Inside the Meticulous Process of Making Bonito Flakes in Japan | Eater
"A Tokyo restaurant where chef Kanchan Adhikari steeps katsuobushi to make a dashi that he uses in a green curry with golden-eye snapper, combining the broth with spinach, dill, cilantro and Nepalese spices such as white coriander and cumin. Adhikari says witnessing the months-long production and building close relationships with suppliers deepened his respect for the ingredient and made him more thoughtful about how he sources and uses katsuobushi." - Jess Mayhugh
