Japanese Vintage Bonito Shaver Plane Box Tansu (11/15/2007)

Japanese Vintage Bonito Shaver Plane Box Tansu (11/15/2007)



Japanese Vintage Bonito Shaver Plane Box Tansu



Japanese Vintage Bonito Shaver Plane Box Tansu

IMPORTANT NOTES
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DETAILS OF ITEM
This piece measures 11" long x 4.5" high x 4.75" wide. T is a plane in the upper part of the box and a drawer. This piece was once often used kitchen tool for shaving dried bonito for stock and the sliding drawer with a handle is a container to receive the shaved bonito. Katsuobushi or dried bonito is the key element behind almost every Japanese food and it is the Flavor of Japan. Until around the 1950's, this item was a commonly used and familiar household item in Japanese kitchen; however, since the ready to use vacuum-sealed commercial packages became available, this once familiar kitchen tool is now a collectible vintage kitchen tool in Japan. Katsuobushi is made by smoking fresh bonito repeatedly and the works of nature completes the process by drying them in the sun together with the use of a type of mold (Eurotium Herbariorum) that absorbs the inner moisture of the fish completely. The most important component of Katsuobushi is Inosinic Acid that gives and enhances the flavor of food. Since the mold literally sucks every drop of moisture out of the fish, Katsuobushi is considered one of the hardest foods in the world, hence the use of a heavy duty plane. The inscription on the piece reads "Nihonbashi, Ninben." Ninben in Nihonbashi Tokyo has specialized exclusively in "katsuobushi", or dried bonito, since it was established in 1699.

This piece also has a rarely seen hinged bottom door panel for an easy clean out of the case. The entire piece was constructed out of Horse Chestnut called Tochi wood. The age of this piece is from the 1950's and it has never been used. T is only a slight amount of rust on the blade that should be easy to clean off.

YouTube - FISH kihada maguro 11,7KG sushi yellowfin tuna part 1

YouTube - FISH kihada maguro 11,7KG sushi yellowfin tuna　part 1

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Tuna - Wikipedia, the free encyclopedia

Tuna - Wikipedia, the free encyclopedia: "Species
Maximum reported sizes of tuna species
Maximum reported sizes of tuna species

There are eight tuna species in the Thunnus genus:

* Albacore, Thunnus alalunga (Bonnaterre, 1788).
* Yellowfin tuna, Thunnus albacares (Bonnaterre, 1788).
* Blackfin tuna, Thunnus atlanticus (Lesson, 1831).
* Southern bluefin tuna, Thunnus maccoyii (Castelnau, 1872).
* Bigeye tuna, Thunnus obesus (Lowe, 1839).
* Pacific bluefin tuna, Thunnus orientalis (Temminck & Schlegel, 1844).
* Northern bluefin tuna, Thunnus thynnus (Linnaeus, 1758).
* Longtail tuna, Thunnus tonggol (Bleeker, 1851).

Species of several other genera (all in the family Scombridae) have common names containing 'tuna':

* Skipjack tuna Katsuwonus pelamis (Linnaeus, 1758)
* Slender tuna Allothunnus fallai (Serventy, 1948)
* Bullet tuna Auxis rochei (Risso, 1810)
* Frigate tuna Auxis thazard (Lacepede, 1800)
* Kawakawa (little tuna or mackerel tuna) Euthynnus affinis (Cantor, 1849)
* Little tunny (little tuna) Euthynnus alletteratus (Rafinesque, 1810)
* Dogtooth tuna Gymnosarda unicolor (Rüppell, 1836)
* Black skipjack tuna Euthynnus lineatus (Kishinouye, 1920)"

TAKE CARE OF TUNA LIKE THIS

India hides filthy seafood handling

Small tuna strewn about the 'Indian way' at a Cochin market. (Photo: T. Engoe)

India hides filthy seafood handling

INDIA
Friday, November 23, 2007, 15:50 (GMT + 9)

Cochin, on the Indian Kerala coast, is a dream for any seafood lover. But it is a nightmare for exporters trying to export high quality seafood. A government that seems unable to finish converting Kerala into a world-class production and export site for top quality seafood is in reality hiding the unsanitary treatment of seafood landed at the main auction hall in Cochin, the main seafood harbour on the Kerala coast.

As academics gathered at the 8th Asian Fisheries Forum conference in Cochin from 20 – 23 November this year, FIS.com attempted to enter the large export hall with a camera.

A guard briskly stopped us, however, saying: "Sorry, no camera allowed." The reason given: “Not allowed." We were a bit surprised considering we were in Cochin, as the leading fisheries website promoting the global industry, to meet with seafood representatives. We tried three times on three separate days to gain access with a camera. No luck. The secrets inside had to remain hidden.

Without a camera, we entered the auction area, when delegates at the Asian Fisheries Forum were discussing Harvest & Post harvest technology and Food Safety Quality Assurance at the Meridien Resort and Convention Center nearby. The auction area featured large yellowfin tuna, skip jack tuna, croakers and a number of other high value fish species that had been dragged out from the ship and laid out on a dirty concrete floor with no cooling at all. Cut into pieces, some large fish had flies swarming around. A representative of a Spanish seafood company said after minutes: “I have seen enough, I feel sick.”

Taiwanese fishing vessels ply Indian waters for tuna in a deal that was not made to benefit Indian seafood exporters, but other very different pockets instead. At least the deal keeps the harvested fish from being wasted through the poor conditions of the auction and sale.

Comparing the available data on Indian exports to Japan’s and those of other countries is interesting. It puts India in perspective: the average price paid for the 19,000 tonnes of fresh yellowfin tuna imported last year from India to Japan was JPY 779 (USD 7.18) per kilo. For 524 tonnes of Indian fresh yellowfin tuna, Japanese importers paid only JPY 718 (USD 6.62).

Out of 90,000 tonnes of frozen Indian yellowfin tuna imported by Japan last year at an average price of JPY 341 (USD 3.14) per kilo, only 28 tonnes, – one container – came from India. In other words, last year, the Japanese were not willing to pay more than JPY 155 (USD 1.43) per kilo for Indian tuna.

In Europe, containers of frozen Indian tuna have been rejected on grounds of quality.

Meanwhile, in India, as experts talk to experts at important conferences, the unsanitary practices undertaken by these local seafood businesses are taking place. Further, it is forbidden to use a camera in the main auction hall in Cochin. Obviously, banning the filming of how workers there handle the fish landed and sold is to everyone’s advantage.

Local, regional and central Indian government officials can continue to put their heads in the sand, deny photos were actually taken of Indian seafood auction sites, participate in international conferences as the country’s exporters suffer and valuable seafood is destroyed, and in the last instance rejected as unhealthy, filthy and contaminated by export markets. Or they can simply do their duty and work to transform India into a major global market player, a producer of quality seafood.

"Please show the world what is happening. Reveal what is happening behind the scenes at auction sites here so that the government understands something must be done about these kinds of practices that wreck the business opportunities of serious processors and exporters trying to sell Indian seafood. As exporters, we cannot help it when our seafood is rejected in the most important markets," a seafood company manager commented to FIS.com. He requested that we quote him anonymously so as to avoid any possible trouble that may result from exposing bureaucrats, the world, to the truth behind what is really going on behind the auction curtain.

Related articles:

- Health risks hinder industry
- Tuna 'in taxis' entail problems

By Adnan Sisu
www.fis.com

BRAIN SPIKED BLUE FIN TUNAS