Hidden Flavor in Japanese Cuisine

Katsuobushi, a traditional ingredient in washoku, or Japanese cuisine, are fillets of katsuo (skipjack tuna) smoked and dried by a special process. The shaved flakes are used to make dashi stock for soup, and also eaten as a topping. Katsuobushi plays an essential role in bringing out the subtle flavors in washoku, and when this cusine was listed by UNESCO as an Intangible Cultural Heritage in 2013, it attracted attention worldwide. Chefs in many countries are now experimenting with katsuobushi in their local recipes. We visit Yaizu in Shizuoka, where they have been making katsuobushi the traditional way for over 300 years.

[@GeisemoOUTATIME]

He sounds like a calm jeremy clarkson

[@kristons6010]

As someone who isn't really a fan of fish, I found this really interesting.

[@curiousme113]

The Japanese are amazing at coming up with a million different ways to prepare and cook plain old foods... like fish

[@Lancynical]

I initially found this channel featuring the Mamachari but I'm here watching the videos because of the narrator's voice.

[@cdovan]

Same!!!

[@oabuseer]

Do you know the name of the narrator?

[@Lancynical]

@@oabuseer Nope

[@ThrobbedKnobz]

Sounds like Jeremy Clarkson from top gear

[@monomello9834]

But what if the Benito....
Was made of the flakes?

[@leironrescordado4271]

Delicious Bonito Flakes!

[@bigbattenberg]

I wonder, are there other fish that could produce the same result? Can any fish be processed to get as hard as bonito?

[@はぬがぬはではぬ]

Can tuna

[@Robocop-qe7le]

Two mushrooms and a bone dried fish stock-minimalist soup.

[@leonardpearlman4017]

Almost nothing in there but water and taste-enhancers! That soup is almost non-caloric I think. It's like genteel artistic starvation! I do love this flavor by the way.

[@senn1600]

We have this in srilanka. It’s called maasi

[@alexshine4874]

Came from yt shorts stayed yt long

[@XavierAway]

I don’t think you could’ve picked any background music more infuriating than that 😑

[@epulmurdoc]

Sedap dok ni. Atas takoyaki. Mintak lebih. Kalau kene cas pon takpa. Bonito flakes ddngan sos takoyaki pon on. Cuma nak kene banyak je

[@ThrobbedKnobz]

Jeremy Clarkson is that you?

[@binod2065]

I am already in love with bonito flaks from India.

[@mastertrey4683]

Forbidden banana

[@Rugged-Mongol]

Why boil it, doesn't that lose a lot of the flavor?

[@saveir6601]

The point is to make fish stock or dashi. The flavour is extracted from the flakes

[@戸塚亭ヨット]

Of course, it can also be sprinkled on dishes and eaten.
When you want to make soup, boil it to transfer the umami to the soup.

[@Internetvitamin]

I saw Bonito flakes which moves in your plate. is it different?

[@Hashimishi]

It's the same, but the flakes are so thin they move with the hot air flow from the food

[@leonardpearlman4017]

@@Hashimishi That's it! You can buy commercial ones that are shaved VERY thinly. This also makes it possible to eat them! Keeping in mind that the block is like wood, and the shavings are like sawdust! So even the shavings you get in the big bag (to make stock) are a little tough and hard to eat.

[@paulsantos914]

First

[@nikolai8150]

Who the fuck cares