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This is one of the most tough food in the world. Even if you want to eat it, it's not easy. The fish of Madera Katsuobushi turns out to be surprising the way it is produced. First, the tuna is transported directly from the door. The fish is placed in a transporter tape. The workers classify it and only the type of tuna is preserved. Then, the tuna takes to the factory for its processing. It is submerged in water for 12 hours to freeze it. When the fish is completely frozen, the workers prepare it. Eliminating unnecessary parts and preserving only the body. The tuna is opened in two and is removed from the spines and the fat part of the belly. Continuation takes place in the steam for 90 minutes at a temperature of 90 degrees Celsius, then the workers take it out and submerge it in water to freeze it. They remove the small spines that can still be in the body and place it in a metal door. The next step is the process of cutting. This procedure helps reduce the humidity, expuls the fat towards the outside and prevent the fish to decompose easily. After the smoke, the workers extract the fish and use a liquid machine to eliminate the excess of fat that is strained during the process. Then, the fermentation begins. Reducing water that contains micro-organisms from the Ango Aspergillus Glaucus. The fish is introduced in a fermentation room at 25 degrees Celsius and 80% humidity. After two weeks, when the green moss covers the surface of the tuna, the workers take it out to dry it in the sun. After the solar exposition, the fish returns again to the fermentation room. This process is repeated six times and takes about 100 days to complete the Katsuo Bushi. Finally, the Katsuo Bushi is raced in final minutes. This is an indispensable ingredient in the gastronomic culture of Japan.