WEBVTT 00:00:04.687 --> 00:00:06.326 Heavy! 00:00:06.326 --> 00:00:07.666 Can I put it down now? 00:00:10.395 --> 00:00:11.095 Smells good! 00:00:11.095 --> 00:00:12.175 Yeah! 00:00:13.885 --> 00:00:16.405 It's so fluffy! 00:00:18.341 --> 00:00:19.571 Fluffy! 00:00:21.882 --> 00:00:23.122 Day 1 (July 18) 00:00:23.122 --> 00:00:24.062 Alright! 00:00:36.519 --> 00:00:37.509 How are you? 00:00:37.509 --> 00:00:38.439 Not great. 00:00:38.439 --> 00:00:39.819 You're not doing well? 00:00:49.483 --> 00:00:51.733 That's fine, don't cut the tail off. 00:00:56.239 --> 00:00:56.909 Here you go. 00:00:56.909 --> 00:00:58.049 Thanks! 00:00:58.049 --> 00:00:59.759 To the lab 00:00:59.759 --> 00:01:02.209 Thursday, July 18, 12:30 PM. 00:01:02.209 --> 00:01:06.639 I bought some fish to try a new way of ageing them. 00:01:06.639 --> 00:01:14.908 First, the fish need to dry for a few days, so I'll start with prepping them for that. 00:01:14.908 --> 00:01:15.998 Here are the fish I bought. 00:01:15.998 --> 00:01:17.038 Japanese amberjack 00:01:17.038 --> 00:01:17.898 Greater amberjack 00:01:17.898 --> 00:01:18.838 White trevally 00:01:18.838 --> 00:01:19.178 And a Sea Bream. 00:01:19.178 --> 00:01:20.378 They're all farmed. 00:01:21.887 --> 00:01:23.617 This is a Japanese amberjack. 00:01:23.617 --> 00:01:25.357 Already had its brain spiked and gills cut. 00:01:25.357 --> 00:01:29.557 I put the fish in a bag to keep the ice from touching it and brought it home. 00:01:29.557 --> 00:01:32.227 Here's a custom fish scale remover! 00:01:36.884 --> 00:01:39.483 Let's scale this fish with the suki-biki technique. 00:01:49.472 --> 00:01:52.622 We'll eat the collar part but not the head, so let's cut the head off. 00:01:58.420 --> 00:02:00.150 Let's remove the guts. 00:02:08.433 --> 00:02:09.213 OK! 00:02:10.516 --> 00:02:11.206 OK! 00:02:11.206 --> 00:02:13.886 Now, let's dry it in a storage unit set at one degree Celsius. 00:02:13.886 --> 00:02:15.666 Next up, the Greater amberjack. 00:02:15.666 --> 00:02:18.216 Let's scale the fish with suki-biki technique. 00:02:27.439 --> 00:02:29.619 For the other side, let's use this fish scale remover. 00:02:29.619 --> 00:02:30.199 Custom fish scale remover! 00:02:43.553 --> 00:02:44.533 And now, the White trevally. 00:02:47.001 --> 00:02:48.021 Finally, the Sea Bream. 00:02:48.021 --> 00:02:51.786 Let's hang and dry this fish too. 00:02:51.786 --> 00:02:57.216 This is how the storage looks. 00:02:57.216 --> 00:02:59.686 Let's dry these fish for 2 to 3 days first. 00:02:59.686 --> 00:03:00.712 Day 3 (July 20th) 00:03:00.712 --> 00:03:16.412 Visited Kame's house to get some mould. For more details, check out the previous video. 00:03:16.412 --> 00:03:17.712 Day 4 (July 21st) 00:03:17.712 --> 00:03:19.772 Let's check out the mould we got. 00:03:21.229 --> 00:03:26.319 Here's the skin of the meat matured by Konno. 00:03:26.319 --> 00:03:28.439 What's on the surface is the mucor mould. 00:03:28.439 --> 00:03:30.599 Of course, you can use this. 00:03:30.599 --> 00:03:34.189 But I also got a culture of just the mucor mould. 00:03:34.189 --> 00:03:35.629 It smells super nutty! 00:03:35.629 --> 00:03:37.239 Such a great smell! 00:03:37.239 --> 00:03:41.289 I love the smell of nuts, so I really like this! 00:03:41.289 --> 00:03:44.102 Let's put this aside. 00:03:44.102 --> 00:03:45.932 Let's check this one. 00:03:46.854 --> 00:03:48.224 Here it is. 00:03:49.984 --> 00:03:52.752 This one has a bit of blue mould mixed in it. 00:03:53.722 --> 00:03:55.442 So let's check out this one. 00:03:55.442 --> 00:03:59.317 This is the mucor mold that grew nicely. 00:03:59.317 --> 00:04:01.667 We'll put this on the fish. 00:04:01.667 --> 00:04:07.762 When we use this on the fish, it runs out quickly. 00:04:07.762 --> 00:04:12.517 So, at the same time, we'll use agar to grow the mould. 00:04:12.517 --> 00:04:13.817 Growing mould (July 21) 00:04:13.817 --> 00:04:16.997 This is the mucor mould Kame cultured. 00:04:16.997 --> 00:04:19.207 It's so clean. 00:04:19.207 --> 00:04:23.643 It should grow more fuzzy hair but it's still at this stage. 00:04:23.643 --> 00:04:26.328 There's no mucor mould growing here at all. 00:04:26.328 --> 00:04:28.298 This is agar. 00:04:32.280 --> 00:04:35.760 I haven't seen this since college classes. 00:04:35.760 --> 00:04:37.090 I hated those classes. 00:04:42.257 --> 00:04:43.187 That's enough. 00:04:47.483 --> 00:04:52.422 I have no knowledge in this field, so I don't know if I'm doing it right. 00:04:52.422 --> 00:04:54.682 I'm gonna study hard! 00:05:03.479 --> 00:05:07.119 So, with this, we can grow mucor mould at home! 00:05:07.119 --> 00:05:11.649 We'll grow a lot and age a lot of fish! 00:05:14.560 --> 00:05:15.620 What a messy lab! 00:05:19.549 --> 00:05:22.099 Put the ones with fully closed lids here. 00:05:22.099 --> 00:05:26.781 And put the ones with slightly open lids here. 00:05:26.781 --> 00:05:30.051 Next, let's cover these fish with mould! 00:05:30.051 --> 00:05:31.631 Covering fish with mould (July 21) 00:05:31.631 --> 00:05:35.191 Alright, let's get ready to cover these fish with mould! 00:05:35.191 --> 00:05:36.931 Spoon from the convenience store #1 00:05:41.118 --> 00:05:43.458 Spoon from the convenience store #2 00:05:53.347 --> 00:05:55.897 Purified water 00:06:05.452 --> 00:06:07.282 Pour this into the spray bottle. 00:06:14.378 --> 00:06:16.138 Spray the fish (July 21) 00:06:47.946 --> 00:06:51.586 Spray inside the bellies thoroughly. 00:06:51.586 --> 00:06:52.536 Do the same for the striped fish. 00:06:55.747 --> 00:06:56.877 So exciting! 00:07:13.950 --> 00:07:15.019 Alright! 00:07:16.701 --> 00:07:18.791 Looks good. 00:07:18.791 --> 00:07:22.911 Lastly, we have quite the fish left. 00:07:22.911 --> 00:07:25.771 Is it okay to do this? 00:07:29.194 --> 00:07:30.514 Ta-da! 00:07:32.089 --> 00:07:33.739 It's a grouper. 00:07:33.739 --> 00:07:35.799 Let's do the grouper too! 00:07:37.513 --> 00:07:41.033 I want to spray the fatty part of the collar too! 00:07:41.033 --> 00:07:42.283 Let's spray the whole thing! 00:07:42.283 --> 00:07:43.483 Let's do all of it! 00:07:43.483 --> 00:07:47.863 We've soaked this in a flavoured solution, so it has a taste now. 00:08:08.595 --> 00:08:10.235 Day 15 (August 1st) 00:08:14.942 --> 00:08:15.822 It's heavy! 00:08:16.501 --> 00:08:17.821 Can I put it down now? 00:08:21.671 --> 00:08:22.561 Smells good! 00:08:24.996 --> 00:08:27.036 We sprayed mould on them on July 21st. 00:08:27.036 --> 00:08:29.299 Since then, these fish have been ageing. 00:08:29.299 --> 00:08:32.679 This is my younger brother, who grew the mould. 00:08:32.679 --> 00:08:33.759 Let's eat together! 00:08:33.759 --> 00:08:34.879 Let's eat! 00:08:34.879 --> 00:08:36.989 Hey, look! 00:08:36.989 --> 00:08:38.879 There's so much mould growing! 00:08:39.319 --> 00:08:39.929 Amazing! 00:08:41.393 --> 00:08:42.423 Incredible! 00:08:45.893 --> 00:08:47.733 Do I have mould on me too? 00:08:47.733 --> 00:08:50.111 It's so fluffy! 00:08:51.934 --> 00:08:54.014 Let's eat this part. 00:08:54.014 --> 00:08:58.948 And since there's mould here too, let's eat the meat from the back side as sashimi. 00:08:58.948 --> 00:09:01.748 The mould is growing best on the grouper. 00:09:01.748 --> 00:09:04.328 The other ones are no good. 00:09:04.328 --> 00:09:10.198 For the yellowtail, there's mould only deep in the abdominal membrane. 00:09:10.198 --> 00:09:13.538 For the striped jack, there's mould near the front. 00:09:13.538 --> 00:09:15.488 The mould is growing around the kidney. 00:09:15.488 --> 00:09:16.208 This is the amberjack. 00:09:16.208 --> 00:09:18.998 This one has mould growing deeper inside too. 00:09:18.998 --> 00:09:25.348 This has only a little mould, but I think it'll keep growing little by little. 00:09:27.232 --> 00:09:28.712 Nice smell! 00:09:28.712 --> 00:09:32.972 The other ones aren't mouldy yet, so let's eat the grouper. 00:09:32.972 --> 00:09:34.402 Let's do that! 00:09:35.932 --> 00:09:37.342 Super fluffy! 00:09:40.303 --> 00:09:41.550 Fluffy. 00:10:05.097 --> 00:10:06.347 Open! 00:10:10.515 --> 00:10:13.635 We'll age the rest with more mould! 00:10:45.113 --> 00:10:45.733 This one too? 00:10:45.733 --> 00:10:46.753 Yes. 00:10:46.753 --> 00:10:49.488 Let's put this on the fish. 00:10:51.009 --> 00:10:53.529 Let's sandwich the fish between two pieces of skin! 00:10:55.068 --> 00:10:56.208 Catch you later! 00:10:56.208 --> 00:10:58.408 It smells amazing! 00:11:02.820 --> 00:11:04.450 The skin is burnt! 00:11:10.599 --> 00:11:13.600 This tastes the best, I think. 00:11:13.600 --> 00:11:15.800 Let's cook the rest a bit more. 00:11:15.800 --> 00:11:16.810 Tasting time! 00:11:16.810 --> 00:11:18.495 Welcome back! 00:11:19.937 --> 00:11:22.087 Nishida, the manager of "Fishing Fresh" fish shop 00:11:22.087 --> 00:11:22.817 What did you buy? 00:11:22.817 --> 00:11:24.457 McDonald's?! 00:11:24.457 --> 00:11:26.187 We're about to eat grouper! 00:11:26.187 --> 00:11:28.407 I'm not eating your fish! 00:11:38.301 --> 00:11:39.051 Salt. 00:11:40.505 --> 00:11:41.395 Alright! 00:11:46.822 --> 00:11:48.942 Is this mould? 00:11:48.942 --> 00:11:52.152 Today, Nishida-san just happened to come over to my place. 00:11:52.942 --> 00:11:52.942 Hey there! 00:11:52.942 --> 00:11:55.192 So let's all eat together! 00:11:55.192 --> 00:11:58.762 Nishida-san's opinion is really helpful. 00:11:58.762 --> 00:11:59.962 Should I do it seriously? 00:11:59.962 --> 00:12:01.712 Please. 00:12:01.712 --> 00:12:03.402 So let's all eat together! 00:12:03.402 --> 00:12:06.282 Let's eat! 00:12:06.282 --> 00:12:08.452 You're gonna put soy sauce on, right? 00:12:08.452 --> 00:12:09.216 Yeah. 00:12:10.834 --> 00:12:11.984 Let's eat! 00:12:18.297 --> 00:12:23.267 Turns out later, the delicate nutty smell of the mould disappears when you add soy sauce. 00:12:24.441 --> 00:12:28.251 But no one here knows that fact. 00:12:28.251 --> 00:12:28.841 I'm scared. 00:12:32.431 --> 00:12:33.781 I don't get it. 00:12:36.529 --> 00:12:38.569 I can't detect the smell of mould. 00:12:38.569 --> 00:12:39.909 I can't detect the nutty smell either. 00:12:39.909 --> 00:12:43.249 But you remember that nutty smell from the BBQ we had together, right? 00:12:43.249 --> 00:12:45.369 I think grilled fish would be easier to understand. 00:12:45.369 --> 00:12:47.967 If you know mould is there, you might think you smell it. 00:12:48.977 --> 00:12:50.825 Looks tastier than a Big Mac! 00:12:50.825 --> 00:12:54.115 Next, I'll try it with salt. 00:12:54.115 --> 00:12:55.945 I can smell the nuts! 00:12:55.945 --> 00:12:56.895 Really? 00:12:56.895 --> 00:12:58.033 This one! 00:12:58.033 --> 00:13:01.403 But only people who went to the BBQ would notice. 00:13:01.403 --> 00:13:03.703 I'll try it without salt. 00:13:08.228 --> 00:13:10.768 Isn't the flavour as soon as it hits your mouth amazing? 00:13:10.768 --> 00:13:12.728 It's just so good! 00:13:12.728 --> 00:13:13.938 Exactly. 00:13:13.938 --> 00:13:14.428 Delicious! 00:13:14.428 --> 00:13:15.958 Super delicious! 00:13:15.958 --> 00:13:19.058 Maybe it's the nutty aroma making it taste so good. 00:13:19.788 --> 00:13:22.158 I don't smell any nutty aroma. 00:13:26.642 --> 00:13:29.782 I think I kind of sensed a slight nutty smell. 00:13:36.603 --> 00:13:37.723 I'm not sure. 00:13:40.116 --> 00:13:41.156 But it's delicious! 00:13:41.156 --> 00:13:43.403 The result of this experiment is that it's just delicious. 00:13:43.403 --> 00:13:45.493 Can mould give a nutty aroma to fish? 00:13:45.493 --> 00:13:46.793 Kame! 00:13:46.793 --> 00:13:47.931 The experiment continues. 00:13:47.931 --> 00:13:48.721 Of course! 00:13:49.561 --> 00:13:50.781 Bonus: Striped jack aged for 58 days with mould 00:13:50.781 --> 00:13:56.579 Here's the striped jack Kame brought us, aged for 58 days and covered in mould! 00:13:56.579 --> 00:13:59.189 I'm thinking of slicing it. 00:14:13.918 --> 00:14:15.439 You sliced it really well! 00:14:15.439 --> 00:14:15.858 Thanks! 00:14:15.858 --> 00:14:16.618 Fresh striped jack! 00:14:16.618 --> 00:14:18.403 Let's dig in! 00:14:18.403 --> 00:14:19.778 It smells like ham. 00:14:19.778 --> 00:14:21.788 I'm gonna try this thick slice. 00:14:21.788 --> 00:14:26.028 Compared to the last one, it has a slight mouldy smell. 00:14:28.388 --> 00:14:30.338 It's still regular sashimi. 00:14:30.338 --> 00:14:32.638 I think it could age for another half year. 00:14:32.638 --> 00:14:35.122 The texture isn't like ham yet. 00:14:35.122 --> 00:14:36.198 It's still sashimi. 00:14:36.198 --> 00:14:37.468 But, is that even possible? 00:14:37.468 --> 00:14:38.708 It's already been aged for 50 days. 00:14:38.708 --> 00:14:40.498 Maybe I want to add lime juice. 00:14:40.498 --> 00:14:42.438 That's how you eat sashimi! 00:14:42.438 --> 00:14:43.628 Everyone, give it a try. 00:14:45.496 --> 00:14:48.186 It has a crispy texture. 00:14:48.186 --> 00:14:50.506 Is it okay to call this sashimi? 00:14:50.506 --> 00:14:52.846 Eat at your own risk, but go ahead if you want. 00:14:52.846 --> 00:14:54.796 No one wants to try? 00:14:54.796 --> 00:14:55.956 I'll give it a try. 00:14:55.956 --> 00:14:56.766 Go ahead. 00:14:56.766 --> 00:14:57.936 Is this farmed? 00:14:57.936 --> 00:14:58.976 Yes. 00:14:58.976 --> 00:15:00.506 Does it smell like farmed fish? 00:15:00.506 --> 00:15:01.036 Yeah. 00:15:01.036 --> 00:15:03.476 It's like ham! 00:15:03.476 --> 00:15:05.246 The texture's like ham! 00:15:05.246 --> 00:15:06.606 Delicious! 00:15:06.606 --> 00:15:09.341 Hey, you in the back, not eating? 00:15:09.341 --> 00:15:11.481 You're not coming closer at all! 00:15:11.481 --> 00:15:14.051 Maybe if we added some salt, it'd taste like ham? 00:15:14.051 --> 00:15:15.761 Yeah, it's definitely lacking salt. 00:15:15.761 --> 00:15:16.691 That's it! 00:15:16.691 --> 00:15:19.381 But the goal isn't to make ham, right? 00:15:19.381 --> 00:15:21.251 So, what's the goal of this experiment? 00:15:21.251 --> 00:15:23.071 Let's try eating it with some salt! 00:15:23.071 --> 00:15:26.281 Adding salt really brings out the fish flavour. 00:15:26.281 --> 00:15:27.098 Delicious! 00:15:27.098 --> 00:15:27.771 Super delicious! 00:15:27.771 --> 00:15:29.481 You wanted to eat this, didn't you, Kame-chan? 00:15:29.481 --> 00:15:30.269 The skin? Yup. 00:15:33.128 --> 00:15:34.998 Nice sound! 00:15:34.998 --> 00:15:36.748 I want a whole bag of this stuff! 00:15:36.748 --> 00:15:38.045 Tastes great. 00:15:41.700 --> 00:15:43.420 You're really enjoying it! 00:15:43.420 --> 00:15:47.921 It sounds just like the snack we ate earlier! 00:15:47.921 --> 00:15:49.791 We've still got lots more fish ageing. 00:15:49.791 --> 00:15:52.791 I want to try them after making them fluffier. 00:15:52.791 --> 00:15:54.861 Kame-chan, I'm counting on you again. 00:15:54.861 --> 00:15:55.581 Of course! 00:15:55.581 --> 00:16:05.025 Today, I happened to join an experiment where we're ageing fish covered in mould. 00:16:07.965 --> 00:16:10.098 How should we wrap this up? 00:16:10.098 --> 00:16:17.784 Today's results were so-so, but it helped us figure out what to improve. 00:16:17.784 --> 00:16:21.337 I think it was successful for the first time. 00:16:21.337 --> 00:16:22.164 Fluffy! 00:16:24.268 --> 00:16:25.748 So, everyone, 00:16:25.748 --> 00:16:26.838 Fluffy! 00:16:29.733 --> 00:16:31.019 Fluffy! 00:16:32.727 --> 00:16:34.377 Feels like the ending of an NHK show!