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.
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3 - 1Japanophiles: Maud Archambault January 07, 2016 -
3 - 2Silk January 14, 2016
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3 - 3Underground Tokyo January 28, 2016
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3 - 4Earthquake Preparedness February 11, 2016
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3 - 5Japanophiles: Jorge Cabeza Fernandez February 25, 2016 -
3 - 6Japanophiles: Pico Iyer March 03, 2016
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3 - 7Okinawan Dance March 17, 2016 -
3 - 8Whisky April 07, 2016 -
3 - 9Quest for Perfect Skin April 14, 2016 -
3 - 10Bladed Tools April 21, 2016 -
3 - 11Family Crests May 05, 2016 -
3 - 12Breakfast May 12, 2016 -
3 - 13Footwear May 19, 2016 -
3 - 14Running June 02, 2016 -
3 - 15Emoji June 16, 2016 -
3 - 16Ekiben June 23, 2016 -
3 - 17Bicycles June 30, 2016 -
3 - 18Kimono July 07, 2016 -
3 - 19Kokeshi Dolls July 28, 2016 -
3 - 20Shinise: Long-Established Businesses August 04, 2016 -
3 - 21Japanophiles: Rezaul Karim Chowdhury August 11, 2016 -
3 - 22Toilets August 18, 2016 -
3 - 23Bridges August 25, 2016 -
3 - 24A Nation of Singers September 01, 2016 -
3 - 25Restoring Castles September 08, 2016 -
3 - 26Volcanoes September 29, 2016 -
3 - 27School Club Activites October 06, 2016 -
3 - 28Smells October 13, 2016 -
3 - 29Paper October 20, 2016 -
3 - 30Japanophiles: Paul Lorimer November 03, 2016 -
3 - 31Katsuobushi December 01, 2016 -
3 - 32Day Care for Kids December 08, 2016 -
3 - 33Sweets and Snacks December 15, 2016 -
3 - 34Hairdressing December 22, 2016
