そ～だったのかンパニー 2024年12月15日 フグの陸上養殖に挑戦した建設会社
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00The white meat is transparent, and the texture is delicate and plump.
00:09This is the supreme taste of Japan, the tiger puffer.
00:14It is a high-class dish, and people love to eat it.
00:24However, the tiger puffer is extremely rare in Japan.
00:30Is it impossible to taste it anymore?
00:37In such a situation, a man faces this reality.
00:44In a small corner of Yamaguchi Prefecture, he challenged a meat-loving chef.
00:51This is the tiger puffer.
00:54However, this road is beyond imagination.
01:01The person who was attacked just before the shipment was a large number of people.
01:11Everything seemed to be over.
01:17The tiger puffer has been raised for a long time, but it has become weak.
01:26No matter how hard he tries, he fails repeatedly.
01:33There is no cause or solution.
01:38How can he overcome this crisis?
01:45He still has a long way to go.
01:52I don't want people to say that the taste of the tiger puffer is weak because it's farmed.
01:56So I studied the taste of the tiger puffer.
01:59In order to achieve the supreme taste that is comparable to nature,
02:04he made the final decision.
02:10Did he succeed? Or did he fail?
02:15What is the result of this grand challenge?
02:20How successful is this company?
02:25Let's find out.
02:39Nagatoshi, located in Nihonkai, northwest of Yamaguchi Prefecture.
02:48This stage is Nagatoshi, located in Nihonkai, northwest of Yamaguchi Prefecture.
02:55Ando Construction, which was established in 1927, was established here.
03:03It's a construction company.
03:05The company, which had been operating well in terms of infrastructure,
03:10failed in the second half of the 1980s, when the number of water resources in Nihonkai decreased.
03:16So they decided to start a fish farming business.
03:22I see.
03:26Fish farming is generally done at sea.
03:30However, the company chose land-based farming, which is less polluted.
03:38This method allows stable shipments regardless of the weather.
03:44It requires a huge investment in equipment.
03:47The company, which is a construction company, built a farm on its own and took a big step forward.
03:55It's so big.
03:58At first, I tried flounder as a fish.
04:02Flounder has its own way of doing it, so I tried it.
04:07I see.
04:08At that time, flounder farming was very successful.
04:12The company also took the challenge with confidence.
04:16However, there was an unexpected tragedy just before shipping.
04:23Most of the flounder suddenly died.
04:27I see.
04:29To be honest, I underestimated it.
04:32I'm a professional in construction, but it was my first time to farm flounder.
04:37I had a hard time.
04:40Mr. Fujino is the key to save this project.
04:49He is a specialist in fish farming who studied fish at Suisan University.
04:55His appearance will bring a new light to this challenge and change the history of land-based farming.
05:07It's the same for people who have a lot of flounder, but it's stressful.
05:16Mr. Fujino quickly realized that the cause of flounder's death was flounder farming.
05:23He adjusted the number of fish in the aquarium and reduced stress.
05:29This greatly reduced the risk of illness.
05:32He successfully shipped 60,000 flounder a year.
05:39In this successful period, a new challenge was launched led by a farming division centered on Mr. Fujino.
05:46I see.
05:48The target is the king of flounder, tiger flounder.
05:56In fact, the trading volume of natural tiger flounder in Shimonoseki decreased to a peak in 1987.
06:03It's a big deal.
06:07Mr. Fujino and his team have been farming tiger flounder since 2005 to protect the famous product of Yamaguchi Prefecture.
06:18This attempt was a grand project aiming to market and export tiger flounder for two years.
06:32However, a year after the start of farming, a large number of tiger flounder suddenly died.
06:41All the flounder I've grown so far has become zero.
06:46It's like there's no record.
06:50Tiger flounder farming was a success at that time.
06:54The cost was so high that even Mr. Fujino, a specialist in flounder farming, was shocked.
07:03The cause was hidden in the great restoration of tiger flounder beyond the company's imagination.
07:11I felt that the number of opportunities to get tiger flounder was decreasing.
07:18People who love tiger flounder love tiger flounder, don't they?
07:20That's right.
07:21It's a proof of success how many tiger flounder I can get.
07:26It's a luxury.
07:28It's a proof of success.
07:31I can make sushi. I can make hot pot.
07:34Mr. Ando, the sales director of Ando Construction, and Mr. Fujino, the head of the farming business, are in the studio.
07:42Nice to meet you.
07:44Mr. Ando, the sales director of Ando Construction.
07:48Are you related to Mr. Fujino?
07:51My father is the president of Ando Construction.
07:55I'm used to flounder farming.
08:00But I think it's hard to farm on land.
08:07Flounder farming on the sea has a high hurdle.
08:17The hurdle is to use flounder.
08:21However, our strength is that we can build buildings and facilities on our own.
08:28You're a professional.
08:30That's our strength.
08:34Mr. Fujino is here like a veteran.
08:39Why did you join the company?
08:44Mr. Fujino is a specialist in aquaculture from Ando Construction.
08:52He's a veteran.
08:57You used to work at a fishing port, right?
08:59What did you do?
09:01I mainly farmed flounder and sea bream in Omijima, Nagato City.
09:12You farmed flounder and sea bream in Omijima, Nagato City.
09:14I see.
09:16So you're a professional.
09:18Yes, I am.
09:20I see.
09:22Who suggested to grow flounder in Yamaguchi Prefecture?
09:29Mr. Fujino suggested it.
09:34Why?
09:36Because it's in Yamaguchi Prefecture.
09:38I see.
09:40Mr. Fujino, if you could do it freely, would you farm sea bream?
09:45Or would you prefer to farm land?
09:47I'd prefer to farm land.
09:49I see. Why?
09:51It's easier for us to work on land.
09:55Sea bream is hard to see.
09:59So you can see the condition of the fish when you know everything.
10:05What is the surprising change of the flounder that made it difficult to farm on land?
10:15No one has ever tried to farm flounder, which is known as the king of flounder, on land.
10:24However, flounder died one after another due to unknown reasons.
10:33Mr. Fujino noticed something while investigating the cause of death.
10:40The mouth of the flounder was cut off.
10:44I see.
10:46Actually, tiger flounder has a habit of biting the tail of a friend who swims in front of it.
10:51That's a great habit.
10:53The bitten flounder gets bacteria from the wound and gets sick.
10:58As a countermeasure, he cuts the teeth of the flounder.
11:05However, there was a problem with the way he cut it.
11:09It's really deep.
11:11This is how he cuts the flounder several times a year.
11:16He catches the flounder one by one by hand.
11:20He uses a nipper for plastic models to cut the sharp teeth.
11:27These are the teeth of the flounder.
11:30If he bites the tail of a friend with these sharp teeth,
11:34the bacteria from the wound will enter and cause the disease.
11:39He cuts the teeth of the flounder several times a year.
11:42However, there was a problem with the way he cut it.
11:46It's really deep.
11:48This is how he cuts the teeth of the flounder.
11:52He cuts the teeth of the flounder several times a year.
11:56He uses a nipper for plastic models to cut the teeth of the flounder.
12:01He cuts the teeth of the flounder several times a year.
12:06He cuts the teeth of the flounder several times a year.
12:09However, there was a problem with the way he cuts the teeth of the flounder.
12:13I want to cut the teeth of the flounder short.
12:15Mr. Fujino found a solution to this problem.
12:18He increased the number of times he cut the teeth of the flounder.
12:21By cutting the teeth of the flounder shallowly, he found a way to prevent the disease.
12:28If you cut the teeth of the flounder shallowly, the number of times you cut the teeth increases.
12:33However, I think it's the best way to keep the flounder healthy.
12:39Finally, he found a solution to the problem.
12:45The flounder has sprouted a mysterious seed again.
12:49Why?
12:50This is a farm farm without a successful case.
12:54So I was prepared for some trouble.
12:58But I didn't expect it to be so good.
13:03While investigating the cause of death, Mr. Fujino hypothesized that there was something wrong with the season when the flounder died.
13:14In the summer, the flounder died one after another.
13:19The number of times the flounder died was increasing.
13:24Even if you cut the teeth of the flounder shallowly, the number of times you cut the teeth of the flounder decreases.
13:29That's why the flounder got bacteria and got sick.
13:35As a result of the investigation, it turned out that the flounder was breeding because the water temperature rose in the summer.
13:44Mr. Fujino, who did his own research, stopped cutting the flounder in the summer.
13:50He came to the conclusion that it was best to cut the flounder five times in two years.
14:00Then the flounder grew well without dying.
14:06It was able to produce 80,000 flounders a year.
14:14In addition, Mr. Fujino had another big goal.
14:20That is...
14:22It is said that the taste of flounder is reduced because it is farmed.
14:28I wanted to make sure that the taste of flounder was not inferior to that of wild flounder.
14:35The taste of farmed flounder is reduced compared to that of wild flounder.
14:41In order to reverse such an image, Mr. Fujino challenges this challenge.
14:51In order to create a taste that is not inferior to that of wild flounder, what was Mr. Fujino's secret recipe?
15:01What is the secret recipe?
15:05Do you eat the flounder of your previous colleague?
15:09Is it the same in the wild or in the sea?
15:13In the sea, it is not so close.
15:17First of all, there is also a way to start from the wetting.
15:27And it grows well.
15:30In the wild, flounder eats hard shellfish and crabs.
15:36For that, the teeth become hard and strong.
15:40It is said that 80,000 flounders are harvested every year.
15:43You cut the flounder about five times a year, right?
15:47You do it all for 400,000 flounders, right?
15:52Yes, I do it by hand.
15:55That's amazing.
15:58This time, you want to improve the taste.
16:03Is there a difference between the taste of wild flounder and that of farmed flounder?
16:09Farmed flounder has less elasticity.
16:15You have to be careful about that.
16:19I see.
16:22So, I prepared this today.
16:25What is it?
16:28Congratulations!
16:30This is amazing.
16:33Today, we will compare the taste of wild flounder and farmed flounder.
16:42Let's start with the wild flounder.
16:45Is it better to add green onions?
16:49You can eat it as it is.
16:52You can eat it as it is.
16:55Let's eat this.
16:57It looks delicious.
17:07It tastes elegant.
17:10It has elasticity, and the more you chew it, the more umami it tastes.
17:17It's a well-known flounder.
17:20It's delicious, isn't it?
17:23It has a strong taste.
17:25I'll try it.
17:28It looks exactly the same.
17:38I'll try it.
17:41This is farmed flounder.
17:47To be honest, it's as delicious as farmed flounder.
17:52It's delicious.
17:54It has elasticity, too.
17:56You don't know, do you?
17:59I don't know.
18:01The sound of chewing is the same.
18:03It has a strong elasticity.
18:06I prefer farmed flounder.
18:10It's not rough, but it has a refreshing taste.
18:16It's delicious.
18:18It's hard to tell the difference.
18:21If you watch TV, you'll wonder what I'm talking about.
18:26If you don't tell the difference, you won't know what I'm talking about.
18:32Try it.
18:34It's delicious, so you won't know what I'm talking about.
18:37What is the secret of the company to create a taste that exceeds natural traffic?
18:42FUJINO
18:47Mr. Fujino has established a method of breeding and succeeded in the shipment of 80,000 flounders a year.
18:55But the challenge is not over.
18:59The next goal is to pursue a taste that is as good as natural products.
19:05The focus was on texture and umami.
19:10Farmed flounder has a big problem.
19:14The elasticity of the flesh is less than that of natural products.
19:19We need to exercise to some extent.
19:25However, lack of exercise does not produce the elasticity of tiger flounder.
19:31So Mr. Fujino made a dramatic move.
19:35POMPU
19:38This is a pump that generates water flow.
19:46Tiger flounder keeps swimming without being washed away.
19:50It's like being in the sea of nature.
19:54This method has created a texture that is as good as natural products.
20:05The remaining task is umami.
20:10In order to pursue a taste that is as good as natural products, we started developing feed.
20:16It took four years to add Amino acid.
20:22This is what made the umami texture.
20:27Mr. Itamai, who is in charge of the company's tiger flounder, is also in love with the taste.
20:35At first, I used to import tiger flounder from the city.
20:39Tiger flounder has a good texture and is as good as natural products.
20:44Tiger flounder has the taste of ponzu.
20:49Tiger flounder has a strong umami and sweetness.
20:55Mr. Nakagai, who is in charge of the company's tiger flounder, is also in love with the taste.
21:01Is there any disadvantage to tiger flounder compared to natural products?
21:04There is no disadvantage.
21:06Tiger flounder has a strong umami.
21:09Tiger flounder has a strong umami and sweetness.
21:15Tiger flounder has a strong umami and sweetness.
21:20The more you eat, the more umami you get.
21:25Tiger flounder is said to be as good as natural products.
21:35In 2013, Tiger flounder was listed in the KAMIRA list and expanded to Kansai and Shuto prefectures.
21:44Tiger flounder has grown to be highly rated at major department stores and first-class mansions.
21:54Mr. Fujino, who has overcome many difficulties, looks back.
22:01I like to raise fish.
22:05I wanted to raise fish well.
22:09That's why I didn't give up until the end.
22:15Tiger flounder farming, which was challenged in the absence of a successful example.
22:21Behind the success was Mr. Fujino's deep love.
22:27Even if it was inefficient and time-consuming, the belief that healthy tiger flounder could be raised led to success.
22:37It's amazing.
22:40All professionals say it's delicious.
22:43Chefs say so, too.
22:46A little popular entertainer says so, too.
22:50And the name is KAMIRA.
22:54It's written as the taste of God.
22:58I got it from the owner of the shrine.
23:01It's a name with a wish to spread the taste of God all over the country.
23:10KAMIRA is also available in Shuto prefectures.
23:13What kind of store is this KAMIRA in Yamaguchi Prefecture?
23:17It's available at Nagato Yomoto Onsen, a hotel.
23:24You can eat it at night when you go to Yamaguchi Prefecture.
23:30I think it's really happy to be able to eat it at that time.
23:34Mr. YASHIMA, please tell us today's lesson.
23:38This time, it's not a failure if you have love.
23:44When I listen to today's story, I feel like I'm going to quit if I keep making mistakes.
23:54It's not a failure because I have love for raising fish and eating them deliciously.
24:02I think it was just a way.
24:05I learned that it is important to be grateful for various things.
24:14I learned a lot of new things today.
24:17It's been a long time since I had a luxurious meal.
24:22Thank you very much.
24:24Thank you very much.