魚が食べたい！ ～地魚さがして3000港～ 2024年12月18日 お魚博士が太鼓判を押す謎の魚「フナベタ」を求めて新潟へ
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00:00Osakana Documento Bangumi, Sakana wa Tabetai, Jizakana Sagashite Sanzenko!
00:09Sakana wa Tabetai, Watakushi Osakana Mitodokirin no Yamaguchi Tomonishi desu.
00:14Sa, Kyou wa Dokono Minato de Donna Sakana to Soshite Donna Hitotachi to Deaundeshouka?
00:19Miteyoshou!
00:22Gyo Koubangou
00:28Ga, Nan-Ii, Niigata-ken, Iwafune-kou
00:36We have arrived at Iwafune-kou in Murakami City, Niigata Prefecture.
00:42I can see it on the screen.
00:44This time, I talked to Mr. Konnyaku Bozu.
00:50Mr. Konnyaku Bozu, you have eaten 1,700 kinds of fish so far.
00:56This is the most delicious fish you can eat as sashimi.
01:02The name of the fish is called Funabeta.
01:06I'd like to try it.
01:11The director of the fishing port, Mr. Maeda, has come to investigate.
01:20It's already raining.
01:22I've been shooting without an appointment recently.
01:27There is a fish I'm aiming for.
01:31I have an appointment with Mr. Watanabe, a fisherman from Sado Island.
01:41Mr. Maeda is more excited than usual.
01:45Yes, I'm excited.
01:47Atami Port, where I visited without an appointment last time.
01:55A lot of horse mackerels are in the net.
01:59I'm glad you caught a horse mackerel.
02:02It's amazing.
02:04Do you have a horse mackerel? Thank you.
02:06I'll come again tomorrow.
02:09Wait a minute. Mr. Maeda said he had a horse mackerel.
02:14It's a normal horse mackerel.
02:16I was deceived.
02:19This is the second time you succeeded without an appointment.
02:23This is the second time.
02:25If this continues three times, you may graduate from Shikedi.
02:33If I didn't have an appointment, I wouldn't have been able to graduate from Shikedi.
02:38If I don't have an appointment, I can graduate from Shikedi.
02:47I'll try both.
02:49Will he be able to go fishing in the rain?
02:54Is there a horse mackerel?
02:58Is there a horse mackerel?
03:03Good morning.
03:07I'm Maeda.
03:09Nice to meet you.
03:11I'm Yuta Watanabe.
03:13Nice to meet you.
03:15This is Yuta Watanabe, a fisherman who catches horse mackerel.
03:21Is horse mackerel delicious?
03:23It's delicious.
03:24It's white and sweet.
03:29It's a small fish, so I can only catch one to four.
03:36It's quite valuable.
03:39It's raining a lot today.
03:41It's raining a lot and the wind hasn't blown yet.
03:46It seems that the forecast has changed.
03:49It seems that the forecast has changed.
03:51Did the forecast change?
03:54Yes.
03:55It's getting faster to go to Shikedi.
03:58Did the forecast change?
04:00It's Shikedi.
04:02Is that true?
04:04What will happen?
04:07Tomorrow?
04:09What?
04:11You are a man who can change the weather forecast.
04:14That's right.
04:15Is that true?
04:16The forecast has changed.
04:18It's amazing that the forecast has changed.
04:21Mr. Watanabe has been laughing since he met you.
04:26I was defeated.
04:30It seems that Shikedi's graduation is still ahead.
04:36Did you hear the rumor that it would be bad if I came to Shikedi?
04:40It's a rumor of the beach.
04:44It's cool.
04:45It's a rumor of the beach.
04:48I hope it won't rain tomorrow.
04:51The first day ends early.
04:56It's the second day after the rain.
05:01I went to Shikedi yesterday.
05:03It's 3 a.m. at the same time as yesterday.
05:08I'm nervous whether I can go to Shikedi.
05:11I saw this video a while ago.
05:14I saw this video a while ago.
05:16I don't know if I'm wearing a hat.
05:22Good morning.
05:26Mr. Watanabe.
05:27Can I go fishing today?
05:30I think you can go fishing today.
05:33I'm glad.
05:34Can I go fishing today?
05:35Yes.
05:36Please let me go fishing today.
05:40I'm glad.
05:42He went fishing to catch a fish called Funabeta, which is said to be the best sashimi.
05:48I don't think so.
05:52I asked Mr. Watanabe if there was any fish other than Funabeta.
05:58I came here because I wanted to eat fish.
06:02Can you tell me the fish that can only be eaten here?
06:07The fish that can only be eaten here is the white-fin flounder.
06:11White-fin flounder?
06:14I've never heard of it.
06:17A young fisherman made a flounder brand.
06:20A young fisherman made a flounder brand.
06:22It's called Ikegoshi-shinkeijime.
06:24Ikegoshi-shinkeijime.
06:26A flounder that has not yet been caught is under a lot of stress.
06:30There is a big pond there.
06:32It is said that the flounder is calm overnight and then it is caught.
06:37Does that make the flounder taste better?
06:40That's right.
06:41Can you catch a flounder in this season?
06:43I don't know if I can catch a flounder in this season.
06:46I don't know if I can catch a flounder in this season.
06:49I don't know if I can catch a flounder in this season.
06:51I see.
06:53The condition of the white-fin flounder is that it is 1 to 3 kg in size.
06:58In addition, it is said that there are strict standards such as being beautiful without scratches.
07:04It's a brand.
07:06What kind of fish is this?
07:11This is a flounder.
07:13Flounder.
07:15Flounder is a type of flounder.
07:19Flounder is a type of flounder.
07:23This time, I will aim for both white-fin flounder and flounder.
07:28The rock boat that Mr. Watanabe was born and raised is an old fishing town.
07:36From the Edo period to the Meiji period, it was also a port city of ships.
07:42It has a long history.
07:44In addition, Iwafune-Oki is a fishing town with a lot of nutrition because plankton flows from several large rivers.
07:55In addition, Iwafune-Oki is held every fall to wish for a large number of fish and safety.
08:04It's a powerful and cool thing.
08:07How many plankton boats are there in Iwafune?
08:11It's about 12 or 13.
08:1412 or 13.
08:16They exchange information with their fishermen friends.
08:19Today, they aim for Iwafune-Oki, which is about an hour and a half south of Iwafune Port.
08:25It's a very rare name.
08:27What is difficult about plankton fishing?
08:31This is a fishing rod.
08:34In our fishing method, we only use it to see the depth.
08:39The net is over there, so it doesn't matter if the fish is reflected on the surface.
08:47I see.
08:48If you don't rely on a fishing rod, what do you aim for?
08:53Experience.
08:55Experience.
08:56That's cool.
08:58Now, they have arrived at the fishing ground.
09:02The amount of plankton fishing is starting.
09:05You can do all the work by yourself.
09:08That's amazing.
09:11The net is about 30 meters long.
09:14It will be lowered to the bottom of the sea about 70 meters deep.
09:18First, lower it.
09:24This is the plankton.
09:27This plankton.
09:31Finally, lower the plankton, which is called the opening board.
09:36It's coming down.
09:38It's getting wider and wider.
09:40Yes, yes.
09:41It's true.
09:44The opening board receives the resistance of the water, and the net expands.
09:50It seems that it will be easier for fish to enter the net.
09:53It's going well.
09:54This time, they will run the boat for 3 hours and pull the net.
10:02Mr. Watanabe has been a fisherman for 10 years.
10:07He used to be a truck driver.
10:10When he was 29 years old, he returned to his hometown and became a fisherman.
10:17I think it's a blessed environment because my seniors take care of me.
10:26Mr. Watanabe trained under a local veteran fisherman.
10:31It seems that he was able to stand alone a year later.
10:36I think it's rare to see the inside of a wooden boat.
10:43This boat was given to me as a used one.
10:48This is Mr. Watanabe's sense.
10:51Yes.
10:52Please use it as a wooden boat.
10:55It's cool.
10:57You are particular about it.
10:58Yes.
10:59Do you put this blue in yourself?
11:01I think this blue is just a fishing tape.
11:06I haven't removed it yet.
11:08It looks good.
11:14I'm going to eat the fish.
11:19Even at dawn, they still run the boat.
11:24Do you know if there are fish in the net?
11:30I don't know until I try it.
11:32You are a fisherman, so you know how to gamble.
11:35Yes.
11:37I feel relieved if there are no fish in the net.
11:41I want to avoid red fish.
11:43Me, too.
11:46How much do you sell the most?
11:52I don't sell more than 200,000 yen.
11:59I don't sell more than 300,000 yen.
12:01I have a dream if I sell more than 300,000 yen.
12:04I have a dream, but I rarely have such a day.
12:09Do you think you are lucky to run the boat?
12:18I think I'm lucky.
12:21It's a question of whether you can put the Maeda director on the boat or not.
12:26Itabiki Ami-ryo, which you can't know until you try it.
12:30Is there a big flounder in the net?
12:35I don't know until I try it.
12:44It's getting bigger and bigger.
12:50Is it heavy at this stage?
12:55It's not the weight of the fish.
12:58I see.
12:59There are also seabass in the net.
13:01When I put the net in the net, the fish bit the rope.
13:04So, the fish didn't come up to the surface.
13:06I see.
13:10I can see the net now.
13:14As soon as I pull the net up, I can see the fish at the end of the net.
13:19This is a flounder.
13:25I'll eat this later.
13:28It's beautiful.
13:31It's delicious.
13:32Is it delicious?
13:33I'll eat this later.
13:34What's more?
13:36This is a flounder.
13:38I can see the flounder.
13:40There are many flounders in the net.
13:42There is a big flounder in the net.
13:44What is this?
13:45I can see the flounder in the net.
13:47Itabiki Ami-ryo, which you can't know until you try it.
13:57The next day.
14:00What's more?
14:03This is a flounder.
14:05It came out.
14:07It's here.
14:09Did the flounder come out?
14:11It came out a little early.
14:13This is the flounder, which is said to be the most delicious when eaten raw.
14:25This is a flounder.
14:27I can see the flounder in the net.
14:32There are many flounders in the net.
14:34There is a big flounder in the net.
14:36This is a flounder.
14:37This is a flounder.
14:39This is a flounder, so I can't catch it.
14:43There are many flounders in the net.
14:45I think there are few flounders in the net.
14:51How much fish do you have?
14:53I don't have any fish today.
14:57I still have one more flounder.
14:59Do you still have a flounder in the net?
15:01This is a place where garbage accumulates.
15:07It's like a checkpoint.
15:09The next place to catch a flounder is clean.
15:11Most of the flounders are fish.
15:13That's right.
15:17It's here.
15:20This is amazing.
15:21This flounder is beautiful.
15:23Do you have a good flounder?
15:25This is a big flounder.
15:29This flounder is white.
15:31But this flounder has a red back.
15:34So this flounder doesn't look good.
15:38Unfortunately, this flounder doesn't look good.
15:41However.
15:44There is a big flounder in the net.
15:46There is also a tiger puffer.
15:49This is a big flounder.
15:51This is amazing.
15:53This is about 3 kg.
15:55This is a very big flounder.
16:00There is also a sea bream in the net.
16:03This is a big flounder.
16:05This is a high-class sea bream.
16:07On the ship.
16:09One person does the selection work.
16:13This is a flounder.
16:15This is a flounder.
16:17This is a rare sea bream.
16:19There are so many types of fish in one catch.
16:21It is a high-class fish.
16:25This flounder is white.
16:27However, this flounder has a red back.
16:29So this flounder doesn't look good.
16:31No.
16:33He is a person who loves flounders.
16:37But this flounder is damaged.
16:41He washes each flounder carefully.
16:43This is a big flounder.
16:45He washes them one by one.
16:50He closes them with ice to keep the freshness.
16:54Mission complete.
16:57That's great. Thank you.
17:02Now that he's finished, he eats the freshly caught shrimp.
17:09Can I?
17:10Yes.
17:16Is it good?
17:19It's sweet.
17:21It's really good.
17:23It is.
17:24It's good.
17:25It's sweet.
17:26The shrimp flavor is strong.
17:30It stays in my mouth forever.
17:34It's good.
17:35This is my second time.
17:36Your second time.
17:39After 3 hours on the boat.
17:42He's making a proper bento.
17:54And then?
17:57It's tangled up.
17:58The net is stuck.
18:00Yes, this is the Amadai net.
18:04It looks like another net is stuck in the bottom of the sea.
18:10I didn't know that.
18:12I didn't know that another net was stuck in the bottom of the sea.
18:15I don't know what to do with this net.
18:17I lost it in the summer.
18:19Did you lose it?
18:20Did it come back?
18:21It came back.
18:22It came back.
18:23It finally came back.
18:25I made a new net in the summer, but it broke.
18:30Now it's back in my hands.
18:35What kind of flounder is suitable for Hakuo flounder?
18:43This is a wood flounder.
18:44Is this a wood flounder?
18:45Yes.
18:52This is a good flounder.
18:53It's big.
18:54But the back is a little red.
18:56The back is red.
18:58It's not good.
18:59It's not good.
19:00What?
19:03Amadai is in the net.
19:05There are two big Amadai.
19:07It's in the net.
19:08It's big.
19:10It's big.
19:13In addition to the flounder and Amadai,
19:16This is called Wani-gochi.
19:19Wani-gochi.
19:20This is also eaten as sashimi.
19:22Wani-gochi.
19:23Wani-gochi.
19:24I don't usually eat this.
19:26It's not very expensive.
19:30I see.
19:31But it's delicious.
19:33What kind of flounder is this?
19:36I don't know the official name.
19:38This is called Igarage.
19:40Igarage.
19:41Igarage.
19:43When you eat it,
19:45It has a unique taste.
19:48That's what makes it unique.
19:50That's good.
19:51What was the name?
19:52Don't you know?
19:53Bozugonyaku.
19:54Bozugonyaku.
19:55Let's ask him.
20:05About the purpose of the flounder,
20:08I got a message from Mr. Bozugonyaku.
20:13I heard that only Igarage is eaten as sashimi.
20:17I don't know the reason.
20:20I see.
20:21I was told to solve this mystery.
20:24Is that so?
20:25I have to ask the crew.
20:31I think it's better to call it a flounder than a flounder.
20:36I see.
20:38When they return to the port,
20:40they will ask the flounder about the flounder.
20:45Why do you eat it?
20:47Isn't it because it's fresh?
20:50Hello.
20:51Can I have some tea?
20:55My father, mother, and father.
20:58Nice to meet you.
20:59Nice to meet you, too.
21:01I heard that Mr. Maeda was coming,
21:03so I thought it was a flounder.
21:06I was told so.
21:08Thank you for coming to eat fish.
21:11I'm sorry about yesterday's flounder.
21:15No problem.
21:16I knew it.
21:19Did you eat it?
21:21Yes.
21:24I heard that only people in Niigata prefecture eat it as sashimi.
21:32I'm looking for the reason.
21:35Do you know the reason?
21:37I don't know.
21:40Because it's delicious.
21:41Because it's delicious.
21:43Is it delicious when you eat it as sashimi?
21:44Yes.
21:46SKD?
21:47That's right.
21:48Have you ever seen a fish you want to eat?
21:51I've seen it.
21:53I'm a friend of Mr. Danjo.
21:54Really?
21:55I heard that SKD was coming.
21:58Did you eat it together?
21:59Yes.
22:01I heard that only people in Niigata prefecture eat it as sashimi.
22:06I think so.
22:07I think so.
22:08Is there a reason for that?
22:11I don't think people in Niigata prefecture eat it as sashimi.
22:15I see.
22:16I see.
22:18We're going to a place to see how they actually cut the flounder.
22:26The one with the light on the left is my mother-in-law.
22:29Is she your mother-in-law?
22:30Yes.
22:31May I come in?
22:32Yes.
22:33This is my mother-in-law.
22:35Is she your mother-in-law?
22:37She's my mother.
22:38She's your mother, right?
22:39Yes.
22:42When Yuta-san became a fisherman,
22:45his mother-in-law started to help with the water supply and processing.
22:53I'm alone on the boat,
22:55but when I come back,
22:57it's the first time I've been able to work with so many people.
23:01I see.
23:02Where do you sell the processed fish?
23:05In front of Murakami Station,
23:09there's a place called Yoreisha Koisha.
23:12It's run by JA.
23:14JA?
23:15That's where we sell the fish.
23:16I see.
23:18The fish that takes a lot of time and effort to cook,
23:24is processed and cooked to make it easier to eat before being sold.
23:28It's a close-knit business.
23:32She also cooks the fish.
23:37Is it difficult because it's small?
23:40It takes a lot of work.
23:41It takes a lot of work.
23:42And the fish is thin.
23:43Some people can eat only the fins, even if they can't eat the sashimi.
23:48I see.
23:49Is that so?
23:55It's so beautiful.
23:58Even though it's thin.
24:00It's so fine.
24:02It's beautiful.
24:05Is that so?
24:09You're really good at this.
24:11It's okay to be eaten as sashimi in this area,
24:15but why sashimi?
24:17He caught one.
24:19I asked the woman how long she had been eating sashimi.
24:24I see.
24:25I see.
24:26When Mr. Kisao's father went to Yokohama to earn money,
24:31he ate sashimi and said it was delicious.
24:35When Mr. Kisao came to Yokohama,
24:37he ate sashimi and said it was delicious.
24:45That's how it started.
24:48That's a great story.
24:49It's about 1,500 years ago.
24:53That's all.
24:56Thank you very much.
24:57That's a great story.
25:02He started with the sashimi of Funabeta, which has been loved for many years.
25:08He made a sashimi set.
25:13How many Funabeta are there?
25:15How much did you prepare?
25:18Thank you for making such a great meal.
25:21Which one should I start with?
25:23Mr. Kisao, this is Funabeta.
25:28Funabeta.
25:30How does Funabeta sashimi, which can only be eaten here, taste?
25:41It's delicious.
25:43It's really delicious.
25:46It's a combination of umami and sweetness.
25:49It goes well with rice.
25:51When I eat sashimi of Funabeta, I put soy sauce on it and eat it with rice.
26:00This size of fish has a strong taste.
26:07Even if I catch a lot of fish, I can't beat this.
26:12You can't beat it.
26:14This is a fish that everyone loves.
26:19And this is the sashimi of Funabeta, which can be thrown away.
26:32It's delicious.
26:33Are you okay?
26:36It's a little milder than it looks.
26:42It doesn't smell at all.
26:44It's delicious.
26:45It's delicious.
26:46It's a fish that can be thrown away.
26:47It's a waste.
26:49It's hard to remove the bones.
26:55It's really delicious.
26:56It's a waste.
26:59Next is the sashimi of Funabeta, which has no official name.
27:04It's a little bitter.
27:08I'll eat it.
27:10It's crunchy.
27:15This is a good match for sake.
27:18It's not bitter.
27:20It's a unique bitterness.
27:25It's a little bitter.
27:26I think that's why it's called Igarage.
27:30Igarage.
27:32Let's ask him.
27:34Let's ask him.
27:36Let's ask him the official name of Igarage.
27:41I understand.
27:42He knows everything.
27:44Hello.
27:45Funabeta is called Koshiwa in Iwafune.
27:52Koshiwa.
27:54Did you know this?
27:56I'll leave it in the mail.
27:58You can use it.
28:01He's completely out of it.
28:04This is it.
28:07It's called Dengunishi.
28:09Dengunishi.
28:10He knows everything.
28:11I can tell right away.
28:13It's a little surprising.
28:16You shouldn't eat the organs.
28:18I removed the organs.
28:19He removed the organs.
28:21It's just meat.
28:22You drank too much sake.
28:24I didn't.
28:27I'm sorry.
28:28Thank you very much.
28:30Thank you very much.
28:31Excuse me.
28:33A few days later, he looked at the site of Bozu Konnyaku.
28:37He looked at it?
28:38The page of Tamaganzo Abirame was updated.
28:42That's amazing.
28:44There are a lot of names.
28:46Everything was really delicious.
28:49What is the most delicious fish that can only be eaten here?
28:56Speaking of Murakami, it's sake.
28:59Speaking of Murakami, it's sake.
29:02It's famous.
29:04It's sake.
29:05I processed the sake I made and sold it to Murakami.
29:14You processed it and sold it to Murakami?
29:17Wow.
29:19You did?
29:20Yes.
29:21I see.
29:22The next thing you should eat is sake.
29:24Yes.
29:25How much do you think it's worth?
29:30I think it's worth one bottle.
29:32One bottle?
29:34Wow.
29:37It's worth that much?
29:39It's a phantom fish.
29:42Really?
29:43I'm excited.
29:45The second day ends with the hope that there will be sake tomorrow.
29:52What is that?
29:54It's been raining since the beginning.
29:56Yes, it has.
29:57You can't feel the rain, can you?
30:00Why can't you feel the rain?
30:02It's raining but it feels like nothing happened.
30:07I didn't want to feel the rain.
30:11This is the first day of the shortest interview.
30:15This is what I did.
30:18This is what I did.
30:23What are you doing?
30:25This is Watanabe-san.
30:27Watanabe-san has a machine.
30:30This is a body.
30:35This is Watanabe-san?
30:36Yes.
30:37Next year, I will open my own gym.
30:43I will train with Ryoshi-san.
30:45Can you do that?
30:47I've never heard of that.
30:49I've never heard of that.
30:50Can you do that?
30:51I heard that I can do that.
30:53Really?
30:54Can you lean on the body?
30:57The third day of the investigation.
31:00This is a bottle of sake.
31:02Will he be able to go to the dormitory today?
31:08Good morning.
31:10Excuse me.
31:12Can you go to the dormitory today?
31:14Yes, I can.
31:19Can he see the precious sake?
31:26He is going to fish.
31:32He is going to fish.
31:36He said he had one.
31:40Are you nervous?
31:43I'm excited.
31:45I'm looking forward to it.
31:47It would be nice if there were a lot of fish.
31:49It's only been five minutes since he left the port.
31:59There is a river near Iwafune Port where the sake comes from.
32:05He is fishing near the river.
32:11Will he be able to catch fish?
32:20Do you fish by hand?
32:24Yes.
32:25We don't have a machine.
32:27Do you fish by hand?
32:28Yes.
32:30The net will come from here.
32:32Let's fish together.
32:34Can I help you?
32:37The director helps him with the net.
32:43I want you to catch something.
32:46He caught something.
32:48It's a crab.
32:50It's a crab.
32:52Does it weigh a lot?
32:54Yes, it does.
32:55Isn't it big?
32:56It's big.
32:57It's big.
32:58What do you think is delicious?
33:01Miso soup.
33:02Miso soup?
33:04Yes, it's delicious.
33:06It's good.
33:07Is it good?
33:08Yes, it's good.
33:09Is it good?
33:10Yes, it's good.
33:12The net is about 200 meters long.
33:15It's hard to fish by hand.
33:19That's right.
33:21I caught something.
33:23It's a mackerel.
33:24Do you know what kind of mackerel it is?
33:28This part is narrow and this part is wide.
33:33That's right.
33:35The size of this part is completely different.
33:37This part is male and this part is female.
33:39That's right.
33:40Furthermore,
33:44What is this?
33:45It's a mackerel.
33:46It's big.
33:47It's a mackerel.
33:48It's a high-class fish, isn't it?
33:50That's right.
33:51This one is big.
33:52It's big.
33:53That's great.
33:55It's the first time for me to catch a mackerel.
33:57It's the first time for me to catch a mackerel.
33:59I caught a mackerel.
34:02It's big.
34:03It's a good size, isn't it?
34:04It's a good size, isn't it?
34:05It's big.
34:09This is a mackerel.
34:12There are many kinds of fish.
34:14Mackerel is a good name, isn't it?
34:22There are various types of fish, but there is no best fish.
34:25What should I do?
34:28I'm going to catch a mackerel for the last time.
34:30I'm going to catch a mackerel for the last time.
34:31I will end the 2 minutes of a walk.
34:33I will end the 2 minutes of a walk.
34:34This is not good.
34:36This is not good.
34:38Something happens at the end.
34:43I usually do that on this show.
34:46I usually do that on this show.
34:49We're heading in the right direction.
34:51Let's look forward to it.
34:53And then...
34:55Alright.
34:57We've done miracles so far.
34:59What's that?
35:01What's that?
35:03What's that?
35:05There's something on the water.
35:07There's something on the water.
35:09Maybe...
35:11No way!
35:19What's that?
35:29What's that?
35:31What's that?
35:33What's that?
35:35There's something on the water.
35:37There's something on the water.
35:39Maybe...
35:41Maybe...
35:43We've done a miracle.
35:45No way!
35:47What's that supposed to be?
35:49I want you to stick it with some sake.
35:51I want you to stick it with some sake.
35:53I think it's a joke.
35:55I think it's a joke.
35:57Is it really sake?
35:59Is it really sake?
36:03What kind of fish is it?
36:05What kind of fish is it?
36:07Uh-huh.
36:09Uh-huh.
36:11What do you think?
36:13What do you think?
36:15This is Suzuki?
36:18It's different from Sake?
36:20Suzuki?
36:24Is it Suzuki?
36:25It's Suzuki.
36:27It's not Sake.
36:29It's not Sake.
36:30Is it Suzuki?
36:31Is it Suzuki?
36:32It's Suzuki.
36:34Unfortunately, it's not Sake.
36:37It's a fine Suzuki.
36:40Is it Sake?
36:42Looking at the body, it's a shame.
36:47It's a fine Suzuki.
36:49Unfortunately, it's not Sake.
36:53Is there a possibility that it's a direct sale?
36:58There may be.
37:00Maybe.
37:01I was talking about direct sales on the boat.
37:05I'll take it over there.
37:08Let's take a look at the direct sale.
37:14Thank you for your hard work.
37:18Magochi was good, wasn't it?
37:20That's right.
37:22There may be Sake there.
37:24Maybe.
37:25It's not Sake.
37:27Mrs.
37:29What do you think this is?
37:30Suzuki.
37:31It's Suzuki.
37:33Can't it be Sake?
37:35What are you talking about?
37:38If you paint it, it'll be Sake.
37:42You should go to the direct sale.
37:47This is the direct sale.
37:48This is the direct sale.
37:49It's a beautiful building.
37:52Good morning.
37:53Good morning.
37:56Is Sake there?
37:59This is the best place.
38:01I want to go here.
38:03Is it okay?
38:04Good morning.
38:07Is Sake there?
38:09Is Sake there?
38:11I don't know.
38:13This is Sake.
38:15There is Sake.
38:17Is it all women?
38:18Unfortunately, there are only women today.
38:20Is it a pity for women?
38:22Men are good at eating meat.
38:24Is that so?
38:25Instead, there are two harako.
38:28Harako is very good for men.
38:30How much is it?
38:33I will buy Sake.
38:37It's great.
38:39If you drink the water of the river, it becomes black.
38:43If you drink the water of the river, it becomes black?
38:47If you drink the water of the river, it becomes black.
38:51Does it change?
38:52Before drinking Sake, it changes the structure of the body to deal with the water of the river.
38:59The surface of Sake becomes black.
39:02Is that so?
39:05After that, when you climb the river and mature, you will see a pattern of reddish color called reddish color.
39:14It's a reddish color.
39:16There is a river in front of you and a river in the back of you.
39:19If you draw a picture of Sake in the back of the river, you can see it.
39:24That's interesting.
39:26I heard that Sake is processed.
39:29Can I see it?
39:32That's good.
39:35I will see the process of making salted Sake.
39:42I will leave the scales.
39:44It's beautiful.
39:46I will remove the slime.
39:51It's beautiful.
39:56I will remove the scales.
39:58I will leave the scales.
40:03I will leave the scales.
40:05If I remove all the scales, I will have a stomachache.
40:09This is called Tomebara.
40:11It is a specialty of Jyokamachi that hates curfew.
40:17I remove the stomach that contains a lot of slime.
40:21If you dig a hole, the slime will be connected to the slime.
40:32I rub the salt.
40:35This is a difficult task.
40:43This is like a salt sauna.
40:45At this time, it is easier to rub the salt by leaving the scales.
40:52I rub the salt around the gills and eyes.
40:58I rub the salt around the gills and eyes.
41:02After that, I marinate for about a week.
41:07I remove the salt with running water and adjust the salt.
41:13I lower my head and hang it down.
41:16I dry it for about two weeks and it's done.
41:21Last year, Mr. Watanabe made salted salmon.
41:28This is great.
41:31I drink a lot of sake.
41:47Cheers.
41:50Thank you for your hard work.
41:52The fishermen have also gathered.
41:58This is homemade.
42:01I eat this for the first time.
42:03Let's eat.
42:09How is it?
42:10It has a strong taste.
42:12This is rice.
42:14I want to eat a lot of rice.
42:16This is delicious.
42:18This is a good amount of salt.
42:20This is a lot of powder.
42:22This has a variety of flavors.
42:25Do you like this taste?
42:27Yes.
42:29This is very salty.
42:31I can only eat this with tea.
42:35Salmon is delicious at this time of year.
42:39This is delicious.
42:41This is a freshly caught crab miso soup.
42:45Can I eat this?
42:49Is this miso?
42:50Yes.
42:51I eat this.
42:56This is very delicious.
42:59This is very fluffy and goes well with miso.
43:02This is delicious.
43:04This is a lot of meat.
43:07This is rice with cod roe on top of rice.
43:11This is it.
43:12This is a bowl of rice with cod roe.
43:15This is a bowl of salmon roe.
43:21This is very luxurious.
43:24I eat this.
43:31This is very delicious.
43:33This is very delicious.
43:35This is amazing.
43:38This is very delicious.
43:41This is very delicious.
43:42You should move to IWAFUNE.
43:44I can eat this.
43:46I will move to IWAFUNE.
43:48This has a very strong taste.
43:51This is very different from what I have eaten so far.
43:53I will never forget this.
44:01He also prepared a white-fleshed flounder that he couldn't catch yesterday.
44:07This is a white-fleshed flounder.
44:19This has a very different taste.
44:23This is matured.
44:26The more I chew, the more delicious it is.
44:30This is delicious.
44:32This is very delicious.
44:36The sweetness of the flounder remains in my mouth.
44:39You have a lot of fish.
44:42That's why everyone says this.
44:45You are very happy.
44:47I can't eat this all at once.
44:49I'll eat this again next summer.
44:52This is the second time.
44:53Everything was delicious.
44:55Thank you for the food.
44:58I'm looking forward to next summer.
45:01Thank you very much.
45:06There are 9 types of fish from IWAFUNE in Niigata Prefecture.
45:10He was able to eat a total of 10 dishes.
45:15That's great.
45:17Last time, you were told to come again.
45:21That's right.
45:22I was noticed.
45:24Last time you were told to come again.
45:27That's right.
45:29This time, I was happy to be told to come.
45:36That's right.
45:37As a character, it's good to be told to come.
45:41It's good to be told to come when the weather is nice.
45:47I don't have to do that.
45:51Please continue to be told to come.
45:55I will do my best.
45:58Thank you to everyone in IWAFUNE in Niigata Prefecture.
46:04I want to eat fish.
46:05There are a lot of delicious fish that can only be eaten here.
46:12You can buy sashimi of FUNABETA at YORESHIA KOITSUYA, which is near MURAKAMI STATION.
46:28Please subscribe to this channel.