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The process of making katsuobushi(Dried Bonito Flakes). Japanese old katsuobushi production plant.

Process X
2023 ж. 8 Қыр.
2 683 764 Рет қаралды
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The process of making katsuobushi. An old katsuobushi production plant in Japan.
👁 Yaizu Katsuobushi Seafood Processing Industry Cooperative
焼津鰹節水産加工業協同組合
☎️ TEL：054-631-4700
🏠www.katsuobushi-kyo.or.jp/
👁 株式会社 山七 Yamashichi Co., Ltd.
☎️ TEL：054-656-1777
🏠yama7.jp/
🚩goo.gl/maps/WewARHGNYnj7fcLk8
💌 Contact : processx2@gmail.com
📸 Copyright(C) 2022. Processx. all rights reserved.

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  • 想像していたよりずっと､手作業が多い事に驚きました。このように、日本の食卓が守られているのですね。感謝しかありません。ありがとうございます。

    @user-pi8ly8kq3h@user-pi8ly8kq3h8 ай бұрын

    • There sure is a lot of labor to make it!!

      @oneshotme@oneshotme8 ай бұрын

    • Fried oyster skins.

      @Godrulez7@Godrulez77 ай бұрын

    • Qué?

      @papoburron4614@papoburron46147 ай бұрын

    • Я в позапрошлой жизни был японцем . Но, такое извращение даже для меня дико ! Настоящая рыба готовится так : потрошите , снимаете филе . Если потрошите аккуратно, то можно не промывать . Нарезаете, посыпаете морской солью или поливаете соевым соусом . Больше ничего не надо ! А тут из рыбы вымыли все соки и тушили её часами !

      @ahmadtea1606@ahmadtea16067 ай бұрын

    • ​

      @Gxdfy-qk6xc@Gxdfy-qk6xc7 ай бұрын

  • 昔、同じ焼津の鰹節製造会社に勤めていました 夏場は地獄のように暑いし、冬場は凍え死ぬかと思うほど寒かったです。 でも日本の食卓に欠かせないものを作っていたっていうのは誇らしかったなあ 煮熟した後の鰹の煮汁も使いどころあったりするんですよね

    @ru-ko112@ru-ko1125 ай бұрын

  • これを見たら鰹節を気軽に食べられなくなる…くらいカツオと職人さんへの尊敬の念が湧きました

    @TS-yh1pj@TS-yh1pj4 ай бұрын

  • 母が焼津の生まれで、生前はよく焼津に里帰りしていました。 今では街並みもすっかり変わってしまい少し寂しいですが 鰹節の作り方は昔も今も変わっていないのですね。 こんなにも手間をかけるからこそ良質のうまみが出るのだと感心させられました。 これからもおいしい鰹節を作っていただきたいと思います。

    @user-ws2nv2nk7q@user-ws2nv2nk7q6 ай бұрын

  • Wow, that is insane, beautiful, and complex, all at the same time. I love the slow process and care and dedication for a quality end product... far from watching how chickens are grown and processed in the US. I've made dashi and broths with bonito before, but never knew the depth of the production. Great video!

    @thealchemist013@thealchemist0136 ай бұрын

  • こんなに大変なのにあんなに安いのほんとありがたい

    @user-go6sh7qw5t@user-go6sh7qw5t4 ай бұрын

  • for someone who is unfamiliar with this as i was before watching this, its easy to confuse katsuobushi for a piece of wood! its amazing how much care and attention it takes to make the final product, thanks for sharing this!

    @garryarganis5801@garryarganis58016 ай бұрын

  • こんなに大変なんですね。本当にご苦労様です。これからは、もっと感謝してかつお節を頂こうと思います。ありがとうございます😊

    @user-zf8xj1qo8c@user-zf8xj1qo8c8 ай бұрын

  • 日本の食文化を支えてくれているこの方々には感謝しかありません。 ほんとうにいつもありがとうございます。

    @tksistem33@tksistem33Ай бұрын

  • もはや食べ物というより工藝作品。これからは感謝しながら戴きます。

    @kikuryu@kikuryu7 ай бұрын

  • It's amazing how much time and effort are put into such a common, everyday, ingredient. My grandparents were from Japan and I can remember my grandmother, aunts and uncles always bringing this home when they went back to visit.

    @patron40silver@patron40silver4 ай бұрын

  • 懐かしいです。子供の頃母があのカンナでシュコシュコ削って出汁をとっていました。 その音を聞きつけてニャンが走ってきてねこまんま。 今考えるとなんと贅沢なことか、厚みのあるあの削り節はそのまま食べても美味しかったなあ、最後に削れなくなるくらい小さくなるとそのまま味噌汁に入れます、そしてそのあとは私のおやつ。 手慣れた職人さんと膨大な手間の結晶ですね。日本人で良かったです。

    @user-bf2rs1pl4y@user-bf2rs1pl4y8 ай бұрын

    • கவலைப்படாதே, நீ ஆசிர்வதிக்கப்பட்டவன், உனக்கு எல்லாம் மீண்டும் கிடைக்கும்.

      @readingcomments@readingcomments2 ай бұрын

  • 日干しは天気との勝負、雨の多い日本では気を遣う大変な作業ですね。

    @semou1756@semou17568 ай бұрын

  • ive used these flakes in canada, making various japanese dishes. I always thought they were too expensive for such a small amount. but now i can see why. there are so many steps and it takes a very long time. awesome video!

    @kalenlarsen@kalenlarsen6 ай бұрын

    • Indeed. Thats why good stuff are expensive. There is a lot behind we just dont know.

      @vampirecount3880@vampirecount38806 ай бұрын

    • 아마도 배송비용과 관세때문인것같음.. 일본물가는 굉장히 싼편임

      @corona__virus@corona__virus6 ай бұрын

  • 元の魚状態を100とすると、身だけにした状態で50~40% 本節の状態になると15%ぐらいに重量が減るようです (動画の節販売元のにんべんHPより) 節製造として廃棄物になる部分は、部位によって 圧搾してエキスや油を採取したり、肥料やペットフードにしたりするようです (静岡水産試験場 広報誌 88回)

    @liliebear@liliebear8 ай бұрын

  • 最初にかつお節作った人はもちろん改良してこれだけの手間をかけて作ってくれてる人もすごいな 普段目に触れる物の作られる工程や苦労は見てて感心する

    @user-fz7ec8ld7g@user-fz7ec8ld7g15 күн бұрын

  • Interesting! That factory looks very old and dirty. Nothing looks like it's been cleaned in a very long time.

    @Kymcook73@Kymcook736 күн бұрын

  • Am I the only one surprised by their hygiene?

    @sang-ahkim3794@sang-ahkim37947 ай бұрын

    • 식탁에 가는건데 위생상태가 엉망이네요

      @mingojang4585@mingojang45857 ай бұрын

    • In Japan, hygiene is practiced as art, by the name "Eisei". But these men were no artists.

      @Yusuf-ok5rk@Yusuf-ok5rk7 ай бұрын

    • Herşey çıplak elle ve hijyensiz yapıldıktan sonra kamyonete yükleyen beyaz elbise, eldiven ve maske kullanan adam beni güldürdü 😂 ama çok fazla emek var.

      @queen_ada8813@queen_ada88137 ай бұрын

    • ⁠​⁠@@Yusuf-ok5rkthen eat poo. Wtf are you talking about, when it comes to food you dont get to talk about hygiene?

      @heedu6924@heedu69247 ай бұрын

    • The fish is smoked and dried enough, and then covered with mold. Handling it with bare hands is a minor concern.

      @GoldeeSuperKamichu@GoldeeSuperKamichuКүн бұрын

  • If ever your bonito flakes have reached my country & have been used as toppings for the takoyaki that I've eaten, thank you! Lots of love, cheers, & Mabuhay, from my end--the Philippines!

    @yengsabio5315@yengsabio53154 ай бұрын

  • いつも鰹節にはお世話になってます こんなに手間暇をかけることによってあの美味しさに仕上がるんですね

    @katino.@katino.7 ай бұрын

  • Сколько человеческого труда вложено,что бы получить эту вкуснятину.Я конечно никогда не пробовала,но уверена вкус потрясающий.👍Уважение людям огромное!!!

    @user-lc9jj3uj3l@user-lc9jj3uj3l7 ай бұрын

    • я чуть не блеванул, глядя на всю эту антисанитарию . Это помойка, а не производство продуктов питания

      @gothic4638@gothic46387 ай бұрын

    • Вот только почему-то стоя у прилавков магазинов все по прежнему задаются тупыми вопросами «А чего это икорка и рыбка красная стоит так дорага»

      @user-mb8bs3rt6t@user-mb8bs3rt6t7 ай бұрын

    • Знаете,есть такая поговорка:."живому человеку никогда не угодишь".

      @user-lc9jj3uj3l@user-lc9jj3uj3l7 ай бұрын

    • А не смущает, то что производство чрезмерно грязное, отсутствие санитарных норм, нарушение производственных процессов и т.д. работают без перчаток, какими то палками мажут, разложили не на специализированной площадке а прям на парковке, обрабатывают на наждаке в х/б перчатках, изрядно потрепанных.

      @user-os4wc3sz8r@user-os4wc3sz8r6 ай бұрын

    • ⁠@@user-os4wc3sz8rпервое, что бросилось в глаза - это грязь. Грязь просто везде. Застарелая, закостенелая грязища. Труд конечно титанический, уверена на выходе получается вкусно, учитывая кучу термической обработки, даже в целом безопасно. Но наверно пора бы закрыть заводик на качественный санитарный день.

      @Little_Myumla@Little_Myumla6 ай бұрын

  • I didn't know they use blue mold in the process of making katsuobushi. That really explains the intense, delicious flavor!

    @Andreazor@Andreazor7 ай бұрын

  • عمل يستحقّ الأحترام لطالما كان الشعب الياباني قمة في الأبداع حتى في تحضير ابسط الأشياء شعب ولد من رحم المعاناه. بالنسبة لي ما اشاهده لوحة فنيه ليست مجرد وجبة 🥘 أنا شخص عربي اكن كل الاحترام لكل شخص يحترم وطنه ويحترم تراثه ولا ينسلخ من هويته رغم التحديات. اتمنى ان يأتي الوقت الذي استطيع زيارتكم به. انا من المملكة العربية السعودية ❤️🌹

    @Royal-907@Royal-9073 ай бұрын

  • こうやって手を掛けて美味しい鰹節を作るんですね。

    @ehehe123456@ehehe1234567 ай бұрын

  • Excellent video. I have a bag of the shavings always in my pantry. Both the cat and I enjoy it. I always assumed that it was shaved while frozen and then dried and smoked. Now I appreciate the cost better.

    @JDinUSA@JDinUSA7 ай бұрын

  • I am shocked. The working environment still feels like the 1970s. If a company made a profit, it should have reinvested in equipment. Where did the profit go? That's why Japan is not developing.

    @user-qh3fr1hl7h@user-qh3fr1hl7h7 ай бұрын

  • Well done . Informative 👍👍👍. Thank you for sharing, be safe, 🇨🇦

    @yeagerxp@yeagerxp8 ай бұрын

  • すごい、もはや芸術 もっと機械化が進んでいると思っていたけど、こんなに手作業なのか カツオと職人さんたちに感謝

    @trump8875@trump88757 ай бұрын

    • 本当に非衛生的ですね。

      @johnnysnoxzema@johnnysnoxzema7 ай бұрын

    • それと、何日も鰹を追いかける小さな漁船の漁師さん達にも感謝ね。 先日、日本から1500Kmも離れた漁場で高知の室戸港から出た19トンの漁船のインドネシア船員が怪我した。 釣ったマグロが暴れてトドメを刺す包丁が首に刺さり、水陸両用自衛隊機が救助に行き厚木基地に帰った。 怪我人は神奈川の病院に行って助かった話だが、板子一枚下は地獄と言われ長期遠洋の漁船も大変だね。

      @tames_one@tames_one6 ай бұрын

    • @@tames_one shut up

      @00pperverse18@00pperverse186 ай бұрын

  • Who would have thought dried fish could be as hard as wood. It amazes me how japanese do it. Im my country dried fish is just salting and drying process. But i bet japanese people love it.

    @cetocoquinto4704@cetocoquinto47048 ай бұрын

    • Yes my country of origin still salt and dry fish, but the Japanese take the processing of fish to another level, 😱🤣

      @yeagerxp@yeagerxp8 ай бұрын

    • In some regions, there is a food product in which poisonous fish entrails are cured in salt for several years to remove the poison. It is a mystery to me, as a Japanese, why anyone would go to such lengths to eat poisonous fish entrails. Incidentally, it is still unknown why the poison is removed.

      @user-zu8jn1fj4w@user-zu8jn1fj4w6 ай бұрын

  • What a process! Just great workers and their jobs👍

    @niza3511@niza35116 ай бұрын

  • Ремонт рыбы это сильно. Японцы великие выдумщик по части рыбы, мало кто может сравниться с ними, но чтобы замазывать пастой трещины и ямки на тушке рыбы! 😮👍

    @user-gv9gv9R9@user-gv9gv9R97 ай бұрын

    • 🤣🤣🤣Не то слово. А вообще-то какое-то грязное производство. Когда смотришь производство еды в Южной Корее, то это можно сравнить с хирургическим отделением, то есть это всё равно, что сравнивать морг и хирургическая.

      @nubis162@nubis1627 ай бұрын

    • @@nubis162 никто не совершенен, особенно российские и китайские производители. Про индийских тоже многое можно подумать.

      @user-gv9gv9R9@user-gv9gv9R97 ай бұрын

    • @@nubis162пропаривание, копчение, плесень, копчение, сушка на солнце, ферментация - в итоге продукт типа стерилен)

      @andrejshamin1452@andrejshamin14527 ай бұрын

    • @@user-gv9gv9R9 и кто идеал?

      @VlaD-cs6hl@VlaD-cs6hl6 ай бұрын

  • Im amazed the entire process is so carefully done even if complicated. I will never look at bonito flakes the same way

    @BadMrFrosty999@BadMrFrosty9997 ай бұрын

  • I had no idea so much preparation went into making katsuobushi😳

    @gaijinhalfwit@gaijinhalfwit8 ай бұрын

    • And this is how they doo it in an industrial way. Think about how they make the high-end and extremely expensive manual labored Katsuobushi. 😁

      @metern@metern8 ай бұрын

    • It's amazing their Obsession to Fish.

      @angiecoers6255@angiecoers62557 ай бұрын

  • 철분이 많이 들어갔겠다 ^^

    @ddes33@ddes337 ай бұрын

  • どれほど技術が進歩しようとも、カビや太陽の自然の力は未だ他に置き替えられないのだなと思いました。 鰹節の製法を考え、それを出汁として活用しようと考案した先人の発想と知恵は凄いなと思います。

    @buffalo7163@buffalo71632 ай бұрын

  • The real meaning of hard work!! Huge and excellent job!! Respect, from São Paulo - Brazil.

    @nivasantos7653@nivasantos76537 ай бұрын

  • こんな手間かかってるとは思わなかった

    @flum1620@flum16207 ай бұрын

  • nice 👍👍👍

    @user-ce9vd6jt5q@user-ce9vd6jt5q8 ай бұрын

  • Wow! An amazing amount of work to produce Bonito flakes. The Japanese always amaze me.

    @michaelpanico9398@michaelpanico93986 ай бұрын

  • 命に感謝

    @user-ol9pv1op9e@user-ol9pv1op9e8 ай бұрын

  • Always wondered how this tasty food was made. Wow what a process. Thank you so much for showing us. This was amazing. God bless.

    @purpleduck3494@purpleduck34948 ай бұрын

  • ああ、にんべんかぁ！これ見てからだとより一層美味しく感じられそうだ。

    @ronaco6849@ronaco68494 ай бұрын

  • Выглядит аппетитно

    @user-xt4tw4bb7v@user-xt4tw4bb7v8 ай бұрын

  • It must cost a fortune, given the effort and time it takes to produce

    @nainitalism@nainitalism8 ай бұрын

  • なぜ鰹節の製造工程なのにすり身が出てきたんだ？と思ったら… 修繕作業なんてしてたんだ！！初めて知った、すごい…

    @hm-mr2rz@hm-mr2rz6 ай бұрын

    • 修繕なんて言う工程があるとは驚きですね。 昔の人は機械化なしでやってたのだから、鰹節が高価なのも納得です。

      @jimihen2008@jimihen20086 ай бұрын

  • 23:10 만드는 사람이랑 배달하는 사람의 옷의 상태가 정반대인 것 같은데 ㅋㅋㅋㅋ

    @user-cj3vo2zz4o@user-cj3vo2zz4o7 ай бұрын

    • 그렇네요.ㅋㅋㅋㅋㅋ

      @kanu_orb@kanu_orb7 ай бұрын

    • Quá bẩn. Bọn nhật đua nhau ăn nhưng nhìn quy trình chế biến như này chắc bọn nó sẽ nghĩ lại 😂

      @user-zp1zz9in9j@user-zp1zz9in9j2 ай бұрын

  • You can make a weapon out of that that's hard as stone 😮 thank you for uploading this amazing video 😊👍

    @lingling5278@lingling52788 ай бұрын

    • I think there's a video online of someone hammering a nail into a board with one of these lol

      @skeetsmcgrew3282@skeetsmcgrew32828 ай бұрын

  • Amazing how they can turn a fish into Bonito Flakes ..That look like Tree Bark

    @darlenealvarado2875@darlenealvarado28758 ай бұрын

  • This work is amazing

    @lunajeongkim@lunajeongkim7 ай бұрын

  • Fascinating.

    @STONEDay@STONEDay8 ай бұрын

  • 전통적으로 유명한 음식은 맞는데 위생을 한번더 신경 써볼필요가 있겠네요

    @user-ce5pt2hu3n@user-ce5pt2hu3n7 ай бұрын

    • 찌는 과정이 너무 비위생적이네요..

      @JKim-mx6bo@JKim-mx6bo6 ай бұрын

  • 만드는 과정이 자세하게 나와서 많은 공부가 되었습니다. 소중한 영상 감사합니다.

    @jarada1974@jarada19747 ай бұрын

  • すごくおもしろかったです、ありがとうございます。

    @SakurabaAyane@SakurabaAyane7 ай бұрын

  • This was far more complicated than I imagined. I had to subscribe! 😁

    @northascrowsfly@northascrowsfly7 ай бұрын

  • Sangat luar biasa sekali👍👍

    @haryanto505@haryanto5058 ай бұрын

  • I have seen a lot of FOOD PROCESSING videos. But this Benito Flakes process is beyond anything I have seen. The steps and level of detail in each step.. is amazing. BTW I do not like seafood , but at least i can tell my daughters what dedication it take to make this . Thank you .

    @thomasburke7995@thomasburke79958 ай бұрын

    • I agree, seafood is gross. It reminds me of the smell of a fishtank and sewage or stagnant water

      @NaggersandJoggers@NaggersandJoggers7 ай бұрын

  • こういう工程を思いついた昔の人すごすぎ

    @hirokunkk@hirokunkk8 ай бұрын

  • 味道很棒的感覺👍 Greetings from Taiwan

    @tonychen1062@tonychen10628 ай бұрын

  • That is a crazy amount of processing. Dried fish isn’t really my thing but after watching this I would have to try it. It’s amazing the amount of work that goes into one fillet

    @chrisbeauchamp5563@chrisbeauchamp55638 ай бұрын

    • .It is very delicious in ramen. Hope you try it

      @purpleduck3494@purpleduck34948 ай бұрын

    • @@purpleduck3494 I think I’ll have to. Japan’s on the list so one day 😊

      @chrisbeauchamp5563@chrisbeauchamp55638 ай бұрын

    • Next time go to a Cantonese Chinese restaurant and order yourself a dry fish fried rice. Come back with you update comment :)

      @azndragon75@azndragon758 ай бұрын

    • If youve eaten takoyaki its the bonito flakes they add on top of it

      @anr5525@anr55257 ай бұрын

  • 위생이 조금 아쉽지만 많은 열정이 들어가네요

    @yesnono7784@yesnono77847 ай бұрын

  • I absolutely loved this video. Well done.

    @gordonmonkeyhurst5852@gordonmonkeyhurst58527 ай бұрын

    • Leave ure mammy out of it she ain't to blame

      @desperatelyseekingrealnews@desperatelyseekingrealnews7 ай бұрын

  • この動画を見て焼津鰹節、初めて購入させて頂きました。出汁を取るのが楽しみです。早く届かないかな

    @eirian2736@eirian27367 ай бұрын

  • great... bravoo

    @Bia2fix@Bia2fix8 ай бұрын

  • Crazy how they turned all those rocks into food

    @spamstabber@spamstabber7 ай бұрын

  • That was pretty intense! I assume the fish flakes are pretty expensive due to the labor involved. Thank you for the good work!

    @rosegeaber7533@rosegeaber75333 ай бұрын

  • Wooooww. Did not know that bonito flaks were so labor intensive. Wow!

    @lifeeasier3462@lifeeasier34627 ай бұрын

  • The fish are sterialised but the bone pickers did not use rubber gloves white handling sterialised fish?

    @galaxysm1320@galaxysm13207 ай бұрын

  • Много этапов ручной работы. Рыба наверное дорогая? Сколько стоит 1 килограмм?

    @Airbuashao@Airbuashao8 ай бұрын

  • 所作がかっこいい

    @user-yt3pu6ll7q@user-yt3pu6ll7q8 ай бұрын

  • This is the most convoluted process I have ever seen. It's a rube goldberg machine applied to fish.

    @dragma907@dragma9077 ай бұрын

  • That is a lot of work make some dried fish!

    @aaronbaird3533@aaronbaird35338 ай бұрын

  • I'm worried about the higiene!!! Trays are durty!! No clean boiling watter!!!

    @davidsicca2352@davidsicca23527 ай бұрын

  • I've never had bonito flakes but somehow I know it is delicious. Smoke, ferment, and sun dry any protein it would be delicious. Good job Japan, I'm gonna buy one whole and get the shaver box from Japan.

    @thomaskaiser2475@thomaskaiser24757 ай бұрын

  • very interesting. a very strange way of processing fish. but dirty

    @user-kg9wf3vd8i@user-kg9wf3vd8i7 ай бұрын

  • Thank you, after watching this video. Now I know the intense labor for a packet of dried bonito flakes. My respect for products Made In Japan !!!!

    @jimiyu7989@jimiyu79898 ай бұрын

  • 모두가 장인이네요^이렇게 과정이 많다는것을 처음알았습니다.감사하게 먹겠습니다.

    @user-ps2zu9fg8d@user-ps2zu9fg8d6 ай бұрын

  • Fui apresentado a essa maravilha por um grande e inesquecível amigo. Um espetáculo de sabor único!

    @guilhermetanure6204@guilhermetanure62046 ай бұрын

  • Wow, I thought bonito was just dried, didn’t know about all the fermentation steps.

    @MichaelChengSanJose@MichaelChengSanJose7 ай бұрын

  • Glad to know industrial over harvesting of the ocean isn’t gonna be around much longer? Hope you folks like squid!

    @joshuapatrick682@joshuapatrick6826 ай бұрын

  • Looks interesting and that environment, trays, baskets, ovens etc. look so dirty and not like a space where food should be prepared. More like a hardware factory but I suppose with this particular process of mould fermentation cleanliness doesn't matter 😢

    @Sven-mv9zi@Sven-mv9zi8 ай бұрын

  • Factory hygiene looks pretty messy.

    @adcde23@adcde237 ай бұрын

  • Bonito flake on rice with a dash of soy sauce. Cat rice. Midnight diner fav

    @Trey4x4@Trey4x47 ай бұрын

  • Penambalan pindang.. Udah liat berkali-kali tapi tetap terpesona dgn proses yg ini.. Pantes bentuknya bisa sama seragam gitu

    @sabilulhuda7426@sabilulhuda74267 ай бұрын

  • 何時も買ってる花かつおが急にスーパーから消えたから何かと思ったら、鰹の不漁で生産が滞ってるとか。 何もかも値上りしてるのにかつお節まで高騰してる。

    @simosimo-fs5gf@simosimo-fs5gf8 ай бұрын

  • 생각보다 수작업이 많아서 놀라워요.너무 신기해요😊

    @sonywinds@sonywinds7 ай бұрын

  • I still have to see any other culture doing this elaborate process on such a seafood product. Just amazing to watch.

    @falconalley7228@falconalley72282 ай бұрын

  • I love the sound of frozen solid fish falling.

    @Michael_Michaels@Michael_Michaels7 ай бұрын

  • Tàu biển đánh bắt cá của Nhật Bản rất tuyệt vời. Cá được chở về cảnh rất tuyệt 🇯🇵👍.

    @MinhNguyen-nl1gm@MinhNguyen-nl1gm8 ай бұрын

  • I am literally mind blown by the labour intensity of this product. Speechless.

    @waadfrelle@waadfrelle7 ай бұрын

  • É UM RITO A PREPARACAO . PARABENS

    @roblesharvel6241@roblesharvel62414 ай бұрын

  • Freshers tuna so to much thats so yummy very delicious ❤❤❤

    @emmarubiso4129@emmarubiso41296 ай бұрын

  • i can't believe how filthy and dirty that place is. everything from chairs to surfaces to baskets in which the fish is "sterilized". disgusting. apart from that: interesting!

    @vonkunstfreiheitgedeckt@vonkunstfreiheitgedeckt7 ай бұрын

  • Очень интересно и познавательно. Спасибо.

    @borisoskolkov867@borisoskolkov8678 ай бұрын

    • японцы вообще гандоны.

      @user-gu9zm5yj6g@user-gu9zm5yj6g7 ай бұрын

  • 非常详细的工作我很喜欢观看这个视频 永远为工人带来成功

    @blacklabel810@blacklabel8107 ай бұрын

  • Так, понятно,это рыбный хамон😊.

    @user-nj4xz3ju3j@user-nj4xz3ju3j7 ай бұрын

  • 와 참치공장도 손이많이간다고 생각했는데 가쓰오부시는 예술의영역이네요. 특히 참치살을 갈아서 덧바르는 것, 푸른곰팡이를 입히는것이 인상깊었습니다.

    @hungryyy@hungryyy8 ай бұрын

  • So tasty👍

    @Der_Kleine_Mann@Der_Kleine_Mann8 ай бұрын

  • Wow… what a long process. ❤ bonito flakes.

    @zazarina1@zazarina12 ай бұрын

  • Những con cá ngừ được chế biến thành phẩm. Người Nhật làm ăn ... OK 🇯🇵👍.

    @MinhNguyen-nl1gm@MinhNguyen-nl1gm8 ай бұрын

  • 切れる包丁だなぁ。どうやって研ぐんだろう？

    @user-ds8rh6gw3u@user-ds8rh6gw3u8 ай бұрын
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