Becoming a Bonito Flakes Seller
Last October, American food professionals visited fermented food producers to deepen their knowledge of Japanese fermentation culture during the “Hakko Tourism in Japan” tour campaign. As part of the tour, organizers held a tasting session where guests gave candid advice from the perspective of the American market to food product manufacturers looking to enter the United States market.
1. The beginning
- Difference in Taste
- Reasons for Acidity
- The Relationship Between Color and Taste, etc…
2. Why I decided to become a bonito flake seller
3. Helping others do what they do best
- Putting the art of connoisseurship to work
- Finding paths that Inaba was not able to find
- Making the most of the bonito flakes made by the producers
- Helping chefs display their skills
Maiko Otsuka is the Bonito Flake Coordinator and Director of Sales at Taiko in Tokyo. Maiko's expertise in bonito flakes ensures the finest quality products reach customers, while her innovative ideas inspire chefs worldwide.