1 00:00:04,687 --> 00:00:06,326 Heavy! 2 00:00:06,326 --> 00:00:07,666 Can I put it down now? 3 00:00:10,395 --> 00:00:11,095 Smells good! 4 00:00:11,095 --> 00:00:12,175 Yeah! 5 00:00:13,885 --> 00:00:16,405 It's so fluffy! 6 00:00:18,341 --> 00:00:19,571 Fluffy! 7 00:00:21,882 --> 00:00:23,122 Day 1 (July 18) 8 00:00:23,122 --> 00:00:24,062 Alright! 9 00:00:36,519 --> 00:00:37,509 How are you? 10 00:00:37,509 --> 00:00:38,439 Not great. 11 00:00:38,439 --> 00:00:39,819 You're not doing well? 12 00:00:49,483 --> 00:00:51,733 That's fine, don't cut the tail off. 13 00:00:56,239 --> 00:00:56,909 Here you go. 14 00:00:56,909 --> 00:00:58,049 Thanks! 15 00:00:58,049 --> 00:00:59,759 To the lab 16 00:00:59,759 --> 00:01:02,209 Thursday, July 18, 12:30 PM. 17 00:01:02,209 --> 00:01:06,639 I bought some fish to try a new way of ageing them. 18 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. 19 00:01:14,908 --> 00:01:15,998 Here are the fish I bought. 20 00:01:15,998 --> 00:01:17,038 Japanese amberjack 21 00:01:17,038 --> 00:01:17,898 Greater amberjack 22 00:01:17,898 --> 00:01:18,838 White trevally 23 00:01:18,838 --> 00:01:19,178 And a Sea Bream. 24 00:01:19,178 --> 00:01:20,378 They're all farmed. 25 00:01:21,887 --> 00:01:23,617 This is a Japanese amberjack. 26 00:01:23,617 --> 00:01:25,357 Already had its brain spiked and gills cut. 27 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. 28 00:01:29,557 --> 00:01:32,227 Here's a custom fish scale remover! 29 00:01:36,884 --> 00:01:39,483 Let's scale this fish with the suki-biki technique. 30 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. 31 00:01:58,420 --> 00:02:00,150 Let's remove the guts. 32 00:02:08,433 --> 00:02:09,213 OK! 33 00:02:10,516 --> 00:02:11,206 OK! 34 00:02:11,206 --> 00:02:13,886 Now, let's dry it in a storage unit set at one degree Celsius. 35 00:02:13,886 --> 00:02:15,666 Next up, the Greater amberjack. 36 00:02:15,666 --> 00:02:18,216 Let's scale the fish with suki-biki technique. 37 00:02:27,439 --> 00:02:29,619 For the other side, let's use this fish scale remover. 38 00:02:29,619 --> 00:02:30,199 Custom fish scale remover! 39 00:02:43,553 --> 00:02:44,533 And now, the White trevally. 40 00:02:47,001 --> 00:02:48,021 Finally, the Sea Bream. 41 00:02:48,021 --> 00:02:51,786 Let's hang and dry this fish too. 42 00:02:51,786 --> 00:02:57,216 This is how the storage looks. 43 00:02:57,216 --> 00:02:59,686 Let's dry these fish for 2 to 3 days first. 44 00:02:59,686 --> 00:03:00,712 Day 3 (July 20th) 45 00:03:00,712 --> 00:03:16,412 Visited Kame's house to get some mould. For more details, check out the previous video. 46 00:03:16,412 --> 00:03:17,712 Day 4 (July 21st) 47 00:03:17,712 --> 00:03:19,772 Let's check out the mould we got. 48 00:03:21,229 --> 00:03:26,319 Here's the skin of the meat matured by Konno. 49 00:03:26,319 --> 00:03:28,439 What's on the surface is the mucor mould. 50 00:03:28,439 --> 00:03:30,599 Of course, you can use this. 51 00:03:30,599 --> 00:03:34,189 But I also got a culture of just the mucor mould. 52 00:03:34,189 --> 00:03:35,629 It smells super nutty! 53 00:03:35,629 --> 00:03:37,239 Such a great smell! 54 00:03:37,239 --> 00:03:41,289 I love the smell of nuts, so I really like this! 55 00:03:41,289 --> 00:03:44,102 Let's put this aside. 56 00:03:44,102 --> 00:03:45,932 Let's check this one. 57 00:03:46,854 --> 00:03:48,224 Here it is. 58 00:03:49,984 --> 00:03:52,752 This one has a bit of blue mould mixed in it. 59 00:03:53,722 --> 00:03:55,442 So let's check out this one. 60 00:03:55,442 --> 00:03:59,317 This is the mucor mold that grew nicely. 61 00:03:59,317 --> 00:04:01,667 We'll put this on the fish. 62 00:04:01,667 --> 00:04:07,762 When we use this on the fish, it runs out quickly. 63 00:04:07,762 --> 00:04:12,517 So, at the same time, we'll use agar to grow the mould. 64 00:04:12,517 --> 00:04:13,817 Grow mould (July 21) 65 00:04:13,817 --> 00:04:16,997 This is the mucor mould Kame cultured. 66 00:04:16,997 --> 00:04:19,207 It's so clean. 67 00:04:19,207 --> 00:04:23,643 It should grow more fuzzy hair but it's still at this stage. 68 00:04:23,643 --> 00:04:26,328 There's no mucor mould growing here at all. 69 00:04:26,328 --> 00:04:28,298 This is agar. 70 00:04:32,280 --> 00:04:35,760 I haven't seen this since college classes. 71 00:04:35,760 --> 00:04:37,090 I hated those classes. 72 00:04:42,257 --> 00:04:43,187 That's enough. 73 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. 74 00:04:52,422 --> 00:04:54,682 I'm gonna study hard! 75 00:05:03,479 --> 00:05:07,119 So, with this, we can grow mucor mould at home! 76 00:05:07,119 --> 00:05:11,649 We'll grow a lot and age a lot of fish! 77 00:05:14,560 --> 00:05:15,620 What a messy lab! 78 00:05:19,549 --> 00:05:22,099 Put this one with a fully closed lid here. 79 00:05:22,099 --> 00:05:26,781 And put this one a slightly open lid here. 80 00:05:26,781 --> 00:05:30,051 Next, let's cover these fish with mould! 81 00:05:30,051 --> 00:05:31,631 Cover fish with mould (July 21) 82 00:05:31,631 --> 00:05:35,191 Alright, let's get ready to cover these fish with mould! 83 00:05:35,191 --> 00:05:36,931 Spoon from the convenience store #1 84 00:05:41,118 --> 00:05:43,458 Spoon from the convenience store #2 85 00:05:53,347 --> 00:05:55,897 Purified water 86 00:06:05,452 --> 00:06:07,282 Pour this into the spray bottle. 87 00:06:14,378 --> 00:06:16,138 Spray the fish (July 21) 88 00:06:47,946 --> 00:06:51,586 Spray inside the belly thoroughly. 89 00:06:51,586 --> 00:06:52,536 Do the same for the Sea Bream. 90 00:06:55,747 --> 00:06:56,877 So exciting! 91 00:07:13,950 --> 00:07:15,019 Alright! 92 00:07:16,701 --> 00:07:18,791 Looks good. 93 00:07:18,791 --> 00:07:22,911 Lastly, we have quite the fish left. 94 00:07:22,911 --> 00:07:25,771 Is it okay to do this? 95 00:07:29,194 --> 00:07:30,514 Ta-da! 96 00:07:32,089 --> 00:07:33,739 It's a longtooth grouper! 97 00:07:33,739 --> 00:07:35,799 Let's do this! 98 00:07:37,513 --> 00:07:41,033 I want to spray the fatty part of the collar too! 99 00:07:41,033 --> 00:07:42,283 Let's spray the whole thing! 100 00:07:42,283 --> 00:07:43,483 Let's do all of it! 101 00:07:43,483 --> 00:07:47,863 I've perfused this fish with a flavoured solution, so it's already seasoned. 102 00:08:08,595 --> 00:08:10,235 Day 15 (August 1st) 103 00:08:14,942 --> 00:08:15,822 Heavy! 104 00:08:16,501 --> 00:08:17,821 Can I put it down now? 105 00:08:21,671 --> 00:08:22,561 Smells good! 106 00:08:24,996 --> 00:08:27,036 We sprayed mould on them on July 21st. 107 00:08:27,036 --> 00:08:29,299 Since then, these fish have been ageing. 108 00:08:29,299 --> 00:08:32,679 This is my younger brother, who grew the mould. 109 00:08:32,679 --> 00:08:33,759 Let's eat together! 110 00:08:33,759 --> 00:08:34,879 Let's eat! 111 00:08:34,879 --> 00:08:36,989 Hey, look! 112 00:08:36,989 --> 00:08:38,879 There's so much mould growing! 113 00:08:39,319 --> 00:08:39,929 Amazing! 114 00:08:41,393 --> 00:08:42,423 Incredible! 115 00:08:45,893 --> 00:08:47,733 Do I have mould on me too? 116 00:08:47,733 --> 00:08:50,111 It's so fluffy! 117 00:08:51,934 --> 00:08:54,014 Let's eat this part. 118 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. 119 00:08:58,948 --> 00:09:01,748 The mould is growing best on the grouper. 120 00:09:01,748 --> 00:09:04,328 The other ones are not so good. 121 00:09:04,328 --> 00:09:10,198 For the Japanese amberjack, there's mould only deep in the abdominal membrane. 122 00:09:10,198 --> 00:09:13,538 For the White trevally, there's mould near the front. 123 00:09:13,538 --> 00:09:15,488 The mould is growing around the kidney. 124 00:09:15,488 --> 00:09:16,208 This is the Greater amberjack. 125 00:09:16,208 --> 00:09:18,998 This one has mould growing deeper inside too. 126 00:09:18,998 --> 00:09:25,348 This has only a little mould, but I think it'll keep growing little by little. 127 00:09:27,232 --> 00:09:28,712 Nice smell! 128 00:09:28,712 --> 00:09:32,972 The other ones aren't mouldy yet, so let's eat the grouper. 129 00:09:32,972 --> 00:09:34,402 Let's do that! 130 00:09:35,932 --> 00:09:37,342 Super fluffy! 131 00:09:40,303 --> 00:09:41,550 Fluffy. 132 00:10:05,097 --> 00:10:06,347 Let's open it up! 133 00:10:10,515 --> 00:10:13,635 We'll further age the rest with mould! 134 00:10:45,113 --> 00:10:45,733 This one too? 135 00:10:45,733 --> 00:10:46,753 Yes. 136 00:10:46,753 --> 00:10:49,488 Let's put this on the fish. 137 00:10:51,009 --> 00:10:53,529 Let's sandwich the fish between two pieces of skin! 138 00:10:55,068 --> 00:10:56,208 Catch you later! 139 00:10:56,208 --> 00:10:58,408 It smells amazing! 140 00:11:02,820 --> 00:11:04,450 The skin is burnt! 141 00:11:10,599 --> 00:11:13,600 This will taste the best, I think. 142 00:11:13,600 --> 00:11:15,800 Let's cook the rest a bit more. 143 00:11:15,800 --> 00:11:16,810 Tasting time! 144 00:11:16,810 --> 00:11:18,495 Welcome back! 145 00:11:19,937 --> 00:11:22,087 Nishida, the manager of "Tsuri Sen" fish monger 146 00:11:22,087 --> 00:11:22,817 What did you buy? 147 00:11:22,817 --> 00:11:24,457 McDonald's?! 148 00:11:24,457 --> 00:11:26,187 We're about to eat grouper! 149 00:11:26,187 --> 00:11:28,407 I'm not eating your fish! 150 00:11:38,301 --> 00:11:39,051 Salt. 151 00:11:40,505 --> 00:11:41,395 Alright! 152 00:11:46,822 --> 00:11:48,942 Is this mould? 153 00:11:48,942 --> 00:11:52,152 Today, Nishida just happened to come over to my place. 154 00:11:52,942 --> 00:11:52,942 Hey there! 155 00:11:52,942 --> 00:11:55,192 So let's eat together! 156 00:11:55,192 --> 00:11:58,762 Nishida's opinion is really helpful. 157 00:11:58,762 --> 00:11:59,962 Should I do it seriously? 158 00:11:59,962 --> 00:12:01,712 Please. 159 00:12:01,712 --> 00:12:03,402 So let's eat together! 160 00:12:03,402 --> 00:12:06,282 Let's eat! 161 00:12:06,282 --> 00:12:08,452 You're gonna put soy sauce on, right? 162 00:12:08,452 --> 00:12:09,216 Yeah. 163 00:12:10,834 --> 00:12:11,984 Let's eat! 164 00:12:18,297 --> 00:12:23,267 Turns out later, the delicate nutty aroma of the mould disappears when you add soy sauce. 165 00:12:24,441 --> 00:12:28,251 But no one here knows that fact, just yet. 166 00:12:28,251 --> 00:12:28,841 I'm scared. 167 00:12:32,431 --> 00:12:33,781 I don't get it. 168 00:12:36,529 --> 00:12:38,569 I can't detect the smell of mould. 169 00:12:38,569 --> 00:12:39,909 I can't detect the nutty aroma either. 170 00:12:39,909 --> 00:12:43,249 But you remember that nutty aroma from the BBQ we had together, right? 171 00:12:43,249 --> 00:12:45,369 I think grilled fish would be easier to understand. 172 00:12:45,369 --> 00:12:47,967 If you were told the mould was there, you might be able to smell it. 173 00:12:48,977 --> 00:12:50,825 Looks tastier than a Big Mac! 174 00:12:50,825 --> 00:12:54,115 Next, I'll try some with salt. 175 00:12:54,115 --> 00:12:55,945 I can smell the nuts! 176 00:12:55,945 --> 00:12:56,895 Really? 177 00:12:56,895 --> 00:12:58,033 This one! 178 00:12:58,033 --> 00:13:01,403 But only people who went to the BBQ would notice. 179 00:13:01,403 --> 00:13:03,703 I'll try it without salt. 180 00:13:08,228 --> 00:13:10,768 Isn't the flavour as soon as it hits your mouth amazing? 181 00:13:10,768 --> 00:13:12,728 It's just so good! 182 00:13:12,728 --> 00:13:13,938 Exactly. 183 00:13:13,938 --> 00:13:14,428 Delicious! 184 00:13:14,428 --> 00:13:15,958 Super delicious! 185 00:13:15,958 --> 00:13:19,058 Maybe it's the nutty aroma making it taste so good. 186 00:13:19,788 --> 00:13:22,158 I don't smell any nutty aroma. 187 00:13:26,642 --> 00:13:29,782 I think I kind of sensed a slight nutty smell. 188 00:13:36,603 --> 00:13:37,723 I'm not sure. 189 00:13:40,116 --> 00:13:41,156 But it's delicious! 190 00:13:41,156 --> 00:13:43,403 The result of this experiment is that it's just delicious. 191 00:13:43,403 --> 00:13:45,493 Can mould give a nutty aroma to fish? 192 00:13:45,493 --> 00:13:46,793 Kame! 193 00:13:46,793 --> 00:13:47,931 The experiment continues. 194 00:13:47,931 --> 00:13:48,721 Of course! 195 00:13:49,561 --> 00:13:50,781 Bonus: White trevally aged for 58 days with mould 196 00:13:50,781 --> 00:13:56,579 Here's the White trevally Kame brought us, aged for 58 days and covered in mould! 197 00:13:56,579 --> 00:13:59,189 I'm going to slicing it. 198 00:14:13,918 --> 00:14:15,439 You sliced it really well! 199 00:14:15,439 --> 00:14:15,858 Thanks! 200 00:14:15,858 --> 00:14:16,618 Fresh White trevally! 201 00:14:16,618 --> 00:14:18,403 Let's dig in! 202 00:14:18,403 --> 00:14:19,778 It smells like ham. 203 00:14:19,778 --> 00:14:21,788 I'm gonna try this thick slice. 204 00:14:21,788 --> 00:14:26,028 Compared to the last one, it has a slight mouldy smell. 205 00:14:28,388 --> 00:14:30,338 It's still regular sashimi. 206 00:14:30,338 --> 00:14:32,638 I think it could age for another half year. 207 00:14:32,638 --> 00:14:35,122 The texture isn't like ham yet. 208 00:14:35,122 --> 00:14:36,198 It's still sashimi. 209 00:14:36,198 --> 00:14:37,468 But, is that even possible? 210 00:14:37,468 --> 00:14:38,708 It's already been aged for 50 days. 211 00:14:38,708 --> 00:14:40,498 Maybe I want to add some lime juice. 212 00:14:40,498 --> 00:14:42,438 That's how you eat sashimi! 213 00:14:42,438 --> 00:14:43,628 Everyone, give it a try. 214 00:14:45,496 --> 00:14:48,186 It has a crispy texture. 215 00:14:48,186 --> 00:14:50,506 Is it okay to call this sashimi? 216 00:14:50,506 --> 00:14:52,846 Eat at your own risk, but go ahead if you want. 217 00:14:52,846 --> 00:14:54,796 No one wants to try? 218 00:14:54,796 --> 00:14:55,956 I'll give it a try. 219 00:14:55,956 --> 00:14:56,766 Go ahead. 220 00:14:56,766 --> 00:14:57,936 Is this farmed? 221 00:14:57,936 --> 00:14:58,976 Yes. 222 00:14:58,976 --> 00:15:00,506 Does it smell like farmed fish? 223 00:15:00,506 --> 00:15:01,036 Yeah. 224 00:15:01,036 --> 00:15:03,476 It's like ham! 225 00:15:03,476 --> 00:15:05,246 The texture's like ham! 226 00:15:05,246 --> 00:15:06,606 Delicious! 227 00:15:06,606 --> 00:15:09,341 Hey, you in the back, wanna try some? 228 00:15:09,341 --> 00:15:11,481 You're not coming closer at all! 229 00:15:11,481 --> 00:15:14,051 Maybe if we add some salt, it'll taste like ham? 230 00:15:14,051 --> 00:15:15,761 Yeah, it's definitely lacking salt. 231 00:15:15,761 --> 00:15:16,691 That's it! 232 00:15:16,691 --> 00:15:19,381 But the goal isn't to make ham, right? 233 00:15:19,381 --> 00:15:21,251 So, what's the goal of this experiment? 234 00:15:21,251 --> 00:15:23,071 Let's try eating it with some salt! 235 00:15:23,071 --> 00:15:26,281 Adding salt really brings out the fish flavour. 236 00:15:26,281 --> 00:15:27,098 Delicious! 237 00:15:27,098 --> 00:15:27,771 Super delicious! 238 00:15:27,771 --> 00:15:29,481 You wanted to eat this, didn't you, Kame? 239 00:15:29,481 --> 00:15:30,269 The skin? Yup. 240 00:15:33,128 --> 00:15:34,998 Nice sound! 241 00:15:34,998 --> 00:15:36,748 I want a whole bag of this stuff! 242 00:15:36,748 --> 00:15:38,045 Tastes great. 243 00:15:41,700 --> 00:15:43,420 You're really enjoying it! 244 00:15:43,420 --> 00:15:47,921 It sounds just like the snack we ate earlier! 245 00:15:47,921 --> 00:15:49,791 We've still got lots more fish ageing. 246 00:15:49,791 --> 00:15:52,791 I want to try them after making them fluffier. 247 00:15:52,791 --> 00:15:54,861 Kame, I'm counting on you again. 248 00:15:54,861 --> 00:15:55,581 Of course! 249 00:15:55,581 --> 00:16:05,025 Today, I happened to join an experiment where we're ageing fish covered in mould. 250 00:16:07,965 --> 00:16:10,098 How should we wrap this up? 251 00:16:10,098 --> 00:16:17,784 Today's results were so-so, but it helped us figure out what to improve. 252 00:16:17,784 --> 00:16:21,337 I think it was successful for the first time. 253 00:16:21,337 --> 00:16:22,164 Fluffy! 254 00:16:24,268 --> 00:16:25,748 So, everyone, 255 00:16:25,748 --> 00:16:26,838 Fluffy! 256 00:16:29,733 --> 00:16:31,019 Fluffy! 257 00:16:32,727 --> 00:16:34,377 Feels like the ending of an NHK show!