How Japanese Dried Bonito Is Made

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 worksho