How Japanese Dried Bonito Is Made

In the old Tsukiji market you walked past wooden boxes of the flakes wafting gently in the breeze and saw people milling them with green enamelled powered industrial bench planes, while cooking gas powered market trolleys trundled around, with curious drum like round control panels shifting frozen tuna sides and boxes of abalone. I've never seen those motorised carts anywhere else. the stuff we buy in packets here in oz must suffer in transit and packaging, they are shattered fragments but they still waft gently in the steam of a bowl of salmon and rice. The bonito shavings reminded me of the litter around a wood turners lathe. Waste there, but here the point of the exercise. I think I've had them served as a garnish on Oden. They dance.

I'm actually very curious about the process. I'm allergic to fish (can't eat tuna, salmon, etc.) but I can eat food made with pretty much any type of bonito-based dashi I've ever tried. Especially Japanese food like nabe, nikujaga, Aomori-style thick niboshi soup base ramen. Never really understood it.

Curious why they painstakingly arranged the frozen bonito into the truck, only to then toss them into the water at the destination. Why not just empty the cart into the truck instead of manually transferring the fish one at a time?

This is a very good video on the topic that shows the whole process: https://www.youtube.com/watch?v=VzULuj0wU4k (the whole series of videos is good)

Maldives fish is probably this but without the Japanese perfectionism. https://en.wikipedia.org/wiki/Maldives_fish PS: Still great, BTW