0:00:04.687,0:00:06.326 Heavy! 0:00:06.326,0:00:07.666 Can I put it down now? 0:00:10.395,0:00:11.095 Smells good! 0:00:11.095,0:00:12.175 Yeah! 0:00:13.885,0:00:16.405 It's so fluffy! 0:00:18.341,0:00:19.571 Fluffy! 0:00:21.882,0:00:23.122 Day 1 (July 18) 0:00:23.122,0:00:24.062 Alright! 0:00:36.519,0:00:37.509 How are you? 0:00:37.509,0:00:38.439 Not great. 0:00:38.439,0:00:39.819 You're not doing well? 0:00:49.483,0:00:51.733 That's fine, don't cut the tail off. 0:00:56.239,0:00:56.909 Here you go. 0:00:56.909,0:00:58.049 Thanks! 0:00:58.049,0:00:59.759 To the lab 0:00:59.759,0:01:02.209 Thursday, July 18, 12:30 PM. 0:01:02.209,0:01:06.639 I bought some fish to try a new way of ageing them. 0:01:06.639,0:01:14.908 First, the fish need to dry for a few days, so I'll start with prepping them for that. 0:01:14.908,0:01:15.998 Here are the fish I bought. 0:01:15.998,0:01:17.038 Japanese amberjack 0:01:17.038,0:01:17.898 Greater amberjack 0:01:17.898,0:01:18.838 White trevally 0:01:18.838,0:01:19.178 And a Sea Bream. 0:01:19.178,0:01:20.378 They're all farmed. 0:01:21.887,0:01:23.617 This is a Japanese amberjack. 0:01:23.617,0:01:25.357 Already had its brain spiked and gills cut. 0:01:25.357,0:01:29.557 I put the fish in a bag to keep the ice from touching it and brought it home. 0:01:29.557,0:01:32.227 Here's a custom fish scale remover! 0:01:36.884,0:01:39.483 Let's scale this fish with the suki-biki technique. 0:01:49.472,0:01:52.622 We'll eat the collar part but not the head, so let's cut the head off. 0:01:58.420,0:02:00.150 Let's remove the guts. 0:02:08.433,0:02:09.213 OK! 0:02:10.516,0:02:11.206 OK! 0:02:11.206,0:02:13.886 Now, let's dry it in a storage unit set at one degree Celsius. 0:02:13.886,0:02:15.666 Next up, the Greater amberjack. 0:02:15.666,0:02:18.216 Let's scale the fish with suki-biki technique. 0:02:27.439,0:02:29.619 For the other side, let's use this fish scale remover. 0:02:29.619,0:02:30.199 Custom fish scale remover! 0:02:43.553,0:02:44.533 And now, the White trevally. 0:02:47.001,0:02:48.021 Finally, the Sea Bream. 0:02:48.021,0:02:51.786 Let's hang and dry this fish too. 0:02:51.786,0:02:57.216 This is how the storage looks. 0:02:57.216,0:02:59.686 Let's dry these fish for 2 to 3 days first. 0:02:59.686,0:03:00.712 Day 3 (July 20th) 0:03:00.712,0:03:16.412 Visited Kame's house to get some mould. For more details, check out the previous video. 0:03:16.412,0:03:17.712 Day 4 (July 21st) 0:03:17.712,0:03:19.772 Let's check out the mould we got. 0:03:21.229,0:03:26.319 Here's the skin of the meat matured by Konno. 0:03:26.319,0:03:28.439 What's on the surface is the mucor mould. 0:03:28.439,0:03:30.599 Of course, you can use this. 0:03:30.599,0:03:34.189 But I also got a culture of just the mucor mould. 0:03:34.189,0:03:35.629 It smells super nutty! 0:03:35.629,0:03:37.239 Such a great smell! 0:03:37.239,0:03:41.289 I love the smell of nuts, so I really like this! 0:03:41.289,0:03:44.102 Let's put this aside. 0:03:44.102,0:03:45.932 Let's check this one. 0:03:46.854,0:03:48.224 Here it is. 0:03:49.984,0:03:52.752 This one has a bit of blue mould mixed in it. 0:03:53.722,0:03:55.442 So let's check out this one. 0:03:55.442,0:03:59.317 This is the mucor mold that grew nicely. 0:03:59.317,0:04:01.667 We'll put this on the fish. 0:04:01.667,0:04:07.762 When we use this on the fish, it runs out quickly. 0:04:07.762,0:04:12.517 So, at the same time, we'll use agar to grow the mould. 0:04:12.517,0:04:13.817 Grow mould (July 21) 0:04:13.817,0:04:16.997 This is the mucor mould Kame cultured. 0:04:16.997,0:04:19.207 It's so clean. 0:04:19.207,0:04:23.643 It should grow more fuzzy hair but it's still at this stage. 0:04:23.643,0:04:26.328 There's no mucor mould growing here at all. 0:04:26.328,0:04:28.298 This is agar. 0:04:32.280,0:04:35.760 I haven't seen this since college classes. 0:04:35.760,0:04:37.090 I hated those classes. 0:04:42.257,0:04:43.187 That's enough. 0:04:47.483,0:04:52.422 I have no knowledge in this field, so I don't know if I'm doing it right. 0:04:52.422,0:04:54.682 I'm gonna study hard! 0:05:03.479,0:05:07.119 So, with this, we can grow mucor mould at home! 0:05:07.119,0:05:11.649 We'll grow a lot and age a lot of fish! 0:05:14.560,0:05:15.620 What a messy lab! 0:05:19.549,0:05:22.099 Put this one with a fully closed lid here. 0:05:22.099,0:05:26.781 And put this one a slightly open lid here. 0:05:26.781,0:05:30.051 Next, let's cover these fish with mould! 0:05:30.051,0:05:31.631 Cover fish with mould (July 21) 0:05:31.631,0:05:35.191 Alright, let's get ready to cover these fish with mould! 0:05:35.191,0:05:36.931 Spoon from the convenience store #1 0:05:41.118,0:05:43.458 Spoon from the convenience store #2 0:05:53.347,0:05:55.897 Purified water 0:06:05.452,0:06:07.282 Pour this into the spray bottle. 0:06:14.378,0:06:16.138 Spray the fish (July 21) 0:06:47.946,0:06:51.586 Spray inside the belly thoroughly. 0:06:51.586,0:06:52.536 Do the same for the Sea Bream. 0:06:55.747,0:06:56.877 So exciting! 0:07:13.950,0:07:15.019 Alright! 0:07:16.701,0:07:18.791 Looks good. 0:07:18.791,0:07:22.911 Lastly, we have quite the fish left. 0:07:22.911,0:07:25.771 Is it okay to do this? 0:07:29.194,0:07:30.514 Ta-da! 0:07:32.089,0:07:33.739 It's a longtooth grouper! 0:07:33.739,0:07:35.799 Let's do this! 0:07:37.513,0:07:41.033 I want to spray the fatty part of the collar too! 0:07:41.033,0:07:42.283 Let's spray the whole thing! 0:07:42.283,0:07:43.483 Let's do all of it! 0:07:43.483,0:07:47.863 I've perfused this fish with a flavoured solution, so it's already seasoned. 0:08:08.595,0:08:10.235 Day 15 (August 1st) 0:08:14.942,0:08:15.822 Heavy! 0:08:16.501,0:08:17.821 Can I put it down now? 0:08:21.671,0:08:22.561 Smells good! 0:08:24.996,0:08:27.036 We sprayed mould on them on July 21st. 0:08:27.036,0:08:29.299 Since then, these fish have been ageing. 0:08:29.299,0:08:32.679 This is my younger brother, who grew the mould. 0:08:32.679,0:08:33.759 Let's eat together! 0:08:33.759,0:08:34.879 Let's eat! 0:08:34.879,0:08:36.989 Hey, look! 0:08:36.989,0:08:38.879 There's so much mould growing! 0:08:39.319,0:08:39.929 Amazing! 0:08:41.393,0:08:42.423 Incredible! 0:08:45.893,0:08:47.733 Do I have mould on me too? 0:08:47.733,0:08:50.111 It's so fluffy! 0:08:51.934,0:08:54.014 Let's eat this part. 0:08:54.014,0:08:58.948 And since there's mould here too, let's eat the meat from the back side as sashimi. 0:08:58.948,0:09:01.748 The mould is growing best on the grouper. 0:09:01.748,0:09:04.328 The other ones are not so good. 0:09:04.328,0:09:10.198 For the Japanese amberjack, there's mould only deep in the abdominal membrane. 0:09:10.198,0:09:13.538 For the White trevally, there's mould near the front. 0:09:13.538,0:09:15.488 The mould is growing around the kidney. 0:09:15.488,0:09:16.208 This is the Greater amberjack. 0:09:16.208,0:09:18.998 This one has mould growing deeper inside too. 0:09:18.998,0:09:25.348 This has only a little mould, but I think it'll keep growing little by little. 0:09:27.232,0:09:28.712 Nice smell! 0:09:28.712,0:09:32.972 The other ones aren't mouldy yet, so let's eat the grouper. 0:09:32.972,0:09:34.402 Let's do that! 0:09:35.932,0:09:37.342 Super fluffy! 0:09:40.303,0:09:41.550 Fluffy. 0:10:05.097,0:10:06.347 Let's open it up! 0:10:10.515,0:10:13.635 We'll further age the rest with mould! 0:10:45.113,0:10:45.733 This one too? 0:10:45.733,0:10:46.753 Yes. 0:10:46.753,0:10:49.488 Let's put this on the fish. 0:10:51.009,0:10:53.529 Let's sandwich the fish between two pieces of skin! 0:10:55.068,0:10:56.208 Catch you later! 0:10:56.208,0:10:58.408 It smells amazing! 0:11:02.820,0:11:04.450 The skin is burnt! 0:11:10.599,0:11:13.600 This will taste the best, I think. 0:11:13.600,0:11:15.800 Let's cook the rest a bit more. 0:11:15.800,0:11:16.810 Tasting time! 0:11:16.810,0:11:18.495 Welcome back! 0:11:19.937,0:11:22.087 Nishida, the manager of "Tsuri Sen" fish monger 0:11:22.087,0:11:22.817 What did you buy? 0:11:22.817,0:11:24.457 McDonald's?! 0:11:24.457,0:11:26.187 We're about to eat grouper! 0:11:26.187,0:11:28.407 I'm not eating your fish! 0:11:38.301,0:11:39.051 Salt. 0:11:40.505,0:11:41.395 Alright! 0:11:46.822,0:11:48.942 Is this mould? 0:11:48.942,0:11:52.152 Today, Nishida just happened to come over to my place. 0:11:52.942,0:11:52.942 Hey there! 0:11:52.942,0:11:55.192 So let's eat together! 0:11:55.192,0:11:58.762 Nishida's opinion is really helpful. 0:11:58.762,0:11:59.962 Should I do it seriously? 0:11:59.962,0:12:01.712 Please. 0:12:01.712,0:12:03.402 So let's eat together! 0:12:03.402,0:12:06.282 Let's eat! 0:12:06.282,0:12:08.452 You're gonna put soy sauce on, right? 0:12:08.452,0:12:09.216 Yeah. 0:12:10.834,0:12:11.984 Let's eat! 0:12:18.297,0:12:23.267 Turns out later, the delicate nutty aroma of the mould disappears when you add soy sauce. 0:12:24.441,0:12:28.251 But no one here knows that fact, just yet. 0:12:28.251,0:12:28.841 I'm scared. 0:12:32.431,0:12:33.781 I don't get it. 0:12:36.529,0:12:38.569 I can't detect the smell of mould. 0:12:38.569,0:12:39.909 I can't detect the nutty aroma either. 0:12:39.909,0:12:43.249 But you remember that nutty aroma from the BBQ we had together, right? 0:12:43.249,0:12:45.369 I think grilled fish would be easier to understand. 0:12:45.369,0:12:47.967 If you were told the mould was there, you might be able to smell it. 0:12:48.977,0:12:50.825 Looks tastier than a Big Mac! 0:12:50.825,0:12:54.115 Next, I'll try some with salt. 0:12:54.115,0:12:55.945 I can smell the nuts! 0:12:55.945,0:12:56.895 Really? 0:12:56.895,0:12:58.033 This one! 0:12:58.033,0:13:01.403 But only people who went to the BBQ would notice. 0:13:01.403,0:13:03.703 I'll try it without salt. 0:13:08.228,0:13:10.768 Isn't the flavour as soon as it hits your mouth amazing? 0:13:10.768,0:13:12.728 It's just so good! 0:13:12.728,0:13:13.938 Exactly. 0:13:13.938,0:13:14.428 Delicious! 0:13:14.428,0:13:15.958 Super delicious! 0:13:15.958,0:13:19.058 Maybe it's the nutty aroma making it taste so good. 0:13:19.788,0:13:22.158 I don't smell any nutty aroma. 0:13:26.642,0:13:29.782 I think I kind of sensed a slight nutty smell. 0:13:36.603,0:13:37.723 I'm not sure. 0:13:40.116,0:13:41.156 But it's delicious! 0:13:41.156,0:13:43.403 The result of this experiment is that it's just delicious. 0:13:43.403,0:13:45.493 Can mould give a nutty aroma to fish? 0:13:45.493,0:13:46.793 Kame! 0:13:46.793,0:13:47.931 The experiment continues. 0:13:47.931,0:13:48.721 Of course! 0:13:49.561,0:13:50.781 Bonus: White trevally aged for 58 days with mould 0:13:50.781,0:13:56.579 Here's the White trevally Kame brought us, aged for 58 days and covered in mould! 0:13:56.579,0:13:59.189 I'm going to slicing it. 0:14:13.918,0:14:15.439 You sliced it really well! 0:14:15.439,0:14:15.858 Thanks! 0:14:15.858,0:14:16.618 Fresh White trevally! 0:14:16.618,0:14:18.403 Let's dig in! 0:14:18.403,0:14:19.778 It smells like ham. 0:14:19.778,0:14:21.788 I'm gonna try this thick slice. 0:14:21.788,0:14:26.028 Compared to the last one, it has a slight mouldy smell. 0:14:28.388,0:14:30.338 It's still regular sashimi. 0:14:30.338,0:14:32.638 I think it could age for another half year. 0:14:32.638,0:14:35.122 The texture isn't like ham yet. 0:14:35.122,0:14:36.198 It's still sashimi. 0:14:36.198,0:14:37.468 But, is that even possible? 0:14:37.468,0:14:38.708 It's already been aged for 50 days. 0:14:38.708,0:14:40.498 Maybe I want to add some lime juice. 0:14:40.498,0:14:42.438 That's how you eat sashimi! 0:14:42.438,0:14:43.628 Everyone, give it a try. 0:14:45.496,0:14:48.186 It has a crispy texture. 0:14:48.186,0:14:50.506 Is it okay to call this sashimi? 0:14:50.506,0:14:52.846 Eat at your own risk, but go ahead if you want. 0:14:52.846,0:14:54.796 No one wants to try? 0:14:54.796,0:14:55.956 I'll give it a try. 0:14:55.956,0:14:56.766 Go ahead. 0:14:56.766,0:14:57.936 Is this farmed? 0:14:57.936,0:14:58.976 Yes. 0:14:58.976,0:15:00.506 Does it smell like farmed fish? 0:15:00.506,0:15:01.036 Yeah. 0:15:01.036,0:15:03.476 It's like ham! 0:15:03.476,0:15:05.246 The texture's like ham! 0:15:05.246,0:15:06.606 Delicious! 0:15:06.606,0:15:09.341 Hey, you in the back, wanna try some? 0:15:09.341,0:15:11.481 You're not coming closer at all! 0:15:11.481,0:15:14.051 Maybe if we add some salt, it'll taste like ham? 0:15:14.051,0:15:15.761 Yeah, it's definitely lacking salt. 0:15:15.761,0:15:16.691 That's it! 0:15:16.691,0:15:19.381 But the goal isn't to make ham, right? 0:15:19.381,0:15:21.251 So, what's the goal of this experiment? 0:15:21.251,0:15:23.071 Let's try eating it with some salt! 0:15:23.071,0:15:26.281 Adding salt really brings out the fish flavour. 0:15:26.281,0:15:27.098 Delicious! 0:15:27.098,0:15:27.771 Super delicious! 0:15:27.771,0:15:29.481 You wanted to eat this, didn't you, Kame? 0:15:29.481,0:15:30.269 The skin? Yup. 0:15:33.128,0:15:34.998 Nice sound! 0:15:34.998,0:15:36.748 I want a whole bag of this stuff! 0:15:36.748,0:15:38.045 Tastes great. 0:15:41.700,0:15:43.420 You're really enjoying it! 0:15:43.420,0:15:47.921 It sounds just like the snack we ate earlier! 0:15:47.921,0:15:49.791 We've still got lots more fish ageing. 0:15:49.791,0:15:52.791 I want to try them after making them fluffier. 0:15:52.791,0:15:54.861 Kame, I'm counting on you again. 0:15:54.861,0:15:55.581 Of course! 0:15:55.581,0:16:05.025 Today, I happened to join an experiment where we're ageing fish covered in mould. 0:16:07.965,0:16:10.098 How should we wrap this up? 0:16:10.098,0:16:17.784 Today's results were so-so, but it helped us figure out what to improve. 0:16:17.784,0:16:21.337 I think it was successful for the first time. 0:16:21.337,0:16:22.164 Fluffy! 0:16:24.268,0:16:25.748 So, everyone, 0:16:25.748,0:16:26.838 Fluffy! 0:16:29.733,0:16:31.019 Fluffy! 0:16:32.727,0:16:34.377 Feels like the ending of an NHK show!