INFO:
You know that appealing umami flavor found in miso soup? It's all thanks to katsuobushi, also known as bonito flakes. This key Japanese ingredient is made from smoked, fermented tuna. At Kaneshichi Shoten, the craftspeople still follow the traditional methods of producing bonito flakes by deboning, smoking, cleaning, and fermenting every fish — all by hand. It’s no wonder that top chefs and world-renowned restaurants like Nobu use its high-quality product. Tap the link in bio to see the full 300-year-old process of how traditional bonito flakes are made. Presented by @yeti — Video description: Various shots of bonito tuna being smoked, cleaned, and fermented with care.



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