Heavy!
Can I put it down now?
Smells good!
Yeah!
It's so fluffy!
Fluffy!
Day 1 (July 18)
Alright!
How are you?
Not great.
You're not doing well?
That's fine, don't cut the tail off.
Here you go.
Thanks!
To the lab
Thursday, July 18, 12:30 PM.
I bought some fish to try a new way of ageing them.
First, the fish need to dry for a few days, so I'll start with prepping them for that.
Here are the fish I bought.
Japanese amberjack
Greater amberjack
White trevally
And a Sea Bream.
They're all farmed.
This is a Japanese amberjack.
Already had its brain spiked and gills cut.
I put the fish in a bag to keep the ice from touching it and brought it home.
Here's a custom fish scale remover!
Let's scale this fish with the suki-biki technique.
We'll eat the collar part but not the head, so let's cut the head off.
Let's remove the guts.
OK!
Now, let's dry it in a storage unit set at one degree Celsius.
Next up, the Greater amberjack.
Let's scale the fish with suki-biki technique.
For the other side, let's use this fish scale remover.
Custom fish scale remover!
And now, the White trevally.
Finally, the Sea Bream.
Let's hang and dry this fish too.
This is how the storage looks.
Let's dry these fish for 2 to 3 days first.
Day 3 (July 20th)
Visited Kame's house to get some mould. For more details, check out the previous video.
Day 4 (July 21st)
Let's check out the mould we got.
Here's the skin of the meat matured by Konno.
What's on the surface is the mucor mould.
Of course, you can use this.
But I also got a culture of just the mucor mould.
It smells super nutty!
Such a great smell!
I love the smell of nuts, so I really like this!
Let's put this aside.
Let's check this one.
Here it is.
This one has a bit of blue mould mixed in it.
So let's check out this one.
This is the mucor mold that grew nicely.
We'll put this on the fish.
When we use this on the fish, it runs out quickly.
So, at the same time, we'll use agar to grow the mould.
Growing mould (July 21)
This is the mucor mould Kame cultured.
It's so clean.
It should grow more fuzzy hair but it's still at this stage.
There's no mucor mould growing here at all.
This is agar.
I haven't seen this since college classes.
I hated those classes.
That's enough.
I have no knowledge in this field, so I don't know if I'm doing it right.
I'm gonna study hard!
So, with this, we can grow mucor mould at home!
We'll grow a lot and age a lot of fish!
What a messy lab!
Put the ones with fully closed lids here.
And put the ones with slightly open lids here.
Next, let's cover these fish with mould!
Covering fish with mould (July 21)
Alright, let's get ready to cover these fish with mould!
Spoon from the convenience store #1
Spoon from the convenience store #2
Purified water
Pour this into the spray bottle.
Spray the fish (July 21)
Spray inside the bellies thoroughly.
Do the same for the striped fish.
So exciting!
Alright!
Looks good.
Lastly, we have quite the fish left.
Is it okay to do this?
Ta-da!
It's a grouper.
Let's do the grouper too!
I want to spray the fatty part of the collar too!
Let's spray the whole thing!
Let's do all of it!
We've soaked this in a flavoured solution, so it has a taste now.
Day 15 (August 1st)
It's heavy!
Can I put it down now?
Smells good!
We sprayed mould on them on July 21st.
Since then, these fish have been ageing.
This is my younger brother, who grew the mould.
Let's eat together!
Let's eat!
Hey, look!
There's so much mould growing!
Amazing!
Incredible!
Do I have mould on me too?
It's so fluffy!
Let's eat this part.
And since there's mould here too, let's eat the meat from the back side as sashimi.
The mould is growing best on the grouper.
The other ones are no good.
For the yellowtail, there's mould only deep in the abdominal membrane.
For the striped jack, there's mould near the front.
The mould is growing around the kidney.
This is the amberjack.
This one has mould growing deeper inside too.
This has only a little mould, but I think it'll keep growing little by little.
Nice smell!
The other ones aren't mouldy yet, so let's eat the grouper.
Let's do that!
Super fluffy!
Fluffy.
Open!
We'll age the rest with more mould!
This one too?
Yes.
Let's put this on the fish.
Let's sandwich the fish between two pieces of skin!
Catch you later!
It smells amazing!
The skin is burnt!
This tastes the best, I think.
Let's cook the rest a bit more.
Tasting time!
Welcome back!
Nishida, the manager of "Fishing Fresh" fish shop
What did you buy?
McDonald's?!
We're about to eat grouper!
I'm not eating your fish!
Salt.
Alright!
Is this mould?
Today, Nishida-san just happened to come over to my place.
Hey there!
So let's all eat together!
Nishida-san's opinion is really helpful.
Should I do it seriously?
Please.
So let's all eat together!
Let's eat!
You're gonna put soy sauce on, right?
Yeah.
Let's eat!
Turns out later, the delicate nutty smell of the mould disappears when you add soy sauce.
But no one here knows that fact.
I'm scared.
I don't get it.
I can't detect the smell of mould.
I can't detect the nutty smell either.
But you remember that nutty smell from the BBQ we had together, right?
I think grilled fish would be easier to understand.
If you know mould is there, you might think you smell it.
Looks tastier than a Big Mac!
Next, I'll try it with salt.
I can smell the nuts!
Really?
This one!
But only people who went to the BBQ would notice.
I'll try it without salt.
Isn't the flavour as soon as it hits your mouth amazing?
It's just so good!
Exactly.
Delicious!
Super delicious!
Maybe it's the nutty aroma making it taste so good.
I don't smell any nutty aroma.
I think I kind of sensed a slight nutty smell.
I'm not sure.
But it's delicious!
The result of this experiment is that it's just delicious.
Can mould give a nutty aroma to fish?
Kame!
The experiment continues.
Of course!
Bonus: Striped jack aged for 58 days with mould
Here's the striped jack Kame brought us, aged for 58 days and covered in mould!
I'm thinking of slicing it.
You sliced it really well!
Thanks!
Fresh striped jack!
Let's dig in!
It smells like ham.
I'm gonna try this thick slice.
Compared to the last one, it has a slight mouldy smell.
It's still regular sashimi.
I think it could age for another half year.
The texture isn't like ham yet.
It's still sashimi.
But, is that even possible?
It's already been aged for 50 days.
Maybe I want to add lime juice.
That's how you eat sashimi!
Everyone, give it a try.
It has a crispy texture.
Is it okay to call this sashimi?
Eat at your own risk, but go ahead if you want.
No one wants to try?
I'll give it a try.
Go ahead.
Is this farmed?
Yes.
Does it smell like farmed fish?
Yeah.
It's like ham!
The texture's like ham!
Delicious!
Hey, you in the back, not eating?
You're not coming closer at all!
Maybe if we added some salt, it'd taste like ham?
Yeah, it's definitely lacking salt.
That's it!
But the goal isn't to make ham, right?
So, what's the goal of this experiment?
Let's try eating it with some salt!
Adding salt really brings out the fish flavour.
Delicious!
Super delicious!
You wanted to eat this, didn't you, Kame-chan?
The skin? Yup.
Nice sound!
I want a whole bag of this stuff!
Tastes great.
You're really enjoying it!
It sounds just like the snack we ate earlier!
We've still got lots more fish ageing.
I want to try them after making them fluffier.
Kame-chan, I'm counting on you again.
Of course!
Today, I happened to join an experiment where we're ageing fish covered in mould.
How should we wrap this up?
Today's results were so-so, but it helped us figure out what to improve.
I think it was successful for the first time.
Fluffy!
So, everyone,
Fluffy!
Feels like the ending of an NHK show!