tspof on Nostr: Kanesa Katsuobushi Shoten, a workshop in Nishi-Izu, Japan, founded in 1882, continues ...

Kanesa Katsuobushi Shoten, a workshop in Nishi-Izu, Japan, founded in 1882, continues to use the 200-year-old "tebiyama" hand-fired smoke-drying method to produce katsuobushi, or Japanese dried bonito. This technique involves filleting fresh bonito, boiling it for 90 minutes, then smoke-drying it over ten times using a hand-tended wood fire, repairing with bonito paste, fermenting with koji mold, and sun-drying for over half a year until the fish becomes extremely hard and shiny. The tebiyama method, dating back to the Edo period, involves smoking the bonito in a 2-meter deep vertical hole with an open flame fed by Izu firewood. This process is rare and considered legendary, producing bonito flakes with a rich flavor by locking in umami, according to the workshop's website.

Source: https://kottke.org/26/10/how-japanese-dried-bonito-is-made



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