A worker carries baskets containing boiled fillets of katsuo (skipjack tuna) to make katsuobushi, at the Takeuchi Ltd katsuobushi factory in Usa Town, Tosa, Kochi Prefecture, Japan, May 16, 2022. Katsuobushi (smoke-dried katsuo) is essential to Japanese cuisine, but the number of its manufacturers in Kochi has plunged in forty years from dozens to only a few. "I'm really unsure if we can continue this," said managing director Taichi Takeuchi, 36. REUTERS/Kim Kyung-Hoon
