Inside the Meticulous Process of Making Bonito Flakes in Makurazaki, Japan

The multigenerational shop Kaneshichi Shoten uses traditional techniques to make umami flakes The latest episode of Vendors: International explores the meticulous process of making bonito flakes at renowned shop Kaneshichi Shoten in Makurazaki, Japan. A key ingredient in Japanese cuisine, bonito flakes are made from smoked and fermented tuna and give dashi broth its signature umami flavor. Katsuobushi, or bonito flakes, are a seasoning ingredient made by boiling, smoking, fermenting, and drying tuna. This method has existed in Japan for centuries, and has been passed down for generations at the 60-year-old Kaneshichi Shoten, which provides the ingredients to restaurants like…