々試して、鰹が一番旨味がでる魚だったのかな。
サバ節、いわし節、ミックス、高価な鮪節もあるけどかつお節の工程は多少機械化されたり、フォークリフトの移動など入っても基本も工程はずっと変わらず手間と時間がかけられている。
素晴らしい。
ああ、にんべんかぁ！これ見てからだとより一層美味しく感じられそうだ。
Wow! An amazing amount of work to produce Bonito flakes. The Japanese always amaze me.
なぜ鰹節の製造工程なのにすり身が出てきたんだ？と思ったら…
修繕作業なんてしてたんだ！！初めて知った、すごい…
修繕なんて言う工程があるとは驚きですね。
昔の人は機械化なしでやってたのだから、鰹節が高価なのも納得です。
Interesting! That factory looks very old and dirty. Nothing looks like it's been cleaned in a very long time.
Who would have thought dried fish could be as hard as wood. It amazes me how japanese do it. Im my country dried fish is just salting and drying process. But i bet japanese people love it.
Yes my country of origin still salt and dry fish, but the Japanese take the processing of fish to another level, 😱🤣
In some regions, there is a food product in which poisonous fish entrails are cured in salt for several years to remove the poison. It is a mystery to me, as a Japanese, why anyone would go to such lengths to eat poisonous fish entrails. Incidentally, it is still unknown why the poison is removed.
こうやって手を掛けて美味しい鰹節を作るんですね。
Am I the only one surprised by their hygiene?
식탁에 가는건데 위생상태가 엉망이네요
In Japan, hygiene is practiced as art, by the name "Eisei". But these men were no artists.
Herşey çıplak elle ve hijyensiz yapıldıktan sonra kamyonete yükleyen beyaz elbise, eldiven ve maske kullanan adam beni güldürdü 😂 ama çok fazla emek var.
@@Yusuf-ok5rkthen eat poo. Wtf are you talking about, when it comes to food you dont get to talk about hygiene?
The fish is smoked and dried enough, and then covered with mold. Handling it with bare hands is a minor concern.
Well done . Informative 👍👍👍. Thank you for sharing, be safe, 🇨🇦
Thank you, after watching this video. Now I know the intense labor for a packet of dried
bonito flakes. My respect for products Made In Japan !!!!
삶에 있어서 한편의 감동적인 드라마를 보는거 같습니다 사람손때 묻은 기계와 시설 열심히 일하시는 분들 감사히 잘 보았습니다
I have seen a lot of FOOD PROCESSING videos. But this Benito Flakes process is beyond anything I have seen. The steps and level of detail in each step.. is amazing. BTW I do not like seafood , but at least i can tell my daughters what dedication it take to make this . Thank you .
I agree, seafood is gross. It reminds me of the smell of a fishtank and sewage or stagnant water
I had no idea so much preparation went into making katsuobushi😳
And this is how they doo it in an industrial way. Think about how they make the high-end and extremely expensive manual labored Katsuobushi. 😁
It's amazing their Obsession to Fish.
만드는 과정이 자세하게 나와서 많은 공부가 되었습니다. 소중한 영상 감사합니다.
Tento imaginar como alguém pensou em transformar um peixe no Katsuobushi! Todo o processo é incrível!
世界一硬い食べ物です。かつを節を割って断面を見ると宝石や鉱物の様です😆
時間をかけて美味しく長期保存できる食物に造り変えてしまった日本の先人に頭が下がります‼️そして現代迄その製法を続けている職人さん達に御礼を云いたい🙆。
Não faa nem sentido esse trabalho todo, esse gasto imenso de água, tempo, energia pra transformar em lascas depois.
@@luizfernandolucifer8154they are not made to be eaten like chips, this is the main ingrediend for many of japanese soups and broths
철분이 많이 들어갔겠다 ^^
すごくおもしろかったです、ありがとうございます。
Ремонт рыбы это сильно. Японцы великие выдумщик по части рыбы, мало кто может сравниться с ними, но чтобы замазывать пастой трещины и ямки на тушке рыбы! 😮👍
🤣🤣🤣Не то слово. А вообще-то какое-то грязное производство. Когда смотришь производство еды в Южной Корее, то это можно сравнить с хирургическим отделением, то есть это всё равно, что сравнивать морг и хирургическая.
@@nubis162 никто не совершенен, особенно российские и китайские производители. Про индийских тоже многое можно подумать.
@@nubis162пропаривание, копчение, плесень, копчение, сушка на солнце, ферментация - в итоге продукт типа стерилен)
@@MinaMani-s7e и кто идеал?
24:18 Hồ dán ông cố nội mày.thằng Nga ngố
このような退屈で細かい仕事をできる忍耐力と冷静さを持っているのは日本人だけです。
정말 대단하네요 맛이 없을 수가 없지 요즘 많은 것 들이 전부 자동화되어 품질은 물론 맛도 저하가 많이 되었는데 수작업 고수하는 저런 장인 문화는 배울만 합니다 소비자 입장으로서 일단 먹으면 다른게 느껴집니다 비싸도 수작업된 것 사먹는 이유죠
Penambalan pindang.. Udah liat berkali-kali tapi tetap terpesona dgn proses yg ini.. Pantes bentuknya bisa sama seragam gitu
Много этапов ручной работы. Рыба наверное дорогая? Сколько стоит 1 килограмм?
2500₽ полкилограмма готовой стружки в эрэфии, и то не слишком хорошего качества
Люблю наблюдать за очень трудолюбивым народом , привет из Казани Татарстан )
Glad to know industrial over harvesting of the ocean isn’t gonna be around much longer? Hope you folks like squid!
この動画を見て焼津鰹節、初めて購入させて頂きました。出汁を取るのが楽しみです。早く届かないかな
Tàu biển đánh bắt cá của Nhật Bản rất tuyệt vời. Cá được chở về cảnh rất tuyệt 🇯🇵👍.
I still have to see any other culture doing this elaborate process on such a seafood product. Just amazing to watch.
Amazing how they can turn a fish into Bonito Flakes ..That look like Tree Bark
The fish processing workers work very meticulously. respect them a lot
It must cost a fortune, given the effort and time it takes to produce
Such a hard work,those people are true professionals
I am literally mind blown by the labour intensity of this product. Speechless.
I like watching the katsuobushi move when it is put on top of yakisoba! Katsuobushi makes everything come alive!
焼きそばの上に鰹節をのせると動くのを見るのが大好きです！ 鰹節がすべてを生き生きとさせる！
23:10 만드는 사람이랑 배달하는 사람의 옷의 상태가 정반대인 것 같은데 ㅋㅋㅋㅋ
그렇네요.ㅋㅋㅋㅋㅋ
Quá bẩn. Bọn nhật đua nhau ăn nhưng nhìn quy trình chế biến như này chắc bọn nó sẽ nghĩ lại 😂
@@0200-v9v
🤡🤪🫵🏻
3 things impress me about Japan:
1. The obsession with quality.
2. The level of hygiene.
3. Aesthetics.
何時も買ってる花かつおが急にスーパーから消えたから何かと思ったら、鰹の不漁で生産が滞ってるとか。
何もかも値上りしてるのにかつお節まで高騰してる。
That was pretty intense! I assume the fish flakes are pretty expensive due to the labor involved. Thank you for the good work!
That is a crazy amount of processing. Dried fish isn’t really my thing but after watching this I would have to try it.
It’s amazing the amount of work that goes into one fillet
.It is very delicious in ramen. Hope you try it
@@purpleduck3494 I think I’ll have to. Japan’s on the list so one day 😊
Next time go to a Cantonese Chinese restaurant and order yourself a dry fish fried rice. Come back with you update comment :)
If youve eaten takoyaki its the bonito flakes they add on top of it
They look attractive and eye-catching
I"m indonesian, according me , this katsuobushi So suitable as a Condiment of culinery cuisine of Indonesia like is soto, martabak telor, basreng even i feel the katsuobushi of japan So suitable culinery palembangnesse of Indonesia wich so majority fish countain like is pempek, burgo, mie celor,, pindang patin, otak-otak etc
こういう工程を思いついた昔の人すごすぎ
모두가 장인이네요^이렇게 과정이 많다는것을 처음알았습니다.감사하게 먹겠습니다.
美しい仕事見れて感激です
식재료 공장인데 찌든 때가 장난이 아니네. 청소를 가끔하는게 아니라 그냥 안하는듯.
Fui apresentado a essa maravilha por um grande e inesquecível amigo. Um espetáculo de sabor único!
切れる包丁だなぁ。どうやって研ぐんだろう？
カビを付けるのは初めて知った😮
日本人すごい👏
와 참치공장도 손이많이간다고 생각했는데 가쓰오부시는 예술의영역이네요. 특히 참치살을 갈아서 덧바르는 것, 푸른곰팡이를 입히는것이 인상깊었습니다.
炊きたてのご飯に鰹節を掛けて下ろしワサビを乗せてだ醤油を掛けて食べる贅沢、大好きだからしょっちゅうやって食べて至ら、高血圧になっただけど食べて居ます辞められ無い止まらない、最近はおむすび🍙の中に鰹節を節とワサビとマヨネーズを入れ醤油を少し入れたのを食べて居ます。
Crazy how they turned all those rocks into food
Japonya da gelenekler her zaman en iyi şekilde yaşatılıyor. Türkiye'den selamlar.
I am shocked. The working environment still feels like the 1970s. If a company made a profit, it should have reinvested in equipment. Where did the profit go? That's why Japan is not developing.
Bonito flake on rice with a dash of soy sauce. Cat rice. Midnight diner fav
Seriously doubt this processing plant would pass ANY health inspections in the US… the amount of work they put into one filet is astounding
the funny thing is, most of your food products are banned and considered bad for your health in many countries for the chemicals they contain, including mine. (42 countries have banned your food products) if im not mistaken.
Pada dasarnya ini adalah ikan pindang (diolah ikan asin) lalu diserut. Keren. Ikan pindang jd estetik
You can make a weapon out of that that's hard as stone 😮 thank you for uploading this amazing video 😊👍
I think there's a video online of someone hammering a nail into a board with one of these lol
Deadpool could do that
The process is very complicated, meticulous, and very challenging, but the results are very satisfying
Những con cá ngừ được chế biến thành phẩm. Người Nhật làm ăn ... OK 🇯🇵👍.
味道很棒的感覺👍
Greetings from Taiwan
That is a lot of work make some dried fish!
На выходных тоже самое с карасями проделаю. И под эту же музыку.
I always wondered why the product bought here in the States was so expensive! It is so labor intensive! After seeing how the product is made I don't mind the expense! Thank you!
Chế biến xong hết thèm luôn như khúc củi khô, tổn công vậy cũng không rẻ đâu,
Fascinating video although I find most of the Japanese videos that show the process of making things fascinating.
I can’t imagine the smell in the factory, as someone who has a very sensitive stomach when it comes to fish smells I thing I’d be gagging non stop
You probably has never been to a chicken processing plant. The first time, I gagged from a mile away. I never could stomach the smell thereafter.
Wow… what a long process. ❤ bonito flakes.
こんな手間かかってるとは思わなかった
I love the Japanese culture they perfected everything ❤
QUE MARRANOS! La limpieza en esa barrica es deprimente. No como más katsuobushi en mi vida.
Очень интересно и познавательно. Спасибо.
японцы вообще гандоны.
가쓰오부시 개인적으로 너무 좋아함..정통 일식뿐만 아니라 어떤 요리던 적절하게 사용하면 감칠맛이 진짜 좋은듯. 맨 처음 저렇게 만들 생각을 대체 누가 했을까
Выглядит аппетитно