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00:00:00You
00:00:30Long long ago, when Tokyo was known as Edo, there was a vibrant fish market in Nihonbashi.
00:00:53The market thrived alongside Edo culture. It shaped Japan's unique culinary seafood
00:01:01culture for over three centuries. Then in 1923, it was destroyed in the devastating
00:01:10Great Kanto Earthquake. It was then decided that the fish market should be rebuilt at
00:01:17a new location. Eight decades ago, in 1935, the new market was completed. It was the birth
00:01:31of what would become known as the world's greatest fish market. During its heyday, approximately
00:01:413,200 tons of fish products worth 3 billion yen were traded in a single day. More than
00:01:4960,000 shoppers, wholesalers, and staff flooded the market every day. Over decades, it's seen
00:02:01the world change and millions of people come and go. The name of this market is Tsukiji.
00:02:26So I mean, I've been to lots of different fish markets around the world, and I haven't
00:02:30seen anything that's like Tsukiji. Well, the intensity is different, and maybe the intensity
00:02:43is partly the passion. I don't know of any other place in the world that has such a long
00:02:50history and rich traditions. And it's also so connected to everybody's life. Tsukiji
00:02:58is in business to feed 25 million people a day, so it's amazing.
00:03:19When you walk here, you can feel the spring, and you can feel the summer, and you can feel the seasons.
00:03:25That's one of the most important features of Japanese cuisine.
00:03:29Tsukiji is one of the fastest-growing markets in the world.
00:03:36It's not the best in the world. It's the only one in the world.
00:03:40The best one means that there are two or three places.
00:03:43It's the only one.
00:03:45There's no other place in the world that's as good as Tsukiji, I can tell you that.
00:03:55Japanese people have a lot of respect for fish.
00:03:59Tsukiji is based on the fact that it's important to eat fish raw.
00:04:04This is the fish.
00:04:10How long has it been cooking?
00:04:12It's been cooking for a while now.
00:04:14It's still a bit raw.
00:04:16If you cook it a little longer, it'll be like this.
00:04:19It's been cooking for a while now, but it's still a bit raw.
00:04:27It's gotten better.
00:04:29It's gotten better?
00:04:31It's still a bit soft.
00:04:35It's not just about the knowledge of the product.
00:04:37It's the only place in the world that has a professional who knows everything about smoking.
00:04:42I'm sure of that.
00:04:47In particular, Mr. Nakaoroshi,
00:04:51he has a great ability to evaluate the product.
00:04:55He can quickly select the fish that he has caught,
00:04:59or the fish that he has bought with a high-tide deal,
00:05:02and put them in a small store.
00:05:05There are fish fishing professionals,
00:05:08and there are fish transporting professionals,
00:05:11and there are fish inspecting professionals,
00:05:14and there are fish cooking professionals.
00:05:18Because they are there, the selection is effective.
00:05:21They are there to tell you what to put in a good store,
00:05:24or what you shouldn't give away.
00:05:27That's why we get really good fish.
00:05:31Mr. Nakagai has the ability to choose.
00:05:35It's a wisdom he's acquired.
00:05:3875 kilos.
00:05:40It's a small fish.
00:05:42He's got determination.
00:05:44He's not afraid of people.
00:05:46Yes.
00:05:48If you have something like that, I'll buy it with my own money.
00:05:54I think he has a pride
00:05:56that he has been handling fish for many years.
00:06:03It's not just about handling fish.
00:06:06It's not just about selling fish.
00:06:08It's about collecting good fish.
00:06:10That's what most people think.
00:06:15It's not just about increasing the trading volume.
00:06:20I think he has a different kind of pride.
00:06:37It's 12.30 a.m. a year ago.
00:06:41Now it's this time.
00:06:45TSURI YOKA DEPARTMENT STORE
00:06:49Good morning.
00:06:51700 kilos of udon, is that okay?
00:06:54Is cinnamon okay?
00:07:05It started last evening.
00:07:09I'm looking at the amount of orders.
00:07:12I sort them out.
00:07:15This is a call from Los Angeles.
00:07:18It's 8.30 a.m. in Los Angeles.
00:07:21I'm calling while I'm worried.
00:07:23I'm not worried about the other person.
00:07:25But I can't help it.
00:07:45There are other fishmongers who come at 10 a.m.
00:07:49It's a morning job.
00:07:51I have to prepare the fish in the morning.
00:07:54What I do is simple.
00:07:56I do the same thing all the time.
00:07:58I come in the morning,
00:08:00close the store,
00:08:02and get the fish out as soon as possible.
00:08:10It's usually around 2.30 a.m.
00:08:14I have all the orders.
00:08:17I look at them
00:08:19and think about
00:08:21what to do.
00:08:26I have 300 horse mackerels.
00:08:29I only have 250.
00:08:31Can you leave the 250?
00:08:33I'll take it.
00:08:44Thank you.
00:08:56Each fish has a different value.
00:08:59The job of a fishmonger
00:09:01is to evaluate the fish
00:09:03and to classify it.
00:09:05I evaluate the fish's value
00:09:07at the fish market
00:09:09and classify it
00:09:11when I go back to the store.
00:09:13It's our job.
00:09:15I think the fish market
00:09:17is a bridge for the fish.
00:09:19Fishmongers work hard
00:09:21to make good fish.
00:09:23But I don't know
00:09:25if the fish is good for everyone.
00:09:27I want to give the fish
00:09:29to the people
00:09:31who are happy with the fish.
00:09:33We are not a fish market.
00:09:35All kinds of fish
00:09:37come from all over Japan.
00:09:39We select
00:09:41the best fish
00:09:43for our customers.
00:09:45That's how we collect
00:09:47the best fish.
00:09:57When you walk
00:09:59through the fish market,
00:10:01you'll see
00:10:03the tables
00:10:05for the fishmongers.
00:10:07The fishmonger
00:10:09will point at the fish
00:10:11and ask
00:10:13how much it is.
00:10:15The fishmonger
00:10:17will tell you
00:10:19how much the fish is.
00:10:37It's good.
00:10:41I think the best fish
00:10:43is the fishmonger.
00:10:45But the fishmonger
00:10:47is not like that.
00:10:49The fishmonger
00:10:51is the one
00:10:53who can prepare
00:10:55the best fish
00:10:57for the customers' needs.
00:10:59The fishmonger is
00:11:01the one
00:11:03who can choose
00:11:05the best fish.
00:11:15All the best fish
00:11:17from all over the world
00:11:19come here.
00:11:21Otherwise,
00:11:23we can't provide
00:11:25the best fish
00:11:27for our customers.
00:11:31If we had 2,000 tons of fish,
00:11:33we could fill up
00:11:35the entire garden
00:11:37of several stores.
00:11:39It's just an enormous
00:11:41physical amount
00:11:43of seafood.
00:11:57It was delicious.
00:11:59This is it.
00:12:01We are the best
00:12:03in the world.
00:12:05We are the best.
00:12:07How far
00:12:09can you go?
00:12:11The fish is changing
00:12:13every year.
00:12:15Kyushu and Tsushima
00:12:17are good this year,
00:12:19but I don't know
00:12:21how it will be next year.
00:12:23The fish is changing
00:12:25every day.
00:12:27I only know Anago.
00:12:29I don't know
00:12:31how it will be next year.
00:12:33I only know
00:12:35how it will be next year.
00:12:55The taste
00:12:58is good.
00:13:00The size
00:13:02is good.
00:13:04The texture
00:13:06is good.
00:13:28Thank you.
00:13:46There are
00:13:48about 20,000 sea urchins
00:13:50a day.
00:13:52Sea urchins come from
00:13:54all over the world.
00:13:56There are sea urchins from
00:13:58Hokkaido, Hong Kong,
00:14:00Peru, Argentina, and Chile.
00:14:02There are sea urchins
00:14:04from the west coast and east coast
00:14:06in the United States.
00:14:12It's normal
00:14:14for us to be nervous
00:14:16about sea urchins.
00:14:18But if we participate in sea urchins
00:14:20with a carefree mind,
00:14:22we can't buy good sea urchins
00:14:24with a carefree mind.
00:14:36We have to
00:14:38prepare the sea urchins
00:14:40and
00:14:42sell them at a good price.
00:14:44I really like
00:14:46my job.
00:14:48I have a sense of duty.
00:14:50I have to like it.
00:14:54Sea urchins are
00:14:56interesting.
00:14:58I'm 22 years old
00:15:00and I'm still
00:15:02a little nervous
00:15:04before sea urchins start.
00:15:06When I have to buy
00:15:08only one sea urchin,
00:15:10my legs shake.
00:15:24The Sea Urchins
00:15:30Mr. Nakai,
00:15:32there are no sea urchins
00:15:34we found today.
00:15:36Really?
00:15:38No.
00:15:40They are in the shell.
00:15:42It's been a while.
00:15:44If so many sea urchins
00:15:46are in the shell,
00:15:48the price will go down.
00:15:50They are all
00:15:52So there's a lot of cheating going on.
00:15:55So I'm trying to teach them.
00:15:57I really want to buy something that's not good.
00:15:59And when there's an order, there's no order, right?
00:16:03It's both sides of the same coin.
00:16:05But that's cheating that's allowed.
00:16:12It's all in.
00:16:15It's a mess.
00:16:22I've been doing this for a long time.
00:16:26I'm desperate.
00:16:28I'm a tanuki.
00:16:29It's a mess.
00:16:48I'm always the one who's in charge.
00:16:50I always write down what's good and what's bad.
00:16:53I always write down what's good and what's bad.
00:16:56I write down what's good and what's bad.
00:16:58If I think something's good, I'll pay 1,000 or 2,000 yen.
00:17:01If I don't pay, I won't sell.
00:17:04Everyone wants it.
00:17:14I think the market is a map.
00:17:16Everyone says what they like is the best.
00:17:19But the map is up.
00:17:21You can't lose what you like at the market.
00:17:28There's a lot of gratitude.
00:17:30If something's good, it's good.
00:17:32But if it's bad, it's bad.
00:17:34That's why the producers come all the way from Lido and Ishigaki.
00:17:40I think that's what Tsukiji is all about.
00:17:47I just sell my favorite shrimp to people I like.
00:17:52Tsukiji is big, but it's natural.
00:17:56I don't think of it as a job.
00:17:58I'm half a pro and half a fool.
00:18:01I don't think about it anymore.
00:18:05It's not a job.
00:18:07Yeah.
00:18:09I think it's a matter of feeling.
00:18:12Whether it's good or bad,
00:18:14I put my heart into it.
00:18:18It's not just about computers and phones.
00:18:22I think that's the strength of Tsukiji.
00:18:44They're very hard-working people.
00:18:47I think, from my perspective,
00:18:49people who work at Tsukiji just have a lot of fun every day.
00:18:53Of course it's work, and they have to get up very early,
00:18:56and it's cold and it's wet,
00:18:58and there are good days and there are bad days.
00:19:00But just in terms of a social environment,
00:19:03it's stimulating in ways that I think most people's lives
00:19:07probably aren't on a daily basis.
00:19:11They're having fun.
00:19:13It's work, but it's fun.
00:19:16Yeah, you know.
00:19:27They are helping people eat delicious food.
00:19:35They are providing a huge service to the world,
00:19:38to the Tokyo world,
00:19:39in terms of making sure that Tokyo has high-quality seafood.
00:19:47But I think that Tsukiji demonstrates
00:19:52what sometimes people think of as
00:19:55the old-fashioned Japanese work ethic.
00:20:05Do your best.
00:20:07Even when things are tough, do your best.
00:20:16And passion and work ethic are the things that make Tsukiji different.
00:20:47When I started doing this research,
00:20:51I thought of the market in kind of physical terms.
00:20:56Here's a fish, and we're selling the fish.
00:20:59And so how does the fish get sold?
00:21:01And the more I studied, the more I realized
00:21:03that selling the fish is important, of course.
00:21:06But what's really important is the information.
00:21:11So that this person here knows enough to decide,
00:21:14this is the fish to buy.
00:21:16Without that information, the fish just sits there.
00:21:242,000 tons of fish, it disappears.
00:21:28It's gone.
00:21:30It's gone.
00:21:31It's gone.
00:21:32It's gone.
00:21:33It's gone.
00:21:34It's gone.
00:21:35It's gone.
00:21:36It's gone.
00:21:37It's gone.
00:21:38It disappears.
00:21:40Okay, it's just a physical transaction.
00:21:43It's just trucks.
00:21:48But it's not just trucks.
00:21:49It's a lot of communication, a lot of data
00:21:54that has to be sent very quickly from one person to another.
00:22:01If...
00:22:05I mean, this is just sort of a fantasy image,
00:22:09but if everybody at Tsukiji had to be quiet for a day,
00:22:14you can't say anything, nothing would happen.
00:22:18The business would stop.
00:22:20They have to be talking.
00:22:22They have to be talking all the time,
00:22:24and to lots and lots of different people.
00:22:27And that the knowledge that Nakahoroshi add to selling fish is important.
00:22:58Miyanaga!
00:23:00Thank you.
00:23:23Six-week pop-up restaurant at the Mandarin in Tokyo.
00:23:29It's a very different system, you know.
00:23:31The system of doing business is built on relationship.
00:23:41And that was very, very amazing to be part of the system, actually.
00:23:48Whereas here in the West, specifically in Scandinavia,
00:23:52it's built on a transaction.
00:23:54I mean, Tsukiji is one of these bastions of food and food culture and quality.
00:24:00It's just unique.
00:24:02It's one of the seven food wonders of the world.
00:24:06And to me, as a chef, it's one of...
00:24:08I mean, if you're an archaeologist, you go to the pyramids.
00:24:12If you're a cook, you need to visit Tsukiji fish market.
00:24:24Tsukiji is the best place.
00:24:26If it wasn't for Tsukiji, I wouldn't be able to do business.
00:24:37At first, we were just changing.
00:24:38But after a while, we started to move in together.
00:24:41I thought, there are so many restaurants like this.
00:24:44If you get lost, for example,
00:24:46because it's so big, you'll get lost.
00:24:49Your dad will be like, pa-pa-pa-pa.
00:24:51I was carrying my luggage.
00:24:52If I got lost, I didn't know where to go.
00:24:55When I first started, I had to follow them desperately.
00:24:59I had to run with my luggage.
00:25:01This is what it looks like.
00:25:03If you keep going, you won't be able to keep up.
00:25:12For me, Kansai is a department store.
00:25:15Over there, it's a general restaurant.
00:25:17You have to be able to do both.
00:25:20Nitaki means to cut.
00:25:22Katsu means a kitchen knife.
00:25:24Pou means a pot.
00:25:26It's a general art of making nitaki.
00:25:30Tokyo is a boutique.
00:25:32Tokyo is a specialty restaurant.
00:25:34Sushi restaurants have only had sushi for decades.
00:25:38Tempura restaurants have only had tempura for decades.
00:25:41It's a deepening.
00:25:43In general restaurants, you have a chef.
00:25:45In specialty restaurants, you have a chef.
00:25:47Tsukiji is a food culture that brought up artisans.
00:25:53In order to master one thing,
00:25:55you have to have the best of the best.
00:25:57There are a lot of artisans who are not satisfied.
00:26:01When you do this, it's really not slimy.
00:26:04Even if it boils, it's still like this.
00:26:06You can use new techniques.
00:26:08That's the society of artisans.
00:26:18Good morning.
00:26:19I've been coming to Tsukiji since I was 30.
00:26:22It's been 40 years.
00:26:24I always come in from here.
00:26:28The longest relationship I've had is with Mr. Anagoya.
00:26:34That was before the war.
00:26:36He has three kids, I have two.
00:26:38I have three kids with my son.
00:26:40Three kids, three kids.
00:26:42What's going on?
00:26:45It's a rumor in Gifu.
00:26:47It's a rumor in Gifu.
00:26:49It's a rumor in Gifu.
00:26:51Sorry, are you okay?
00:26:56Thank you for taking care of everything.
00:26:58Thank you.
00:27:00In fact, our kids,
00:27:02from 30 to 40,
00:27:04they only come out once every 50 minutes.
00:27:06They've been coming to us all the time.
00:27:08We can't do that.
00:27:11Every fish has a face.
00:27:14Even humans have a face that they like.
00:27:18I like the smallest face and the fattest face.
00:27:22It's not because it's small.
00:27:25The body is so different.
00:27:27The head is small.
00:27:29It's better to say that it's a good sign.
00:27:32It's like weighing the weight.
00:27:34It's a different feeling.
00:27:41Gifu, Gifu
00:27:52The people over there choose the fish.
00:27:55I'm the one who decides if it's good or bad.
00:28:04I go to about eight stores in the morning.
00:28:09I don't have a small one.
00:28:11There are people who specialize in
00:28:13all kinds of fish,
00:28:15such as Ikemono-yasan and Kaerui.
00:28:17In those stores,
00:28:19I buy them because they suit me.
00:28:22You can't buy everything at the department store.
00:28:25There are people who specialize in it.
00:28:27There are always one or two people who are interested.
00:28:30I'm always chasing them.
00:28:32I'm always chasing them.
00:28:35Tsukiji is amazing.
00:28:37There's a bridge called Kaikobashi.
00:28:40If you cross Kaikobashi,
00:28:42you can do anything.
00:28:44There's a line.
00:28:46If you're deceived,
00:28:48it's bad to be deceived.
00:28:50This is a professional world.
00:28:52It's that kind of world.
00:28:58I go to a store called Shiroigai
00:29:00and buy fish every day.
00:29:02Shiroigai is the best fish.
00:29:04It's impossible.
00:29:06The master says,
00:29:08there are many good fish.
00:29:10You have to buy them all.
00:29:12It's a lie.
00:29:14You have to select the best fish
00:29:16from the beginning of the day.
00:29:18The fish are more difficult.
00:29:24The abalone was interesting today.
00:29:26It was a very luxurious purchase
00:29:28to be able to choose from such a large number.
00:29:30You have to buy them one by one.
00:29:32If you don't cooperate,
00:29:34you won't be able to do this.
00:29:42Even among professionals,
00:29:44if you're looking for quality,
00:29:46you have to be serious about it.
00:29:48Otherwise,
00:29:50you won't be able to deal with it.
00:29:52I want to give good things
00:29:54to each other.
00:30:00I'm nervous.
00:30:02Sometimes I feel sick.
00:30:04When there are no fish,
00:30:06I'm told to prepare
00:30:0850 small fish tomorrow.
00:30:10But when I hear that
00:30:12there are no small fish tomorrow,
00:30:14I feel sick.
00:30:16I don't know what to do.
00:30:20That's why it's worth doing it.
00:30:22If you clear it,
00:30:24you'll get more in return.
00:30:30How much is the abalone?
00:30:32The abalone?
00:30:34It's small.
00:30:36You're right.
00:30:40The fish are sold to humans.
00:30:42Before the fish are sold.
00:30:48Do you come here to buy fish
00:30:50because you like humans?
00:30:52That's great.
00:30:56That's great.
00:30:58It was the first time this year.
00:31:00Meeting a fishmonger
00:31:02who sells fish every day
00:31:04changes our lives.
00:31:08I want an item like this.
00:31:14I get a call
00:31:16after midnight.
00:31:18I get a call
00:31:20in the middle of the night.
00:31:22I'm holding my luggage.
00:31:24What should I do?
00:31:26I get a call
00:31:28after midnight.
00:31:32I get a call
00:31:34before 11 o'clock.
00:31:36I check all the orders
00:31:38I receive.
00:31:40I get a call
00:31:42if I don't get a fax.
00:31:48The server is special.
00:31:50I can select all the orders.
00:31:52By the way,
00:31:54I don't mean to be rude,
00:31:56but the way the judge
00:31:58selects the fish
00:32:00is important.
00:32:02If the fish is thin,
00:32:04it means it's fatty.
00:32:06If it's thick,
00:32:08it means it's not fatty.
00:32:10In the end,
00:32:12the judge selects the fish
00:32:14according to the customer's taste.
00:32:16For example,
00:32:18the color of the fish
00:32:20and the quality
00:32:22of the fish
00:32:24are important.
00:32:26For example,
00:32:28I get 20 fish
00:32:30in a box.
00:32:32Then,
00:32:34the judge selects
00:32:362 or 3 fish
00:32:38according to the customer's taste.
00:32:40Then,
00:32:42the judge selects
00:32:442 or 3 fish
00:32:46according to the customer's taste.
00:32:48I'm buying mackerel today.
00:32:50I'm going to catch katsudon.
00:32:52It looks good.
00:32:54I think it's good.
00:32:56I want you to hold it.
00:32:58It may break a little,
00:33:00but it's all the same.
00:33:02It's all good.
00:33:04Even if I think it's good,
00:33:06if the customer
00:33:08doesn't say it's good,
00:33:10it won't start.
00:33:12If you say it's not good,
00:33:14it's not good.
00:33:16If you say it's good,
00:33:18it's not good.
00:33:20If you think it's not good,
00:33:22it's not good.
00:33:24I'll just do it.
00:33:28The way you do it
00:33:30is attractive.
00:33:32You're competing
00:33:34with the customers.
00:33:36If the customer sells,
00:33:38you'll get an order.
00:33:40You have to repeat it.
00:33:42It's impossible
00:33:44to do it all at once.
00:33:46It's all connected.
00:34:00You can buy fish
00:34:02because you have customers.
00:34:04You don't buy good fish
00:34:06to attract customers.
00:34:08You buy good fish
00:34:10because customers buy it.
00:34:14How is it?
00:34:16It's all right.
00:34:22When there are many typhoons
00:34:24and fishermen can't go fishing,
00:34:26I remember the effort
00:34:28of Nakagai.
00:34:30I'm impressed.
00:34:32It's all right.
00:34:34You can get yellowtail, right?
00:34:36It's an island, but it's perfect.
00:34:38If you don't have it,
00:34:40you can say it clearly.
00:34:42It's an island,
00:34:44so you can catch it somewhere.
00:34:46You can attract them.
00:34:48I think that's the feeling
00:34:50of a fisherman every year.
00:35:08Of course, when you buy fish,
00:35:10you buy it,
00:35:12but it's more than that.
00:35:14I think you know
00:35:16the taste of each shop.
00:35:18That's why you go to the same shop.
00:35:20Even if I don't need it today,
00:35:22I'll buy it when I catch it.
00:35:24I have to do that.
00:35:26That's why Nakagai
00:35:28buys it.
00:35:30Technology and fish are important,
00:35:32but the feeling
00:35:34for them is the most important.
00:35:36It's a place where craftsmen are.
00:35:38It's a flow.
00:35:40It's a tradition.
00:35:42If you don't have a trust relationship
00:35:44with Japanese cuisine,
00:35:46you can't buy fish from Tsukiji.
00:36:00That's great.
00:36:02It's still bright.
00:36:04It's still bright.
00:36:06The salt is a little sparkling.
00:36:08The cells are still alive.
00:36:12I'll drain the salt
00:36:14and give it a sweetness.
00:36:18Don't compromise.
00:36:20I think everyone who sells fish
00:36:22in the store is like that.
00:36:24If you compromise even 1mm,
00:36:26when you notice it,
00:36:28you're already compromising 2mm.
00:36:36I think it's a good thing.
00:36:52When I hold this,
00:36:54I can see
00:36:56what kind of wheels
00:36:58I'm using.
00:37:00That's the entrance.
00:37:02I like round fish.
00:37:04I've had my nerves removed
00:37:06at Tsukiji,
00:37:08so I know
00:37:10what I'm using.
00:37:12Nerves removed?
00:37:14What are you talking about?
00:37:16It doesn't solidify.
00:37:18I think it's because
00:37:20of the white steel.
00:37:22The bright state
00:37:24lasts a long time.
00:37:26After about an hour,
00:37:28it goes wild.
00:37:30Then it solidifies.
00:37:34It's easy for blood to circulate
00:37:36when it goes wild.
00:37:38That destroys the nerves
00:37:40of the spinal cord.
00:37:42It's right above the spine.
00:37:44It breaks it
00:37:46so that the fish
00:37:48can't move.
00:37:50If the blood was circulating
00:37:52too much,
00:37:54it wouldn't be usable.
00:37:56You can't use it
00:37:58even if you cook it.
00:38:00The distribution technology
00:38:02was good.
00:38:04But now
00:38:06it's a step ahead.
00:38:08It's a method
00:38:10that doesn't hurt fish.
00:38:12It's a way to
00:38:14kill the nerves
00:38:16of the fish.
00:38:18By doing this,
00:38:20the fish will be
00:38:22more delicious.
00:38:26In the past,
00:38:28it was hard to tell
00:38:30whether the fish was alive
00:38:32or dead.
00:38:34But now,
00:38:36it's being done
00:38:38by people
00:38:40who are interested
00:38:42in fish.
00:38:46This is a fish
00:38:48that has been
00:38:50bred four or five times a month.
00:38:52Depending on the state,
00:38:54of course,
00:38:56it's delicious
00:38:58but you have to
00:39:00let it rest
00:39:02for a week.
00:39:04It's like this.
00:39:08It's like this.
00:39:10If it's alive,
00:39:12it doesn't taste good.
00:39:14You let it rest
00:39:16and eat it as sashimi.
00:39:18Then you let it rest again
00:39:20and eat it as sushi.
00:39:22It produces acid.
00:39:24The surrounding part
00:39:26is burnt.
00:39:28The inside part
00:39:30is clean.
00:39:32You polish it.
00:39:34You boil it
00:39:36and let it rest again.
00:39:40The fish's acid
00:39:42goes well with
00:39:44the sushi you make.
00:39:46That's how you make sushi.
00:39:48If we don't make our customers
00:39:50happy at the end,
00:39:52if we don't satisfy
00:39:54our customers
00:39:56and make them unhappy,
00:39:58it's over.
00:40:00If the customers are happy
00:40:02and it's the first time
00:40:04everyone has come,
00:40:06it's happiness.
00:40:08So the mission
00:40:10is to get the fish
00:40:12to the customer.
00:40:14That's our job.
00:40:22Sushi
00:40:24Sushi
00:40:26Sushi
00:40:28Sushi
00:40:30Sushi
00:40:32Sushi
00:40:34Sushi
00:40:36Sushi
00:40:38Sushi
00:40:40Sushi
00:40:42Sushi
00:40:44If the fat comes out too much,
00:40:46it's not good for the grilled fish.
00:40:48So which part
00:40:50of the fish is good for sushi?
00:40:52For yellowtail,
00:40:54it's better to have
00:40:56a little bit of fat.
00:41:02In Japan,
00:41:04there's a time
00:41:06when there's delicious food.
00:41:08In this season,
00:41:10you can eat this.
00:41:12You can eat Hatsumono.
00:41:14It's important
00:41:16for the customers
00:41:18to enjoy it.
00:41:20My senior
00:41:22taught me
00:41:24to think about the meaning
00:41:26of the word, season.
00:41:28If you say the season of fish,
00:41:30it's the best 10 days
00:41:32of the year.
00:41:34There are a lot of people
00:41:36who say it's the season
00:41:38of the year,
00:41:40but the best fish shop
00:41:42is the one
00:41:44that sells the best fish.
00:41:48The best fish shop
00:41:50is the one that sells the best fish.
00:41:54For yellowtail,
00:41:56it's the best season.
00:41:58You have to be alive
00:42:00to catch yellowtail.
00:42:02The key is
00:42:04how long you can keep it alive.
00:42:06It's a game for us.
00:42:08How is it?
00:42:10It's good.
00:42:12It's heavy.
00:42:18It's good.
00:42:28This is the egg.
00:42:30This is the white part.
00:42:32This is the egg.
00:42:34You have to keep the egg.
00:42:36Depending on the season,
00:42:38the egg may not be good.
00:42:40But for yellowtail,
00:42:42it's good
00:42:44when there's an egg.
00:42:46It's good.
00:42:54It depends on the season.
00:42:56If it's March,
00:42:58it's the best season.
00:43:00When customers call me,
00:43:02they say,
00:43:04the fish looks small,
00:43:06but it's not.
00:43:08They say,
00:43:10it's so tasty.
00:43:12It's the best taste
00:43:14when it's fresh.
00:43:18Deep-fried fish
00:43:20is deep-fried fish
00:43:22that you can fry
00:43:24and grill at the same time.
00:43:26By removing the excess water,
00:43:28the skin of the fish
00:43:30comes out.
00:43:32That's deep-frying.
00:43:44Deep-frying
00:43:48If you can't get the ingredients,
00:43:50especially for yellowtail,
00:43:52you can ask them
00:43:54what to do
00:43:56because it's raining in the west.
00:44:08In June,
00:44:10the fish swimming in the river
00:44:12will be banned.
00:44:14So, I'm selling
00:44:16the fish swimming in the river.
00:44:24After removing the ink,
00:44:26it's better to
00:44:28cool it down
00:44:30and fry it when it's hot enough.
00:44:34Fish is a fish
00:44:36that you can keep for a year.
00:44:38It's more vital than it looks.
00:44:40I'm sure that
00:44:42people will enjoy
00:44:44the season in Japan.
00:44:48I've been working here for more than 20 years.
00:44:50It's important to choose the fish,
00:44:52but it's not about the fish.
00:44:54It's about the people.
00:44:56That's why I keep coming here.
00:44:58This is the fresh yellowtail.
00:45:00It's sweet.
00:45:02It looks good.
00:45:04It depends on the season,
00:45:06but this year,
00:45:08it's sweet.
00:45:10You can buy it at a supermarket in Kansai.
00:45:12Now, you can buy it
00:45:14in Tsukiji, Tokyo.
00:45:16It's a fish
00:45:18that you can use
00:45:20from summer to autumn.
00:45:22Cut the fish into bite-sized pieces.
00:45:26I just cut the fish
00:45:28and boiled it.
00:45:34I put pickled plums
00:45:36and soy sauce
00:45:38on the fish.
00:45:40I also put
00:45:42green shiso, myoga,
00:45:44and wasabi
00:45:46on the fish.
00:45:48It's a refreshing way
00:45:50to eat the fish.
00:45:52The name of the dish is
00:45:54boiled yellowtail.
00:45:56Please try it while it's still warm.
00:45:58I'm so excited.
00:46:20I'm so excited.
00:46:22I'm so excited.
00:46:24You can't get it
00:46:26anywhere else.
00:46:28It's a safe place
00:46:30for us to work.
00:46:32Good morning.
00:46:34Good morning.
00:46:36Good morning.
00:46:38It's a white squid.
00:46:40It was so good the other day.
00:46:42I thought it was boiled.
00:46:44But it's really sweet.
00:46:46I know.
00:46:48It must be good no matter what you do.
00:46:50I know.
00:46:52I know how you feel.
00:46:54You're like a teacher.
00:46:58At first, I was a little scared.
00:47:00But they taught me
00:47:02when I asked them.
00:47:04In that sense,
00:47:06it was a learning experience.
00:47:08One, two, three, four, five.
00:47:10Six, seven, eight.
00:47:12When it's autumn,
00:47:14I buy pickled plums
00:47:16when I see them.
00:47:24We start selling pickled plums
00:47:26from the end of August
00:47:28to the beginning of September.
00:47:30When it's autumn,
00:47:32we sell not only pickled plums,
00:47:34but also kamasu,
00:47:36tachiuo, and ebodai.
00:47:38We have a lot of fish
00:47:40from the Kanto and Kinkai regions.
00:47:43Do you want to try it?
00:47:45Yes, please.
00:47:51The pickled plum
00:47:53arrives alive
00:47:55in the shell.
00:47:57We drown it with a kobudashi
00:47:59so that it closes automatically
00:48:01and absorbs the fragrance of the algae.
00:48:03We cook it slowly
00:48:05in a hot bath
00:48:07at 53 degrees
00:48:09for at least 45 minutes.
00:48:13The pickled plum is cooked
00:48:15in a hot bath
00:48:17at 53 degrees
00:48:19for at least 45 minutes.
00:48:21Most French restaurants
00:48:23use big plums.
00:48:25We want to choose our own.
00:48:29It's a bit bigger, no?
00:48:31No, it's the same size as last year.
00:48:33This is 200g.
00:48:35The one from Tongamuki.
00:48:39We have a good relationship.
00:48:42They all came to eat.
00:48:46All the suppliers came to eat.
00:48:50They tried to understand
00:48:52how we work.
00:49:06We developed the strongest
00:49:08trust relationship
00:49:10and mutual work.
00:49:14At the beginning,
00:49:16we said we would start
00:49:18making pickled plums.
00:49:20How would we do it?
00:49:22He already knew
00:49:24how to do it.
00:49:26He knows what kind of fish
00:49:28we need.
00:49:30He knows the size.
00:49:32You can't do it
00:49:34if you don't work with him.
00:49:36This one?
00:49:38There's a Japanese word
00:49:40called anbai.
00:49:42It means salt and plum.
00:49:44The balance of
00:49:46sourness and saltiness
00:49:48is what makes
00:49:50people feel delicious.
00:49:52I chose orange
00:49:54for sourness.
00:49:56For salt,
00:49:58I used green pepper
00:50:00and anchovy at the bottom.
00:50:09For me, it's motivation.
00:50:11It's very natural.
00:50:13You can't change it
00:50:15because you want to.
00:50:17It's fun to go there.
00:50:19You can talk to people
00:50:21like Mr. Nakagaya.
00:50:23You can ask people
00:50:25what they buy.
00:50:27I think it's all
00:50:29about motivation.
00:50:31The Japanese man
00:50:33has a mystical relationship
00:50:35with the sea.
00:50:37He's deeply rooted
00:50:39in the Japanese culture.
00:50:56In the winter,
00:50:58there are many kinds of fish.
00:51:00There's a lot of food.
00:51:02Anko, shikari,
00:51:04pokue, amatai,
00:51:06I think the temperature
00:51:08in the cold sea
00:51:10will go down.
00:51:12It'll be oily.
00:51:14It's easy for fishermen
00:51:16to catch oily fish.
00:51:18You can't catch
00:51:20bad fish,
00:51:22so you have to give up.
00:51:28I buy from Mr. Nakagaya
00:51:30who I trust.
00:51:32I buy from Mr. Tsukiji
00:51:34who I trust.
00:51:36He's looking for
00:51:38food safety.
00:51:40He tells me
00:51:42he's caught
00:51:44poisonous pufferfish.
00:51:48I buy from Mr. Nakagaya
00:51:50who I trust.
00:51:52I buy from Mr. Nakagaya
00:51:54who I trust.
00:52:04He's looking for
00:52:06food safety.
00:52:08I'm afraid
00:52:10of people
00:52:12who have a license.
00:52:14I'm afraid of people
00:52:16who have a license.
00:52:18I used to buy from
00:52:20Mr. Tsukiji.
00:52:22But I'm back
00:52:24to Mr. Tsukiji.
00:52:34The recent abnormalities
00:52:36are beyond our imagination.
00:52:38are beyond our imagination.
00:52:40In that sense,
00:52:42it's important
00:52:44to communicate with the site.
00:52:46When a fish
00:52:48breaks up,
00:52:50it tries to
00:52:52store nutrients
00:52:54for 2 or 3 months.
00:52:56That's when the oil
00:52:58gets on the fish.
00:53:00Thank you.
00:53:02The number of fish
00:53:04I touch is different.
00:53:06It's amazing.
00:53:08I say,
00:53:10this is bad.
00:53:12I say,
00:53:14this is bad.
00:53:16I say,
00:53:18this is bad.
00:53:20The fat
00:53:22on the belly
00:53:24is amazing.
00:53:26Sashimi is good.
00:53:28Sushi is good.
00:53:30I think the characteristic
00:53:32is the gelatinous
00:53:34between the skin and the flesh.
00:53:36It's not like
00:53:38other fish.
00:53:40In winter,
00:53:42fish is delicious
00:53:44because of the fat.
00:53:46In summer,
00:53:48people don't need
00:53:50that much fat.
00:53:52It depends on the season.
00:53:54It depends on the season.
00:53:56It depends on the season.
00:53:58It depends on the season.
00:54:29We start lining up
00:54:31around 1 o'clock.
00:54:33We start lining up
00:54:35around 1 o'clock.
00:54:37We start lining up
00:54:39around 1 o'clock.
00:54:43We have a separate room
00:54:45for frozen fish.
00:54:50We have a separate room
00:54:52for raw tuna.
00:54:58We have a separate room
00:55:00for frozen tuna.
00:55:08Basically,
00:55:10we start lining up
00:55:12around 1 o'clock.
00:55:14We start lining up
00:55:16around 1 o'clock.
00:55:18We start lining up
00:55:20around 1 o'clock.
00:55:22We start lining up
00:55:24around 1 o'clock.
00:55:26We can make it easier
00:55:28to take them off.
00:55:30We can make it easier
00:55:32to take them off.
00:55:34We take good care
00:55:36of our customers' things.
00:55:44The lower body
00:55:46is preferred
00:55:48than the upper body.
00:55:50We take care of our customers'
00:55:52things.
00:55:54so we want to sell them at a high price.
00:55:57We want to sell them at a high price
00:55:59because we want to sell them at a high price
00:56:01because we want to sell them at a high price
00:56:03because we want to sell them at a high price
00:56:05because we want to sell them at a high price
00:56:07because we want to sell them at a high price
00:56:09because we want to sell them at a high price
00:56:11because we want to sell them at a high price
00:56:13because we want to sell them at a high price
00:56:15because we want to sell them at a high price
00:56:17because we want to sell them at a high price
00:56:19because we want to sell them at a high price
00:56:21because we want to sell them at a high price
00:56:23because we want to sell them at a high price
00:56:25because we want to sell them at a high price
00:56:27because we want to sell them at a high price
00:56:29because we want to sell them at a high price
00:56:31because we want to sell them at a high price
00:56:33because we want to sell them at a high price
00:56:35because we want to sell them at a high price
00:56:37because we want to sell them at a high price
00:56:39because we want to sell them at a high price
00:56:41because we want to sell them at a high price
00:56:43because we want to sell them at a high price
00:56:45because we want to sell them at a high price
00:56:47because we want to sell them at a high price
00:56:49because we want to sell them at a high price
00:56:51It's a very valuable product
00:56:53It's a very valuable product
00:56:55It's a very valuable product
00:56:57It's a very valuable product
00:56:59It's a very valuable product
00:57:01It's a very valuable product
00:57:03It's a very valuable product
00:57:05It's a very valuable product
00:57:07It's a very valuable product
00:57:09It's a very valuable product
00:57:11It's a very valuable product
00:57:13It's a very valuable product
00:57:15It's a very valuable product
00:57:17It's a very valuable product
00:57:19It's a very valuable product
00:57:21It's a very valuable product
00:57:23It's a very valuable product
00:57:25It's a very valuable product
00:57:27It's a very valuable product
00:57:29It's a very valuable product
00:57:31It's a very valuable product
00:57:33It's a very valuable product
00:57:35It's a very valuable product
00:57:37It's a very valuable product
00:57:39It's a very valuable product
00:57:41It's a very valuable product
00:57:43It's a very valuable product
00:57:45It's a very valuable product
00:57:47It's a very valuable product
00:57:49It's a very valuable product
00:57:51It's a very valuable product
00:57:53It's a very valuable product
00:57:55It's a very valuable product
00:57:57It's a very valuable product
00:57:59It's a very valuable product
00:58:01It's a very valuable product
00:58:03It's a very valuable product
00:58:05It's a very valuable product
00:58:07It's a very valuable product
00:58:09It's a very valuable product
00:58:11It's a very valuable product
00:58:13It's a very valuable product
00:58:15But you can't really get excited
00:58:17But you can't really get excited
00:58:19This is a living thing
00:58:21So you can't be too excited
00:58:23So you can't be too excited
00:58:25So you can't be too excited
00:58:27It's going to start in 3 minutes
00:58:29When you hear the bell
00:58:31You get nervous
00:58:33You get nervous
00:58:39When you hear the bell
00:58:41You get nervous
00:58:43I'm looking forward to it.
00:59:13Wait, wait, wait.
00:59:43It seems to me it's a lot like, sometimes it's like watching people play poker.
00:59:54So if you find, if somebody has a fish that they really want,
00:59:58they can't be going, ah, they have to be going.
01:00:06And the information changes every day.
01:00:10What's happening? Who's landing fish?
01:00:17You need to get the news from Kesennuma every day.
01:00:27But you also have to be getting information from the Mediterranean.
01:00:31How am I going to win today? What do I want to win today?
01:00:40So it's not, it's not routine.
01:00:46You have to think about it, you have to be engaged,
01:00:49and you have to be able to make decisions very quickly.
01:00:52And that's, for people who can do that, I think would be a lot of fun.
01:01:01You know, there's a saying that goes,
01:01:03if you have one luxury car, you can control it with just one finger.
01:01:08So we're going to use our fingers to get the numbers,
01:01:11and we're going to use a spear.
01:01:13But if you don't have confidence, the spear will be dull.
01:01:21The fishing ground is in Shiogama, Miyagi Prefecture.
01:01:25The size of the fish is about 100 kilos.
01:01:29This is the fin.
01:01:31I'm going to pull it out.
01:01:33I'm going to push it.
01:01:37If it's two or three people,
01:01:39the basic procedure is to start with the belly of the fish.
01:01:46Next, the back of the fish.
01:01:48Then turn it over, wash it,
01:01:51and then the belly of the fish again.
01:01:54The back of the fish.
01:01:56Basically, it's divided into four parts.
01:01:58Back in the Edo period,
01:02:00I don't think there was such a good evaluation
01:02:03as the belly of a tuna.
01:02:06But the evaluation of Otoro has improved a lot.
01:02:10The fat evaluation of tuna is on the belly side,
01:02:13and the back side is the red part.
01:02:15The part where Otoro can be removed is only on the belly.
01:02:18Whether it's the upper or lower body,
01:02:20you can only get two out of a single tuna.
01:02:23So it has to be replaced.
01:02:29This looks good, but the color is this one.
01:02:32The color is this one, but the taste is this one.
01:02:35Raw tuna has a sense of season.
01:02:38There aren't many tuna that are so fatty in the summer.
01:02:41But in the spring, it has a refreshing taste.
01:02:45It's different depending on the season.
01:02:47It's different in the Pacific Ocean.
01:02:49It's different in size.
01:02:51The taste is all different.
01:02:59Depending on the method of fishing,
01:03:01the difference in taste is quite big.
01:03:04The depth of the fish is different.
01:03:07So the fish eat different kinds of fish.
01:03:10That's the difference in taste.
01:03:12Also, it depends on whether the fish are biting or not.
01:03:15If the fish are biting, it's good,
01:03:17but it doesn't feel as explosive as tuna.
01:03:20There aren't many fish like that.
01:03:22It depends on where the fish are.
01:03:25It depends on the fish in the Pacific Ocean.
01:03:27It depends on the taste.
01:03:29Especially tuna.
01:03:31The more the color changes, the more delicious it is.
01:03:37Basically, we don't give our customers tuna that we don't like.
01:03:41That's a risk that we have to take.
01:03:47This fish is amazing.
01:03:50I'll take this one.
01:03:55I'll take this one.
01:04:00It's so fatty.
01:04:02This one is a chroma sea bream.
01:04:04Is that so?
01:04:06I wonder if it's shallow.
01:04:10I'm looking at the color, the texture, and the fat.
01:04:15I think this one is softer than that.
01:04:18It's softer than it looks.
01:04:21Also, the fine fat.
01:04:23It's a low-protein tuna.
01:04:25It's not greasy at all.
01:04:27It's soft just by touching it.
01:04:32When I cut it, I thought it would be delicious if I gripped it with sushi.
01:04:37I felt very happy.
01:04:40The dark color here means that the meat inside is also dark.
01:04:43The whiter it is, the stronger the membrane, the more fat it has.
01:04:48That's why it's well-ripened.
01:04:50How about this one?
01:04:52It's white, isn't it?
01:04:53Natural tuna doesn't get this white.
01:04:58This one is amazing.
01:05:00It's well-ripened.
01:05:03I think the back has a stronger scent.
01:05:06The fat is from the belly.
01:05:10The inside is a very important parameter.
01:05:14Tuna with good red meat is absolutely delicious.
01:05:23Thank you.
01:05:24Good morning.
01:05:25Let's do our best.
01:05:26I'm doing my best to be excited.
01:05:29But, to be honest, I'm not excited at all.
01:05:35There aren't many tuna I've eaten.
01:05:38There aren't any left.
01:05:41Can I?
01:05:42I'll hold this.
01:05:44I'll hold this.
01:05:51How many are there in Harakami?
01:05:53There are 15 orders in Harakami.
01:05:55What should I do?
01:05:58What should I do?
01:05:59There aren't any tuna.
01:06:01There aren't any, are there?
01:06:02I'm swimming in the sea.
01:06:05I don't want to.
01:06:09That's the kind of fight it is.
01:06:11Thank you very much.
01:06:13Don't thank me.
01:06:14Go fish.
01:06:18I always think I'm a tuna shop.
01:06:22I tell myself that.
01:06:26I tell my employees that.
01:06:29Tsukiji is the best place to enjoy the moon.
01:06:34I always think I'm a tuna shop.
01:06:37I'm not a businessman.
01:06:39I don't want to be a businessman.
01:06:43I don't want to be a businessman.
01:06:45I don't want to be a businessman.
01:06:48I've been doing this for a long time.
01:06:52If you just look at the fish, you can't see the bottom.
01:06:56There's a world beyond that.
01:07:03Why am I chasing fish?
01:07:05It's not just about my thoughts.
01:07:09I have customers.
01:07:12I want to buy fish from them.
01:07:16I buy fish with that in mind.
01:07:21Do you have any, Mr. Kamikura?
01:07:24I have a lot of them.
01:07:30When I buy fish, I think it's expensive.
01:07:33How much is this fish?
01:07:35How much is that fish?
01:07:37That's what we all talk about.
01:07:39I do that, too.
01:07:41But that's different.
01:07:43That's what I'm aiming for.
01:07:46Even if the price is reversed, it doesn't matter.
01:07:51One hour!
01:08:01They're using a lot of furniture to make the fish.
01:08:04You might not understand that.
01:08:06The price is irrelevant to the customer's desire.
01:08:14In that world, the fish are not furniture.
01:08:17We choose what our customers want with our hands.
01:08:22Tuna is very important.
01:08:24Especially in this season.
01:08:26I had this sake yesterday morning.
01:08:29It's a volume sake.
01:08:30Why do we relieve stress from tuna?
01:08:35It's relaxing.
01:08:36It's relaxing.
01:08:37I always think about tuna.
01:08:39I'm getting tired.
01:08:40I want to forget about tuna.
01:08:43Don't forget about tuna.
01:08:46It's important.
01:08:48It's important.
01:08:50How is it?
01:08:55It's 1.3 kg today.
01:08:57Thank you.
01:08:58Can I take it out?
01:08:59Yes.
01:09:03I want to take all of them out.
01:09:04Okay.
01:09:12This is a lot of fat.
01:09:14It's a lot.
01:09:16I'll leave this one here.
01:09:18This is great.
01:09:24See you.
01:09:25Let's do our best.
01:09:27Thank you.
01:09:33I'm looking forward to the moment when I get tired.
01:09:42It's something special.
01:09:45It's not something you can get easily.
01:09:49I think it's the same for all kinds of fish.
01:09:51Most people risk their lives to get it.
01:09:56We express it as a sashimi.
01:09:59So, I have a lot of memories.
01:10:03This is Kama.
01:10:04This is Chutoro.
01:10:05This is Otoro.
01:10:06This is Akami.
01:10:07This is tuna.
01:10:08I'll do my best.
01:10:16Tuna is delicious.
01:10:23The reason why tuna is delicious in Japan is that small fish are delicious.
01:10:27I think it's because of this.
01:10:29If the food is not good, you can't make such delicious tuna.
01:10:34It's because of the richness of the fish.
01:10:36I think it's great in Japan because tuna has so much fat.
01:10:46I'm going to do my best.
01:11:00We make ice at the fish market to keep the freshness of the fish.
01:11:05We start shipping to the fish market at 3 a.m.
01:11:09We work 24 hours a day.
01:11:15The fish market is open 24 hours a day.
01:11:18The fish market is open 24 hours a day.
01:11:22The fish market is open 24 hours a day.
01:11:41We cut the ice and sell it to customers.
01:11:45We cut the ice and sell it to customers.
01:11:52When we bring fish, we keep them in the cabin.
01:11:57When we bring fish, we keep them in the cabin.
01:12:02When we bring fish, we know how much we want.
01:12:05Speed is important.
01:12:08We start shipping at 2 a.m.
01:12:12We are busy from 2 a.m. to 4 p.m.
01:12:16We are busy from 2 a.m. to 4 p.m.
01:12:21This is a survey from 10 years ago.
01:12:26This is a survey from 10 years ago.
01:12:39This is a survey from 10 years ago.
01:12:44This is a survey from 10 years ago.
01:12:47This is a survey from 10 years ago.
01:12:50This is a survey from 10 years ago.
01:12:53This is a survey from 10 years ago.
01:12:56This is a survey from 10 years ago.
01:12:59This is a survey from 10 years ago.
01:13:02This is a survey from 10 years ago.
01:13:05This is a survey from 10 years ago.
01:13:08This is a survey from 10 years ago.
01:13:12This is a survey from 10 years ago.
01:13:18Back then, the design concept was that of an arch-shaped building.
01:13:25A subway line and a platform were built along this line.
01:13:33Then, the cargo was carried out through this line.
01:13:38I started doing the research that became this book.
01:14:02I started in 1989, and the book was published in 2004, so that's 15 years, which is a long
01:14:11time.
01:14:16But I had no idea at the time as I started just how complicated the place would be and
01:14:23how long it would take me to start to understand its pieces and how they fit together.
01:14:30I remember when I first discovered this board years ago, and this is the kind of place where
01:14:39if you lose something, if you drop it, somebody's likely to pick it up and turn it in.
01:14:45Anyway, it's a very interesting thing about how honest the market is.
01:14:49This is somebody's purse, money, genkin, money.
01:14:58In a busy marketplace, somebody finds the money, they don't put it in their pocket,
01:15:02they bring it here to the lost and found.
01:15:19So for a while, I was coming here maybe three or four times a week because I'd just be
01:15:46walking around and asking people questions, writing them in my notebook.
01:15:51But I needed to find a place where I could feel comfortable sitting, writing, talking.
01:15:58And there was a group of maybe five or six wholesalers who would come here every day
01:16:03after work to eat their lunch.
01:16:11And fortunately, the people who came to Gin Nin Kai to eat lunch were very patient, they
01:16:16were very friendly, they were willing to answer my questions.
01:16:36It was, you know, I became passionately interested in the market and I made many good friends
01:16:43and met lots of people who were very helpful.
01:17:00It was like a cram school for a juku.
01:17:09For learning about fish, learning about the business, learning about the history of Tsukiji.
01:17:16A wonderful experience.
01:17:22I always have memories of walking through the market in the afternoons and you would,
01:17:34the only things you would find would be cats.
01:17:38And I thought, yes, of course, if I were a cat, this would be heaven.
01:17:46And the architecture is really stunning, I mean, when you think about it.
01:18:03The architecture is absolutely world-class, I mean, it's the most advanced, modernist
01:18:14architecture in the world at the time.
01:18:32It's the most advanced, modernist architecture in the world at the time.
01:18:42It's the most advanced, modernist architecture in the world at the time.
01:18:52Originally, when Tokugawa Ieyasu opened the Bakufu,
01:18:59he brought fishermen from Tsukuda, which is also famous here in Osaka, to Edo to catch fish.
01:19:11At the same time, he allowed the general public to sell fish near Nihonbashi.
01:19:20Nihonbashi was the center of the city, the center of the cultural development.
01:19:27Before Mitsuko City, the widest area like Ichiban-tsubo was blocked off by a road,
01:19:33and the market was held on that road.
01:19:39The construction of Tsukiji Market was recorded on these rolls of film.
01:19:45It gives us a rare glimpse of life 80 years ago.
01:19:55Construction commenced in March 1928.
01:20:03Trading continued in a temporary market adjacent to the construction site.
01:20:15A revolution.
01:20:18That's how people described the birth of Tsukiji.
01:20:25It ushered in a completely new system of transaction.
01:20:30Tsukiji revolutionized market operations throughout Japan.
01:20:34And consequently, it came with unimaginable challenges and struggles.
01:21:05The changing times demanded new needs.
01:21:13A distribution system that utilized rail transport.
01:21:20Refrigeration was installed in the interests of sanitation.
01:21:27Fair pricing and transparency were put into place.
01:21:34Tsukiji was at the forefront of modern market operations.
01:22:04For example, a tonya was a tonya's job.
01:22:08A naka-oroshi was a naka-oroshi's job.
01:22:11That was the market rather than the center of the market.
01:22:14Market distribution, system, revolution of everything.
01:22:19That was Tsukiji Market.
01:22:22Tsukiji Market
01:22:30There's a word here called nakama.
01:22:34When you come in, you don't say nakama because it's embarrassing.
01:22:40You don't say nakama because it's embarrassing.
01:22:44The real nakama are people who have worked here since they were teenagers.
01:22:50People who have been working here since they were teenagers.
01:22:54It's like two people who are 70 years younger than each other.
01:22:58There's a connection like that.
01:23:02The word nakama is a proper word.
01:23:10Nakama.
01:23:12All of it.
01:23:14Kamaguri 1.65.
01:23:17It's the moment when nakama come to you.
01:23:2127 is expensive.
01:23:23Nakama are our words.
01:23:26We buy things from our colleagues.
01:23:29We buy things that are not in stock.
01:23:31We buy things that are sold out.
01:23:33There's a boiled hotate here.
01:23:36It's sold out.
01:23:38It's sold out?
01:23:40How are you doing?
01:23:44There it is.
01:23:45Boiled hotate.
01:23:46This is the biggest one.
01:23:48Is there a bigger one?
01:23:49There's a bigger one.
01:23:50There's a bigger one over there.
01:23:52Then I'll take one of those.
01:23:54It's a weird order.
01:23:56It's okay.
01:23:58It's raw.
01:24:00When a parent gives birth to a child,
01:24:03if the parent and child have a good connection,
01:24:05they will take care of the child when it is born.
01:24:07Nakama are like that.
01:24:10It's horizontal and vertical.
01:24:13If you can get a triangle here,
01:24:15if you connect the triangle,
01:24:18it will be a big triangle.
01:24:26Tsukiji, to my mind,
01:24:28is one of the few places in contemporary Tokyo
01:24:33where that kind of old-fashioned merchant ethos
01:24:37still exists.
01:24:40The fact that on any given day
01:24:42maybe 20,000 people come to work at this market
01:24:46means that 20,000 individual lives
01:24:49are motivating the market every day.
01:24:55It's people with social lives and social interactions
01:24:59that make the market work every day.
01:25:10There are a lot of people who joke about
01:25:13how there are a lot of houses without a kitchen knife.
01:25:16Of course, there are fewer people who can handle fish.
01:25:19There are more single-minded people.
01:25:22They don't cook for themselves.
01:25:25They eat lunch or lunch boxes.
01:25:28They live somewhere else.
01:25:30The way they eat has changed a lot.
01:25:33So there are fewer people who can handle fish in the market.
01:25:37Compared to when I first came to the market,
01:25:41things have changed a lot.
01:25:44Including the amount of goods.
01:25:47There used to be about 4,000 fish shops in the 23rd district.
01:25:51But now there are only about 500 or 600.
01:25:55That's one of my biggest concerns.
01:26:01Tokyo was founded in 1939.
01:26:04It was before the war.
01:26:07How long has it been since you started going by yourself?
01:26:11It's been over 50 years.
01:26:14You'll be 73 this year.
01:26:17Will you be 55?
01:26:19Do you have any fish that you can sell?
01:26:22How old are you?
01:26:24No, no.
01:26:26Kids used to think that they were swimming in a fish tank.
01:26:31But now they eat instant noodles.
01:26:38That's not good for you.
01:26:41Do you peel the fish and eat it raw?
01:26:44Or do you boil it?
01:26:46The fish shops teach people how to eat the best.
01:26:53The fish shops have that ability.
01:27:08I'm going to eat the fish as sashimi.
01:27:10I'm going to fry it with cotton, empera, and gesso.
01:27:14I'm going to fry a big one.
01:27:18You can still eat delicious fish.
01:27:22Do you like fish?
01:27:24Yes, I do.
01:27:28If you don't eat fish, you won't be able to feed your family.
01:27:32It's like a chicken.
01:27:41Thank you.
01:27:44I'm eating fish.
01:27:46It's a sacred place for people in the fish industry.
01:27:52When I go to the fish market, I'm still nervous.
01:27:57I wonder why.
01:28:00It's because of the power.
01:28:02And they're professionals.
01:28:04They have the confidence in their eyes to send us the fish.
01:28:08That's why we have to be as serious as the general consumer.
01:28:19Scallop.
01:28:21Choose whatever you like.
01:28:27When you choose, you can choose what you like.
01:28:33That's what makes it delicious.
01:28:38Thank you.
01:28:40Please come again.
01:28:41It's a serious game.
01:28:43You put food in your body.
01:28:46What you eat today will be a part of your cells two or three days later.
01:28:51It's like a ritual.
01:28:55It's a business.
01:28:57You can't sell it normally.
01:28:59I'll give you this.
01:29:01It's chocolate.
01:29:03It's not chocolate.
01:29:05This is squid.
01:29:07It's good for children's teeth.
01:29:09It's a snack for children.
01:29:11I don't like it at first.
01:29:14But I started to eat it.
01:29:17Healthy people eat healthy food.
01:29:21They eat healthy food with a healthy mind.
01:29:26Thank you.
01:29:30The data from Shika University came out the other day.
01:29:34About 40% of children can't feel the taste of food.
01:29:39Sweet, sour, salty, bitter.
01:29:43About 40% of children can't feel the taste of food.
01:29:54The industrialized era is over.
01:29:56It's not about practicality.
01:29:58It's about smart consumer education.
01:30:01In the 1960s in Japan,
01:30:04I'm talking about the 1960s.
01:30:07If you're going to spend time on food,
01:30:10spend time on something else.
01:30:12We've been promoting that by saying that it's a way of life.
01:30:17Most of the people who grew up in that environment are now in their parents' generation.
01:30:22They don't eat much.
01:30:24They eat a lot of leisure food.
01:30:26I think this is the way of life after the war in Japan.
01:30:49Thank you.
01:30:51About 20%?
01:30:53About 80% of our customers are school lunches.
01:30:57We sell food mainly for school lunches.
01:31:03This is what I had for lunch the day before yesterday.
01:31:06That's what I had yesterday.
01:31:08The fish is over there.
01:31:10If it's this small, I won't be able to eat it.
01:31:13They're professional fishermen.
01:31:16Even if we don't see them,
01:31:18they'll clean them up for us.
01:31:21I always ask them to do that.
01:31:44It looks good.
01:31:46It's big.
01:31:54I don't like it because it has bones.
01:31:56Before I tasted it,
01:31:58I ate fish and it got stuck in my throat.
01:32:02I feel like I'm not used to eating it.
01:32:10Hello.
01:32:12Thank you for coming.
01:32:16We check where the bones are.
01:32:19If we put chopsticks anywhere,
01:32:21we can remove the bones easily.
01:32:24We do that in the previous class.
01:32:26I imagine where the spine is.
01:32:29Thank you for the food.
01:32:31Thank you for the food.
01:32:43It's good.
01:32:44It's better than I expected.
01:32:46It's good.
01:32:49Even though I've been here for 4 years,
01:32:51I don't think I'm good at catching fish.
01:32:53But, I think it's a good experience.
01:32:55I might start to like fish.
01:33:02It's good.
01:33:10Since we use it for education,
01:33:12we try to make it as cheap as possible.
01:33:15That's what we're doing now.
01:33:18It's good to share the feeling of delicious food
01:33:21with everyone at school.
01:33:24I'm grateful for that.
01:33:26You need to eat a lot to know the quality.
01:33:30If you don't eat a lot, you won't know how good it is.
01:33:33I don't want to lose the real taste.
01:33:39I'd like to know how much it costs.
01:33:42I'd like to know the price.
01:33:44I used to say that
01:33:47if young people eat instant noodles and hamburgers,
01:33:50they won't know the real taste of fish.
01:33:52That's what we worried about.
01:33:54I started to eat good fish
01:33:57when I started to eat white fish.
01:33:59If you eat it when you're young,
01:34:01you'll know how it tastes.
01:34:03If you eat it when you're a kid,
01:34:05you'll never know how it tastes.
01:34:07You'll never know.
01:34:11There are times when it's delicious.
01:34:14Kids are honest.
01:34:16They eat delicious food.
01:34:20I want my kids to eat delicious fish.
01:34:23I want them to touch it.
01:34:25Then, it's a good meal.
01:34:28I want to make a chance for them to eat delicious fish.
01:34:33I want them to touch it.
01:34:35I want to start it again.
01:34:37We have a Japanese market system.
01:34:41That's why we have a Japanese fish culture.
01:34:46We're becoming more aware of that.
01:34:49Let's do it together.
01:34:58I would say that the most important thing is the transmission.
01:35:01Transmitting the taste of things to the children.
01:35:05And finally, the transmission of the cuisine,
01:35:09of the culinary traditions.
01:35:11It's the most beautiful,
01:35:13how can I say,
01:35:15the most beautiful paper to write the history of a country.
01:35:18If we forget the cuisine, we forget our origins.
01:35:21So we, the chefs,
01:35:23and all the people around us,
01:35:25we have a responsibility to fight
01:35:28so that these traditions don't disappear.
01:35:56Thank you very much.
01:36:20It's the time of the year when there are the most fireworks.
01:36:24But it's also the time of the year when you feel tired.
01:36:33There are no queues, including the general consumers.
01:36:37It's very crowded.
01:36:40I can't walk because I feel old.
01:36:54This is a box of firewood.
01:36:57It's a very expensive product.
01:37:00Hoshikazunoko is made with kelp broth or bonito broth.
01:37:04When you eat it, you can feel the texture.
01:37:07It's amazing, the texture.
01:37:09It's a good taste.
01:37:11That's why it's still available.
01:37:14The elderly used to eat it,
01:37:17but now there are fewer people who know about it.
01:37:21I want to tell young people,
01:37:24but the price is so high.
01:37:27It's like a luxury product.
01:37:37Good morning, everyone.
01:37:40Hoshikazunoko is only sold once a year.
01:37:45Hoshikazunoko is only sold once a year.
01:37:49This product is sold all over Japan.
01:37:54I hope you will buy it with a solemn heart.
01:37:59Thank you.
01:38:034 kg.
01:38:052 kg.
01:38:080.4 kg.
01:38:110.4 kg.
01:38:130.4 kg.
01:38:15Hoshikazunoko is only sold once a year.
01:38:18In December, Hoshikazunoko is eaten on New Year's Day.
01:38:23It's been around for a long time.
01:38:27The name Hoshikazunoko is a good name.
01:38:31It's a good name for children.
01:38:34It's a good name for children.
01:38:40People who know how to buy it
01:38:43come to this shop and buy it.
01:38:46People who know how to buy it
01:38:49come to this shop and buy it.
01:38:52Welcome.
01:38:55Welcome.
01:38:57Welcome.
01:38:59Welcome.
01:39:01Welcome.
01:39:22Thank you.
01:39:24I'm sorry for the inconvenience.
01:39:28We don't have any stock.
01:39:31They are all sold out.
01:39:33I want to keep the rest.
01:39:36I'm sorry for my father-in-law.
01:39:39I'm sorry for my father-in-law.
01:39:42I'm sorry for my father-in-law.
01:39:45I'm sorry for my father-in-law.
01:39:48I'm sorry for my father-in-law.
01:39:51I've been doing this for 120 or 130 years.
01:39:55I'm the third generation.
01:39:58I've been doing this since I was in Nihonbashi.
01:40:01I'm going to live with my wife.
01:40:04I'm going to live with my wife.
01:40:07This is my third life.
01:40:10I'm worried that I won't be able to get up early.
01:40:13I'm worried that I won't be able to get up early.
01:40:16I wake up at night or around 4 am.
01:40:19I wake up at night or around 4 am.
01:40:22I have times when I have to quit.
01:40:25When my parents die....
01:40:28When I give up my job.
01:40:31Then the time when I have to leave my wife.
01:40:34Then the time when I have to leave my wife.
01:40:37I have three things that make me sad.
01:40:39I have two of them.
01:40:41The other one is my wife.
01:40:44The other one is my wife.
01:40:47I'd like to take it easy for a while.
01:40:53Thank you for everything.
01:40:56I'm a little lonely.
01:41:00You can come again.
01:41:17No entry without a registration certificate.
01:41:32There it is!
01:41:42Beautiful!
01:41:43Beautiful!
01:41:46I can't move if I work hard for a year.
01:41:49It would be delicious if I could do all this by myself.
01:41:54This is the only thing I can do.
01:41:56I can do as much as crab and tuna.
01:42:07Let's do our best next year!
01:42:13Good!
01:42:18I'll give you the salary at the end of the year.
01:42:27I'd like to finish with a drink.
01:42:33Thank you!
01:42:34Thank you!
01:42:39I want everyone to be healthy.
01:42:42I want everyone to go wild.
01:42:45The result will follow.
01:42:54It was a tough year.
01:42:56I was worried about what would happen.
01:43:00I want to do it again without forgetting how I feel about tuna and the audience.
01:43:14This year, it's like a hop-step hop.
01:43:18I'm bowing now.
01:43:21I'll do it like this.
01:43:25I'll attack next year.
01:43:31I lost weight.
01:43:33I can't help it if I don't work hard.
01:43:45I want to teach fish to the next generation.
01:43:49I think it will be a year like this.
01:43:52Let's put the ladder in the air.
01:43:56I haven't closed it yet.
01:43:57I'm nervous.
01:44:00It's fast.
01:44:02Let's do it!
01:44:05We want to convey our feelings to the audience.
01:44:12We want to deliver our feelings to the audience.
01:44:17That's our mission.
01:44:19We have to keep doing it.
01:44:22As Japanese, as Tsukiji, as Ichiban people, we have to keep doing it.
01:44:32Thank you!
01:44:48We want to deliver our feelings to the audience.
01:44:52We have to keep doing it.
01:44:55Let's put the ladder in the air.
01:44:58I can't help it if I don't work hard.
01:45:01I'm bowing now.
01:45:03I want to do it like this.
01:45:06I can't help it if I don't work hard.
01:45:09Let's put the ladder in the air.
01:45:13With its eight decades of history and drama, we have a lot to learn from Tsukiji Fish Market.
01:45:22In our rapidly changing life, let's take a moment to learn from the market that has nurtured us.
01:45:29One chapter of Tsukiji's history will end after 80 years and begin again at a new location.
01:45:40There will be new stories from the new market.
01:45:44There will be new stories from the new market.
01:45:48Let's take a moment to learn from the market that has nurtured us.
01:45:54There will be new stories from the new market.
01:46:07We will see what the future brings.
01:46:23Tsukiji Fish Market
01:46:53Tsukiji Fish Market
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01:48:41Tsukiji Fish Market
01:48:44You
01:49:14You
01:49:44You
01:50:10You
01:50:14You