Maruken, like so many in the market, is a family run business. Satake san, 3rd generation boss of the company is also the master tuna cutter, but the business relies just as much on his wife on the accounts, and his daughter the trainee buyer. Teaching the next generation is business policy, and Satake san’s son in law is now learning to cut tuna too. Though Shimojyu san has only been cutting tuna for a few years, Satake san trusts him with the ‘first cut’ of every tuna fish.
Each market in Japan has it’s own traditional tuna cutting method, but Kyoto’s is the oldest. In this video Satake san, Tou san and Shimojyu san will guide you through the entire process from the first cut to the final slice.
17 июл 2017
