Uploaded December 2013 | Updated September 2026, 1 hour ago
Eriko Kimura of Ninben, a shop in central Tokyo that has been selling katsuobushi fish flakes for 314 years, uses a plush toy to explain how the ingredient to making dashi broth is made. (Louis Templado)
Eriko Kimura of Ninben, a shop in central Tokyo that has been selling katsuobushi fish flakes for 314 years, uses a plush toy to explain how the ingredient to making dashi broth is made. (Louis Templado)










