ホンマでっか！？TV 美容と健康に！秋の魚パワーSP
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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.
03:16But the forest is completely dehydrated.
03:18That's because there is no salmon.
03:20What?
03:24The river without salmon
03:26makes the forest brighter.
03:28I see.
03:30That's the nutrition.
03:32So when salmon comes in,
03:34it dies on the top of the mountain.
03:36I'm doing a documentary about BBC.
03:38You're watching it.
03:40You're watching it the most.
03:42What is this?
03:44It's like a battle with Mr. Ikeda.
03:48Mr. Uehara.
03:50Salmon is not only good for eating,
03:52but also good for beauty.
03:54It's not salmon.
03:56I'm sorry.
03:58It's salmon.
04:04Recently,
04:06a lot of attention has been paid to
04:08the beauty world
04:10of salmon.
04:12Salmon contains
04:14polynucleotides
04:16and polydeoxyribonucleotides.
04:18Recently,
04:20salmon has been injected
04:22into the beauty world.
04:24What?
04:28It's like a bear.
04:30It's beautiful.
04:32It's beautiful.
04:34It's cute.
04:36It's like an egg.
04:38It's cute.
04:40It's a stupid way to eat.
04:42It's like a slimy thing.
04:44It's amazing.
04:46It's called salmon injection.
04:48When you put this on your skin,
04:50it has a rejuvenating effect.
04:52Your skin is rejuvenated.
04:54Your skin is rejuvenated.
04:56Your skin gets healthy.
04:58Your skin gets healthy.
05:00Your skin gets healthy.
05:02Your skin gets healthy.
05:04Your skin gets healthy.
05:06I've been getting a lot of attention for this, and I've been doing it a little bit for this recording.
05:11I shot it in the eye, but I still got a shot.
05:16Where did you get the shot?
05:18Around the eyes?
05:19Everything but the eyeball.
05:21Around the eyes, when you get older, you get a lot of fine wrinkles.
05:28And what's hard to get is that when you get this shot, you get a needle and you get a wrinkle.
05:35It's a little smooth.
05:36And the color is gone.
05:38That's right.
05:39I can't even take a picture.
05:41Is it the same lighting?
05:46I know how a businessman feels.
05:50But I think it's getting better.
05:52It's getting cuter.
05:54There's no more fine wrinkles.
05:56How often should I shoot this?
05:59Ideally, let's do it three or four times a week.
06:05After that, you can shoot it once every half a year.
06:08But it's still very expensive.
06:10Really?
06:11That's a lot of money.
06:13That's a lot of money.
06:15You can't shoot it directly.
06:17You can't just eat salmon.
06:19It's not just salmon.
06:22It's the polynucleotide of the DNA.
06:25Special salmon?
06:27It's a special ingredient.
06:29It's a signal for human cells.
06:34If it's just the flesh of the salmon, it's a little...
06:38You can't put salmon on it like a cucumber in the bath.
06:41You can't put it in a salmon pack.
06:43But this ingredient is so small that it penetrates the skin.
06:49It's not just a shot.
06:51It's also available as a skin care product.
06:54What is the effect of polynucleotide?
06:57The polynucleotide extracted from salmon is said to have a penetrating effect on the skin.
07:04In that sense, it is said that it is effective even if it is applied to a product.
07:09Mr. Shibou has a job to enlarge the conversation.
07:14So if you eat salmon, sardines, and salmon, your memory will recover.
07:21What is the effect of polynucleotide?
07:24Alzheimer's disease.
07:26Alzheimer's disease is a disease in which the lungs become smaller and smaller.
07:30That's why short-term memory is not good.
07:33It's not just salmon, it's all fish.
07:35It's a food that contains polynucleotide.
07:38It's called polynucleotide.
07:40It's in all kinds of blue fish.
07:43I'm a new teacher.
07:45I was born in a fisherman's family and worked at Tsukiji Market.
07:48I am a teacher at the University of Tokyo.
07:54Nice to meet you.
07:57Is it time to talk about salmon?
07:59Do you want to talk about salmon?
08:02I don't think so.
08:04Autumn fish is not salmon.
08:07What kind of salmon is delicious?
08:10The tip of the fish's mouth is yellow.
08:12It's a salmon with a lot of blood.
08:14It's delicious.
08:16The 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 yellow.
08:24I've never seen it.
08:27Did you know the tip of the fish's mouth was yellow?
08:29I knew it.
08:30You are watching the fish.
08:34I'm a businessman.
08:36I'm a fisherman.
08:38That's why the tip of the fish's mouth is yellow.
08:40I've seen more yellow fish than these people.
08:43That's it.
08:45The tip of the fish's mouth is yellow.
08:47That's why there are so many yellow fish.
08:49Why are there so many yellow fish?
08:51Because the fish's teeth are out.
08:53No, this is the yellow.
08:55There are no yellow fish.
08:58The ingredients in the fish's feed are yellow.
09:03And there is one more point.
09:06There is a line on the back of the fish.
09:10If you look at this line, you can see that the back of the growing mackerel is bulging up.
09:17Like this.
09:20I would like you to compare the upper and lower mackerel.
09:23The lower mackerel has a line where the back is straight.
09:27The fat mackerel has a bulging back.
09:34The one with the yellow tip of the mouth is the upper one.
09:37The lower mackerel is a frozen mackerel from last season.
09:44It may have changed a little.
09:47But it's not that yellow.
09:49I'm sorry.
09:50I said what I didn't need to say.
09:54The upper mackerel is raw.
09:56The lower mackerel is frozen.
09:58Even if it's frozen, it's better to have a bulging back.
10:01If you like fatty fish, it's better to have a bulging back even if it's frozen.
10:06If you don't like the smell of fish, the upper mackerel is fresh.
10:11I see.
10:12I heard that the mackerel is delicious, so I want you to talk about it.
10:16I've eaten a lot of mackerel all over Japan.
10:21There is a shop that sells the most delicious mackerel in Japan.
10:25It's really delicious.
10:28There is a secret to grilling mackerel.
10:31This is how to grill mackerel.
10:33YABE from HANAZONO in SHINJUKU.
10:36You look like you're making something delicious.
10:38First, open the mackerel.
10:41It's rare to open the mackerel.
10:43It's not a round shape.
10:45Remove the gills of the mackerel carefully.
10:50Some people like it.
10:52Remove the backbone of the mackerel.
10:55Remove all the bones on the side of the mackerel.
11:01Stop it.
11:03Return the mackerel.
11:05Return the mackerel before putting the liver in it.
11:08It's like I'm watching TV at home in space.
11:12I want you to look at the mackerel.
11:14Look at this.
11:16This is a beautiful mackerel leather seat.
11:21This is a beautiful mackerel leather seat.
11:24I removed the bones of the mackerel.
11:27The inside of the mackerel is dented.
11:29The dented part of the mackerel is buried in the dented part of the mackerel.
11:36The dented part of the mackerel is flat.
11:39The dented part of the mackerel is flat and beautiful.
11:43Please play the game.
11:45Insert the liver evenly from top to bottom.
11:50Insert the liver with a skewer.
11:53Insert the liver with a skewer.
11:56Insert the liver with a skewer.
12:00Insert the liver with a skewer.
12:05This is very delicious.
12:07I removed the backbone of the mackerel.
12:12I want you to eat the best mackerel in Japan.
12:19This is amazing.
12:21This is a mackerel collaboration.
12:25This is a jewelry box.
12:27This is a jewelry shop.
12:30This is a jewelry shop.
12:32This is a jewelry shop.
12:35This is very delicious.
12:38Everyone eats mackerel with salt.
12:41When mackerel is grilled with salt, fat is released.
12:43Omega-3 fatty acids such as DHA and EPA are released.
12:49It is better not to grill mackerel with salt.
12:55Mackerel smells bad if fat is not released.
12:59I think it's better to grill mackerel with salt.
13:04It's better to reduce the amount of fat to half.
13:07Which do you choose?
13:09I choose salt.
13:12I don't want to lose everything.
13:14This is a new teacher.
13:16He is the editor-in-chief of a magazine for people who work in supermarkets.
13:19He is a teacher who hosts stores all over the country.
13:23Nice to meet you.
13:26Is this a magazine for people who work in supermarkets?
13:30You can buy this in a general bookstore.
13:35Most of the readers are people who work in supermarkets.
13:40I'm here to talk about fish markets in supermarkets.
13:45Thank you very much.
13:48That kind of attitude is important for humans.
13:51Sashimi is delicious in a store with a beautiful line at 45 degrees.
14:01I will explain.
14:04Cutting fish and sashimi is the world of craftsmen.
14:0945 degrees is a supermarket, so you put it in a tray.
14:13When you put it in a square tray, you line it up at 45 degrees.
14:17Is it compared to the line below?
14:21The suma is 45 degrees to the rectangle of the container.
14:26On top of that, the oba leaves are also laid at 45 degrees.
14:29On top of that, the sashimi is lined up at 45 degrees.
14:34Does this mean that it will sell?
14:36If you line it up right next to it, it will look flat.
14:40By lining it up at 45 degrees, you get a three-dimensional effect.
14:43The volume and direction of the oba leaves are aligned.
14:48The contrast with the green of the oba leaves conveys a sense of freshness.
14:54Another reason is that you put a price label on the supermarket tray.
14:59You often put the price label on the bottom right.
15:02Then the sashimi will be hidden by the label.
15:07By lining it up at 45 degrees, you try not to 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 taste?
15:19There is a skilled craftsman in this store.
15:25I think you can say that he cuts good fish.
15:30However, if you look at a distorted object, 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.
15:45What did you teach us?
15:48Why did you tell us?
15:50I can't do that.
15:52I knew it.
15:54If you do this, you will be exposed.
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 point is that you sell delicious fish.
16:09You say bad words to a kind craftsman.
16:12There is a layout in the store.
16:14There are various ways to eat seasonal fish.
16:20There are various types of SAKENABE, MUNIEL, and FURAI.
16:26The store has a variety of choices.
16:29The store knows the fish better.
16:33You can say that you sell good fish.
16:37Is there a bad example?
16:39There is no bad example.
16:42The store has a variety of choices.
16:45Does that mean you don't know anything about fish?
16:47There are various stores.
16:49Why did you tell us?
16:52You are kind.
16:54There are children who think that fish is swimming in a cut.
17:01I've been told that for about 10 years.
17:05There is an app that detects the cut by AI.
17:15If you take a picture of the cut?
17:16If it's a whole fish, everyone will understand.
17:20If you take a picture of the cut on your smartphone, it will detect it.
17:27It was originally used to determine what kind of fish it was.
17:33It was originally used to determine what kind of fish it was.
17:40It is now a hot topic.
17:42It is now a hot topic.
17:48It is now a hot topic.
17:52It is now a hot topic.
17:56It's a bad world.
18:02It's all AI.
18:04Do you really understand AI?
18:06I have never eaten fish.
18:09The situation of fish has changed.
18:12The fishing industry is also flourishing.
18:16There is a fish called Mikanburi.
18:22It is a mixture of yellowtail and yellowtail.
18:29Yellowtail has a brownish color.
18:31Some people don't like yellowtail because it's fishy.
18:34Yellowtail that eats yellowtail is called Mikanburi.
18:37Yellowtail has a brownish color and smells like yellowtail.
18:42It is a mixture of olive oil and yellowtail.
18:47It is called olive yellowtail.
18:49It is a mixture of olive oil and yellowtail.
18:52It is a mixture of olive oil and yellowtail.
18:56A fish called CHOCOLATE BURI may appear.
18:59I don't need it.
19:02There is also CHOCOLATE BURI.
19:07I don't need it.
19:11I don't need it.
19:13I want to eat it.
19:17It is a mixture of yellowtail and yellowtail.
19:21It is a mixture of yellowtail and yellowtail.
19:24It is a mixture of yellowtail and yellowtail.
19:28These days, farmed fish are delicious.
19:32Farmed fish have a history of more than 70 years.
19:40The data on how to feed the fish and how to raise the fish are being collected.
19:48The taste of farmed fish is getting better than before.
19:52You said you succeeded in farming fish.
19:56You said that two years ago.
19:58You haven't said anything since then.
20:01Is that a country strategy?
20:05It is a story that can be done with a laboratory.
20:07It is a story that can be done with a commercial base.
20:10It costs a lot of money.
20:14It costs a lot of money.
20:17What kind of country strategy is it to farm fish?
20:21It's not a country strategy.
20:23It became a hot topic.
20:25I watched it.
20:27Did you look forward to it?
20:29I watched it on YASUNARU TV.
20:32I eat eel bento every week.
20:34I ride the Shinkansen.
20:37I eat eel bento in the basement of DAIMA.
20:39I'm looking forward to it.
20:41There are various brands of eel.
20:45There is a brand called ISHIKI-SAN EEL in AICHI.
20:48There are various brands of farmed fish.
20:51For example, yellowtail is famous in Kagoshima Prefecture.
20:58It is called KINDAIMADAI.
21:01It is a fish that can be shipped in a year.
21:09It is a fish that can be shipped in a year.
21:12KINDAI is also a fish that can be shipped in a year.
21:15That's right.
21:17KINKIDAIGAKU is a fish that can be shipped in a year.
21:21You are making a lot of money.
21:24Eel is also a fish that can be shipped in a year.
21:26Eel is also a fish that can be shipped in a year.
21:29That's right.
21:30KAJIMOTO, you run a sushi restaurant, right?
21:32That's right.
21:34Do you buy delicious food from this route?
21:37I don't buy food from KINDAI.
21:39I buy delicious food.
21:41Wait a minute.
21:42Are you running a sushi restaurant?
21:45What are you doing?
21:47I run a sushi restaurant in Osaka.
21:50You have a lot of money.
21:54I like sushi very much.
21:56I made sushi in my house.
22:00Did you make sushi in your house?
22:02Yes.
22:03Did you make sushi in your office?
22:05I didn't make sushi.
22:11You run a sushi restaurant, right?
22:13Do you buy delicious food from this route?
22:18These days, there are many delicious fish.
22:24I have one more story.
22:27I think there are many delicious fish in a year.
22:31I think there are many delicious fish in a year.
22:34Fish that can be shipped in a year is in season in autumn.
22:38What does that mean?
22:42Fish in season in autumn are mackerel, horse mackerel, and salmon.
22:48These fish are farmed in the sea.
22:51These fish are farmed in the sea.
22:53You can get a lot of food.
22:56However, the temperature of the sea water drops.
22:59At that time, fat is stored.
23:02These fish are farmed in the sea.
23:05These fish are farmed in the sea.
23:08These fish are delicious.
23:10I want to invite him to sushi.
23:13Please come.
23:14I want to see your reaction.
23:18I can make sushi in a minute.
23:23I have all the information you need.
23:27Mr. PACHIWARA.
23:28Even if you are not good at fish, you can eat fish for lunch.
23:32I will introduce the recipe of fish that you want to know the most.
23:38It's mixed rice with fish.
23:44I like mixed rice for lunch.
23:49Mixing rice with fish makes it easier to eat.
23:52I came to the studio early today.
23:55I made this for everyone to eat.
23:58I prepared this.
24:00This is Yuzu butter pilaf of salmon.
24:03This looks delicious.
24:05This is mixed rice with mackerel.
24:07This is delicious.
24:08This is friendship.
24:11This is the fourth question.
24:16This is Yuzu butter pilaf of salmon.
24:18Heat the frying pan over high heat.
24:20Add olive oil and butter.
24:22Chop the frozen onions.
24:24This is sold in supermarkets.
24:27When the oil is hot, add salmon flakes.
24:32Mix this with rice.
24:35This is delicious.
24:38This is delicious.
24:40This is delicious.
24:41This is sweet.
24:43This is a dish that can only be eaten with salmon.
24:47This is a dish that can only be eaten with salmon.
24:53This is difficult.
24:54KOSUGI, you can live well.
24:59You can't stop breathing.
25:04This is difficult.
25:06How about mackerel?
25:07This is delicious.
25:08This is very delicious.
25:10This is a taste that Showa likes.
25:12How do you make this mackerel?
25:15I roast the mackerel in a fish fryer.
25:19Then I remove the fish and release it.
25:23Then I put the seasoning in a bowl and mix it with rice.
25:28You don't cook the mackerel in a pan?
25:30I don't cook it in a pan.
25:31Do you cook it later and mix it?
25:32I mix it later.
25:33There is a risk of making a mistake when you cook it with seasoning.
25:41If you cook the rice separately and mix it with other ingredients, it will never fail.
25:49I understand.
25:51I understand.
25:54If the taste is strong, you can add white rice and adjust the amount of seasoning.
25:57The presence of mackerel is amazing.
25:59The taste of mackerel is strong because of the oil.
26:02Mackerel is strong.
26:04This is the survival of taste.
26:07This is survival.
26:09I'm a mackerel.
26:11I'm a mackerel.
26:16What is this?
26:19Enter.
26:22This mackerel mixed rice is delicious.
26:26I'm about to collapse.
26:28This is the survival of taste.
26:33This is the survival of taste.
26:37I was scolded by my teacher.
26:41Come to the dressing room later.
26:43I was scolded by my teacher.
26:45Mr. HAJIMOTO.
26:47Some people may have constipation.
26:49I don't have constipation.
26:51I have constipation occasionally.
26:55I want you to get sick.
26:57I have constipation occasionally.
26:59If 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.
27:14Recently, I found out that there is a physiological active substance called OXYLIPINE.
27:18This is made from fatty acids.
27:20This contains omega-6 fatty acids in vegetable oil and nuts.
27:26When you eat omega-6 fatty acids, OXYLIPINE increases your headache.
27:35On the other hand, OXYLIPINE from omega-3 fatty acids is effective in reducing headaches.
27:47There are few omega-6 fatty acids in mackerel, mackerel, and fish.
27:52There are many omega-3 fatty acids.
27:55When you eat OXYLIPINE, you can reduce the number of times you have constipation and the pain you feel when you have constipation.
28:03I can't forget this.
28:05What kind of fish is this?
28:06This is OXYLIPINE.
28:07I have constipation.
28:09I can't remember because you say that.
28:12You say strange things as soon as you hear it.
28:13I have constipation.
28:17I heard that mackerel and sardines are more nutritious than canned food.
28:24This is because it contains OXYLIPINE.
28:25This is because the oil does not escape.
28:28When you heat it, it will be easier to digest.
28:30This makes it easier to ingest.
28:33You can absorb all the oil and nutrients.
28:36Is canned food better?
28:38Canned food is easier to absorb nutrients.
28:45Do I have to drink all the water?
28:48I can't do that.
28:51I want to use a drop of water.
28:54Canned food contains nutrients in water.
28:55I put it in water.
28:57Do you put it in water?
28:59You can't put it in rice.
29:02I don't want to do that.
29:07If you add a little soy sauce, it will be very delicious.
29:10Don't you have money?
29:13Do you eat like that?
29:15Do you put soy sauce in water and eat it?
29:17You have become famous after this year.
29:22I feel like I'm going to die.
29:24Fish oil is harder to get fat than meat.
29:32This is pork fat.
29:35This is the fat that came out of the fish.
29:40This is the fat that has hardened at room temperature.
29:45This is the fat of fish.
29:49This does not harden.
29:50This is the fat of fish.
29:52This is hard to get fat in the human body.
29:56Please eat fish.
30:00You eat fish.
30:02Wow.
30:04You guys are talking too much.
30:10There is no air in the fish.
30:13I was going to say something like HIKOMARU.
30:15But I couldn't think of a word.
30:18I was going to say something like ABURANO.
30:22I was waiting for that.
30:24I feel sorry for HIKOMARU.
30:27This is the fat of fish.
30:30I said something like UWA.
30:33I thought I would make it in time.
30:35This is AYUHA.
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?
30:56UEHARA.
30:58The fat of blue fish has the effect of lightening wrinkles and sagging.
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 who take this, the more wrinkles and sagging will occur due to the damage of ultraviolet light.
31:39I see.
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.
31:56IKEDA-SENSEI.
31:57The wound of a fish heals 50 times faster than the wound of a human being.
32:02Such research has recently come out.
32:07We get hurt.
32:08We need to heal the wound.
32:11This is a leader cell.
32:13This is a leader cell, so it pulls the cells into the wound.
32:17Humans also heal with this.
32:19However, the fish becomes a follower of the leader and then becomes a leader.
32:23The speed at which the cells are filled with cells is very fast.
32:27This is 50 times faster than a fish.
32:30If you find a mechanism for this, you can easily heal human wounds.
32:35This is 50 times faster than a fish.
32:37I think this can be applied.
32:40I don't know why fish are so fast.
32:43Fish live in water.
32:45Fish are more likely to get infected in water than in the air.
32:50I see.
32:50If you leave the wound as it is, you may get infected and die.
32:55I want to heal the wound as soon as possible.
32:56Even if a person is slightly injured, the bacteria will not fly from the wound.
33:02I see.
33:04Fish are scary in that sense.
33:06I think such a mechanism has developed.
33:09I'm studying it now.
33:10If you study it and leave the wound, the wound will heal immediately.
33:13For example, if you study this in the future, you can eat the side of a living fish and eat it again.
33:20If this is regenerated, you can eat it many times.
33:24The cells of the skin are buried in the wound.
33:27It's a different story from eating meat.
33:29That's a shame.
33:31You will die as soon as you eat meat.
33:34There is a supermarket with a great fish market all over Japan.
33:38We sell fresh whitebait that has just been drained on the morning of the day.
33:44I'm going to introduce the supermarket that I went to all over Japan.
33:47I'm Meira.
33:49I'm going to introduce the supermarket that I went to all over Japan.
33:59I'm going to introduce the supermarket that I went to all over Japan.
34:02First of all, there is MIYOSHI FOOD CENTER in MIYOSHI City, HIROSHIMA Prefecture.
34:08We sell a fish called NEZUMIWANI.
34:12It's a fish called NEZUMIWANI.
34:14WANI is a dialect of shark.
34:19The official name is NEZUMIZAME.
34:22It's a beautiful pink sashimi.
34:23Why don't you say NEZUMIZAME?
34:26Why don't you say NEZUMIWANI?
34:28NEZUMIWANI has a lot of ammonia in the fish.
34:33Ammonia keeps the fish fresh.
34:37You can eat NEZUMIWANI for sashimi even after two weeks.
34:40Is that so?
34:44I will introduce another supermarket.
34:46There is a supermarket called FOOD MARKET 3000 in KAKEGAWA City, Shizuoka Prefecture.
34:51There are various kinds of fish here.
34:55There is a port specializing in whitebaits.
34:57We sell fresh whitebaits that have just been watered on the morning of the day.
35:05We also sell MAMBO and KUE.
35:11We buy KUE and sell it as a whole.
35:14We buy all of this and sell it.
35:17We also have a specialty of KESEN NUMA in MIYAGI Prefecture.
35:21We have a specialty called MOKA NO HOSHI.
35:24I have eaten this.
35:26This is a sashimi of the heart of a big shark.
35:28You can only get a little of this.
35:31We sell this at a supermarket called FRESH FOOD MORI in KOBE.
35:35There are various kinds of fish here.
35:39It's 45 degrees here.
35:40Yes, it's 45 degrees here.
35:43This 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.
35:56Japan is farmed.
36:00Japan is farmed only about 24%.
36:03If you want to increase the amount of fish in Japan, you have to rely on farming.
36:09Farming has recently developed a technology that increases the number of fish in Japan.
36:17Farming technology.
36:20KINKI University and Kyoto University are working on this.
36:25This is a technology that increases the number of fish in Japan by 1.2 times.
36:33If we don't do this, Japan's aquaculture industry will decline.
36:41Various technologies have developed.
36:44Tuna is born from mackerel.
36:48Tuna is born from mackerel.
36:52There is a technique to raise tuna by giving birth to another fish.
36:58Is it the same as giving birth to a zombie?
37:02Yes.
37:03When you want a black tuna, you take out the cells that make up the egg and sperm.
37:10Then you put it in a baby mackerel.
37:16You will be surprised when you see a baby mackerel.
37:20You will be surprised when you see a baby tuna.
37:24You will be surprised when you see a baby tuna.
37:28I am often asked at the supermarket when and what time I can buy delicious fish.
37:32I am often asked that.
37:34It is said that it is better to go to the supermarket at 11 o'clock to buy delicious fish.
37:38This is the story of a man who wants to buy a fish.
37:44The fish of the season arrive at your home every month.
37:47You can subscribe to the fish.
37:49This is a fish industry that is constantly evolving.
37:52However, it seems that a new generation of selfishness is increasing recently.
37:57Recently, it has become a hot topic on SNS and consultation sites.
38:02The number of husbands who beg their wives to take the bones of fish is increasing.
38:12This is the story of the first half of the 20s to the 30s.
38:16This is a book called SUISANHAKUSHO.
38:20When this book was published 16 years ago in 2008.
38:22The top 73% of elementary school students hated fish.
38:29They hated fish because they had bones.
38:32Since then, mothers have been taking fish for their children.
38:39The children are about to reach the age of marriage.
38:44When I was young, I used to eat fish while taking fish bones.
38:49When I found a fish bone like this, I was relieved.
38:54There is a fish bone in a strange place.
38:58I was thrilled.
39:00I am often asked at the supermarket when I can buy delicious fish.
39:06It is said that it is better to go to the supermarket at 11 o'clock to buy delicious fish.
39:1411 o'clock?
39:16It depends on the store.
39:19In 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.
39:37The staff brings the fish to the peak at 11 o'clock and produces the best fish.
39:43However, the fish is brought directly from the market.
39:47Don't do such a thing, you are exercising.
39:49I'm sorry.
39:51You are a person.
39:53It's like the story of MIHURA-SENSEI is boring.
39:56The story of MIHURA-SENSEI stimulates FUKURAHAGI.
39:58I'm sorry.
40:00Look at this.
40:02I'm sorry.
40:04I'm sorry.
40:06I'm sorry.
40:08Some supermarkets bring the fish 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 and the time.
40:20I can't say for sure.
40:22You don't sell fish at night, do you?
40:24I don't sell fish at night.
40:28Why did you say that?
40:31I imagine that the fish will not sell at night.
40:34I fry the fish at night.
40:37Do you fry the fish at night?
40:39I eat it as it is.
40:41The fish at night is also delicious.
40:43Why did you say that?
40:45Why did you say that?
40:47I said that because I was angry.
40:52I want people who are not good at fish to eat this.
40:56Have you ever eaten this with soy milk?
40:59I often eat this with soy milk.
41:01When you eat this with soy milk, the smell of the oil is removed.
41:11This is a safe bird.
41:15This is the world of the Matrix.
41:17How old are you?
41:19I'm pretty old.
41:28I want people who are not good at fish to eat this.
41:32I want children to eat this, too.
41:36Have you ever eaten this with soy milk?
41:40I often eat this with soy milk.
41:42This is a safe bird.
41:48This is a safe bird.
41:50This is a safe bird.
41:55This is a safe bird.
42:05This is a safe bird.
42:07The sourness is amazing!
42:09The smell of chia leaves is gone
42:11and you just have to let it soak in twice
42:13to make it crispy
42:15and then you put some milk on it
42:17and then you put it in the ponzu
42:19and eat it
42:21and the sourness is all gone!
42:23It looks so good!
42:25It's so good!
42:27If you say so, I can eat anything deliciously
42:29You're a pro!
42:31The soy milk hotpot
42:33I'm going to try it
42:35I want to eat the soy milk hotpot
42:37as much as I can
42:39Mr. Matsumaru
42:41I think there are children
42:43who don't like fish
42:45but there is a way
42:47to improve their taste
42:49of fish
42:51There is an order
42:53There is an order
42:57You can improve it?
42:59Yes, if you eat fish
43:01in the order of orange, white and blue
43:03you can eat fish
43:05Orange is salmon
43:07Children like salmon
43:09The color is cute
43:11and the taste is easy to eat
43:13The best thing is
43:15salmon flakes
43:17have no bones
43:19so it's easy to eat
43:21If you mix salmon flakes with rice
43:23you can eat fish
43:25Next is white fish
43:27White fish is a big fish
43:29so it's easy to remove bones
43:31White fish has no bones
43:33so it's easy to eat
43:35You can make curry with white fish
43:37and eat it
43:39Children like curry
43:41It's a successful experience
43:43You like delicious fish
43:45then you go to blue fish
43:47Then you can eat it
43:49That's why
43:51it's hard to eat salmon
43:53It's hard
43:55It's true
43:57I'm a young entertainer
43:59I'm a young entertainer
44:01Be careful
44:03In the beginning
44:05you can eat salmon
44:07and eat it
44:09then you can eat white fish
44:13It's a tie
44:15It's a tie
44:17You said it yourself
44:19You said it yourself
44:21Then you can eat fish
44:23and laugh
44:25Then you can eat salmon
44:27Then you can laugh
44:29Then you can eat salmon
44:31Then you can eat salmon
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