Category
📺
TVTranscript
00:00A few days later
00:02In the fall of Minori,
00:04the fish is delicious!
00:06In recent years,
00:08due to the effects of global warming,
00:10the price of fish has changed drastically.
00:12However,
00:14I still want to eat fish.
00:16Today,
00:18I will introduce the unknown power
00:20of such fish.
00:22First of all,
00:24eating fish skin
00:26is more nutritious than eating fish meat.
00:28That's right.
00:30Is it not salmon?
00:32Salmon skin.
00:34Salmon skin.
00:36There is a theme of salmon,
00:38right?
00:40Why don't you bring it forward?
00:42Now I'm up,
00:44and I'm hot.
00:46I've prepared so far,
00:48but I can't eat salmon.
00:50You've betrayed me.
00:52That's right.
00:54Salmon skin is
00:56thick.
00:58There is a reason for that.
01:00Salmon is born in Hokkaido
01:02in Ishikari River.
01:04After that,
01:06it goes up to the Alusian River
01:08and reaches the Bay Link.
01:10It lives there for about three years.
01:12At that time,
01:14it lives hard in the cold water.
01:16As a result,
01:18it has to have thick skin to live.
01:20That's right.
01:22Salmon has a lot of fat in the skin.
01:24This fat is
01:26Omega-3 fat.
01:28EPA and DHA.
01:30I think you've heard of it.
01:32It contains a lot of healthy ingredients.
01:34In addition,
01:36it contains a lot of vitamins
01:38such as vitamin A and D.
01:40It also contains a lot of collagen.
01:42That's a lot of collagen.
01:44It's good for your body
01:46and good for skin and bones.
01:48I understand,
01:50but you have to burn it.
01:52You have to burn the skin.
01:54Are you a guest today?
01:56Hi-ha!
01:58Hi-ha is mine.
02:00Hi-ha is mine.
02:02It's a jewel box.
02:04Hikomaro has more hair.
02:08The skin is delicious
02:10when it's crispy.
02:12But when it's raw,
02:14it smells like ammonia.
02:16It smells raw,
02:18so I leave it.
02:20Does it lose other nutrients?
02:22It loses vitamins,
02:24but other nutrients are still alive.
02:26You can eat it as it is.
02:28Is it okay to burn it?
02:30Yes, it's okay to burn it.
02:32You can leave the flesh,
02:34but you should eat the whole skin.
02:36Is that only for salmon?
02:38Salmon has a lot of fat.
02:40Salmon has a lot of Omega-3 fats,
02:42so it's effective,
02:44but it's not enough.
02:46Excuse me,
02:48but you should eat only the Omega-3 fats.
02:50Omega-3 fats are amazing.
02:54You like salmon, don't you?
02:56I told you to raise the price of salmon.
02:58Salmon that saves so many lives
03:00should be raised.
03:02If it's salmon,
03:04it's not worth anything.
03:08Mr. Ikeda.
03:10Salmon carries the nutrients of the sea to the land.
03:12That's the best part of salmon.
03:14That's right.
03:16The forest is completely drained.
03:18There is no salmon.
03:24The river without salmon
03:26is a forest of light.
03:28I see.
03:30That's the nutrition.
03:32Salmon die on the surface of the sea.
03:34That's the nutrition.
03:36I'm doing a documentary on BBC.
03:38You look like him.
03:40I'm the most like him.
03:42I'm the most like him.
03:44Mr. Ikeda and I are like insects.
03:48Mr. Uehara.
03:50Salmon is not only good for eating,
03:52but also good for beauty.
03:54It's not salmon.
03:56It's salmon.
03:58Salmon is not good for beauty.
04:04Recently,
04:06the world of beauty is attracting attention
04:08because of the DNA of salmon
04:10extracted from salmon.
04:12There are polynucleotides
04:14and polydeoxyribonucleotides.
04:20Recently,
04:22the method of injecting these
04:24has become popular in the world of beauty.
04:28If it's a bear skin,
04:30it's a beautiful skin.
04:32It's a beautiful skin.
04:34It's cute.
04:36It's like an egg.
04:38It's like an egg.
04:42It's smooth.
04:44It's amazing.
04:46It's called salmon injection.
04:48If you inject it into the skin,
04:50it has the effect of rejuvenating.
04:52The skin is rejuvenated.
04:56Blood vessels grow.
05:00The skin condition is better.
05:02The skin is better.
05:04The skin condition is better.
05:06It's attracting attention.
05:08I injected it into my eyes.
05:12I injected it into my eyes.
05:14Salmon injection?
05:16I injected it into my eyes.
05:18Around your eyes?
05:20Everything except the eyeball.
05:22Around your eyes,
05:24when you get older,
05:26you get fine wrinkles.
05:28It's hard to get rid of.
05:30By injecting it,
05:32you can get rid of the wrinkles.
05:34It's very smooth.
05:36There's no dullness.
05:38That's right.
05:40It's like taking a picture.
05:42Is it the same lighting?
05:46I know how businessmen feel.
05:50I think it's getting better.
05:52It's getting cuter.
05:54There's no fine wrinkles.
05:56How often should I inject it?
05:58How often should I inject it?
06:00Ideally,
06:02you should inject it 3 to 4 times
06:04every 2 to 3 weeks.
06:06After that,
06:08you should inject it once every 6 months.
06:10It's still very expensive.
06:12That's right.
06:16You shouldn't inject it directly.
06:18You shouldn't inject it directly.
06:20You shouldn't inject it directly.
06:22You should inject it directly.
06:24You should inject it directly.
06:26It's a very special ingredient.
06:28It's a very special ingredient.
06:30It feels like a signal for cells.
06:32It feels like a signal for cells.
06:34The biggest problem is
06:36the small amount of alcohol.
06:38It's like a cucumber in the sink.
06:40It's like a cucumber in the sink.
06:42It's bad already.
06:46It's a very small ingredient that
06:48can penetrate into the skin.
06:50Not only injections,
06:52there's also a skin care product.
06:56The extracted polynucleotide is said to have a penetrating effect on the skin, so it is said to be effective even if you apply something that is made as a product.
07:09Mr. Shibou Oyasuri has a job to enlarge the conversation.
07:14So if you eat sake, sardines, and salmon, your memory will recover a little.
07:21What?
07:24Alzheimer's disease can be prevented.
07:27Alzheimer's disease is caused by the small size of the mouth, so short-term memory is not good.
07:32I see.
07:33It's not salmon, it's fish.
07:35It's good if it's a food that Mr. Shibou Oyasuri eats.
07:38I see.
07:39It's called Takafuhoa Shibou, so it's in all kinds of blue fish.
07:42I see.
07:43This is a new teacher.
07:45He was born in a fisherman's family and worked at Tsukiji Market.
07:48He is a professor at Nagasaki University of Marine Science and Technology.
07:54Nice to meet you.
07:57Is it time to talk about salmon?
07:59I don't think he will talk about salmon.
08:02I don't want to go home for the rest of my life.
08:04When it comes to autumn fish, it's not salmon.
08:07I'm sure everyone is wondering what kind of delicious salmon it is.
08:10The tip of the fish's mouth is yellow and the back of the fish is bulging.
08:13That's why it's delicious.
08:15The tip of the fish's mouth is yellow?
08:19The tip of the fish's mouth is yellow?
08:21The tip of the fish's mouth is a little yellow.
08:27Did you know the tip of the fish's mouth was yellow?
08:29I knew it.
08:30You are watching the fish, aren't you?
08:33I'm a businessman.
08:36I see.
08:38That's why it's yellow.
08:40I'm more yellow than these people.
08:43That's right.
08:45The tip of the fish's mouth is yellow.
08:47That's why it's yellow.
08:49Why is the tip of the fish's mouth yellow?
08:51Is it because the teeth are out?
08:53That's right.
08:54The tip of the fish's mouth is yellow.
08:56I don't have a yellow tooth.
08:58The yellow part of the fish's mouth is stored in the fish's stomach.
09:03There is another point.
09:06There is a line on the back of the fish's back.
09:10When you look at this line, you can see that the back of the fish is bulging.
09:17It's like this.
09:20I would like you to compare the upper part of the fish with the lower part of the fish.
09:23The lower part of the fish's back is bulging.
09:27The fat fish's back is bulging.
09:33That's right.
09:35The tip of the fish's mouth is yellow.
09:37That's right.
09:39The lower part of the fish's back is frozen.
09:44The color of the fish's back has changed.
09:47But the fish's back is not that yellow.
09:50I'm sorry.
09:51I said something I didn't mean.
09:52I don't like it.
09:54The upper part of the fish's back is raw.
09:57The lower part of the fish's back is frozen.
09:58The frozen fish's back is more delicious.
10:01If you like fatty fish, the frozen fish's back is more delicious.
10:06If you don't like the smell of fish, the upper part of the fish's back is fresh.
10:11I see.
10:12You said the fish's back was delicious.
10:14I want you to talk about it.
10:16I have eaten a lot of fish's back.
10:21There is a restaurant that serves the best fish's back in Japan.
10:25The fish's back is very delicious.
10:28There is a secret to grilling the fish's back.
10:31This is how to grill the fish's back.
10:33YABESAN in HANAZONOCHO, SHINJUKU.
10:36You look like you're making something delicious.
10:38First, open the back of the fish's back.
10:41It's rare to open the back of the fish's back, isn't it?
10:43It's not a round shape.
10:45Remove the gills of the fish's back carefully.
10:50Some people like it.
10:52Remove the bones of the fish's back.
10:55Remove the bones next to the gills of the fish's back.
10:58Remove all the bones.
11:01Stop it.
11:03Return the fish's back.
11:05Return the fish's back before putting the liver in it.
11:08It's like I'm watching TV in a space house.
11:12I want you to look at this.
11:14Look at this.
11:16This is a beautiful 30,000 yen leisure seat.
11:21This is a 30,000 yen leisure seat.
11:24The fish's back is buried in the dent.
11:29The fish's back is buried in the dent.
11:36The fish's back is flat.
11:39The fish's back is flat and beautiful.
11:43Please play the game.
11:45Put the liver in the fish's back evenly.
11:50Insert the fish's back with a skewer.
11:53The fish's back is grilled.
11:56The liver in the fish's back is grilled.
12:00The liver comes out even if you bite the fish's back.
12:05This is very delicious.
12:07Please eat the fish's back with a rice cracker.
12:12I want you to eat the best salmon in Japan.
12:19This is amazing.
12:21This is a salmon collaboration.
12:24This is a jewelry box.
12:27This is a jewelry shop.
12:30This is a jewelry shop.
12:35This is very delicious.
12:38Salmon is grilled and eaten.
12:41Salmon is greasy.
12:43Omega-3 fatty acids such as DHA and EPA are released.
12:49Salmon should not be grilled with salt.
12:55Salmon smells bad if you don't remove the fat.
12:59I think it's better to grill it with salt.
13:04Salmon should be delicious even if half of the nutrition is lost.
13:07Which one do you choose?
13:09I choose salt.
13:12Salmon doesn't lose all the nutrition.
13:14This is a new teacher.
13:16He is the editor-in-chief of a magazine for people working in supermarkets.
13:20He is Keita MIURA.
13:23Nice to meet you.
13:27Is this a magazine for people working in supermarkets?
13:31This is a book for general readers.
13:35This is a magazine for people working in supermarkets.
13:40I'm here to talk about fish markets in supermarkets.
13:45Thank you very much.
13:48It's important to have a good attitude.
13:51The sashimi of the store where the wife and sashimi are lined up beautifully at 45 degrees is delicious.
14:04Cutting fish and sashimi is the world of craftsmen.
14:0945 degrees is put in a tray because it is a supermarket.
14:13When you put it in a square tray, you line it up at 45 degrees.
14:18It's compared to the bottom line.
14:21The wife is 45 degrees to the rectangle of the container.
14:26The wife is also lined up at 45 degrees.
14:29On top of that, the sashimi is lined up at 45 degrees.
14:34Can this be sold?
14:36If you line it up at 45 degrees, it will look flat.
14:40By lining it up at 45 degrees, you can get a three-dimensional effect.
14:43You can also feel the volume.
14:45By aligning the direction of the fish, you can feel the freshness in contrast to the green of the fish.
14:54Another big reason is that the supermarket tray has a price label.
15:00The price label is often placed at the bottom right.
15:03The fish is hidden by the label.
15:07By aligning it at 45 degrees, you can hide it as much as possible.
15:12Is it better to do that?
15:14This is 45 degrees.
15:16Does this have anything to do with the appearance and taste?
15:19There are craftsmen who are good at aligning the price label at 45 degrees.
15:25I think you can say that you have a good fish.
15:30However, if you look at a distorted fish, you will find that young employees are working hard to cut it.
15:40Even if it's a bad example, I want you to buy it.
15:46Then why did you tell us?
15:51That's impossible.
15:52I knew it.
15:54If you get angry, I will expose it.
15:56Please buy it.
15:58Why did you tell us?
16:00You will get better and better.
16:03You have to grow up.
16:06Another reason is that you sell delicious fish.
16:09You are saying bad things to me.
16:12There is a layout in the store.
16:14There are various ways to eat seasonal fish.
16:20There are various options such as SAKENABE, MUNIEL, and FURAI.
16:26There are various options in the store.
16:29The store knows the fish better.
16:33You can say that you sell good fish.
16:37Is there a bad example?
16:40There is no bad example.
16:43You don't know anything about fish in a store that doesn't develop a variety of ways to eat.
16:47There are various stores.
16:49Why did you tell us?
16:52You are kind.
16:54Mr. Ishikawa.
16:55There are children who think that fish are swimming in the fish market.
17:01I've heard that for about 10 years.
17:05There is an application that detects fish in the fish market.
17:15If you catch a fish in the fish market?
17:16If the fish is a whole fish, everyone will understand.
17:20If you take a picture of the fish in the fish market on your smartphone, it will be recognized as a fish.
17:27It was originally used by fishermen to check what kind of fish it was.
17:33It is used by parents who have children.
17:36It is used by parents because it is good for their diet.
17:40It is also a hot topic.
17:42There is a store that sells delicious tuna.
17:48It is a store that sells delicious tuna that can only be seen by skilled fishermen.
17:53It is a store that sells delicious tuna that can only be seen by skilled fishermen.
18:00It's a nasty world.
18:02It's all AI.
18:04Does AI really know?
18:06It's true.
18:07They haven't eaten it yet.
18:10The situation of fish has changed.
18:13There is a fish farm.
18:16There is a fish farm that can ship a certain amount of fish.
18:20There is a fish called MIKANBURI.
18:22It is a mixture of yellowtail and yellowtail.
18:24It is a mixture of yellowtail and yellowtail.
18:29Yellowtail has a brown color.
18:32Some people don't like yellowtail because it is fishy.
18:34Yellowtail that eats yellowtail is called MIKANBURI.
18:38Yellowtail has a brown color and smells like yellowtail.
18:42It is a mixture of olive oil, olive oil, and fish.
18:47It is called ORIBUTAI.
18:49It is a mixture of fish and flavor.
18:56There may be fish called CHOKOBURI.
19:00I don't need it.
19:02There is a fish called CHOKOBURI.
19:06I don't need it.
19:09No, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no
20:09no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no
20:39I'm looking forward to it!
20:41If it's an eel, there are many brands.
20:45There is a brand called Ishikisan Unagi in Aichi.
20:48There are many brands for breeding.
20:51For example, if it's a yellowtail,
20:54there is a famous brand called Buriyo in Kagoshima.
20:57If it's a red sea bream, there is a modern red sea bream.
21:00Wow, that's big!
21:01This modern red sea bream is a sea bream that was originally
21:04caught in a breeding facility.
21:06It can be shipped in a little over a year.
21:09It's going to get bigger at once, right?
21:10It's going to get bigger.
21:11It's going to be a new species.
21:12Wow!
21:13In the modern era, there are tuna, but there are also red sea breams, right?
21:15That's right.
21:16It's a very new species.
21:17Kinki University?
21:18Kinki University is a modern version of tuna, right?
21:20It's a Thai version.
21:21Wow!
21:22It's a modern fish!
21:24Eels are also modern, right?
21:26Eels are also modern,
21:27and we are trying to commercialize perfect breeding.
21:29That's right.
21:30Mr. Kajimori, you're doing sushi, right?
21:32Yes, yes, yes.
21:33Do you get delicious food from this area?
21:36I don't get it from the outskirts,
21:38but I do get delicious food.
21:40Wait a minute, wait a minute.
21:41Are you running a sushi restaurant?
21:42What?
21:43What are you doing?
21:44What are you doing?
21:45What are you doing?
21:46In Toyonaka, Osaka, right?
21:48You're doing it in Toyonaka, right?
21:49Wow!
21:50You're very rich!
21:51What are you doing?
21:53I really like sushi,
21:55so when I was making my own sushi,
21:57I made sushi in the basement.
21:59You made sushi in the basement?
22:01Yes.
22:02In the Toyonaka office?
22:04No, no, no.
22:05Mr. Kajimori is holding it.
22:08What?
22:10You're running a sushi restaurant, right?
22:12Yes, yes.
22:13Do you get delicious food from the outskirts?
22:15Do you stick to nature?
22:17Breeding is delicious these days.
22:19For example, chicken is delicious.
22:21Breeding is delicious these days.
22:23It's increasing quite a bit.
22:24Actually, I have one more thing to talk about.
22:26Breeding,
22:27everyone provides it all year round,
22:31so you might think it's delicious all year round,
22:33but in fact,
22:34breeding fish is in season in autumn.
22:37What?
22:38What?
22:39What?
22:40What?
22:41What?
22:42In autumn, fish like mackerel,
22:44mackerel,
22:45mackerel,
22:46mackerel,
22:47mackerel,
22:48salmon,
22:49salmon,
22:50salmon,
22:51salmon,
22:52salmon,
22:53salmon,
22:54salmon,
22:55salmon,
22:56salmon,
22:57salmon,
22:58salmon,
22:59salmon,
23:00salmon,
23:01salmon,
23:02salmon,
23:03salmon,
23:04salmon,
23:05salmon,
23:06salmon,
23:07salmon,
23:08salmon,
23:09salmon,
23:10salmon,
23:11salmon.
23:12All the seasonings are useful for your health and well-being.
23:14What?
23:15One of the reasons why four seasonings are in season in autumn.
23:19After all,
23:19the summer is the season of salmon,
23:23so when you eat salmon every day,
23:25you get a lot of fat,
23:27so there's just too much fat somewhere
23:29Even if you're not good at cooking, you can eat fish for lunch.
23:33I'd like to show you a recipe for a fish dish that parents want to know the most.
23:38It's a fish mixed rice.
23:41Fish mixed rice
23:44For lunch, I thought about what kids like and dislike.
23:47I thought mixed rice would be good.
23:49It's easier to eat if you mix it with rice.
23:53I came to the studio early today and made it for everyone to eat.
23:58I prepared it.
24:00This is a salmon yuzu butter pilaf.
24:03It looks delicious.
24:05This is a mackerel mixed rice.
24:07This is delicious.
24:08This is a friendship.
24:11This is a love.
24:15This is delicious.
24:17Heat the salmon yuzu butter pilaf in a frying pan.
24:20Add olive oil and butter.
24:22If you use frozen onions, you can make it in no time.
24:27When the salmon yuzu butter pilaf is cooked, add salmon flakes and mix with rice.
24:34This is delicious.
24:36This is delicious.
24:38This is delicious.
24:41This is sweet.
24:43This goes well with salmon.
24:47This goes well with salmon.
24:53This is difficult.
24:54KOTSUGI, you are alive.
24:59You are alive.
25:01Please tell me if you are ready.
25:03This is difficult.
25:06How about the mackerel?
25:08This is very delicious.
25:10This is a taste that Showa likes.
25:13How do you make mackerel?
25:15Grill the mackerel in a frying pan.
25:19Peel the mackerel and loosen it.
25:22Put the seasoning in a bowl and mix it with rice.
25:27Is that all?
25:29Don't you boil it?
25:30I don't boil it.
25:31Do you mix it later?
25:32I mix it later.
25:33There is a risk of failure if you boil the seasoning first.
25:41Boil the rice and make the seasoning separately.
25:46If you mix it later, you will never fail.
25:49I understand.
25:54If the seasoning is strong, you can add rice.
25:56You can adjust the amount of seasoning.
25:58Mackerel has a lot of fat.
26:00The taste of mackerel is strong.
26:02Mackerel is strong.
26:04This is the survival of mackerel.
26:07This is survival.
26:09I am a mackerel.
26:11I am a mackerel.
26:16What is this?
26:19This is the entrance.
26:23This mackerel mixed rice is delicious.
26:26I'm about to collapse.
26:28This is the survival of mackerel.
26:33This is the survival of mackerel.
26:36This is the survival of mackerel.
26:38This is the survival of mackerel.
26:41Come to the dressing room later.
26:43I will be scolded.
26:46Mr. HAJIMOTO.
26:47Some people may have constipation.
26:50I don't have constipation.
26:51I have constipation once in a while.
26:56I want you to get sick.
26:58I have constipation once in a while.
27:00If you have constipation, you should eat mackerel, mackerel, and blue fish twice or three times a week.
27:07This will reduce the number of times you have constipation.
27:15I recently found out.
27:16There is a microorganism called OXYRIPIN.
27:18This is made from fatty acids.
27:20This is an omega-6 fatty acid.
27:23This is contained in vegetable oil and nuts.
27:26OXYRIPIN produced when eating omega-6 fatty acids increases headache.
27:36However, OXYRIPIN produced from omega-3 fatty acids reduces headache.
27:44I found out the effect of OXYRIPIN.
27:47Fatty acids contained in mackerel, mackerel, and other open dishes are low in omega-6 and high in omega-3.
27:55When you eat such fish, you can reduce the number of times you have constipation.
28:04I can't forget it.
28:05What kind of fish was it?
28:06OXYRIPIN.
28:07I have constipation.
28:10I can't remember because you say that.
28:12I can't remember because you say that.
28:14I have constipation.
28:18I heard that mackerel and sardines are nutritious.
28:24Mackerel and sardines contain OXYRIPIN.
28:26This is because fat does not escape.
28:28OXYRIPIN is easy to digest when heated.
28:31It is easy to absorb OXYRIPIN.
28:33You can absorb all the fat and nutrients.
28:37Is it better to have constipation?
28:38It is easier to absorb nutrients if you have constipation.
28:45Do I have to drink all the water?
28:49I can't do that.
28:51I want to throw away OXYRIPIN.
28:54OXYRIPIN contains nutrients in water.
28:56OXYRIPIN contains nutrients in water.
28:57OXYRIPIN contains nutrients in water.
29:00You can't add OXYRIPIN to rice.
29:04I don't like it.
29:07If you add OXYRIPIN to soy sauce, it will be delicious.
29:10Don't you have money?
29:13Do you eat like that?
29:15Do you eat rice with OXYRIPIN in water?
29:17You have become famous after this year.
29:23I feel like I'm going to die.
29:25Fish fat is harder to get fat than meat.
29:32This is pork fat.
29:35This is the fat that came out of the fish.
29:38This is brown.
29:40This is the fat that came out of the fish.
29:45This is the fat that came out of the fish.
29:50This is fat.
29:52This is the fat that came out of the fish.
29:55I see.
29:57Please eat fish.
30:00Please eat fish.
30:07You guys can't talk.
30:10Don't you eat fish?
30:13I was going to say something like HIKOMURA.
30:16I couldn't think of a word.
30:18I was going to say something like this.
30:22I was waiting for you to say that.
30:25I feel sorry for HIKOMURA.
30:28This is fat.
30:31I said this.
30:33I thought I would make it in time.
30:36Mr. UEHARA.
30:37The fat of blue fish has the effect of lightening wrinkles and sagging.
30:49What is the surprising skin power hidden in blue fish?
30:57Mr. UEHARA.
30:58The fat of blue fish has the effect of lightening wrinkles and sagging.
31:06What is the surprising skin power hidden in blue fish?
31:09This is a big research result of 2,919 people.
31:13I investigated these people for about two and a half years.
31:17Omega-3 fatty acids, which are often found in fish.
31:21This is EPA and DHA.
31:27The more people take this, the more wrinkles and sagging will occur due to UV damage.
31:40It is important to apply sunscreen to prevent UV damage.
31:45If you take a lot of fish, you may be able to lighten the damage.
31:51The fat of fish is good for beauty.
31:55I see.
31:56Mr. IKEDA.
31:57The wound of fish heals 50 times faster than the wound of a human being.
32:02Such research has recently come out.
32:04What is the surprising skin power hidden in blue fish?
32:07When we get hurt, we have to get hurt.
32:11The leading cell is the first to appear.
32:13The leading cell pulls the cells into the wound.
32:17Humans heal with that.
32:19However, fish are very fast at filling the cells.
32:27Fish heal 50 times faster than humans.
32:30If you find the mechanism, you can heal the wound of a human being.
32:35Can fish heal 50 times faster than humans?
32:37I think we can apply it.
32:40I don't know why fish are so fast.
32:43Fish live in water.
32:46It is easier to get infected in water than in the air.
32:51If you leave the wound as it is, you may get infected and die.
32:55I want to heal it as soon as possible.
32:57Even if a human being is slightly injured, the bacteria will not fly from the wound.
33:04Fish are scary.
33:07I think such a mechanism has developed.
33:09I'm studying it now.
33:11If you go out after studying, you can heal the wound immediately.
33:13For example, if the research goes on in the future,
33:17If you take a little bit of the side of a living fish, eat it, and return it,
33:21How many times will it be regenerated?
33:24The cells of the skin are buried.
33:27It's a different story from the meat demon.
33:30It's a pity.
33:32If you eat it, you'll die.
33:34There are many fish markets all over the country.
33:38This is a fresh whitebait that was just watered on the morning of the day.
33:43It's really good.
33:48I'm going to introduce you to the fish market that I went to all over the country.
33:58I'm going to introduce you to the fish market that I went to all over the country.
34:02First of all, there is a fish market called MIYOSHI FOOD CENTER in MIYOSHI, HIROSHIMA.
34:08They sell a fish called rat crocodile.
34:15Crocodile means shark in dialect.
34:19The official name is rat shark.
34:22It's a beautiful pink sashimi.
34:24Why don't you say rat shark?
34:27Why don't you say rat crocodile?
34:29There is a lot of ammonia in the fish.
34:33Ammonia means it doesn't rot.
34:37So you can eat it as sashimi even after two weeks.
34:44I will introduce you to another fish market.
34:46There is a fish market called FOOD MARKET 3000 in KAKEGAWA, SHIZUOKA.
34:53There are many kinds of fish here.
34:56There is a port specializing in whitebait.
34:59They sell fresh whitebait that has just been watered on the morning of the day.
35:06They also sell mambos and whales.
35:13They buy all the whales and sell them.
35:18This is a specialty of KESEN NUMA in MIYAGI.
35:21This is a fish called MOKA NO HOSHI.
35:24I have eaten this before.
35:26This is a sashimi of a shark's heart.
35:29You can only get a little of this.
35:31This is sold at a supermarket called FRESH FOOD MOURI in KOBE.
35:36There are many kinds of fish here.
35:39The temperature is 45 degrees.
35:42The temperature is 45 degrees.
35:44This is a supermarket.
35:46You may think that Japan is farming.
35:49However, it is not farmed in the world.
35:52More than half of the fish in the world is farmed.
36:00Japan is 24% farmed.
36:02It's a small number.
36:04If you want to increase the amount of fish in Japan, you have to rely on farming.
36:09Farming has recently developed a technology to increase the number of fish.
36:21KINKI and KYOTO UNIVERSITIES have started a venture.
36:26The name of the venture is 22th century Thailand.
36:29The number of fish in the world has increased by 1.2 times.
36:32They are developing such technology.
36:34If we don't do this, Japan's aquaculture industry will decline.
36:40I see.
36:42Various technologies have developed.
36:45Now is the time when tuna is born from mackerel.
36:49Tuna is born from mackerel.
36:52There is a method to raise tuna by giving birth to another fish.
36:59The concept of giving birth to another fish has changed.
37:04When you want black tuna, you take out the cells that make up the egg and sperm.
37:11You put it in a baby mackerel.
37:17I was surprised when I saw a baby mackerel.
37:22I was surprised when I saw a baby tuna.
37:24I was surprised when I saw a baby tuna.
37:26I was surprised when I saw a baby tuna.
37:28I was asked when I could buy delicious fish.
37:33I was told that it is better to buy delicious fish at 11 o'clock.
37:45The fish of the season is delivered to your home every month.
37:48You can subscribe to the fish.
37:50It is an evolving fish industry.
37:53It seems that a new generation of selfish people is increasing.
37:58Recently, it has become a hot topic on SNS and consultation sites.
38:02There are more husbands who ask their wives to take the bones of fish.
38:13It is the first half of the 20s to the 30s.
38:16The Ministry of Fisheries publishes a book on fisheries.
38:2016 years ago, 4th and 6th graders hated fish.
38:27The top 73% said they hated fish because they had bones.
38:33Since then, mothers have been taking fish.
38:39The age of marriage is approaching.
38:45In my time, I ate fish while taking the bones.
38:50I was saved when I found a salmon with bones like this.
38:54I was saved when I found a salmon with bones like this.
39:00I was asked when I could buy delicious fish.
39:05I was asked when I could buy delicious fish.
39:07I was told that it is better to buy delicious fish at 11 o'clock.
39:15At 11 o'clock?
39:17It depends on the store.
39:20In general supermarkets, fish is brought in from the fishmonger in the morning.
39:28At first, a whole fish is brought in.
39:33The staff cuts the fish and makes sashimi.
39:38At 11 o'clock, the fish is brought in and the best fish is served.
39:43At 11 o'clock, the fish is brought in and the best fish is served.
39:47Don't do such a thing.
39:51Don't do such a thing.
39:53Your story is boring.
39:56Your story is boring.
39:59Don't do such a thing.
40:01Don't do such a thing.
40:04I'm sorry.
40:06I'm sorry.
40:07It depends on the supermarket.
40:09Some supermarkets bring fish from the fishmonger in the afternoon.
40:13At that time, the best fish is brought in at 3 or 4 o'clock.
40:17It depends on the store.
40:20I can't tell you the exact time.
40:22You don't sell fish at night, do you?
40:24I don't sell fish at night.
40:28Why did you say that?
40:30Why did you say that?
40:31I imagined that the fish would not sell.
40:34I fry fish at night.
40:37I fry fish at night.
40:40I eat sashimi at night.
40:42The fish at night is also delicious.
40:44Why did you say that?
40:46Why did you say that?
40:48Why did you say that?
40:49I was angry.
40:50I was angry.
40:52I want people who are not good at fish to eat this.
40:56Have you ever eaten this with soy milk?
41:00I often eat this with soy milk.
41:02When I eat this with soy milk, the smell of the oil is gone.
41:06That's right.
41:12This is an antenna.
41:16This is the world of NETFLIX.
41:18How much fat does this have?
41:20This is said to have a lot of fat.
41:22This has a lot of fat.
41:24This is hot.
41:25Please eat this.
41:29I want people who are not good at fish to eat this.
41:32This is said to have a lot of fat.
41:35I want children to eat this.
41:37Have you ever eaten this with soy milk?
41:40I often eat this with soy milk.
41:42When I eat this with soy milk, the smell of the oil is gone.
41:51Oh, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah,
41:58yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah,
42:03yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah,
42:09yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah,
42:16yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah,
42:21yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah,
42:26yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah,
42:31yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah,
42:36yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah,
42:41yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah,
42:46yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah,
42:51yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah,
42:56yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah,
43:01yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah,
43:06yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah,
43:11yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah,
43:16yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah,
43:21yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah,
43:26yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah,
43:31yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah,
43:36yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah,
43:41yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah,
43:46yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah,
43:51yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah,
43:56yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah,
44:01yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah,
44:06yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah,
44:11yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah,
44:16yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah,
44:21yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah,
44:26yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah,
44:31yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah,
44:36yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah