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。

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 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

📢【チャンネルメンバーシップのご案内】

いつもご視聴いただき、誠にありがとうございます。

プロセスXチャンネルでは、沖縄から北海道まで日本各地の現場を直接取材し、
“日本のものづくり”の魅力をYouTubeを通じて世界へ発信しています。
これまでに制作した動画は300本を超え、全国の技術や情熱を丁寧にお届けしてまいりました。

取材・撮影・編集には、多くの時間と費用がかかっておりますが、
皆さまのご支援が私たちの活動の大きな力となっています。

ぜひチャンネルメンバーとして、私たちの取り組みを応援していただけませんか？
メンバー限定の特典もご用意しております✨

▼メンバー登録はこちらから
https://www.youtube.com/channel/UChZgikssAJkmiQOv_sO-ngQ/join

引き続き、応援のほどよろしくお願いいたします！

🛍️ 商品購入ページ：https://amzn.to/48108XS

👁 焼津鰹節水産加工業協同組合
☎️ TEL：054-631-4700
🏠https://www.katsuobushi-kyo.or.jp/

👁 株式会社 山七
☎️ TEL：054-656-1777
🏠http://yama7.jp/

🚩https://goo.gl/maps/WewARHGNYnj7fcLk8

💌 お問い合せ : processx2@gmail.com

📸 Copyright(C) 2022. Processx. all rights reserved.