Japanology Plus · SEASON 3
Katsuobushi
Episode 31 · 2016-12-01
- Documentary
- Talk
Episode overview
Katsuobushi: hard blocks of smoked skipjack tuna that are shaved to make flakes which add goodness to soup stock. A method of smoking skipjack was developed centuries ago, and the same basic technique is still used. Our expert guest, Norinaga Oishi, is the president of the Japan Katsuobushi Association. This time on Japanology Plus, our theme is katsuobushi. We'll see how this culinary treasure is produced and relished in Japan. And in Plus One, we see how katsuobushi is used in Okinawan cuisine.
28 minutes
Season 3 episodes
1. Japanophiles: Maud Archambault2016-01-07
2. Silk2016-01-14
3. Underground Tokyo2016-01-28
4. Earthquake Preparedness2016-02-11
5. Japanophiles: Jorge Cabeza Fernandez2016-02-25
6. Japanophiles: Pico Iyer2016-03-03
7. Okinawan Dance2016-03-17
8. Whisky2016-04-07
9. Quest for Perfect Skin2016-04-14
10. Bladed Tools2016-04-21
11. Family Crests2016-05-05
12. Breakfast2016-05-12
13. Footwear2016-05-19
14. Running2016-06-02
15. Emoji2016-06-16
16. Ekiben2016-06-23
17. Bicycles2016-06-30
18. Kimono2016-07-07
19. Kokeshi Dolls2016-07-28
20. Shinise: Long-Established Businesses2016-08-04
21. Japanophiles: Rezaul Karim Chowdhury2016-08-11
22. Toilets2016-08-18
23. Bridges2016-08-25
24. A Nation of Singers2016-09-01
25. Restoring Castles2016-09-08
26. Volcanoes2016-09-29
27. School Club Activites2016-10-06
28. Smells2016-10-13
29. Paper2016-10-20
30. Japanophiles: Paul Lorimer2016-11-03
31. Katsuobushi2016-12-01
32. Day Care for Kids2016-12-08
33. Sweets and Snacks2016-12-15
34. Hairdressing2016-12-22
