“My dude plays Mozart for the fish to ferment-now that’s some next-level culinary artistry! What’s the most unique or unusual technique you’ve seen in cooking? Share your stories!”
@@potechhdLet me tell you about Urfa isot spice. We use the spice called isot in many of our local dishes. We remove the seeds of kilos of hot red peppers and dry them in the sunlight. Then we grind the dried peppers. After mixing them with oil and salt, they take their place on our tables. Do not try to do this job, which has many details, in a novice way, otherwise you will be disappointed. :)
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.
Good Luck mate, as a seafood chef of many years I can say one thing. Good chefs only scream at you because they care, they will ignore you if they truly didn't believe in you.
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.
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.
Yes, yang city na yan (Makurazaki), maraming company jan na gumagawa ng katsuobushi, halos lahat may Pinay workers, tawag nila “interns” na nagttrabaho jan.
It's sign of how a good corporation should run. Mastering your trade to be above competition, at the same time spending in R&D to develop new things out of your expertise
This is a love story, the story lives on so we all can taste our part from it...thank you very much Kaneshichi Shoten in Makurazaki for let us all benefit from your way of life.
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
A lot of Japanese people really do honor and respect their own profession. Be it the work it self, the ingredients, the process, the people, everything. This is the attitude that i aspire to be.
This was a fascinating documentary that showcased the number of steps to produce and craft top-quality katsuobushi. This is only possible through generations of a family that takes great pride without cutting corners. I'm glad the son is proud of his father's profession. I also feel really good knowing this business will continue on to yet another generation, once again.
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.
I am loving this series of videos. It really makes makes you appreciate all of the care and attention to detail that goes into the production of a quality product.
"Perhaps it's too much to say I want to preserve them" he felt the weight on his shoulder of all the forecomers that dedicated their life to this single craft and gladly accept it, pure respect
I wish every person could not only find, but MAKE such beauty and meaning from the work they choose. This is an incredible discipline and in some cases, a beautiful and deserved privilege I hope anyone searching can find in life
The handmade process depicted is inefficient and costly, and not necessarily superior in end product to the highest grade of industrialised alternatives. And these are all good things that we should cherish and preserve. The purpose of society isn't to be the most optimised production machine, but to give each human in it a dignified and comfortable life. People who make traditional ingredients and foods should be given the financial security to continue doing so because we want want to retain the rich civilisational benefits of such jobs being viable. We shouldn't treat them as either dinosaurs to be eradicated or exotic animals to be observed in labs. They should be an ordinary and robust part of working life, because profit shouldn't be the purpose of society, even though it is. People are the purpose in themselves.
12:43 Iba talaga ang mga Filipino, World class, salute po sa inyo. Napakagaling ng Hapon pagdating sa crafting, at syempre matyaga naman ang Filipino kaya madaling matuto. GODBLESS po sa inyo! 🫡🫡🥰
Didn't expect a Bengali origin guy speaking such fluent Japanese and cooking using local produce whilst running a restaurant and living in Japan. Proud moment for myself.
Slight correction: Nepali instead of Bangali. Nevertheless, the sentiment is same. Nepalis and Bengalis share similar palates and the fusion with traditional Japanese ingredients in a genuine way is such a joy to see. Kudos! Kanchan dai!
Man respects his workers, his craft, his son, and his father. They respect him as well. This is the kind of person I hope every business owner should aspire to be. I think that is the definition of success.
Just hope they are well paid. Its a lot of hard work, sadly most times with little return compared. The passion and quality of products that come out definitely are worth it as a consumer, sadly its often not rewarded as producer.
You'll never see this kind of passion/craftmenship here in the west.. It would be processed like mcdonald's fries and cut of every human interaction to save money
![[TH] 2024 PMGC League | Survival Stage วันที่ 1 | PUBG MOBILE Global Championship](http://i.ytimg.com/vi/FVFT-PFwU80/mqdefault.jpg)
My dude plays Mozart for the fish to ferment, he’s too real for that. This is what true culinary craftsmanship is, pure excellence ✨
“My dude plays Mozart for the fish to ferment-now that’s some next-level culinary artistry! What’s the most unique or unusual technique you’ve seen in cooking? Share your stories!”
@@potechhdLet me tell you about Urfa isot spice. We use the spice called isot in many of our local dishes. We remove the seeds of kilos of hot red peppers and dry them in the sunlight. Then we grind the dried peppers. After mixing them with oil and salt, they take their place on our tables. Do not try to do this job, which has many details, in a novice way, otherwise you will be disappointed. :)
野菜にモーツァルトを聞かせて育ててる農家もいるし牛にクラシック音楽を聴かせている酪農家もいる。音響栽培という分野は既に確立されています。
発酵は微生物による分解作業なので、音楽の周波数で微生物成長が促進されるのは理に適っています。
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.
Good luck✌
🙏
Good Luck mate, as a seafood chef of many years I can say one thing. Good chefs only scream at you because they care, they will ignore you if they truly didn't believe in you.
Ok chef
Congratulations 🎊 👏 on finding your dream job . I hope you find true fulfilment and contentment in your new job & with your co-workers. 🎉🎉🎉🎉
Their dedication to the craft on any kind should really be adopted worldwide, its very impressive and humbling
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.
this channel is a masterclass honestly
Man. What a great video. Hope they will keep making katsuobushi for generations to come.
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.
A true professional, committed to honouring his ancestors and their dedication. Your video does, both them, and you credit .
This makes me want to give them all a round of applause. So fascinating. I bet that building smells incredible!!
Great, now I am crying at work over bonito flakes
Okay, so its not just me! This video was extremely passionate.
Same here😢
Go to a Japanese restaurant and get some dishes with them
I admire these craftsmen so much
12:43 proud to see our fellow Filipinas working in this craft, saludo to our kababayans in japan.
I was looking for this exact comment.
yeah, im not sure if they are kababayans until they speak at that moment. ☺️
Pinakinggan ko din haha
Gulat ako ng mag salita si ate "ito yung minix na natin." Nakakaproud
Yes, yang city na yan (Makurazaki), maraming company jan na gumagawa ng katsuobushi, halos lahat may Pinay workers, tawag nila “interns” na nagttrabaho jan.
This so fascinating and cool. I love how he gets so much confidence and courage from the admiration of his son.
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.
aaaa...thanks man this kinda help me in some way.
@@markrobber5252 Stay strong!
Katabushi made from corn... That is just bloody fantastic. Reverence for tradition, a nose for the next directions, my dude is an artist. Bravo.
It's sign of how a good corporation should run. Mastering your trade to be above competition, at the same time spending in R&D to develop new things out of your expertise
What a labor of love. I'll never take the katsuoboshi I use at home for granted again.
thanks so much for this video. beautiful to watch these japanese people paying respect to their own culture!
Wonderful! I had no idea that bonito flakes took so much effort. What remarkable craftsmen.
This is a love story, the story lives on so we all can taste our part from it...thank you very much Kaneshichi Shoten in Makurazaki for let us all benefit from your way of life.
So exciting that they're collaborating with Noma
While I have my reservations against Noma, they really were pushing the innovation in the flavours
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
Thanks for watching!
The smoke house is INSANE!!! Thanks Eater for all the incredible videos.
A lot of Japanese people really do honor and respect their own profession. Be it the work it self, the ingredients, the process, the people, everything. This is the attitude that i aspire to be.
This was a fascinating documentary that showcased the number of steps to produce and craft top-quality katsuobushi. This is only possible through generations of a family that takes great pride without cutting corners. I'm glad the son is proud of his father's profession. I also feel really good knowing this business will continue on to yet another generation, once again.
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.
I am loving this series of videos. It really makes makes you appreciate all of the care and attention to detail that goes into the production of a quality product.
Fusing the soothing Japanese flavours with explosive Nepalese flavours, make us proud 🇳🇵🇳🇵🤘🇯🇵🇯🇵
Eater production gets better every time. Thank you as always for sharing high quality content.
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
So happy to see Kanchan Dai in this video. Such an amazing blend of Japanese craftmanship and Nepali spices and cuisine. Lots of love.
he was speaking Japanese too right?!
@@niktsi Yes he was.
"Perhaps it's too much to say I want to preserve them"
he felt the weight on his shoulder of all the forecomers that dedicated their life to this single craft and gladly accept it, pure respect
Japanese are masters of their craft... They're perfectionists...
I've used bonito flakes many times but had no idea that its production was such an art form. Very nice video!
That was one of the best thing I’ve ever seen. Applaud 🎉
What an amazing craft, even the molds are listening to MOZART!!!
Thats not just foods, that's arts
I wish every person could not only find, but MAKE such beauty and meaning from the work they choose. This is an incredible discipline and in some cases, a beautiful and deserved privilege I hope anyone searching can find in life
We really did lose something with Industrialization and it has some Consequences
i truly enjoyed learning about this today. The passion is just beautiful.
Love show see hard work cure about food
This in an incredibly beautiful story.
A lot of work...
Respect
I really enjoyed that Video. Well Done!! Thanks for sharing!
Excellent and moving! Thank You!
A beautiful passionate story 🙏🏼
this is my first time hearing mozart in fish femention, bro true culinary craftmanship
枕崎まで取材に行くのね
モーツァルト聴かせてるクラシック節には笑ってしまったけど面白かったです。
Love this generational story
What a beautiful episode!
omg this is so amazing.. they really put a lot of effort into it..
Amazing the bonito fish is listening to classical music during fermentation.
What I see is japanese always pride about what they doing whatever is it, and never look down to what other people's job
I'm glad you guys changed the title wording from Umami Flakes to Katsuobushi
YES! i just recently heard about them and was wondering whats going on with them. thanks!
Beautiful work. I do kinda wish he'd wear a respirator when stoking that smoke room...
I'm a new convert to dashi and bonito. Making your own dashi from the bonito just totally levels up (to use a gamer's phrase) your soups
Beautiful video
Amazing, Ichi ban, Yosh !
Incredible craftsmanship and dedication. He must have those mold spores for lungs!
Wow! what an episode.
Some of his employees are Filipino, that's nice.😊
I can practically smell it through my screen. It's a very interesting process... buuuuut, yeah.
Now it’s in every ramen shop around the world fantastic
The handmade process depicted is inefficient and costly, and not necessarily superior in end product to the highest grade of industrialised alternatives. And these are all good things that we should cherish and preserve.
The purpose of society isn't to be the most optimised production machine, but to give each human in it a dignified and comfortable life. People who make traditional ingredients and foods should be given the financial security to continue doing so because we want want to retain the rich civilisational benefits of such jobs being viable.
We shouldn't treat them as either dinosaurs to be eradicated or exotic animals to be observed in labs. They should be an ordinary and robust part of working life, because profit shouldn't be the purpose of society, even though it is. People are the purpose in themselves.
they look so cool
12:43 Iba talaga ang mga Filipino, World class, salute po sa inyo. Napakagaling ng Hapon pagdating sa crafting, at syempre matyaga naman ang Filipino kaya madaling matuto. GODBLESS po sa inyo! 🫡🫡🥰
Two questions.... what does the mold do, and is it not dangerous to be inhaling that mold? I am not sure if i missed those information.
Bacon of the sea. Insanely delicious.
Him casually saying “Hey get back go work” to his son while being interviewed. 😂
The katsubuoshi listening to Mozart aha amazing
This is art.
Perfection!!!!
There are lot of skipjack in the philippines but they don't know how to process it and thats why they sold it for a cheaper price
He took "Dont play with your food" to a whole different level
Umami is msg taste. So good
We have Food similar to katsuboshi in Aceh, Indonesia. Both are made from tuna. But dry it in the sun, not in the smoke
pretty flakes are gooood
12:53 lol, even the chopped wood looks like it's stacked perfectly
He’s a cool dad indeed.
Always wanted to know how they are mad. Such a beautiful process!!
I just hope they maintain this tradition for a long time. Im surprised he has Filipino workers
Didn't expect a Bengali origin guy speaking such fluent Japanese and cooking using local produce whilst running a restaurant and living in Japan. Proud moment for myself.
Slight correction: Nepali instead of Bangali. Nevertheless, the sentiment is same. Nepalis and Bengalis share similar palates and the fusion with traditional Japanese ingredients in a genuine way is such a joy to see. Kudos! Kanchan dai!
Robert, have you ever been the south of the gulf when the bonito run?
0:37 that intro so bad ass 🔥🔥
Hello. Can you pls help me know the taste of this. Does it have some sourness? Pungent taste? Or like mushroom taste?
This dad sounds like he 'Sees' his son truly.
Man respects his workers, his craft, his son, and his father. They respect him as well. This is the kind of person I hope every business owner should aspire to be. I think that is the definition of success.
Im curious where the belly and fish head going to?
Kanchan bro ur japanese is great...ramro le....
What does the dish taste like?
Just hope they are well paid. Its a lot of hard work, sadly most times with little return compared.
The passion and quality of products that come out definitely are worth it as a consumer, sadly its often not rewarded as producer.
those freeze maguro are from south east asia, lot of yellow fin tuna here in indonesia
Heaven
Your workers is Filipino I just noticed her says "Ito Yung Minix na-natin" from 12:40
HAHAHAHAHAHAHAH
i wonder why there isnt a dish, using spent katsuobushi after making dashi. it's still good protein, and certainly wont taste bad.
it would be so amazing if American workers wanted to preserve the treasures we have here today.
16:09 eto ba yung nilalagay sa Takoyaki?
I think you can catch them in florida but i dont know about MS on the gulf of mexico were i live but they seem like a good table fare fish.
You'll never see this kind of passion/craftmenship here in the west.. It would be processed like mcdonald's fries and cut of every human interaction to save money
should be a link in the video to buy an envelope of the finished product... id pay 25 dollars for just a few shavings
Swear when you hook a Bonito while fishing you'll swear the fish you hooked is at least two times bigger than it actually is.