Journeys in Japan
Season 16 Episode 11 - Kure Port, Kochi — The Lure of Katsuo
9.0 ?
2010
Documentary
Katsuo-bushi (bonito flakes) are one of the key ingredients in Japanese cuisine, for preparing dashi stock. They are made from the large migratory fish known in Japanese as katsuo and in English as skipjack tuna or bonito. Fishing communities in Tosa Bay, on the Pacific coast of Kochi Prefecture, continue to use the traditional rod-and-line method to catch the fish. On this edition of Journeys in Japan, Jonathan Senior explores the port town of Kure, where he tastes the finest fresh katsuo and meets the people for whom the fish is their life and their livelihood.
Episodes in Season 16
1
The Mountain Spirit of Shiiba Village
28 min
2
Kyushu: Land of Samurai Swords
28 min
3
Enku's 120,000 Smiles over Gifu
28 min
4
Hokuriku 1: Foods and Flavors of the Trading Ships
28 min
5
Hokuriku 2: The Golden Age of the Trading Ships and Their Legacy
28 min
6
Gunma: Raking in Good Luck
28 min
7
Hida: Deep Winter Escape
28 min
8
Hokkaido Sapporo: Sensing the City through its Architecture
28 min
9
NIIGATA: SNOW COUNTRY WONDERLAND
28 min
10
Wakayama: The Cradle of Japan's Flavors
28 min
11
Kure Port, Kochi — The Lure of Katsuo
28 min
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12
Izu Peninsula: Volcanic Beauty
28 min
13
Nagaoka: Water, the Wellspring of Abundance
28 min
14
Matagi: Yamagata’s Spiritual Hunter-Gatherers
28 min
15
Nishio: Whisking up the Global Matcha Boom
28 min
16
Tochigi: Life Away from the Sea
28 min
17
Okinawa: A World in Bloom
28 min
18
With Isabella Bird — Part 6: On the Road to Biratori
28 min
