The inventive citizens of Hakodate, a Japanese city about 1,000 Kilometres (625 miles) north of Tokyo, have long since solved the universal problem of what to do with non-returnable bottles.
SV: Women cleaning squid. (TWO SHOTS)
CU: Squid dropped into basket after cleaning.
SV: Squid hooked onto racks for drying.
SV: Squid on drying racks.
SV: Half - dried squid stretched over bottle - shaped formers. (THREE SHOTS)
SV: Women putting squid into ovens. (TWO SHOTS)
SV: Baked squid removed from ovens.
CU: Women holding finished bottles.
SV: Finished bottles being put into plastic bags.
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Background: The inventive citizens of Hakodate, a Japanese city about 1,000 Kilometres (625 miles) north of Tokyo, have long since solved the universal problem of what to do with non-returnable bottles. They convert whole, dried squib into excellent sake bottles. When drained, the squid-bottles can be made into delicious sake-flavoured soup.
SYNOPSIS: First the ears of the squid are removed. Then they are gutted, cleaned and skinned. Next they are dropped into baskets to be taken for drying on racks before the shaping process begins. The squid have to be of a particular size to be converted into bottles.
To get the bottle shape, the squid are stretched over wooden formers and dried in a special oven. This factory has been making squid bottles for 30 years and turns out around half a million each autumn. If the factory boss could get hold of more squid he would make, and sell, more bottles.
That is his problem. Demand is brisk. But the catch of the proper-sized squid gets smaller and smaller each season. Like many other entrepreneurs, he is running out of irreplaceable raw material, and squid has become an experience commodity.