1. 잡힌 가다랑어를 급속냉동한다

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2. 가다랑어를 크기별로 선별후
가쓰오부시 공장으로 배송

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3. 해동

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4. 손질

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5. 삶기

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6. 찌기

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7. 가다랑어 살을 갈아서 반죽으로 만들어 바르기
(곰팡이나 세균이 침투 못하게 해준다고)

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8. 훈제

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9. 다듬기

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10. 숙성

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11. 건조

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12. 포장

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13. 일본 각지로 배송

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여기까지가 일본 최대규모 가쓰오부시 공장에서 가다랑어포를 만드는 방법.

저걸 대패로 갈면 우리가 아는 타코야끼나 오꼬노미야끼에 뿌려먹는 가쓰오부시가 나온다










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우리가 먹는 가쓰오부시는 장인들의 노고와 위생적인 공정을 통해 만들어졌으니 식감이 뻣뻣하다고 편식하지 말고 맛있게 먹자