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00:00Kei-tora is going to Sakami Bay's No.1 restaurant!
00:05Tokoro-san will deliver it to you!
00:10Kei-tora goes to the producers all over the country
00:14to collect seasonal seafood and wild vegetables and deliver them to Tokoro-san!
00:20This time, the stage is in one of the more than 300 bays with a total size of 300,
00:26the Sagami Bay in Kanagawa Prefecture, which is said to be a miracle fishing spot!
00:32Visiting the bay where you can catch 1,600 species of fish from all over the country,
00:37Tokoro-san will find the No.1 restaurant in the city and deliver it to you!
00:41There are a lot of delicious seafood.
00:44Kei-tora is going to...
00:47Good morning, Tokoro-san!
00:50It's nice, isn't it?
00:52It feels good.
00:54I'm such a cheerleader.
00:57I'm finally here.
00:59I'm riding a Kei-tora!
01:01I'm Busei Mato.
01:03It's been a while!
01:06She's driving!
01:08She's driving!
01:10She's finally here!
01:11Kei-tora from Sakarazuka?
01:14I don't think I've ever seen an actress driving a Kei-tora.
01:19Is it okay to drive a Kei-tora?
01:23Not at all.
01:25I'm glad you saw through my true nature.
01:29True nature?
01:32She loves eating and joking around.
01:35She's a former Takarazuka top star, Mato Busu.
01:38I love soy sauce.
01:42Yes, I love soy sauce.
01:45She's going to...
01:48Wow, she's going to a great place.
01:50It's about 100km from Kanagawa to Yugawara.
01:56She's going to a rare and mysterious place.
01:59She's going to a rare and mysterious place.
02:02Can I eat the beak?
02:05Tokoro-san doesn't know about this.
02:07She's going to eat a lot of delicious seafood.
02:10It's coming out of my mouth.
02:12It's like a crab.
02:14This is delicious.
02:17First, let's start from Miura City, Kanagawa Prefecture, on the east side of Sagami Bay.
02:23I came to Misaki last year for work.
02:28I ate tuna.
02:32So, I think tuna is famous in Misaki fishing port.
02:39Misaki Fishing Port is located in Miura City.
02:42It's a famous fishing port in Japan.
02:45It's a tuna town with a lot of famous tuna restaurants.
02:52It's a nice day today.
02:55Yes, it is.
02:57It's a drive-thru.
02:58Wait a minute.
03:00There's someone who's going to see me off.
03:05It's very bright.
03:08I can't say it's a costume, can I?
03:11Let's go.
03:13Good morning.
03:14Everyone in Miura City is waiting for him.
03:20I'm glad.
03:21Who is he?
03:23He's Miura Tsunanosuke.
03:26Tsunanosuke?
03:27That's a good name.
03:29He's cute.
03:30Tsunanosuke.
03:32Are you kidding me?
03:34Tsunanosuke?
03:35Tsunanosuke must be happy.
03:36Tsunanosuke means...
03:39The best dish in my town is tuna, right?
03:45That's right.
03:46Tuna has red meat.
03:49Red meat?
03:50Is it a type of tuna?
03:53Have you ever heard of it?
03:54No, I haven't.
03:55I've never heard of it.
03:57There's a root between the red meat, right?
03:59Red meat.
04:01Is it the root?
04:03The taste is very strong.
04:05Is it strong?
04:07And it's anti-aging.
04:09Please don't say that.
04:12I'm sorry.
04:13You don't need to say that.
04:15Please don't say that.
04:16I'm sorry.
04:17I eat it at home.
04:19It's like meat.
04:20Meat?
04:21Wait a minute.
04:22It's tuna, right?
04:23It's tuna.
04:24Is it meat?
04:25It's good for your skin.
04:28I think so.
04:30Really?
04:31It's good for your skin.
04:34It's good for your skin.
04:35Red meat?
04:36I'm so happy.
04:37What's that?
04:38It's important for your skin.
04:39I think there will be a red meat show.
04:41There will be.
04:42There will be.
04:43He's always thinking about that.
04:46Red meat is a new food that Miura-shi has been waiting for.
04:53We came to a tuna processing plant to see what it looks like.
05:02Well.
05:08I'm sorry to bother you.
05:10Please come in.
05:13Is it here?
05:14Where is the tuna?
05:17Where is it?
05:18It's here.
05:19It's here.
05:20It's here.
05:23It's coming out now.
05:26It's coming out.
05:28It's big.
05:29It's scary.
05:30It's so big.
05:31It's big.
05:32There are two of them.
05:39It's big.
05:40It's amazing.
05:44It says 230kg.
05:45230kg?
05:47Men can't hold that alone.
05:50Sushi-san.
05:54What are you doing?
05:55This is a giant natural tuna over 2 meters long.
06:01Who do you think you are?
06:03This is a special giant cutter.
06:10It's fast.
06:11It's moving.
06:13It's a tuna.
06:16It's in the middle.
06:18It's in the middle.
06:19I'm going to cut off the bones that you can't see.
06:22It's hot.
06:23It's not cold.
06:24You're right.
06:25It's up to you.
06:26It's up to me?
06:27This is...
06:30Let's do it.
06:37Now, the tuna is cut in half.
06:39Yes.
06:40As you can see here,
06:41this is a Japanese human skeleton.
06:43It's amazing.
06:44It's really cut in half.
06:46There is a red meat in this.
06:50There is a red meat?
06:51There is a red meat.
06:52Where?
06:53I can only see the bones.
06:55I can't see it.
06:56Is it red?
06:57This is the blood of the tuna.
06:59What?
07:00It's called Akane-mi in Misaki.
07:02The blood?
07:03It's the blood of the tuna.
07:04It's called Akane-mi.
07:05Is that so?
07:06Yes.
07:07This part?
07:08There are two parts.
07:10Is that Akane-mi?
07:11Yes.
07:12Akane-mi?
07:13Akane-mi.
07:14That's why it's called Akane-mi.
07:17The blood between the back of the tuna and the belly is often thought to be a lump of blood,
07:23but it's actually muscle.
07:27It contains a lot of ingredients that are easy to oxidize, such as iron,
07:30so it's easy to lose its freshness,
07:32and it's a part that is often discarded in general.
07:38However, in recent years,
07:39the ingredients called selenonein, which is included in the blood of tuna,
07:44have been found to have anti-inflammatory and anti-aging effects.
07:51It's a waste to have thrown it away.
07:55And what made it possible to eat the blood, which is easy to lose its freshness, deliciously,
08:03It's cold.
08:07It's cold, isn't it?
08:08It's minus 50 degrees.
08:09It's cold.
08:10It's cold.
08:11It's cold.
08:12It's cold.
08:13It's frozen.
08:14It's frozen.
08:16It's dangerous.
08:19I can't breathe.
08:20Do you usually wear this outfit?
08:22No, I don't.
08:23You don't?
08:24It's minus 50 degrees, so I can't wear a coat.
08:29At Misaki Fishing Port, the temperature is taken care of from the preservation of tuna to transportation.
08:36That's why you can eat tuna deliciously.
08:40I see.
08:41However, there is a negative image in the name of tuna.
08:47That's right.
08:48So, last year, Miura City raised the city to increase the image and recruited a new name.
08:55I see.
08:57They decided on Akanemi out of more than 2,500 applications and sold it as a new specialty of the city.
09:09This is a canned tuna, which is popular as a souvenir at Misaki Fishing Port.
09:17How does it taste?
09:20What?
09:21It's delicious.
09:22It's not fishy, is it?
09:23It's not fishy, is it?
09:25It's not fishy at all.
09:27It goes well with rice.
09:30It's chewy, so you can feel the texture of meat.
09:35Currently, there are 16 restaurants in Misaki Fishing Port that serve Akanemi.
09:44This is an Escargot-style steakhouse with a lot of butter and sauce on the surface of Akanemi.
09:55A lot of leeks and bean sprouts and a leek hot pot stewed in sweet and spicy sauce are popular original creative dishes.
10:03The locals told me that Akanemi's No.1 dish is among the many restaurants.
10:14What?
10:17The menu is called Sen-un-ma.
10:23Ocean Glow Kitchen, where you can buy and sell natural tuna.
10:31I heard that you can eat delicious Akanemi.
10:37Yes.
10:38Is it that delicious?
10:39I think it's very delicious.
10:42Really?
10:43I think you can only eat it here.
10:46We'll show you Akanemi, which is surprisingly delicious.
10:55It's delicious.
10:56What?
10:57What is this soft jerky?
11:00Akanemi.
11:04This is the No.1 dish found in the city of tuna in Sagami Bay.
11:09It's delicious.
11:11Akanemi is the most delicious dish.
11:17Mr. Tokuro, this is for you.
11:21Akanemi.
11:22Akanemi is a good name.
11:23It's strange to write it in katakana, but it's good to write it in kanji.
11:26Yes.
11:27It's called Akane.
11:28It's cool.
11:29It's red.
11:30It's very red.
11:31It's red.
11:32It's beautiful.
11:33Do you eat it as sashimi?
11:35It's like horse sashimi.
11:36It's like horse sashimi.
11:37It's red.
11:38I think the sashimi of Chiai is generally reddish black.
11:43This sashimi is called Akanemi.
11:45It's a beautiful reddish color.
11:48It's a good color, isn't it?
11:50The vivid reddish color is a sign of freshness.
11:54The tuna is frozen on the boat for a moment, and then it is kept at minus 60 degrees until it is served to customers.
12:03In addition, it is a point to cut Akanemi into a shape that can be thawed in just a few minutes with the shop's own processing method.
12:14The color is also vivid because it is thawed after receiving the order.
12:19Akanemi, which can be expected to have anti-aging effects, is recommended with sesame oil and salt.
12:26I'll eat it.
12:30How is it?
12:33It's delicious.
12:36There is a good amount of fat in my mouth.
12:40The meat is firm and delicious.
12:44I can feel the smell of meat.
12:48Don't you feel the smell of Chiai?
12:51I don't feel the smell of Chiai at all.
12:54It's delicious.
12:55It's very delicious.
12:57It smells like a good fish.
13:01You are in your 40s.
13:04I'm in my 40s now.
13:08I'm 48 years old.
13:09Is that so?
13:11The other dish is Akanemi, which is popular with rice.
13:17It is grilled with soy sauce and mirin.
13:20It is grilled with Akanemi for 4 days.
13:23It is grilled with Akanemi for 4 days.
13:27When grilled, you can enjoy a firm texture.
13:32It doesn't feel like tuna.
13:36The color is dark.
13:37It's delicious.
13:39What?
13:42It's delicious.
13:45What is this soft jerky?
13:48Try it.
13:51It's delicious.
13:53It's delicious, isn't it?
13:55It goes well with beer.
13:59It's delicious, isn't it?
14:00It's delicious.
14:01It's a waste to throw away the Chiai part.
14:04It's a great technique.
14:07You are in your 30s.
14:10You are in your 30s.
14:12Stop it.
14:13Stop it.
14:15Stop it.
14:16Stop it.
14:19From Misaki Fishing Port in Miura City, they head north to Sagami Bay.
14:23Where is the next destination?
14:26We are in Yokosuka City.
14:30The weather is really nice today.
14:35It's more beautiful than usual.
14:37I like that the sea is sparkling.
14:42Yokosuka City is between the east and the west.
14:47Tokyo Bay on the east side is famous as a port city.
14:53It's nice.
14:54What did Mr. Matobu find at Sagami Bay on the west side?
15:00Is this a fish shop?
15:03Is it written as a fish shop?
15:04Is it written as a fish shop?
15:05It's written as a fish shop.
15:08It's written as a fish shop.
15:09There are many people.
15:10There are many people.
15:12Let's go.
15:13Let's go.
15:15Mr. Matobu is excited because he likes shopping.
15:21There are many kinds of fish.
15:23Hello.
15:25I'm Matobu.
15:27I'm sorry to bother you.
15:30There are many kinds of fish.
15:33I'm fishing.
15:36Octopus is famous.
15:37Is it octopus?
15:38Yes, it's octopus.
15:41How big is it?
15:44It's pretty big.
15:46It's coming out.
15:49It's hard.
15:53There is a bigger one.
15:54Is there a bigger one?
15:57Maruyoshi Shopping Mall is in front of Sajima Fishing Port.
16:01It's a fish shop where you can buy the best fish from Yokosuka.
16:08On that morning, there were many seasonal fish caught at Sagami Bay.
16:15High-class fish such as blowfish and anglerfish are cheap compared to the city.
16:20Isn't it cheap?
16:22This is beautiful.
16:23Is this a sea bream?
16:25It's a sea bream.
16:26Isn't it beautiful?
16:27The color is like a rainbow.
16:29It's better to heat it.
16:33This is called aquapazza.
16:34Is it good for aquapazza?
16:36Many people buy it for free.
16:39It's cute.
16:40It's a squid.
16:41It's cute, isn't it?
16:42This is a baby squid.
16:45The baby squid is thick.
16:49If you boil it, it will be delicious.
16:54It looks delicious.
16:55It's a delicious squid.
16:57What is your favorite food?
16:59My favorite food is kawahagi.
17:02Kawahagi?
17:03Kawahagi is delicious.
17:05It's in season now.
17:07Is it in season?
17:09This is the liver of a kawahagi.
17:12Please touch it.
17:13This is a normal kawahagi.
17:16MATOBU, who loves cooking, will eat kawahagi for the first time.
17:23This is more delicious than I expected.
17:26I can't look at it cruelly.
17:29I'm scared.
17:31I'm scared.
17:34It's cold, isn't it?
17:36Don't say that.
17:39There is a winter feast in their stomachs.
17:43Is this liver?
17:45It came out.
17:46This is delicious.
17:48This liver is rare.
17:50The liver of a kawahagi is the most delicious.
17:52That's right.
17:54Beat the liver of a kawahagi.
17:56Add a lot of liver soy sauce to the sashimi.
18:02This is delicious.
18:04I can't eat this.
18:05I can't eat this.
18:07I eat this.
18:09I eat this.
18:12This is very delicious.
18:14Is it delicious?
18:15This is very delicious.
18:17I'm glad.
18:19What is this?
18:21This is very mild.
18:22This is luxurious.
18:25What is liver soy sauce?
18:27Is it so delicious?
18:29However, I found the best kawahagi in YOKOSUKA.
18:36What is this?
18:38I'm interested in everything.
18:41This is not sold in supermarkets.
18:44What is this?
18:45I have never seen this.
18:47This is a diamond-shaped kawahagi.
18:48I recommend this.
18:50What is this?
18:52This is long.
18:54This is long.
18:56This is like a skewer.
18:57Can I eat this skewer?
18:59This is a soup stock.
19:00Is this a soup stock?
19:01This is a soup stock.
19:02Is this a soup stock from a soup stock?
19:03Yes.
19:04Do you know this?
19:05Where did you buy this?
19:06I bought this in YOKOHAMA.
19:08Is that so?
19:09I bought this at a store.
19:10Did you buy this at a store?
19:12This looks expensive.
19:15However, if you go to TOYOSU, you can buy this twice as much.
19:17This is not sold in supermarkets.
19:23Is that so?
19:24I think this is the best kawahagi in SHIROMITAKARA.
19:27I like this best.
19:28Do you recommend this?
19:29I recommend this.
19:30Wait a minute.
19:33This is a dinosaur.
19:35This is a fake creature.
19:38I'm scared.
19:39This is a horned lizard.
19:41Isn't this a horned lizard's thorn?
19:45I'm grateful.
19:46I don't understand.
19:48This is a long beak.
19:49This is the only mouth.
19:52This is not wide.
19:54This is like a crocodile.
19:55Can I open this?
19:57This was small before.
19:59This is a small beak at the tip of a long beak.
20:05This structure is meaningful.
20:09This is a beak that looks like a straw.
20:11This is used to suck in small fish and crustaceans.
20:16This is used to eat fish in the gap between coral reefs.
20:20I see.
20:22This is used to suck in small fish.
20:24This is used to suck in small fish.
20:27This looks strange, but it's delicious.
20:29This is the best winter dish.
20:36This is a red fish.
20:38I can see it.
20:40This is well-balanced.
20:41What is this?
20:43This looks like a crab.
20:45Can I eat this?
20:51This is a red fish.
20:55This is the best winter dish.
20:58This is a dish recommended by TAKEMOTO.
21:01This is a red fish.
21:04This is not a fish ball.
21:07Is this a fish ball?
21:09Is this a fish ball?
21:10No.
21:11Is this a steamer?
21:15Please open the lid.
21:17What are you doing?
21:19What are you doing?
21:21This is a red fish.
21:22You look like you promised.
21:24I was waiting.
21:25You look like you were waiting.
21:27Please give me this.
21:29Please.
21:31This is a fish ball.
21:34This is a red fish hot pot.
21:38Red fish has a long, thin mouth and a lot of gelatin.
21:42This is a delicious hot pot because it has a lot of umami.
21:48This is a soft fish with a moderate amount of fat.
21:51Please suck the soup and eat it.
22:04This is a delicious fish.
22:08Everyone will like this.
22:09This is elegant.
22:12This fish has a soft texture.
22:14This is delicious.
22:15This is a red fish.
22:18The texture of the fish on both sides of the beak is different.
22:22This is delicious.
22:23Is that true?
22:25There is a fish here.
22:27Is that true?
22:29There is a fish here.
22:31This is like a crab.
22:33This is different.
22:37This is completely different.
22:39This is not soft.
22:42This is a fish with a lot of fat.
22:47This is good.
22:50This is like a crab.
22:53This is like eating a crab.
22:56This is like eating a crab.
22:59I didn't think I was eating a fish.
23:03This is a big impact.
23:05This is like a crab.
23:07There are many parts.
23:09This is like a crab.
23:10This is delicious.
23:12Is this the inside?
23:14This is like a crab.
23:16This is more delicious than the cheek.
23:19This is the back of the cheek.
23:21What is this?
23:22This is delicious.
23:24I didn't think I would be able to eat this much.
23:27There is only a hard part left.
23:31When I was interviewed, I said,
23:33This is the head of a goat.
23:37Next time, I will go to Sagami Bay.
23:39I will go to the famous Asaichi in Tayama.
23:43The taste and size are different.
23:45I will go to Kamakura Hamaguri.
23:48This is big.
23:49Is this Hamaguri?
23:50This is delicious.
23:52What is this?
23:53This is a delicious trip.