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Photographer's Note

Katsuobusji, steamed, fermented, dried skipjack tuna (just looks like a piece of hard wood) is one of the secrets of Japanese cookery.
Today, factory shved "Hanakatsuo" is widely used though,
Hand shaved katsuobushi tastes special, with its flavor which evaporates within hours.

Japanese description here.

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Additional Photos by Keiichiro Koyama (Koyama) Silver Star Critiquer/Gold Note Writer [C: 28 W: 0 N: 98] (607)
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