Katsuobushi is a unique and essential staple of Japanese cuisine—a seafood delicacy of dried, fermented and smoked skipjack tuna that's shaved over many traditional dishes. Takashi Suzuki has been making the fish product for the past 30 years in his Yaizu-based factory. There, he continues to uphold traditional methods of production in the belief that a bit of extra care and attention can make the most delicious katsuobushi. |