posted Oct 20 @ 10:09 AM by Jason Kottke · gift link

This workshop founded in 1882 still makes dried bonito like they did back in the Edo period .

How katsuobushi — Japanese dried bonito, said to be the world’s hardest food — is made in Nishi-Izu, Japan. Inside Kanesa Katsuobushi Shoten, a workshop founded in 1882, 5th-generation craftsman Yasuhisa Serizawa still uses the 200-year-old “tebiyama” hand-fired smoke-drying method that only a few workshops in Japan preserve. Watch fresh bonito being filleted and boiled for 90 minutes, smoke-dried more than 10 times over a hand-tended wood fire, repaired with bonito paste, fermented with koji mold and sun-dried for months — over half a year until the fish becomes as hard as wood and shines like a jewel.…