Katsuobushi (2015)

Washoku (Japanese cuisine), having been put on UNESCO's Intangible Cultural Heritage list, has ascended to new heights within the food production industry. Supporting washoku have been chefs who have protected the traditional methods of preparing the food, and craftsmen whose efforts and demanding tastes have in turn supported the chefs. In recent years, production methods have changed, affecting the people who make and use katsuo-bushi, a key ingredient in many Japanese dishes. However, in the world's smallest katsuo-bushi works, craftsmen continue to make it according to the traditional methods.