"Honenuki" is the name given to the manual deburring of the fish halves, during which the fish, now divided into four fillets, should remain as undamaged as possible. Yasuhisa Serizawa's Katsuobushi Manufacture in Nishiizu-Cho, Shizuoka, Japan

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Size: 6017px × 4649px
Location: Nishiizu-Cho, Shizuoka Prefecture, Japan
Photo credit: © Georg Berg / Alamy / Afripics
License: Royalty Free
Model Released: Yes

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