Synopsis

Katsuobushi, the hard blocks of smoked skipjack tuna, are shaved into delicate flakes that enrich soup stocks with their savory essence. The technique for smoking skipjack, unchanged for centuries, remains the foundation of its production. Joining us this time is Norinaga Oishi, president of the Japan Katsuobushi Association. Our exploration of Japanology Plus centers on katsuobushi, examining its creation and cherished place in Japanese cuisine. We'll also discover how this culinary treasure fi