かつお節ができるまで。カツオの街から生まれたかつお節。

Yaizu, Shizuoka, Japan is a famous katsuobushi producing area. “Katsuobushi,” a traditional Japanese food. It is an essential ingredient in Japanese cuisine. Today I will show you the process of making katsuobushi. So, shall we check it out together? Yaizu Port, Shizuoka, Japan Unloading of katsuo （Bonito） Differentiating tuna and katsuo (bonito) Katsuo (bonito) is classified according to size (weight) and presence or absence of scratches. Yamashichi Co., Ltd. This is a company that produces katsuobushi. thaw Because the imported Katsuo (bonito) is frozen, Add water to the defrost tank and defrost for 24 hours. 24 hours later Drain the water. Katsuo (bonito) Cutting Cut off the head of the katsuo (bonito) and remove the intestines. bonito belly fat means a woman back fish parts means a man Belly fat has a lot of fat The back fat is thin. machine cutting Shajiku (process of steaming katsuo) Here, it is steamed at a temperature of approximately 90℃ for 90 minutes. 90 minutes later Carefully remove all bones from the katsuo (bonito). Sterilization Sterilize with hot moisture from a sterilizer. After sterilization, the remaining bones are removed again. Preparing repair materials repair Do not place Katsuo's body on cracks or wounds. Apply repair material to prepare the appearance of the katsuo. Prevent cracks by carrying out repairs This can prevent mold invasion. Ready to Smoke Smoke operation ① (焙乾) Condensing the taste of katsuo (bonito), The purpose is to reduce moisture and make it difficult to rot. It also has a coating-like function to prevent germs from entering from the outside. Smoke operation② Removes katsuo's fat that protrudes from the surface. Fat is removed because it is easy for mold to stick to it without staining. Gabi (ガビ) Fermentation process by adding blue mold add blue mold and ferment it, The taste is more condensed and the preservability is higher. In a fermentation room at 25 to 28 degrees Celsius and 75 to 85% humidity. Let it ripen for about 2 weeks to grow blue mold. Sun drying operation Once the sun drying process is complete, place it back into the fermentation chamber. Repeat this 3 to 6 times. It takes about 120 days for katsuobushi to be finished. box packaging It is boxed and shipped to all parts of Japan. shipping Katsuobushi cutting demonstration

Channel: プロセスX

Views: 2,910,412

Keywords: yt:cc=on, process of making, knowhow, plant, works, planting

Id: 2OcV0IHbtCM

Length: 24min 18sec (1458 seconds)

Published: Sat Sep 09 2023