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  • An employee operates a machine to produce katsuobushi shavings at Kawabe Shoten katsuobushi shop, Tsukiji, Tokyo, Japan, July 23, 2009. Kawabe Shoten sells fine katsuobushi to restaurants and serious amateur chefs in Tokyo.
    24 dashi katsuobushi and kombu23JUL0...jpg
  • A machine to produce katsuobushi shavings at Kawabe Shoten katsuobushi shop, Tsukiji, Tokyo, Japan, July 23, 2009. Kawabe Shoten sells fine katsuobushi to restaurants and serious amateur chefs in Tokyo.
    23 dashi katsuobushi and kombu23JUL0...jpg
  • Wood shavings and a plane from making chests of drawers, Iwayado Tansu Seisakujo, Oshu City, Iwate Prefecture, Japan, July 18, 2013. Iwayado Tansu chests of drawers have been made in the city of Oshu since the 1780s. They are noted for their fine lacquer finish and finely-wrought metalwork fittings.
    16IwayadoTansuSeisakujo19JUL13_DSC4...jpg
  • Wood shavings from making chests of drawers, Iwayado Tansu Seisakujo, Oshu City, Iwate Prefecture, Japan, July 18, 2013. Iwayado Tansu chests of drawers have been made in the city of Oshu since the 1780s. They are noted for their fine lacquer finish and finely-wrought metalwork fittings.
    15IwayadoTansuSeisakujo19JUL13_DSC4...jpg
  • Boxes of katsuobushi, Marusaya katsuobushi, Tokyo,Japan, February 20, 2010.
    16Marusaya katsuobushi20FEB10_DSC34...JPG
  • Boxes of katsuobushi, Marusaya katsuobushi, Tokyo,Japan, February 20, 2010.
    15Marusaya katsuobushi20FEB10_DSC34...JPG
  • Making dried fish flakes, Marusaya katsuobushi, Tokyo,Japan, February 20, 2010.
    11Marusaya katsuobushi20FEB10_DSC33...JPG
  • Making dried fish flakes, Marusaya katsuobushi, Tokyo,Japan, February 20, 2010.
    10Marusaya katsuobushi20FEB10_DSC33...JPG
  • Katsuobushi dried fish, Marusaya katsuobushi, Tokyo,Japan, February 20, 2010.
    8Marusaya katsuobushi20FEB10_DSC342...JPG
  • Eiji Futagami, CEO of Marusaya katsuobushi, Tokyo,Japan, February 20, 2010.
    5Marusaya katsuobushi20FEB10_DSC339...JPG
  • Eiji Futagami, CEO of Marusaya katsuobushi, Tokyo,Japan, February 20, 2010.
    4Marusaya katsuobushi20FEB10_DSC341...JPG
  • Eiji Futagami, CEO of Marusaya katsuobushi, Tokyo,Japan, February 20, 2010.
    3Marusaya katsuobushi20FEB10_DSC342...JPG
  • Boxes of katsuobushi, Marusaya katsuobushi, Tokyo,Japan, February 20, 2010.
    1Marusaya katsuobushi20FEB10_DSC340...JPG
  • Thickly flaked dried fish, Marusaya katsuobushi, Tokyo,Japan, February 20, 2010.
    14Marusaya katsuobushi20FEB10_DSC34...JPG
  • Katsuobushi dried fish flakes, Marusaya katsuobushi, Tokyo,Japan, February 20, 2010.
    13Marusaya katsuobushi20FEB10_DSC33...JPG
  • Soudabushi dried fish, Marusaya katsuobushi, Tokyo,Japan, February 20, 2010.
    9Marusaya katsuobushi20FEB10_DSC344...JPG
  • Katsuobushi dried fish (honkarebushi), Marusaya katsuobushi, Tokyo,Japan, February 20, 2010.
    6Marusaya katsuobushi20FEB10_DSC338...JPG
  • Boxes of katsuobushi, Marusaya katsuobushi, Tokyo,Japan, February 20, 2010.
    2Marusaya katsuobushi20FEB10_DSC342...JPG
  • Katsuobushi dried fish flakes, Marusaya katsuobushi, Tokyo,Japan, February 20, 2010.
    12Marusaya katsuobushi20FEB10_DSC33...JPG
  • Katsuobushi dried fish (honkarebushi), Marusaya katsuobushi, Tokyo,Japan, February 20, 2010.
    7Marusaya katsuobushi20FEB10_DSC339...JPG
  • Kawabe Hiroyuki, CEO of Kawabe Shoten katsuobushi shop, prepares katsuobushi, Tsukiji, Tokyo, Japan, July 23, 2009. Kawabe Shoten sells fine katsuobushi to restaurants and serious amateur chefs in Tokyo.
    15 dashi katsuobushi and kombu23JUL0...jpg
  • Katsuobushi. Kawabe Shoten katsuobushi shop, Tsukiji, Tokyo, Japan, July 23, 2009. Kawabe Shoten sells fine katsuobushi to restaurants and serious amateur chefs in Tokyo.
    22 dashi katsuobushi and kombu23JUL0...jpg
  • Several kinds of katsuobushi on sale at Kawabe Shoten katsuobushi shop, Tsukiji, Tokyo, Japan, July 23, 2009. Kawabe Shoten sells fine katsuobushi to restaurants and serious amateur chefs in Tokyo.
    21 dashi katsuobushi and kombu23JUL0...jpg
  • Katsuobushi. Kawabe Shoten katsuobushi shop, Tsukiji, Tokyo, Japan, July 23, 2009. Kawabe Shoten sells fine katsuobushi to restaurants and serious amateur chefs in Tokyo.
    20 dashi katsuobushi and kombu23JUL0...jpg
  • Katsuobushi. The fish has been smoked, hence the charred appearance, Kawabe Shoten katsuobushi shop, Tsukiji, Tokyo, Japan, July 23, 2009. Kawabe Shoten sells fine katsuobushi to restaurants and serious amateur chefs in Tokyo.
    19 dashi katsuobushi and kombu23JUL0...jpg
  • Katsuobushi broken in half to show the hard ruby-red interior, Kawabe Shoten katsuobushi shop, Tsukiji, Tokyo, Japan, July 23, 2009. Kawabe Shoten sells fine katsuobushi to restaurants and serious amateur chefs in Tokyo.
    18 dashi katsuobushi and kombu23JUL0...jpg
  • Katsuobushi, Kawabe Shoten katsuobushi shop, Tsukiji, Tokyo, Japan, July 23, 2009. Kawabe Shoten sells fine katsuobushi to restaurants and serious amateur chefs in Tokyo.
    17 dashi katsuobushi and kombu23JUL0...jpg
  • Kawabe Hiroyuki, CEO of Kawabe Shoten katsuobushi shop, prepares katsuobushi, Tsukiji, Tokyo, Japan, July 23, 2009. Kawabe Shoten sells fine katsuobushi to restaurants and serious amateur chefs in Tokyo.
    16 dashi katsuobushi and kombu23JUL0...jpg
  • Kawabe Hiroyuki, CEO of Kawabe Shoten katsuobushi shop, prepares katsuobushi, Tsukiji, Tokyo, Japan, July 23, 2009. Kawabe Shoten sells fine katsuobushi to restaurants and serious amateur chefs in Tokyo.
    14 dashi katsuobushi and kombu23JUL0...jpg
  • Kawabe Shoten katsuobushi shop, Tsukiji, Tokyo, Japan, July 23, 2009. Kawabe Shoten sells fine katsuobushi to restaurants and serious amateur chefs in Tokyo.
    12 dashi katsuobushi and kombu23JUL0...jpg
  • Kawabe Hiroyuki, CEO of Kawabe Shoten katsuobushi shop, Tsukiji, Tokyo, Japan, July 23, 2009. Kawabe Shoten sells fine katsuobushi to restaurants and serious amateur chefs in Tokyo.
    13 dashi katsuobushi and kombu23JUL0...jpg
  • Tamura Takashi, owner of "Tsukiji Tamura" Japanese restaurant, holding unprepared and shaved katsuobushi, Tokyo, Japan, July 17, 2009. Tsukiji Tamura is one of the best known "ryotei" traditional Japanese restaurants in Tokyo. Owner Tamura prepares dashi using two types of katsuobushi plus kombu from Hakodate in Hokkaido.
    11Tsukiji Tamura 17JUL09_DSC7742.jpg
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