The process of making katsuobushi(Dried Bonito Flakes). Japanese old katsuobushi production plant.
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- čas přidán 8. 09. 2023
- The process of making katsuobushi. An old katsuobushi production plant in Japan.
👁 Yaizu Katsuobushi Seafood Processing Industry Cooperative
焼津鰹節水産加工業協同組合
☎️ TEL：054-631-4700
🏠www.katsuobushi-kyo.or.jp/
👁 株式会社 山七 Yamashichi Co., Ltd.
☎️ TEL：054-656-1777
🏠yama7.jp/
🚩goo.gl/maps/WewARHGNYnj7fcLk8
💌 Contact : processx2@gmail.com
📸 Copyright(C) 2022. Processx. all rights reserved.
想像していたよりずっと､手作業が多い事に驚きました。このように、日本の食卓が守られているのですね。感謝しかありません。ありがとうございます。
There sure is a lot of labor to make it!!
Fried oyster skins.
Qué?
Я в позапрошлой жизни был японцем . Но, такое извращение даже для меня дико ! Настоящая рыба готовится так : потрошите , снимаете филе . Если потрошите аккуратно, то можно не промывать . Нарезаете, посыпаете морской солью или поливаете соевым соусом .
Больше ничего не надо ! А тут из рыбы вымыли все соки и тушили её часами !
昔、同じ焼津の鰹節製造会社に勤めていました
夏場は地獄のように暑いし、冬場は凍え死ぬかと思うほど寒かったです。
でも日本の食卓に欠かせないものを作っていたっていうのは誇らしかったなあ
煮熟した後の鰹の煮汁も使いどころあったりするんですよね
母が焼津の生まれで、生前はよく焼津に里帰りしていました。
今では街並みもすっかり変わってしまい少し寂しいですが
鰹節の作り方は昔も今も変わっていないのですね。
こんなにも手間をかけるからこそ良質のうまみが出るのだと感心させられました。
これからもおいしい鰹節を作っていただきたいと思います。
こんなに大変なんですね。本当にご苦労様です。これからは、もっと感謝してかつお節を頂こうと思います。ありがとうございます😊
元の魚状態を100とすると、身だけにした状態で50~40%
本節の状態になると15%ぐらいに重量が減るようです (動画の節販売元のにんべんHPより)
節製造として廃棄物になる部分は、部位によって
圧搾してエキスや油を採取したり、肥料やペットフードにしたりするようです (静岡水産試験場 広報誌 88回)
これを見たら鰹節を気軽に食べられなくなる…くらいカツオと職人さんへの尊敬の念が湧きました
懐かしいです。子供の頃母があのカンナでシュコシュコ削って出汁をとっていました。
その音を聞きつけてニャンが走ってきてねこまんま。
今考えるとなんと贅沢なことか、厚みのあるあの削り節はそのまま食べても美味しかったなあ、最後に削れなくなるくらい小さくなるとそのまま味噌汁に入れます、そしてそのあとは私のおやつ。
手慣れた職人さんと膨大な手間の結晶ですね。日本人で良かったです。
கவலைப்படாதே, நீ ஆசிர்வதிக்கப்பட்டவன், உனக்கு எல்லாம் மீண்டும் கிடைக்கும்.
日干しは天気との勝負、雨の多い日本では気を遣う大変な作業ですね。
for someone who is unfamiliar with this as i was before watching this, its easy to confuse katsuobushi for a piece of wood! its amazing how much care and attention it takes to make the final product, thanks for sharing this!
もはや食べ物というより工藝作品。これからは感謝しながら戴きます。
It's amazing how much time and effort are put into such a common, everyday, ingredient. My grandparents were from Japan and I can remember my grandmother, aunts and uncles always bringing this home when they went back to visit.
Wow, that is insane, beautiful, and complex, all at the same time. I love the slow process and care and dedication for a quality end product... far from watching how chickens are grown and processed in the US. I've made dashi and broths with bonito before, but never knew the depth of the production. Great video!
こんなに大変なのにあんなに安いのほんとありがたい
Interesting! That factory looks very old and dirty. Nothing looks like it's been cleaned in a very long time.
日本の食文化を支えてくれているこの方々には感謝しかありません。
ほんとうにいつもありがとうございます。
すごい、もはや芸術
もっと機械化が進んでいると思っていたけど、こんなに手作業なのか
カツオと職人さんたちに感謝
本当に非衛生的ですね。
それと、何日も鰹を追いかける小さな漁船の漁師さん達にも感謝ね。
先日、日本から1500Kmも離れた漁場で高知の室戸港から出た19トンの漁船のインドネシア船員が怪我した。
釣ったマグロが暴れてトドメを刺す包丁が首に刺さり、水陸両用自衛隊機が救助に行き厚木基地に帰った。
怪我人は神奈川の病院に行って助かった話だが、板子一枚下は地獄と言われ長期遠洋の漁船も大変だね。
@@tames_one shut up
ive used these flakes in canada, making various japanese dishes. I always thought they were too expensive for such a small amount. but now i can see why. there are so many steps and it takes a very long time. awesome video!
Indeed.
Thats why good stuff are expensive. There is a lot behind we just dont know.
아마도 배송비용과 관세때문인것같음.. 일본물가는 굉장히 싼편임
Am I the only one surprised by their hygiene?
식탁에 가는건데 위생상태가 엉망이네요
In Japan, hygiene is practiced as art, by the name "Eisei". But these men were no artists.
Herşey çıplak elle ve hijyensiz yapıldıktan sonra kamyonete yükleyen beyaz elbise, eldiven ve maske kullanan adam beni güldürdü 😂 ama çok fazla emek var.
@@Yusuf-ok5rkthen eat poo. Wtf are you talking about, when it comes to food you dont get to talk about hygiene?
The fish is smoked and dried enough, and then covered with mold. Handling it with bare hands is a minor concern.
عمل يستحقّ الأحترام
لطالما كان الشعب الياباني قمة في الأبداع حتى في تحضير ابسط الأشياء شعب ولد من رحم المعاناه.
بالنسبة لي ما اشاهده لوحة فنيه ليست مجرد وجبة 🥘
أنا شخص عربي اكن كل الاحترام لكل شخص يحترم وطنه ويحترم تراثه ولا ينسلخ من هويته رغم التحديات.
اتمنى ان يأتي الوقت الذي استطيع زيارتكم به.
انا من المملكة العربية السعودية ❤️🌹
Сколько человеческого труда вложено,что бы получить эту вкуснятину.Я конечно никогда не пробовала,но уверена вкус потрясающий.👍Уважение людям огромное!!!
я чуть не блеванул, глядя на всю эту антисанитарию . Это помойка, а не производство продуктов питания
Вот только почему-то стоя у прилавков магазинов все по прежнему задаются тупыми вопросами «А чего это икорка и рыбка красная стоит так дорага»
Знаете,есть такая поговорка:."живому человеку никогда не угодишь".
А не смущает, то что производство чрезмерно грязное, отсутствие санитарных норм, нарушение производственных процессов и т.д. работают без перчаток, какими то палками мажут, разложили не на специализированной площадке а прям на парковке, обрабатывают на наждаке в х/б перчатках, изрядно потрепанных.
@@user-os4wc3sz8rпервое, что бросилось в глаза - это грязь. Грязь просто везде. Застарелая, закостенелая грязища. Труд конечно титанический, уверена на выходе получается вкусно, учитывая кучу термической обработки, даже в целом безопасно. Но наверно пора бы закрыть заводик на качественный санитарный день.
Ремонт рыбы это сильно. Японцы великие выдумщик по части рыбы, мало кто может сравниться с ними, но чтобы замазывать пастой трещины и ямки на тушке рыбы! 😮👍
🤣🤣🤣Не то слово. А вообще-то какое-то грязное производство. Когда смотришь производство еды в Южной Корее, то это можно сравнить с хирургическим отделением, то есть это всё равно, что сравнивать морг и хирургическая.
@@nubis162 никто не совершенен, особенно российские и китайские производители. Про индийских тоже многое можно подумать.
@@nubis162пропаривание, копчение, плесень, копчение, сушка на солнце, ферментация - в итоге продукт типа стерилен)
@@user-gv9gv9R9 и кто идеал?
I'm worried about the higiene!!!
Trays are durty!!
No clean boiling watter!!!
最初にかつお節作った人はもちろん改良してこれだけの手間をかけて作ってくれてる人もすごいな
普段目に触れる物の作られる工程や苦労は見てて感心する
Who would have thought dried fish could be as hard as wood. It amazes me how japanese do it. Im my country dried fish is just salting and drying process. But i bet japanese people love it.
Yes my country of origin still salt and dry fish, but the Japanese take the processing of fish to another level, 😱🤣
In some regions, there is a food product in which poisonous fish entrails are cured in salt for several years to remove the poison. It is a mystery to me, as a Japanese, why anyone would go to such lengths to eat poisonous fish entrails. Incidentally, it is still unknown why the poison is removed.
What a process!
Just great workers and their jobs👍
Always wondered how this tasty food was made. Wow what a process. Thank you so much for showing us. This was amazing. God bless.
Well done . Informative 👍👍👍. Thank you for sharing, be safe, 🇨🇦
いつも鰹節にはお世話になってます
こんなに手間暇をかけることによってあの美味しさに仕上がるんですね
Excellent video. I have a bag of the shavings always in my pantry. Both the cat and I enjoy it. I always assumed that it was shaved while frozen and then dried and smoked. Now I appreciate the cost better.
I am shocked. The working environment still feels like the 1970s. If a company made a profit, it should have reinvested in equipment. Where did the profit go? That's why Japan is not developing.
I didn't know they use blue mold in the process of making katsuobushi. That really explains the intense, delicious flavor!
こうやって手を掛けて美味しい鰹節を作るんですね。
철분이 많이 들어갔겠다 ^^
The real meaning of hard work!! Huge and excellent job!! Respect, from São Paulo - Brazil.
どれほど技術が進歩しようとも、カビや太陽の自然の力は未だ他に置き替えられないのだなと思いました。
鰹節の製法を考え、それを出汁として活用しようと考案した先人の発想と知恵は凄いなと思います。
Pada dasarnya ini adalah ikan pindang (diolah ikan asin) lalu diserut. Keren. Ikan pindang jd estetik
Looks interesting and that environment, trays, baskets, ovens etc. look so dirty and not like a space where food should be prepared. More like a hardware factory but I suppose with this particular process of mould fermentation cleanliness doesn't matter 😢
なぜ鰹節の製造工程なのにすり身が出てきたんだ？と思ったら…
修繕作業なんてしてたんだ！！初めて知った、すごい…
修繕なんて言う工程があるとは驚きですね。
昔の人は機械化なしでやってたのだから、鰹節が高価なのも納得です。
If ever your bonito flakes have reached my country & have been used as toppings for the takoyaki that I've eaten, thank you!
Lots of love, cheers, & Mabuhay, from my end--the Philippines!
23:10 만드는 사람이랑 배달하는 사람의 옷의 상태가 정반대인 것 같은데 ㅋㅋㅋㅋ
그렇네요.ㅋㅋㅋㅋㅋ
Quá bẩn. Bọn nhật đua nhau ăn nhưng nhìn quy trình chế biến như này chắc bọn nó sẽ nghĩ lại 😂
Im amazed the entire process is so carefully done even if complicated. I will never look at bonito flakes the same way
Wow! An amazing amount of work to produce Bonito flakes. The Japanese always amaze me.
It must cost a fortune, given the effort and time it takes to produce
모두가 장인이네요^이렇게 과정이 많다는것을 처음알았습니다.감사하게 먹겠습니다.
만드는 과정이 자세하게 나와서 많은 공부가 되었습니다. 소중한 영상 감사합니다.
ああ、にんべんかぁ！これ見てからだとより一層美味しく感じられそうだ。
위생이 조금 아쉽지만 많은 열정이 들어가네요
何時も買ってる花かつおが急にスーパーから消えたから何かと思ったら、鰹の不漁で生産が滞ってるとか。
何もかも値上りしてるのにかつお節まで高騰してる。
こんな手間かかってるとは思わなかった
非常详细的工作我很喜欢观看这个视频
永远为工人带来成功
味道很棒的感覺👍
Greetings from Taiwan
Sangat luar biasa sekali👍👍
The fish are sterialised but the bone pickers did not use rubber gloves white handling sterialised fish?
This is the most convoluted process I have ever seen. It's a rube goldberg machine applied to fish.
命に感謝
Выглядит аппетитно
I had no idea so much preparation went into making katsuobushi😳
And this is how they doo it in an industrial way. Think about how they make the high-end and extremely expensive manual labored Katsuobushi. 😁
It's amazing their Obsession to Fish.
This work is amazing
Amazing how they can turn a fish into Bonito Flakes ..That look like Tree Bark
Fascinating.
식품제조업소라고 하기엔 위생상태가 너무 충격적이네요. 트레이, 물을 담은 플라스틱 용기, 손, 주차장에서 일광건조라니 😂
I am literally mind blown by the labour intensity of this product. Speechless.
I"m indonesian, according me , this katsuobushi So suitable as a Condiment of culinery cuisine of Indonesia like is soto, martabak telor, basreng even i feel the katsuobushi of japan So suitable culinery palembangnesse of Indonesia wich so majority fish countain like is pempek, burgo, mie celor,, pindang patin, otak-otak etc
생각보다 수작업이 많아서 놀라워요.너무 신기해요😊
nice 👍👍👍
Penambalan pindang.. Udah liat berkali-kali tapi tetap terpesona dgn proses yg ini.. Pantes bentuknya bisa sama seragam gitu
I absolutely loved this video. Well done.
Leave ure mammy out of it she ain't to blame
Много этапов ручной работы. Рыба наверное дорогая? Сколько стоит 1 килограмм?
QUE MARRANOS! La limpieza en esa barrica es deprimente. No como más katsuobushi en mi vida.
This was far more complicated than I imagined. I had to subscribe! 😁
Thank you, after watching this video. Now I know the intense labor for a packet of dried
bonito flakes. My respect for products Made In Japan !!!!
That is a crazy amount of processing. Dried fish isn’t really my thing but after watching this I would have to try it.
It’s amazing the amount of work that goes into one fillet
.It is very delicious in ramen. Hope you try it
@@purpleduck3494 I think I’ll have to. Japan’s on the list so one day 😊
Next time go to a Cantonese Chinese restaurant and order yourself a dry fish fried rice. Come back with you update comment :)
If youve eaten takoyaki its the bonito flakes they add on top of it
I've never had bonito flakes but somehow I know it is delicious. Smoke, ferment, and sun dry any protein it would be delicious. Good job Japan, I'm gonna buy one whole and get the shaver box from Japan.
すごくおもしろかったです、ありがとうございます。
Se ve muy poca higuene , da aspecto de sucio .
Những con cá ngừ được chế biến thành phẩm. Người Nhật làm ăn ... OK 🇯🇵👍.
Fui apresentado a essa maravilha por um grande e inesquecível amigo. Um espetáculo de sabor único!
Wow… what a long process. ❤ bonito flakes.
こういう工程を思いついた昔の人すごすぎ
Crazy how they turned all those rocks into food
Factory hygiene looks pretty messy.
very interesting. a very strange way of processing fish. but dirty
I still have to see any other culture doing this elaborate process on such a seafood product. Just amazing to watch.
Так, понятно,это рыбный хамон😊.
Wooooww. Did not know that bonito flaks were so labor intensive. Wow!
所作がかっこいい
이런거 볼때마다 누가 처음에 해먹은건지 신기하단말야ㅋㅋㅋㅋ
Glad to know industrial over harvesting of the ocean isn’t gonna be around much longer? Hope you folks like squid!
Ce delicii,de care nici nu știam,mulțumesc pentru munca voastră și pentru clip❤
I love the Japanese culture they perfected everything ❤
정말 대단하네요 맛이 없을 수가 없지 요즘 많은 것 들이 전부 자동화되어 품질은 물론 맛도 저하가 많이 되었는데 수작업 고수하는 저런 장인 문화는 배울만 합니다 소비자 입장으로서 일단 먹으면 다른게 느껴집니다 비싸도 수작업된 것 사먹는 이유죠
You can make a weapon out of that that's hard as stone 😮 thank you for uploading this amazing video 😊👍
I think there's a video online of someone hammering a nail into a board with one of these lol
The process is very complicated, meticulous, and very challenging, but the results are very satisfying
É UM RITO A PREPARACAO .
PARABENS
i can't believe how filthy and dirty that place is. everything from chairs to surfaces to baskets in which the fish is "sterilized". disgusting.
apart from that: interesting!
10:00 So, this crust over the tanks, is it some kind of thermal barrier or is it filth?
They look attractive and eye-catching
That was pretty intense! I assume the fish flakes are pretty expensive due to the labor involved. Thank you for the good work!
I have seen a lot of FOOD PROCESSING videos. But this Benito Flakes process is beyond anything I have seen. The steps and level of detail in each step.. is amazing. BTW I do not like seafood , but at least i can tell my daughters what dedication it take to make this . Thank you .
I agree, seafood is gross. It reminds me of the smell of a fishtank and sewage or stagnant water
Tàu biển đánh bắt cá của Nhật Bản rất tuyệt vời. Cá được chở về cảnh rất tuyệt 🇯🇵👍.