Traditional Japanese Katsuobushi Production Using Teybiyama Smoke-Drying Method

The article details the traditional Japanese katsuobushi production process using the 200-year-old tebiyama smoke-drying method, involving boiling, wood-fired smoking, koji mold fermentation, and months-long sun-drying to create hardened, umami-rich bonito flakes. This ancient technique, dating back to the Edo period, is preserved by only a few workshops and is renowned for its ability to lock in the fish's natural flavors.

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