Japanese people make broth from dried kelp. The soup contains umami or glutamine acid, which makes Japanese food distinctive and palatable. And it is Raus kelp that makes the best soup in all kinds of Japanese broth. But few consumers know about its producers who live on the seaside in Raus, a town in the Shiretoko Peninsula, Hokkaido.
Kentaro Nakanishi , a Japanese photographer, managed to document their life. His remarkable work provides a new way to see the popular northern island. Mr Nakanishi’s photos were shot from a worker’s point of view and tells how fishermen and their families live every day in the far corner of the earth with his focus on the human relationship.
nakanishi0520.wix.com/kentaro
photos: Kentaro Nakanishi
