How the Japanese Craft the World’s Hardest Food
Вставка
- Опубліковано 29 сер 2017
- Katsuobushi is a unique and essential staple of Japanese cuisine. For the uninitiated, this seafood delicacy amounts to dried, fermented and smoked skipjack tuna that is used as a shaved condiment over many traditional dishes. And while it is ubiquitous in Japan, katsuobushi is not something people make at home. In fact, it takes nearly six months to make, and is most often produced by artisans and small factories. Takashi Suzuki is one such artisan, who has been making the fish product for the past 30 years. In his Yaizu-based factory, he continues to uphold traditional methods of production in the belief that a bit of extra care and attention can make the most delicious katsuobushi.
SUBSCRIBE: goo.gl/vR6Acb
This story is a part of our Flavors series, where we do so much more than play with our food. Come with us as we dive into deliciously different and tastefully off-beat stories in the culinary world.
Got a story idea for us? Shoot us an email at hey [at] GreatBigStory [dot] com
Follow us behind the scenes on Instagram: goo.gl/2KABeX
Make our acquaintance on Facebook: goo.gl/Vn0XIZ
Give us a shout on Twitter: goo.gl/sY1GLY
Come hang with us on Vimeo: goo.gl/T0OzjV
Visit our world directly: www.greatbigstory.com
It seems no matter what job a Japanese person does they are proud and do it to best of their ability.
This is 100% true. A very accurate observation.
Unlike their government...
I mean, you can say that about those people and their jobs that are showcased by UA-cam videos. There is also huge issues with depression and suicide in Japan, which in sure some is work related.
This is true. Even janitors and fast food workers take pride in their job, I noticed this when visiting Japan.
@@drqazlop Not just those on YT. Japanese devote themselves to perfecting their craft whatever it is, it’s part of their cultural DNA.
It looks pretty "meh" to most people but i'll tell you, these flakes packs a punch when it comes to flavor. a must if you ever gonna eat Takoyaki
They are great for making soup stock and miso soup. Cat loves the smell of the bonito flake. My room mate's cat got a whiff of it and devoured the entire bag when I wasn't looking. lol
It's an umami bomb. Fermented fish is used across a lot of oriental cultures to enhance a soup base's flavor.
On Takoyaki is one of my favorite ways to eat it.
The way the flakes melts in the mouth
I would imagine that it has a very strong fish flavor, similar to seaweed or fish sauce. Is my guess close?
Man, food fights in Japanese schools must be intense...
By the time it is served it is either in soup stock or shaved into those fine flakes.
DrGeneralkumar82 ... Do Japanese even have food fights?
Dream Cardigan
Food wars
Dream Cardigan Wait, food fights are a real thing?
Louisa Jäger truthfully, I don't believe they exist.
In my country we literally call it "wood fish", it actually taste very good and has a nice texture once you cook it
Where are you from?
Ikan tongkol ? Or Ikan kayu
@@adshameen west Malaysia - ikan tongkol
East M'sia - ikan kayu
I just love it when it "dancing" on hot steamy food
IKR!! I love it on tofu!!
So that's what those dancing flakes were... I thought it was some sort of plant :p
We went to a sushi restaurant with some friends and when i order this food and it was nice and steamy , and it start moving :3 they got scared because they thought it was alive haha
It spooked me when I was young
They say that the flakes move because are showing the souls of the rice grains which are sad and angry because they're about to be eaten
I've always admired Japanese loyalty and dedication. They're truly incredible people.
Japan's spirit of craftsmanship is so inspiring.
Someone actually made a knife out of katsuobushi, it was very very sharp.
That's the exact video I came from just now, lol
that's why I'm here lol
I'm Japanese, I love Katsubushi!
It's really delicious 😋
I am not Japanese, It's a must on my steamed rice.
Japan’s food is number 1
@@avarmauk The fact that they also work hard to produce these types of food production
It's always refreshing to see some one dedicated to keeping a tradition alive like this.
At first I thought is was how to make the hardest WOOD
same here! lol
Hardness close to quartz
ENTER NAME .. just by seeing the thumbnail. i thought they were making some sort of weird bruised hard banana... i am ashamed of myself *facepalm
ENTER NAME me 2😂
Same here. But why? So many of us did!
7 yr old me remembers seeing it on pizza and it was moving by itself and i was spooked
Angel Sparkles my 10 yr old me was also spooked by moving flakes on my food
Angel Sparkles I remember seeing it on my chilled tofu with some weird sauce and my mother wouldn't eat it because she makes weird meatless mondays so she wouldn't eat fish, pork, or just any meat out there. It was only a bit of it but my mother was like: NOPE
Haha yes
One of the best food moments of my last trip to Japan was having a simple bowl of white rice with freshly shaved katsuobushi on top. Sublime.
Gotta love how their traditions are very minimalist but still greatly capture the essences of things.
I love the way Japanese value their traditions and give their best in keeping up even minute details of it intact.
If you become vegan in Japan you'll be missing out on so much
Otherwise Zen Buddhism would be too easy to practice.
but if you happen to be a pesco-vegetarian, Japan is a paradise since they have lots of amazing seafood!
ɓʆuiรɦ ɦuɳtʀɛรร exactly why I wanna go to Japan
So you see why there is no vegan shit in Asia(not just japan). So many gooood fooood mate...vegan has no life in Asia
Vegan only a lot happen in the west because there are much people that over eating meat and junk food so they got obesity. So that system created some people to be vegan to counter measure the consumption. In the east we are always make sure to have good portion of meat and vegetable because our main food need that two thing to become more flavourness. That's why vegan is scarce in east. So its funny to see how nature and god regulate us human to show that we must balance thing.
i think it is hard enough to use as a melee weapon 🐟
Someone made a knife from it
Yeet it at someone's face
Kūsōka that guy also made a knife out of rice
That guy also make knifes from smoke and tofu
Englishman want to fight a Japanese man with a English accent using katsuobushi in the meantime the Japanese man want to kill the man using a Excalibur for bluefins tunas
In Maldives, they too have a boiled and smoked fish product, called "walomas" in their native language "divehi". We call it maldive fish in Sri Lanka.
I love it when it is served as the Takoyaki toppings~ Always request to add more on my Takoyaki 😄
Look like those nostalgic snacks you eat during your summer afternoon
Could you make more just about Japan, love their way of working and putting effort and honor in their work.
This man keeps the Japanese tradition on!👏👏
eating world's hardest food may give one harder stool
SAGAR_G made my day
You don't eat it whole, you shave it into flakes. As a result, they dissolve easily in your stomach the way meat does.
Katsuobushi ：Mohs hardness 7.0～8.0
*The Faceless Man knows.*
WadEpsilon
So what is the boner's hardness?
Delicious and multipurpose yet so hard to make and quick to be eaten....
I thought it said "worlds hardest wood" at first and was really surprised when they started putting it on food.
This channel is giving me the good vibes thank you very much :)
Japanese strive for innovation and excellence in everything they do. Lot to learn from them.
I never knew the flakes had to be grated like that. pretty much explains the paper thin texture!
Thank you for sharing your video, one day I hope to try this amazing food, with enhancing flavor to other dishes and just plain shaved as I saw in the video, thank you
Watching things like this make me miss living in Japan... Its so yummy
i like katsuobushi so muchhh
I am trying to find some in central Texas. No luck so far :/
voyagerenthusiast you might have some luck ordering online as a last resort. Unless you stumble upon a Japanese store,
Mmmm this goes awesome with takoyaki!!!
Edited:Looks like you all agree with me.
true
Merliongaming XD never knew it was actually dried fish lol
OMG what did you think it was then? I'm so curious! O_o
A-Mei U ginger. Like one of those you can get in a sushi store
DoubleU_43 OMG really!? You know, as a Japanese, I've been wondering. Like a transparent soup made out of dried fish and dried seaweed... is that weird?
I think I may never try any of these foods but still thrilled to watch these videos
I'm eating it right now. The umami of the flakes is just next level..
dear Great Big Story, I love your videos so much. They are short, clean, and they all tell good stories that I need to hear beside all the politics and conflicts that I see on a daily basis. Thank you.
I love the taste and texture of katsuoboshi so much. It's pretty delicious. No takoyaki, no delicious okonomiyaki without the flakes...
I wish these videos were longer!!!
umami through such a creative process
I had a Japanese beer with these fish flakes added into the process of making the beer. A completely new taste for me & tbh I still do not know how to feel about it. One of these days I will try it out outside of the beer.
Oh my. The grated Katsuobushi seems delicious to me!
When I went to Tokyo Ive had this over okonomiyaki, it was divine!!!
I love it when they put it on top takoyaki, yummy !!!
Katsuobushi on freshly cooked fluffy rice is my favorite.
I feel like the 1st guy to make this thought of all the ways of preparing a fish and combined them into one and got this. Looks interesting 👌
katsuoubushi is SOO good! it is so fragrant and tasty alone so it is perfect for beer snack :D
and it is so light that it moves around if u put in in sth steaming cuz the steam makes it move up and down lol
Great Big Story logo looks like food packaging, so tasty, lol!
Even for a fish factory that place looks so clean. Japan is the cleanest place I’ve been to.
Reminds me of Norwegian cod-based stockfish. It's still widely used in the mediterranean region, as people there still know good food, but even then it's a diminishing trade.
Why do videos about Japan the best?
Dont know.. Why ?
Merliongaming XD Because they're unique (almost weird). They just don't really into the pop culture that was so popular around the world
*_it's because they have culture xd_*
they are sometimes really weird especially that anime shit
tigarasab784512 We aren't proud of anime here in Japan. It's just something you watch on a weekend and think nothing of it. The weird stuff you see is from westernized weebs
That flakes is heaven itself
Love Katsuobushi
I always eat this after I've finished with all takoyaki/okonomiyaki I got because it tastes sooo good~
I remember seeing this used a lot in the original Japanese Iron Chef, especially by Iron Chef Rokusaburo Michiba. The first time I actually tried this was a few years ago, and it was a life-changing experience. My mouth waters just thinking about it lol. I'm wondering if there are katsuobushi that is aged longer than the 4 months as described in the video? Basically ones that are aged for years like wine, or cheese?
Japanese Parmesan! Love it.
I remember back then tasting my first katsuoboshi on top of my okonomiyaki in Obihiro... it was so tasty that I put a lot of katsuoboshi flakes on top of my okonomiyaki, surprising my host mom & dad... I miss that time :')
That was a great big video
I want to go to Japan and watch and try alot of these old crafts from rod making to Bonito flake crafting to soy sauce it's good and bad that thens are being mechanical operated but it's the little group of hand makers that we need to keep alive
The house, lot, road, places,buildings, and factory is just like the Philippines and It is very neat and simple.
I love this stuff
So want to go to Japan. Someday, someday.
I've had this before as a Takoyaki topping but never realized what it was till now!
This makes me wanna go to Japan just for the food
Is there a lot of differences of taste between traditional vs machine made katsuobushi?
Not really. Taste depends more on quality of bonito and time left drying.
the traditional made has more depth of flavor, but to normal people, they rarely taste it if you have it raw, only when you make dashi stock out of it, you feel that depth, that's why most of the traditional ryoukan in japan still use the old one, they create great soup stock :)
The video showcases a producer who's targeting the mass market with lower prices-
Machines don't make things less tastier if done right; it's how you make it that counts i.e. the quality of fish, the draining of blood, the full preparation of the fish, the quality of the mold, the smoke process, the time that is allowed to age before hitting the market
"Nowadays only a very small percentage of katsuobushi goes through that entire process. The simpler kind, called arabushi, is simply smoked for thirty days. As we see with many other foods and drinks like cheese and wine, the longer aging and fermentation processes are reserved for the most expensive, high-quality product, which goes under various names including hongarebushi, karebushi and shiagebushi."
www.tofugu.com/japan/katsuobushi/
Japanese people say it does. I really doubt people can taste the difference though :)
Japanese people like to grade everything.. you can go to Tsukiji or any specialty food store and try out the different grades (prices vary tremendously) and they do taste differently if you taste one after another (I think any average person can taste the differences; it comes down to whether one cares or not) If you are someone who puts ketchup or mayo on everything, then quality of food doesn't mean anything
A comparable example is cheese i.e. Parmigiano Reggiano aged 6 months, 12 months, and 24 months do taste different: texture, saltiness, depth of flavour, sweetness/fruitiness, nuttiness etc. Go to a local cheese shop, buy them all and compare; it's easy to taste the differences if you care
Delicious!
Great video :-)
Japanese people are hardworking, intelligent , yet modest, polite and humble. I've always been a big admirer. If we Indians could be like them, we will for sure become a super power. Love from India
My fav part in every japan food
If you found this interesting you should watch the episode about katsuobushi from begin japanology!
hey thanks for the recommendation, that vid was cool and informative!
funny enough, it's on the side on the recommended videos... :D
Be warned,those videos are like pringles. Once you start you can't stop!
Are we just gonna ignore that man’s passion with his job...
Looks good
japanese are the best! they are kind, intelligent and generous, they have hight respect for food and cleanliness. they always have the best products
Tradition is always the best
Katsuoboshi goes with anything, literally anything.
Whole documentary would have been a good one to know more about it.
Reminds me of my favorite Japanese street food Takoyaki!
The fish that katsuobushi is made from is also pretty damned tasty in sashimi form!
This has the potential to take the fish slap to a whole new level.
The dancing sheet on top of my okonomiyaki 😀😀
freaking love it
I love this, i like salty taste of this
Truly interested with the mold they use to make this. In my region, they only boil the fish then fry it to give it a hard, fibrous texture… which goes well with some chilli paste made with fermented shrimp paste.
OMG I HAD A AD ABOUT GREAT BIG STORY AND ONE OF IT'S STORIES 😂
That was neat-o
ohhh ini yg biasa ad di atas takoyaki n okonomiyaki ..
This dude has a fabulous walk i swear
Yep.. 👍
Those flakes on takoyaki it’s actually from a FISH 😳 wow!! This is new to me😅 Takoyaki is soooo delicious🤤🤤🤤
r those the one on takoyaki becus those flakes r rly good
Man I would even eat this as snacks
Your old videos used to have bigger subtitles which were easier on the eyes for me anyway
I like that all Japanese are kind of 🐟 person and how mush they are dedicated about 🐟
I love that
It tastes amazing. To a westerner like myself, eating this for the first time on top of a donburi in a food hall was pretty much my first true experience of "umami"
Harden tuna is called "Maldive fish" in Maldives... We been using this preparation of tuna for centuries by south Asians for various sambols not flaked, but pounded and crushed. Quality is determined by the colour when one holds the harden tuna under sunlight, good quality will be ruby red. Oh yes! It's an amazing flavour! 😍
Takashi Suzuki, thats a dope name. Sounds straight from an anime.
still re watching this channel. 2021
why this great channel with the most beautiful video editting only have 1m sub's??
We used to eat Yakisoba with this on top and its freakin delicious
wow! when i first saw videos about these i thought it was some kind of root or something
In North Sulawesi, Indonesia, we produce and export it to Japan and US.
Apa iyaaaaaaaaaaaa
Tuna Dr Indonesia memang banyak di ekspor ke jepang, terutama yg gede2, itu asalnya Dr sulawesi..di jelang sendiri populasi ikan tuna sudah jauh menurun, karena ditangkap secara over
@@thejewterminator34 Katsuobushi itu Cakalang. Kalau di sini, cakalang segede gaban. Jelas laku
@@aratayuki6238 Cakalang yang dicari untuk ini. Bukan spesies tuna yang lain
His head fits so well in the ice cream
it is delicious, we use to mix it with "octopus balls cake"