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RF2A3N504–Yasuhisa Serizawa's Katsuobushi Manufacture in Nishiizu-Cho, Shizuoka, Japan. On the cutting bench, the fish are cut in half and the innards are removed. The halves consist of two fillets each named Obushi and Mebushi
RF2A3N5DX–'Shakuju is absolutely boss. For each dip tank Serizawa has its own clock. The water must never boil, it must only simmer and the whole process must not exceed two hours. Yasuhisa Serizawa's Katsuobushi Manufacture in Nishiizu-Cho, Shizuoka, Japan
RF2E00H1D–Memories of a busy life. Serizawa Senior shows reporter Angela Berg photos of his active time as head of the family business. Yasuhisa Serizawa's Katsuobushi Manufacture in Nishiizu-Cho, Shizuoka, Japan
RF2A3N5NP–The small tuna species bonito is filleted. Yasuhisa Serizawa, on the right in the picture. Across from him is his father, who, at well over 80 years old, is still helping to cut the fish. His mother takes the halves of the fish and places them in a large metal basket for the next step in the process. Yasuhisa Serizawa's Katsuobushi Manufacture in Nishiizu-Cho, Shizuoka, Japan
Search Results for Obushi Stock Photos and Images (230)
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