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 De-frozen |
Heding process is done by head cutter |
Headed bonito |
Knives |
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| Fillet into three parts |
"Kame Bushi" from fillet |
Cut into two pieces |
Four pcs. of fillet from one bonito for "katsuo bushi" |
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| Place the fillet into boiling tray |
Put into boiling pool |
Boiling process |
Control panel |
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| Cooling down |
Soaked in water and remove unnecessary skin, scall |
Keep most of skin on |
Drying process |
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| Keep the stable temperature |
Inside the dryer |
Oak, Cherry for smoking |
Making up by paste |
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| Preparing paste by mixing cooked meat with raw meat |
Smoking process |
Preparing for smoking |
Inside of the smoker |
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| Control panel |
After being smoked |
Making up by grinder |
Knives fot making up |
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| Making up and shaping |
Shaping |
Shaping |
Now called "Ara bushi" |
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| Fermentation |
Eurotium herbariorum |
"Katsuo Bushi" |
Yield is Approx. one sixth |
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| Satsuma bushi or Ara bushi | Katsuo bushi | Traditional way of Katsuo Bushi process |
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Jump to Further information about Katsuo bushi Production |
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 All the information and photos on this page are from NINBEN CO., LTD. JAPAN |
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