In the old Tsukiji market you walked past wooden boxes of the flakes wafting gently in the breeze and saw people milling them with green enamelled powered industrial bench planes, while cooking gas powered market trolleys trundled around, with curious drum like round control panels shifting frozen tuna sides and boxes of abalone. I've never seen those motorised carts anywhere else.

the stuff we buy in packets here in oz must suffer in transit and packaging, they are shattered fragments but they still waft gently in the steam of a bowl of salmon and rice.

The bonito shavings reminded me of the litter around a wood turners lathe. Waste there, but here the point of the exercise.

I think I've had them served as a garnish on Oden. They dance.

I'm actually very curious about the process.

I'm allergic to fish (can't eat tuna, salmon, etc.) but I can eat food made with pretty much any type of bonito-based dashi I've ever tried.

Especially Japanese food like nabe, nikujaga, Aomori-style thick niboshi soup base ramen.

Never really understood it.

This is a very good video on the topic that shows the whole process: https://www.youtube.com/watch?v=VzULuj0wU4k (the whole series of videos is good)

Maldives fish is probably this but without the Japanese perfectionism.

https://en.wikipedia.org/wiki/Maldives_fish

PS: Still great, BTW

Japan cultivates those oases of mindful living to the point where it feels like art. Beautiful.

TIL. Want. I'm going to buy some for myself. This video brings back memories of amazing restaurants in Japan.

How did they hit upon this method? Was it an accidental discovery hundreds of years ago or was ot carefully arrived at through thinking how to make this kind of food?

Deboning that many fillets by hand is insane

I've never tried dried bonito before but now I'll have to

been wondering why that thing is so expensive. Now I dig it.

Crazy how fish can look like a gem.

I really love Dried Bonito. It makes tasty everything.

The article fails to define it's subject. Do better.

I was a bit put off katsuobushi when I read that because of the tar in the smoking process it can contain carcinogenic benzopyrene

The Edo period ended in 1868 so that 1888 shop is not making them like in the Edo period any more than a shop that makes them like in the Edo period since 2017.