Name: ASYHABUL QAFFI

Student Number: 2305003

From: Indonesia
Subject Lecture: 日本水産事情 (Introduction to Japanese Fisheries Class)
1st, 2nd, 3rd (6/27, 7/4, 7/11) Class Report Assignment from Mr. Takahashi Sensei
Lecture

1st (6/27) Class Report Assignment about: Frozen Takoyaki (冷凍たこ焼) and Shiokara
(いかの塩辛/Salted Squid)
1. Explain how to make takoyaki batter? (たこ焼きの生地のつくりかたを説明しなさい)
Answer: Takoyaki (冷凍たこ焼) dough is made from wheat flour. Wheat flour powder mixed
with 5 types of starch, salt, etc. Then the powder is filtered with a net so that it is smooth and
easily soluble in water. After that, the flour is conveyed to the mixing tank where the dough
is made. Then 200 liters of water are added to the tank. After that, add about 160 eggs while
stirring. Add 12 liters of liquid marinade made from しいたけ mushrooms and seaweed. Then
added another 80 kg of flour. After mixing, the dough is transferred to the mixing hopper.
The mixing hopper also has a stirrer ( ハ ネ ). Then add vegetables (scallions, cabbage, and
ginger) to the mixture while stirring. The takoyaki dough has also been made and is ready to
be brought into the takoyaki baking process.
2. Explain how takoyaki is frozen? (たこ焼きはどのように冷凍されるか説明しなさい)
Answer: Baked takoyaki products (冷凍たこ焼) are transported by conveyor into the freezer.
In the freezer, Takoyaki is frozen at -40°C to -50°C for 30 minutes. After being frozen in the
freezer, frozen takoyaki is packed in a container automatically. Then the takoyaki packaging
is packed again in a box and then stored in a freezer at around -20°C until delivery.
3. What is the raw material for salted squid/shiokara? (塩辛の原料はなにか)
Answer: The main ingredient of Shiokara/salted squid ( い か の 塩 辛 ) is squid (Todarodes
pacificus). Todarodes pacificus belongs to the order Teuthida ( ツ ツ イ カ 目 ), family
Ommastrephidae (アカイカ科) whose body length is around 30 cm. Squids hide deep in the
sea during the day and come to the surface sea at night. In particular, the liver called Goro (ゴ
ロ) is an important material that determines the taste of salted squid. In addition to the raw
materials, there are also supporting spices such as mirin, sugar, and salt.
4. Write down the characteristics of quid fishing? (イカ漁の特徴を書きなさい)
Answer: Squids have a habit of being attracted by light, so squid fishing is done by attracting
the squid's attention with lights at night. When the squid approaches the surface of the sea,
the squid is fished with a hook which is powered by a roller then after the squid is hooked on
the hook, the hook is then lifted onto the ship using a roller and the squid can be placed in a
box container then sent to the factory in a still condition fresh. In the waters near Hakodate
(函館), Hokkaido (北海度), squids fishing is active from June to December every year.
5. My opinion when I watched the video (感想)
Answer: As for my opinion about frozen takoyaki (冷凍たこ焼) and salted squid (いかの塩
辛), these two foods from Japan are very healthy to eat. Making takoyaki whose raw material
is octopus has high protein which is beneficial for the body. Besides octopus, takoyaki
ingredients also contain vegetables that have lots of vitamins that are beneficial to the body.
In making takoyaki it is also very clean where each worker wears closed clothes and the
roasting process is perfect so that takoyaki is baked perfectly. The freezing process of
takoyaki is also very good and evenly distributed so that takoyaki can be stored for a certain
time, and can be distributed safely. As for salted squid, the raw material is squid which has
high protein and low calories which is good for the body. In making salted squid it is very
clean and also very thorough so that there is a metal detector to detect the presence of metal
and also sophisticated weighing so that salted squid can be consumed safely. In the
manufacture of frozen takoyaki and salted squid using sophisticated and fast production
machines so that in one day so many products are produced.

2nd (7/4) Class Report Assignment about: Salt (塩) and Toasted Nori (Seaweed) (焼き海
苔).
1. Explain how salt is manufactured! (塩はどのように製造されるか説明しなさい)
Answer: The salt manufactured starts with dissolving "dry sea salt" which is the raw material
for salt with seawater because the raw material for salt is still mixed with fine sand and soil.
Foreign substances are removed by the filter and clean seawater. The result of the dissolving
is in the form of thick brine with dissolved salts that seep out of the dissolving place. Then
brine is filtered using a filtration machine to remove sand and soil contained in the brine. The
filtered brine is sent to a brine pool. Light sand will float and heavy sand will sink. Then only
clean brine is pumped and sent to the next process. The next process is to boil clean brine
with steam to make salt crystals. The boiling process is carried out in the evaporation
machine. Salt crystals will accumulate at the bottom of the pot. The salt crystals are then
mixed thoroughly and then sent to the metal removal machine. The machine will remove rust
and metal by attaching it with a strong magnet. After that, the salt is then separated from the
water. Then the salt is dried naturally on bamboo slats. Metal rusts quickly and wood broke
quickly, but bamboo is tough and dries well. Dry the salt for 4 to 5 days. After drying, the salt
is sent to the iron removal machine to remove foreign matter. Before shipping, the salt is
visually inspected to see if it has bamboo in it. After that, the salt is ready to be weighed and
then packed in a package.
As for the process of making roasted salt, salt is dried properly with hot air in a drying
machine. After drying, the salt is baked. In the roasting machine, the salt is rotated to reduce
moisture and make the taste milder. After baking, the salt is then filtered to adjust the grain
and make it smooth. After that, the roasted salt is ready to be packaged.
2. What country does the salt come from? (塩の原料はどこの国のものか)
Answer: The sea salt used in the factory (in the video) is salt obtained by naturally
evaporating seawater from the Gulf of Mexico (located in the United States and Mexico) with
the sun and wind. Meanwhile, the seawater used to dissolve the raw salt comes from the Seto
inland sea, Japan.
3. Explain how seaweed is cultivated! (海苔の養殖方法を説明しなさい)
Answer: Seaweed cultivation starts with cultivating the spores that form seaweed seeds using
oyster shells. Then the mature seaweed spores will come out of the oyster shell and float in
the saltwater pool. Then the floating spores are attached to the seaweed nets. The seaweed
nets are then placed in the sea and will obtain nutrients from seawater. There are 2 types of
seaweed cultivation in the sea, namely the pillar type (支柱式海苔) and the floating type (浮
き 流 し 式 海 苔 ). The pillar type is a net of seaweed attached to poles that stretch out in
shallow seas. The supply of nutrients in the pillar type depends on the tides. The seaweed in
this type is reddish and soft. In Mie prefecture, seaweed is harvested from December to
March every year. A tool similar to a vacuum cleaner is used to harvest the seaweed. The
second cultivation type is the floating type. Seaweed in this type grows quickly because it is
constantly submerged in seawater. The color of black seaweed, is a bit hard, and the texture is
chewy. Seaweed nets are plucked by roller.
4. Explain how to make toasted nori (Seaweed)? (焼き海苔の製造方法を説明しなさい)
Answer: The way to make toasted nori ( 海苔) (seaweed) starts with harvesting the seaweed
first. Once harvested, the seaweed is sent immediately to the processing plant. After arriving
at the processing plant, the seaweed is then stirred so that the seaweed cells do not die. After
that, the seaweed is sent to the foreign body cleaning machine. The remnants of twigs and
other rubbish are cleaned from the seaweed. Seaweed that has been cleaned is cut into pieces
with a rotating cutting machine. After being cut, the seaweed is rinsed with water. After
rinsing, the seaweed is then finely chopped. Then the fine powder is placed on a bamboo
curtain that forms a sheet of seaweed called nori ( 海 苔 ). Seaweed (nori) moisture will
decrease. Then a sponge is used to perfect the shape of the seaweed sheet (nori). 1 sheet of
nori (seaweed) is 19cm wide and 21cm long. The seaweed or nori sheets are then dried in
warm air. The dried nori is collected in Mie prefecture. The nori that has been purchased by
the customer is then checked with a search engine for foreign bodies and holes or tears. After
inspection, the nori is then toasted with a heater. After toasting, the nori is checked again for
metal inclusions. After that, the toasted nori is ready to be packed.
5. My opinion when I watched the video (感想)
Answer:
As for my opinion regarding salt and toasted nori ( 海 苔 ), I just found out that these two
products have several stages in their production. I thought the production of these two
products was very simple, but that's not the case. There are several stages in the production of
salt, starting with dissolving the salt raw material so that it becomes brine, then removing
foreign substances from the brine, then boiling it until it forms crystals, then cleaning the
metal, then drying the salt on bamboo blades, then removing again the iron in the salt, and
finally the packaging process. The process of making the salt is carried out very cleanly and
thoroughly, where several machines are provided to detect and remove foreign substances in
the salt so that the resulting salt is very safe for consumption. Apart from that, I am impressed
with the salt drying process, where the container for drying the salt was bamboo slats, where
the bamboo is strong and perfectly suited for the salt drying vessel. In addition, the
manufacturing process is carried out very systematically using sophisticated machines. As for
making roasted seaweed nori, making roasted seaweed nori requires a lot of processes,
starting with seaweed cultivation, then harvesting seaweed, and then sending it to the factory
to be processed into nori, and in making nori as well requires several steps starting from the
removal of foreign substances such as twigs, then cutting until smooth and then forming
sheets of seaweed called nori. The nori is then baked with a heater and then packaged. What
impresses me is that nori also has several product variants besides roasted nori such as grated
nori and seasoned nori. In making nori there are also several machines for cleaning foreign
objects so that nori is safe for consumption. In addition, nori-making machines are also so
sophisticated that they can produce a large number of products in one day.
3rd (7/11) Class Report Assignment about: Katsuobushi (かつお節) and Mentaiko (明太
子)
1. Explain how to make katsuobushi (かつお節/Dried Bonito)?
Answer: The way to make katsuobushi starts with choosing bonito fish. After selecting the
fish, the bonito fish is then defrosted by adding water to melt the ice. After the fish is
defrosted, it is then cut into nagimiri (生切り) shapes. The next process is boiling the bonito
fish for 90 minutes at 98 °C. After the 90 minutes have passed, remove the basket and leave it
in a well-ventilated area for 1 hour to firm up the flesh of the bonito fish. Bonito that has been
boiled is called Namaribushi ( なまり節). After boiling, the namaribushi bones are removed
by pulling them out. Namaribushi is then dried with heat and smoke in a kiln called baikan
(焙乾). The first roasting and drying is called the “first fire” and is done to dry the surface of
the bonito and kill germs. The baking and drying room temperature is 85-90°C, and it takes 1
hour. The next day after completing the "first fire", the namaribushi form was processed.
Parts that were cracked or chipped in the previous process were repaired with surimi ( すり
身). The repaired namaribushi are arranged in baskets called seiro (セイロ) and then placed in
the roasting and drying chambers. This roasting process is called “second fire” and is dried at
80°C for 1 hour. After baking and drying, it is naturally dried indoors. Baking and drying are
repeated for 4-6 months from the 2nd fire to the 15th fire. Bonito which has been roasted and
dried on the 15th fire is called arabushi (荒節). The Arabushi is dried in the sun for a day,
then placed in a box, and scraped off when the surface becomes damp. The surface is scraped
off and the overall shape is adjusted by a machine called a grinder. The next process is called
molding ( は た ら き ). Arabushi which has been scraped for 1-2 days, sprayed with mold
mushrooms, and then placed in the mushroom room. The mushroom room has a temperature
of 26°C and 85% humidity, making it easy for mold to grow. After 10 days, the arabushi
surface was covered with mold. This mold is called “first mold ( 一番カビ )” which is then
dried in the sun for 2 days. After drying, the first mold is placed back in the mushroom room.
In about two weeks, a dark "second print" appeared. The second mold is then dried in the sun
for two days. After drying for two days, it is put back into the molding room. The mold that
develops after about 3 weeks is called the "third mold". This third printing was called
honkarebushi (本枯れ節). Honkarebushi is sent to the next division known as kezuribushi (け
ずり節). The way to make kezuribushi (けずり節) starts with steaming honkarebushi to soften
it. After steaming, the honkarebushi is shaved using a shaved machine. The shaved product is
called "Hanakatsuo". After that, Ratsuobushi is ready.
2. Explain what honkarebushi (本枯れ節) is and how is it different from other Katsuobushi
(かつお節)?
Answer: Honkarebushi ( 本 枯 れ 節 ) is katsuobushi ( か つ お 節 ) or arabushi ( 荒 節 ) (dried
bonito) which has gone through a fermentation process for 2 months with repeated drying
processes so that it becomes a high-quality product. The difference with other katsuobushi
(かつお節) is that Honkarebushi is a product that is fermented with mushrooms so that the
fishy smell and fat are reduced and it produces a delicious umami aroma and taste. The
difference with kezurikatsio is that honkarebushi has not been grated while kezurikatsio has
been grated into thin flakes and is pink in color.
3. What is the raw material for mentaiko (明太子)? (明太子の原料はなにか)
Answer: The raw material for Mentaiko (明太子) is Alaskan pollock fish eggs. Mentaiko is
Alaskan pollock eggs seasoned with red chili spices. In Japan, Alaskan pollock fishing is
abundant in Hokkaido from December to January. The ingredients for Mentaiko ( 明太 子 )
seasoning are seaweed from Hokkaido, sake, yuzu pepper, and chili.
4. How to make mentaiko (明太子)? (明太子の製造方法を説明しなさい)
Answer: The method of making mentaiko ( 明太子) begins with taking eggs from Alaskan
pollock. Then make a preservative liquid by dissolving salt in water. Then pollock fish eggs
are mixed with preservative liquid. Alaskan pollock fish eggs are frozen and shipped to
processing plants. After arriving at the processing plant, pollock eggs are thawed for a day.
Next is the making seasoning stage. The ingredients for the seasoning are seaweed from
Hokkaido, sake, yuzu pepper, and chili. For the liquid seasoning, the seasoning ingredients
are mixed and left for a few days to adjust the taste. After that, the pollock eggs are sprinkled
with chili powder and powdered spices first. After that, the seaweed is placed on top of the
pollock fish eggs. Then, the pollock eggs are given liquid seasoning until the pollock eggs are
covered. Lastly, stir in the seasoning and pollock eggs by hand to distribute the liquid evenly.
Once salted, the pollock eggs are left to ripen in the fridge at -5°C for about a week. Once
cooked, the Mentaiko (明太子) is ready to be sorted and then packaged.
5. My opinion when I watched the video (感想)
Answer: My opinion about the two videos about Katsuobushi (かつお節) and Mentaiko (明
太子) is that I feel that my knowledge about making food products in Japan has increased.
There is a product Katsuobushi which is fermented using mushrooms so it adds to the taste.
In my opinion, Katsuobushi and Mentaiko are fishery products that have high nutritional
value with high protein content where Katsuobushi uses bonito fish as its raw material and
Mentaiko uses Alaskan pollock fish eggs as its raw material. I am impressed with the
production of these two products was carried out in great detail and systematically. The
production of Katsuobushi products was very detailed and took months to create a delicious
taste. In addition, the production of katsuobushi is carried out very carefully and cleanliness
is maintained, besides that, there is metal checking so that the katsuobushi product is very
safe for consumption. As for Mentaiko products, in my opinion, this product has a unique
taste because it has a wide variety of ingredients, especially chili peppers. In my opinion,
Mentaiko is also very safe for consumption because before distribution there are quality
checks and taste checks. By looking at the video material that was sent, I wanted to taste the
two fishery products.