Okuniya Manbei Unagi (Ookuniyamambei/大國屋鰻兵衛) After having worked most his life at his family’s whole-sale unagi business, Kunio Yamaoka decided on…
4. How to Shave Katsuobushi (鰹節) Using a Kezuriki (削り器)/鰹節のプロがこっそり教える削り方
This article leads on from Different Parts and Types of Katsuobushi (鰹節の解剖学). There is a famous saying amongst Japanese chefs,…
3. Different Parts and Types of Katsuobushi (鰹節の解剖学)
A whole skipjack tuna is broken down into it’s various parts before being made into Katsuobushi. A doll is used to show each constituent part.
2. How Katsuobushi is Made (鰹節が出来るまで)
In order to begin the process of making katsuobushi, skipjack tuna or katsuo (Katsuwonus pelamis) is first flash-frozen on the…
The Anatomy of a Recipe
If you asked most people what matters in a recipe, they would say whether or not it works, and whether the end result is worth eating. But there is so much more to them than that.
1. An Introduction to Katsuobushi (鰹節) and Skipjack Tuna (カツオと鰹入門)
Introduction to a series of in-depth articles on Katsuobushi (鰹節) and Skipjack Tuna (鰹), including how it made and how to freshly shave it.
Toshio Ohba (大庭利男), Hakata’s Last Knife Maker
In the quiet neighbourhood of Kiyokawa, Fukuoka City, Toshio Ohba (大庭利男), is the last blacksmith still making knives in Fukuoka…
