UNIQUE FOOD! JAPANESE FISH PRESERVATION PROCESS THAT HAS A TEXTURE LIKE KATSUOBUSHI WOOD
UNIQUE FOOD! JAPANESE FISH PRESERVATION PROCESS THAT HAS A TEXTURE LIKE KATSUOBUSHI WOOD
Hello Production Engineering friends.
In Indonesia, we are certainly familiar with various ways of preserving fish. From salted fish to pindang fish, this traditional preservation method has become an important part of our daily lives, especially in coastal areas. Preservation processes such as salting and drying not only help maintain the freshness of the fish, but also enrich its taste. Likewise in Japan, they have a very unique preservation method that is rooted in a long tradition, namely making katsuobushi—you could say the Japanese version of fish preservation that is very distinctive and full of skill.
Katsuobushi, which is made from smoked, fermented, and dried skipjack tuna until it becomes very hard, is a main ingredient in various Japanese dishes. Although this process looks simple, its manufacture is actually very complex and takes months. In Japan, katsuobushi is not only a way to preserve fish, but also a culinary heritage that provides a rich and deep flavor. Katsuobushi flakes, which are often used in making dashi (broth), are the source of the distinctive umami flavor in many Japanese dishes—a flavor that we can now enjoy in various Japanese restaurants in Indonesia.
One of the most interesting things about katsuobushi is that it is dubbed the hardest food in the world. So hard, in order to be consumed, katsuobushi must be shaved like wood to produce fine flakes that can then be used in Japanese cuisine.
In this video, Rekayasa Produksi will invite you to see the stages of the katsuobushi making process, starting from fresh skipjack tuna to becoming a valuable ingredient ready to be processed into various dishes.
if you like it, please click the like and share buttons,
And if you have any input, or want to request, just write it in the comments, later the admin will add it to the next episode list, but you must be patient. we will discuss one by one, and also interspersed with several other interesting episodes.
Video Credit : 果籽, 籽想旅行, 株式会社マルモ, SCIENCE CHANNEL, プロセスX, Disclaimer - Some contents are used for educational purposes under fair use. Copyright Disclaimer Under Section 107 of the Copyright Act 1976, allowance is made for "fair use" for purposes such as criticism, comment, news reporting, teaching, scholarship, and research. Fair use is a use permitted by copyright statute that might otherwise be infringing. Non-profit, educational or personal use tips the balance in favor of fair use.
Supported by @Technology Engineering
#productionengineering #breadproductionengineering #wineproductionengineering #technologyengineering #transmedia #trans7 #thehardestfoodintheworld #indonesia #strangehappeningsinsakuraschoolsimulator #amidanadam #uniquefoodforsale #uniquefoodindia #uniquefoodjapanese #strangefoodsmallcapitalbusinessideas #homebusiness #japanesefoodmakingprocess #asmrjapanesefoodmaking #nattomakingprocessjapanesefood #japanesestreetfood #japaneseculture