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TVTranscript
00:00I'm Yamaguchi Tomoe, and I'm the person in charge of the Fish Documentary Program.
00:04I want to eat fish!
00:06I've been looking for fish for 3,000 years!
00:09I want to eat fish!
00:11I'm Yamaguchi Tomoe, and I'm the person in charge of the Fish Documentary Program.
00:14Let's see what kind of fish and what kind of people we'll meet today!
00:22The Fish Documentary Program.
00:24We're in Nagahama, Koshikishima, Kagoshima Prefecture.
00:30We're heading to Koshikishima from Kushikino Shinko in LA.
00:35An island? That's nice.
00:38We've arrived at Kushikino Shinko in Kagoshima Prefecture.
00:42I'm Yamashita, the director from Fukuoka Prefecture.
00:45Nice to meet you.
00:47I'm a 34-year-old single man who loves fishing and drinking.
00:50Nice to meet you.
00:52It's his first time on the show.
00:54He used to be a fisherman,
00:56and he's loved fish and fishing since he was a kid.
01:02Kushikishima is known as the holy place of fishing,
01:05so I'm sure there are a lot of delicious fish here.
01:09Director Yamashita.
01:12I can see it now. That's Kushikishima.
01:16Kushikishima is a big red island
01:20made up of three islands, Kamikoshiki, Nakakoshiki, and Shimokoshiki.
01:24First, we'll land on Kamikoshiki Island, where there's a ferry terminal.
01:29Welcome to Kushikishima.
01:33What did you catch?
01:34I caught a squid.
01:35Is it here?
01:36No, it's not.
01:37It's not here?
01:38It's a small squid.
01:39A small squid?
01:40Is Kushikishima the holy place of fishing?
01:43There are too many different types of fish.
01:46Just by looking at the bottom of the sea,
01:49you can see how many types of fish there are.
01:52Is that so?
01:53The color of the water is different.
01:55I see.
01:57It's like a beautiful island in Okinawa.
01:59Wow, it's beautiful.
02:01There are so many fish.
02:04With hope and anxiety in his heart,
02:07he heads to his destination, Nagahama Port, on Shimokoshiki Island.
02:11It's all connected by bridges.
02:13An hour's drive along the sea,
02:15and you'll see a wonderful view.
02:18Wow, I want to go there.
02:22It's so beautiful.
02:25We've arrived at Nagahama Port.
02:28There's a fisherman here, so let's go talk to him.
02:34I'm so nervous.
02:41Hello.
02:43Hello.
02:47Excuse me.
02:49I'm looking for a delicious fish from Kushikishima.
02:55Did you come back today?
02:58I came back a while ago,
03:00and I was cleaning up.
03:03He's so cool.
03:05Mr. Shimono, a veteran fisherman, was the first one to interview Mr. Yamashita.
03:13He's nervous, but he's going to ask a question.
03:16It's already decided.
03:18We came to Kushikishima to look for a delicious fish that can only be eaten locally.
03:25It's not a fish, but a shrimp called Takaebi is delicious.
03:31The shrimp called Takaebi is delicious, isn't it?
03:35Takaebi?
03:37It's rare to find a shrimp that can be caught at an average of 350 meters.
03:41It's different from the shrimp that can be caught in shallow places.
03:44It looks good and tastes good.
03:47It's pretty good.
03:49Is it this big?
03:51No, it's about 25 centimeters.
03:54It's big.
03:56That's how big it is.
03:58Recently, there was a permission line in Kagoshima Prefecture,
04:01and it just so happens that Kushiki is a four-layer.
04:04Kushiki is a four-layer?
04:07What?
04:11In fact, Takaebi is a rare shrimp that can only be caught by a small number of fishermen allowed by the prefecture for nature conservation.
04:20It's been decided.
04:22In addition, it is said that about half of the year is the golden period.
04:26I see.
04:28I think it's the golden period for two months, so everyone is waiting for it.
04:34I see.
04:35I'll eat it fresh tomorrow.
04:40You can eat it on the boat.
04:42You can eat it after you get back to the harbor.
04:45Thank you for coming all the way.
04:49Can you all eat it?
04:52I'll be waiting for you tomorrow.
04:54I'll come here.
04:55It's over there.
04:56It's over there, right?
04:57So, the next morning,
04:59we will go to the rare Takaebi fishing ground for the first time.
05:04This is precious.
05:07Good morning, Mr. Shimono.
05:09Nice to meet you.
05:11Good morning.
05:13Today is the first day of fishing.
05:15I'm glad.
05:16I think it's okay.
05:17I'm glad.
05:18Let's do our best not to get sick.
05:19And let's go safely.
05:21Yes.
05:22It's cool, Mr. Shimono.
05:24This is cool, too.
05:32The distance between Koshikishima and Satsuma Peninsula is about 400 meters deep.
05:40It's a lot of work to cast a net on the invisible seabed,
05:44so Ryo will do it with his cousin, Mr. Tatsumi.
05:50What's your name, Ryo?
05:52Kakemawashi.
05:53Kakemawashi?
05:54Yes.
05:55Kakemawashi Sokobiki Ami.
05:57Kakemawashi Sokobiki Ami?
06:00Kakemawashi?
06:01The rope is attached to the edge of the boat,
06:05and it sinks into the sea and runs.
06:07There is a chain in the middle of the rope.
06:11The rope is bent at 90 degrees to the mark,
06:16and the net is put in when the boat runs about 400 meters.
06:19Then the net is put in again when the boat runs 400 meters,
06:22and the chain is put in again when the boat runs about 1,000 meters
06:26to the place where the net was hit.
06:28Then the net is put in again when the boat runs about 1,000 meters.
06:32By doing this, the net is wider than a general Sokobiki Ami,
06:38and you can catch a high-range shrimp.
06:42I see.
06:46They arrive at the point at 6.30 a.m.
06:52Then Mr. Shimono immediately checks the flow of the tide.
06:57He instantly determines the tide that changes
07:00from the seabed to the seabed 400 meters away
07:06and starts netting.
07:09First, he puts in a big float.
07:12He makes the boat run 1,000 meters at this point.
07:19This is the chain.
07:22He cuts the line 90 degrees to the right
07:25to mark the chain, which acts as a weight.
07:29The net is in.
07:32After 400 meters,
07:35he makes the boat run for about 10 minutes
07:38and puts in a Sokobiki Ami, which is 15 meters long.
07:42The high-range shrimp lives at the bottom of the seabed 400 meters away.
07:47He calculates the flow of the tide and the wind direction
07:50and uses a pinpointer to aim.
08:01He uses a pinpointer to aim.
08:12Mr. Shimono, what are you doing now?
08:14This?
08:15Yes.
08:16I'm pulling the Ami,
08:18so I'm imagining how it's going to look
08:21depending on the angle.
08:24Today, the tide is fast,
08:26and the middle tide is fast.
08:29It's a difficult job.
08:31You can't see it, so you have to imagine.
08:33That's right.
08:36Mr. Shimono, what kind of person are you?
08:39I'm the kind of person you can see.
08:42I'm a gentle person.
08:45I'm a little scared when I get angry.
08:48Do you ever get angry?
08:50No, if I make a mistake
08:52and something dangerous happens to me,
08:56it's natural that I get angry.
08:59After pulling the Ami for 30 minutes,
09:01he starts winding it up.
09:04He pulls the Ami from the bottom of the sea 400 meters away
09:07using a motor.
09:09Does he have a high-range shrimp
09:12that is rare and exquisite?
09:18I can see the Ami.
09:21Can you see the shrimp?
09:23It's a delicate place.
09:25Is it delicate?
09:26The tide was fast,
09:28so it's hard to see.
09:33Just a little more.
09:35It's 5 or 6 meters away,
09:37and you can see the shrimp.
09:39I want to eat the shrimp,
09:41but I want to eat it more.
09:43The shrimp is coming up.
09:46I wonder if it's sweet.
09:54Oh, but...
09:56How is it?
09:57It's coming up a lot.
09:59There it is.
10:01There's a shrimp.
10:03There's a lot.
10:18The shrimp is coming up.
10:21I wonder if it's sweet.
10:23Oh, but...
10:25How is it?
10:27It's coming up a lot.
10:29There it is.
10:31There's a shrimp.
10:33There are many kinds of fish,
10:35but there's also a shrimp.
10:37There's a lot.
10:41There's a lot.
10:43It's amazing.
10:45It's big.
10:47It has long whiskers.
10:49Long whiskers.
10:51That's the name of the shrimp.
10:53This is Koshikishima's
10:55famous rare shrimp.
10:57It's a long whiskers.
10:59It has long whiskers.
11:01It has long whiskers.
11:03It's long.
11:05It's about 70 centimeters long.
11:0770 centimeters?
11:09That's amazing.
11:11The color of the shrimp
11:13changes like this when it's boiled.
11:15Even when it's from the deep sea,
11:17the color changes like this.
11:19The shrimp is said to be
11:21in season in September.
11:23There are also
11:25deep-sea fish like
11:27Sumikui-ugo and Akakasa-go.
11:29With the first netting,
11:31there are about 500 shrimp.
11:33They weigh about 10 kilograms.
11:35Aren't there
11:37a lot of shrimp?
11:39Not at all.
11:41Not at all?
11:43He changed the point a little
11:45and started the second netting right away.
11:47He repeats this work
11:49three to four times a day.
11:51This is Koshikishima's
11:53high-priced shrimp.
12:05Raising this net
12:07is a very difficult task.
12:15Can I ask you
12:17for a little help?
12:19Actually,
12:21she is the 8th
12:23in the country in Karate.
12:25Really?
12:27Why didn't you say that earlier?
12:31Director Yamashita,
12:33whose grandfather is a fisherman
12:35and is proud of his power,
12:37helped me.
12:39I don't feel uncomfortable.
12:41This video.
12:43Be careful.
12:47There are a lot of shrimp.
12:51There are a lot of shrimp.
12:53There are a lot of shrimp.
12:55Mr. Shimono,
12:57this is a lot, isn't it?
12:59I'm glad.
13:01This is amazing.
13:05This is twice as much as the first time.
13:07This is amazing.
13:09Can I ask you for a little help?
13:11Can I ask you for a little help?
13:13Yes, a little.
13:15This is three times as much as the first time.
13:17He succeeded in catching
13:19about 1,500 shrimp.
13:21Next,
13:23he raised the net for the third time.
13:27This is the last time.
13:33How is it?
13:37There are a lot of shrimp.
13:39There are a lot of shrimp.
13:41This is good.
13:43He caught
13:45about 1,500 shrimp
13:47for the third time.
13:49I'm sure I can eat it.
13:51I'll go home with this.
13:53The last one was good.
13:55A lot.
13:57He caught
13:59about 3,500 shrimp
14:01in 7 hours.
14:03He left
14:05at 1 p.m.
14:07When he arrived at the port,
14:09he immediately started
14:11sorting the shrimp.
14:13To ship to the market,
14:15he divided the shrimp
14:17into three types.
14:21This is amazing.
14:23How much is a kilo of
14:25red shrimp?
14:27It's about 2,000 yen.
14:29Does this go from Kagoshima
14:31to all over Japan?
14:33I don't think so.
14:35It's not enough
14:37to go all over Japan.
14:39Only around Kagoshima
14:41can you eat
14:43red shrimp, right?
14:45Yes, that's right.
14:47It's very rare,
14:49but you can't buy it.
14:51This is amazing.
14:53I want to eat it
14:55because I'm going to buy it.
14:57You don't have to buy it.
14:59He's kind.
15:01Do you want to eat the big one?
15:03Can I eat it now?
15:05Mr. Shimono.
15:11It's big.
15:13Can I eat it now?
15:15You can eat it as it is.
15:19How is it?
15:21Is it good?
15:23It's sweet.
15:25It's very sweet.
15:27Is it sweet?
15:29It's soft.
15:31It's the softest shrimp I've ever eaten.
15:33Fresh shrimp
15:35are very soft.
15:39I got a lot of shrimp.
15:41What else
15:43can you cook
15:45with shrimp?
15:47I'll go to my wife's house
15:49and cook.
15:51Would you like to try it?
15:53Can I?
15:55Thank you very much.
15:57It's the first time
15:59I've met Mr. Shimono.
16:01He's the director of Yamashita.
16:03But
16:05I dropped my phone.
16:07What?
16:09Where did you drop it?
16:11I dropped my phone.
16:13Where did you drop it?
16:15Here.
16:17I dropped my phone.
16:19What should I do?
16:21I have no choice but to swim.
16:23I know where I dropped it.
16:25Wow.
16:27Mr. Shimono.
16:31I dropped my phone.
16:33Wait a minute.
16:35What?
16:37Really?
16:39Mr. Shimono.
16:41Mr. Shimono.
16:43Mr. Shimono.
16:45Really?
16:55Ah.
16:57Mr. Shimono.
16:59Did you find it?
17:01Wow.
17:03It's cool.
17:07Thank you very much.
17:09You don't have to lie.
17:11Mr. Shimono.
17:13By the way,
17:15my phone was alive.
17:17Was it good?
17:19My phone was alive.
17:21It was alive.
17:23I'm glad.
17:25I'm impressed by Mr. Shimono's kindness.
17:27I'm impressed by Mr. Shimono's kindness.
17:29I'm going to the processing plant.
17:31I'm going to the processing plant.
17:33I'm going to the processing plant.
17:35Hello.
17:37Excuse me.
17:43Are you a wife?
17:45Are you making food?
17:47Yes.
17:49This is a sweet potato.
17:51I like it.
17:53It looks like a shrimp.
17:55It looks like a shrimp.
17:57Do you use the shrimp you caught earlier?
17:59Yes.
18:01It's a luxury.
18:03I'm going to boil it.
18:05I'm going to boil it.
18:07His wife, Mutsuko,
18:09is good at cooking.
18:11She is good at cooking.
18:13She is good at cooking.
18:15She is good at cooking.
18:17She is good at cooking.
18:19His wife, Mutsuko,
18:21is good at cooking.
18:23They are deep frying the shrimp.
18:25The shrimp looks delicious.
18:27The shrimp looks delicious.
18:31He boiled it with soy sauce.
18:33He boiled it with soy sauce.
18:39He put fish sauce and scallions in this.
18:41He put fish sauce and scallions in this.
18:46He made fried shrimp.
18:48We're here!
18:49What?
18:52Thank you for coming today.
18:54Thank you for your hard work.
18:56There are four teams in this Nagahama district that are allowed to go to the A.B.
19:02And the captains, and Tori.
19:05So all four captains came here today?
19:09Yes.
19:10They're doing their best to be the leaders of this area.
19:17I'm the lowest.
19:19I recommend putting salt in sesame oil.
19:23Sesame oil for sashimi?
19:25Yes, sesame oil.
19:30It's good.
19:31How is it?
19:34It's really good.
19:35Is it good?
19:36It's good.
19:38Sesame oil is good. It goes well with everything.
19:40For me, sesame oil is the best.
19:43The shrimp is still fresh.
19:45I'll show you how to eat this.
19:47You hold the bottom of the shrimp with your mouth.
19:51And you lift up the pointy part of the shrimp.
19:54That way, the miso stays intact.
19:58And then you scoop the best part of the shrimp.
20:03It's so good.
20:06And you eat the head.
20:09The head is really good.
20:12You eat the head and scoop it.
20:16It's good, isn't it?
20:17It's rich.
20:18It's good.
20:20There's also a freshly caught one.
20:23The skin is really soft.
20:25You can eat the skin.
20:28Can I try this?
20:29Sure.
20:31It's fresh.
20:32It's fresh and soft.
20:36You can eat the whole shell.
20:39It's really good.
20:40Yes.
20:44It's soft.
20:45It's soft, isn't it?
20:46The skin is soft.
20:48It's hard to eat if you're not a fisherman.
20:50That's the beauty of shrimp.
20:53And they also eat Kagoshima's local dish, satsuma-age.
20:57I love satsuma-age.
21:03It's a little sweet.
21:06I like the sweetness.
21:09Koshikishima's Takaebi is delicious no matter what you cook.
21:14What's the most difficult thing for the fishermen in the fishing village?
21:20You can't see it.
21:21You can't use it.
21:23You can't eat it.
21:24You can't chew it.
21:26Sometimes you lose confidence in your own data.
21:30For example, if I caught 100 kilograms,
21:34and if I couldn't catch the other fish,
21:37I would go to the place where I caught the other fish.
21:41That's the relationship.
21:44We share our data.
21:47You don't usually tell your rivals, do you?
21:51There were only fishermen like that in the past.
21:53But our generation is changing.
21:56I think the time is over when you're the only one who's good.
22:01Especially at his age,
22:04I think it's important to get along with each other and cooperate.
22:10Takaebi, which I caught with great difficulty,
22:13is really delicious.
22:15I want many people to eat it.
22:19That's what I want the most.
22:23After listening to the wonderful story of Takaebi,
22:27who was bound by a strong bond,
22:30we have a question again.
22:34Takaebi was delicious, of course.
22:36Is there any other delicious fish that can only be eaten in this area?
22:43There is a high-class fish that can be caught in the Gansho area near here.
22:49It's called Akasebi.
22:52Akasebi?
22:54I've never heard of Akasebi.
22:56Is it really delicious?
22:58Yes, it's a high-class fish.
23:01I'm curious.
23:03What else?
23:05Shiroten.
23:08Shiroten?
23:12Have you ever eaten Shiroten?
23:15Shiroten?
23:17Shiroten is a rare and expensive fish.
23:21You've never eaten Shiroten?
23:23No, I haven't.
23:24You've never eaten Shiroten?
23:26No, I haven't.
23:28I'm a master of Shiroten.
23:30Are you a master of Shiroten?
23:32See you later.
23:34Thank you very much.
23:36We got information about rare and precious fish and souvenirs.
23:41I'm very satisfied.
23:45This is a good place.
23:47This is Koshikijima in Kagoshima.
23:50It's a three-story building.
23:52All the buildings are connected by bridges.
23:56This is a good place.
23:59I really want to go there.
24:01This is the first time for me to shoot this program.
24:04My parents really liked this program.
24:09I'm glad to hear that.
24:11My parents said,
24:13if I appear in this program for the first time,
24:15I will accept you as a director.
24:18Your parents said,
24:20if I appear in this program for the first time,
24:23I will accept you as a director.
24:26That's good.
24:27That's warm.
24:29Did they say anything about you?
24:31Did they say,
24:32can I meet you?
24:33They said,
24:34it's good to meet you.
24:36They didn't say anything else.
24:39Koshikijima Red in Kagoshima.
24:42The third day,
24:4315 minutes by car from Nagahama Port.
24:46To Teuchi Fishing Port,
24:49which is in the southernmost part of Shimokoshiki Island.
24:51Teuchi Fishing Port?
24:53The director Yamashita,
24:55who was able to go to Hatsuryo safely,
24:57asked,
25:00Hello.
25:02Are you Mr. Nakano?
25:03Yes.
25:04I heard from the shrimp fishermen at Nagahama Port yesterday
25:07that there is a master at Teuchi Fishing Port.
25:10Akasebi?
25:11Yes.
25:12There is a fish called Akasebi,
25:14and Shiroten.
25:16I don't know what kind of fish it is.
25:18It's the most expensive.
25:20It's the most expensive in Kagoshima Prefecture.
25:22How much is it per kilogram?
25:24It's over 10,000 yen per kilogram.
25:26It's over 10,000 yen per kilogram.
25:30What?
25:31If I catch it,
25:33can I eat it?
25:35Yes, you can.
25:36Let me help you catch it.
25:40Shiroten, an expensive fish that is rare to catch.
25:44I will go to the fishing port to catch Akasebi.
25:50When I got on the boat,
25:52I saw a young man.
25:54What kind of relationship do you have with him?
25:59He works at Nagahama Port.
26:04What does he do?
26:05He is a tour guide.
26:06He is a tour guide.
26:07He wanted to be a fisherman, so he became a disciple.
26:09He became a disciple.
26:10I don't know what happened next.
26:12I don't know what happened next.
26:14Director Yamashita goes to the fishing port for the second time.
26:20During the day, he catches Akasebi.
26:22At night, he catches Shiroten.
26:25First, he goes to the Akasebi fishing port.
26:29It takes only 15 minutes from Teuchi Fishing Port.
26:33It is called the holy place of fishing in Koshiki Island
26:36because expensive fish can be caught nearby.
26:39There are many fish here.
26:43There is a small fish here.
26:45I will catch it from now on.
26:49If I catch it, I will eat it right away.
26:52If I catch it, I will eat it right away.
26:53If I don't catch it, I will eat it right away.
26:57I will catch Akasebi with live fish.
27:01Akasebi fishing is a type of fishing where live fish are caught.
27:06Mr. Nakano catches many big fish with this method.
27:12He has been called a master since he was young.
27:14He is a famous fisherman in Koshiki Island.
27:19This is a 32-kilogram sardine.
27:22Akasebi fishing port
27:28If there is a fish, I will eat it right away.
27:32But there is no fish.
27:43I can't catch fish anytime.
27:45The timing is good.
27:48When the tide is right, I can catch fish.
27:52I can't catch fish for more than a day.
27:57Akasebi is difficult to catch even with a master, Mr. Nakano.
28:02That's right.
28:03Then, his apprentice, Mr. Hazuki, found something.
28:12Do you want to catch dolphins?
28:13There are many dolphins over there.
28:14I want to see it.
28:15Dolphins?
28:16Dolphins are jumping.
28:17That's right.
28:18That's great.
28:20Dolphins are in Koshiki Island.
28:22That's great.
28:23They are coming here.
28:25They are coming under the boat.
28:29They came to play.
28:32Why do dolphins come to this boat?
28:34Dolphins have a habit of following.
28:36Do dolphins have a habit of following?
28:38There are many dolphins.
28:40Mr. Nakano, there are so many dolphins.
28:42Can you catch fish?
28:43I can't catch fish when there are dolphins.
28:45You can't catch fish?
28:46Even if I catch fish, I will be caught by dolphins.
28:51Dolphins are a natural enemy for fishermen.
28:55They head to another point.
28:57I took a good video.
29:03It's no good.
29:05It's no good.
29:08It's no good.
29:09It's early in the morning and the tide is high.
29:17They go to more than 10 points, but there is no response.
29:23On top of that, the situation is even more difficult.
29:26I can't catch fish because of the typhoon.
29:31It's always like this.
29:33What happens after the typhoon?
29:34I can't catch fish.
29:37Actually, three days ago, there was a typhoon on Koshiki Island.
29:41The bad conditions were overlapping.
29:48There was no response at all today.
29:55It's no good.
29:57Unfortunately, it was no good.
29:59It's a pity.
30:00It's a pity.
30:01It's a pity.
30:02What should I do?
30:04It's 4 p.m.
30:05In this situation, Kikuo decides that he can't catch fish.
30:10He immediately decides to go to Shiroten-ryo.
30:15Oh, that's great.
30:16The one I'm holding is Maki-e.
30:18This is Maki-e.
30:20This is Tsuke-e.
30:22Tsuke-e.
30:23There's squid in it, too.
30:24There was something in it, too.
30:26Squid and sumagatsu.
30:31This requires a lot of strength.
30:33Can you help me?
30:34I'll do it.
30:35I'll do it.
30:36Please let me do this much.
30:37Oops.
30:38I'm sorry.
30:39Please do your best.
30:40I'll do my best.
30:43That's amazing.
30:44You have to hit the bottom of the sea.
30:47I hit it hard.
30:49He helps him to be useful even a little.
30:54At 5 p.m., he goes to Shiroten-ryo.
30:58Let's go to Shiroten-ryo.
31:02All right.
31:05I'll definitely catch a fish.
31:09Mr. Takuro, why do you fish at night?
31:12Because the fish have big eyes.
31:14They have different eyes from ordinary fish.
31:16Do they have big eyes?
31:17Yes, they do.
31:18They don't go into the ceiling.
31:20They're smart.
31:21They don't get caught in the rain.
31:22That's why you only catch one fish?
31:24That's right.
31:26Shiroten-ryo starts at night.
31:29The point of Shiroten-ryo is that it's very difficult to catch fish.
31:33It takes 15 minutes by boat from Teuchi-gyokou.
31:36It's 30 meters deep.
31:47Put the bait in a red bag.
31:49Put the cut fish of Shiroten-ryo, Tsumagatsuo, on the hook.
31:56When the weight on the red bag is set,
32:00reel it up a little and take the bait out of the bag.
32:05It's a technique to make the fish eat the cut fish on the hook.
32:12Do you have to do this to catch fish?
32:14If the fish is big, it's hard to catch.
32:16It's hard to catch.
32:17It's better if the fish is big, but I don't want the fish to eat it.
32:21Shiroten-ryo starts now.
32:261, 2, 3.
32:30It's 3 meters deep.
32:34We just have to wait for the fish to eat the cut fish on the hook.
32:37We just have to wait?
32:38We just have to wait.
32:39The sun is about to set.
32:41If there is a mackerel here,
32:44the fish will eat the cut fish on the hook.
32:47The fish is eating the cut fish on the hook.
32:49The fish is eating the cut fish on the hook.
32:54What is it?
32:55What is it?
32:57Is it a big fish?
32:59Is it a big fish?
33:00It's a small fish.
33:01It's a small fish.
33:02It's a small fish because the hook is bent.
33:052 meters left.
33:09What is it?
33:13It's a black spot.
33:14Is it a black spot?
33:16It's a black spot.
33:18There is a black spot on its back.
33:19Is this a black spot?
33:21It's a black spot.
33:22It's a black spot.
33:23It's really a black spot.
33:248 hours from the start of the morning.
33:26They finally caught a super expensive fish, Shiroten-ryo.
33:30They finally caught a super expensive fish, Shiroten-ryo.
33:34It's not as big as Shiroten-ryo, but it's a delicious fish.
33:39It's not as big as Shiroten-ryo, but it's a delicious fish.
33:44It's coming.
33:47His apprentice, Hazuki-san, also caught a fish.
33:51I'm looking forward to it.
33:52What is it?
33:57Isn't this a good sign?
34:00What is this?
34:02What is this?
34:03What is this?
34:04It's a fish called Kuchimi.
34:05It's a fish called Kuchimi.
34:06Kuchimi?
34:07Kuchimi?
34:08It's amazing.
34:09I've never heard of Kuchimi before.
34:10I've never heard of Kuchimi before.
34:11Yuma-zume seems to be in a good mood.
34:15It's not Shiroten-ryo, but they caught the second fish in just 10 minutes.
34:21It's coming.
34:23It's amazing.
34:24It's a red grouper.
34:26It's beautiful.
34:29Is this a good sign?
34:30It's a good sign.
34:31It's a good sign.
34:32It's an expensive fish.
34:33A lot of fish started to come.
34:34A lot of fish started to come.
34:35It's coming.
34:36It's coming.
34:39It's coming.
34:40It's coming.
34:41The most intense catch of the day.
34:44Is it Shiroten?
34:49What is this?
34:50It's a flounder.
34:52A flounder?
34:53It's a small flounder.
34:55Too bad.
34:56It's the fourth day of the trip.
34:58It's a flounder.
35:00There are a lot of flounders.
35:0216 minutes.
35:0316 minutes.
35:04It's coming to a good spot.
35:06It's coming to a good spot.
35:07It's coming to a good spot.
35:11It's been 10 hours since we left in the morning.
35:14The area is surrounded by darkness.
35:18The fishing of Shiroten, a fish with good eyes, continues even in the dark.
35:30It's coming.
35:31It's coming.
35:32Is it coming?
35:33It's coming.
35:34It's coming.
35:35Here's a strong hit again.
35:40I'm so happy.
35:42I'm so happy that I got a hit.
35:49Did you get it?
35:50It's a black star.
35:51A black star.
35:54It's a black spot.
35:55A black spot.
35:58A black spot.
35:59It's a good size.
36:00It's big.
36:01It's a really big black spot.
36:02Too bad.
36:03It's a black spot again.
36:05It's a black spot again.
36:08I really want to see Shiroten when it's like this.
36:18How is it, Nijimaru?
36:21It's a black spot again.
36:25An hour later.
36:26No hits at all.
36:28I feel like I can't catch fish every year.
36:32I can't catch fish every year.
36:34Is that so?
36:37Let's call it a day.
36:39I've been doing my best for a few years.
36:41I can't.
36:42I can't catch fish.
36:43I can't.
36:47I guess I have no choice but to give up.
36:50Mr. Nakano looks down on Mr. Yamashita.
36:57There are a lot of fish.
36:58Shiroten and...
36:59There are a lot of fish?
37:00Shiroten.
37:01They're small.
37:02They're small.
37:04The next day.
37:05He's going to show us a phantom high-class fish, Shiroten, and Akasebi.
37:11What kind of fish is it?
37:17Nice to meet you.
37:20So this is what it's like.
37:34The next day.
37:35He's going to show us a phantom high-class fish, Shiroten, and Akasebi.
37:40We're going to catch fish now.
37:42We're going to catch fish now?
37:43Yes.
37:44We're going to catch the main fish, Sujiara.
37:46Sujiara?
37:47It's a big one.
37:51Sujiara is a type of fish that we couldn't catch the day before.
37:54It's a type of fish that we couldn't catch the day before.
37:56It's a type of fish that we couldn't catch the day before.
37:57Akasebi.
37:58It's a type of fish that lives in the south of Kyushu.
38:02So this is what it's like.
38:04And the next phantom high-class fish is...
38:08What is Shiroten like?
38:10It's beautiful.
38:11It's like a tropical fish.
38:13It's like a tropical fish.
38:15Nice to meet you.
38:17Oh, Mr. Takano.
38:19Is this Shiroten?
38:21Yes, this is Shiroten.
38:22This is Shiroten.
38:23It's small, but it's still big.
38:24It's still big, but it's still big.
38:26This is a small Shiroten.
38:28Oh, it's there?
38:29Shiroten is a type of fish that has a white dot.
38:32Shiroten is a type of fish that has a white dot.
38:36It's the highest-priced fish in Kagoshima Prefecture.
38:40It's beautiful.
38:43There's something special about its gut.
38:46It's delicious.
38:47It's delicious.
38:48It's better than the body.
38:49It's better than the body.
38:50It's really orange.
38:55It's as orange as the glove.
38:58Wow.
39:00What is this?
39:02This orange thing is oil.
39:05Oil?
39:09This is delicious.
39:10Is this delicious?
39:11It's delicious.
39:12Can I eat it?
39:13Yes, you can.
39:14Wow, that's amazing.
39:16Mr. Takano and his wife are waiting for him at home.
39:22Hello.
39:24Oh, just now.
39:26The fish I caught earlier.
39:30This is Shibudai.
39:31Shibudai.
39:32It's amazing.
39:33It's been cut.
39:35It was a little cold, so I thought it would be better to cool it down.
39:38I see.
39:39So I cooled it down.
39:42Is this also thinly sliced?
39:44Yes, it's about this thick.
39:47Is Shibudai very elastic?
39:50Shibudai is delicious.
39:53You can only taste it here.
39:55Sashimi with Shibudai skin.
39:59This is my favorite meat.
40:02In addition, the orange fat and cut meat.
40:06Sweet miso.
40:08I also made a rough soup of Shibudai.
40:17Wow.
40:20Shibudai is delicious.
40:22It's great.
40:38Thank you for today.
40:40Cheers.
40:42Cheers.
40:43It's great.
40:45Mr. Nakano, his wife, his apprentice, Mr. Hazuki.
40:48And a fisherman who lives in the neighborhood.
40:53In fact, these two have a connection with the program.
41:06Last year, when I went fishing in Eguchi, Kagoshima Prefecture.
41:09When I was aiming for a Bashou Kajiki.
41:11Mr. Nakano gave me a Kajiki that was caught in his net.
41:19Last night, I caught 13 Kajiki.
41:23I should have brought two Kajiki.
41:26I didn't want to eat it.
41:28I have Shibudai.
41:30I couldn't bring it.
41:32Mr. Nakano also eats Shibudai.
41:35This is a high-class fish from Shiroten.
41:42Let's eat.
41:44Two Kajiki, please.
41:46Two Kajiki.
41:52I think it's great.
41:54It's great.
41:58I like the skin.
42:00It's sweet.
42:02The fat of Shibudai is delicious.
42:04It's more delicious than eating it raw.
42:11Let's eat.
42:13He looks happy.
42:19How is it?
42:21It's great.
42:28I'm happy.
42:30I heard a good word.
42:33This is a soup with a lot of fat from Shiroten.
42:39I can't eat this.
42:42When I first saw it, I thought it was Tantanmen.
42:51It's delicious.
42:53It's really delicious.
42:58It doesn't smell like fish.
43:00It's a soup with a lot of fat.
43:04All three of us.
43:07How does it taste?
43:09It's the best.
43:11The seasoning is the best.
43:13Why is it so soft?
43:15It's really delicious.
43:16You love fish, don't you?
43:18I love it.
43:20It's soft.
43:22Everyone is eating quietly.
43:24It must be delicious.
43:26How does it taste?
43:28I can't stop eating.
43:30You can only taste it here.
43:33This is a high-class fish.
43:35This is a sashimi of Akase Biko and Suji Ara.
43:39This is delicious.
43:43This is a simmered fish.
43:49Let's eat.
43:51Let's dip it in the soup.
43:55It's delicious.
43:57It's so delicious that my cheeks are going to fall off.
44:01The meat is soft.
44:02Suji Ara and Shibudai are too expensive.
44:05I don't think you can eat them.
44:09All of them are expensive.
44:14What kind of person is Mr. Nakano?
44:17He is the closest person to me.
44:23Shibudai, which even Mr. Nakano can't catch.
44:27I'm really upset.
44:29If you can't catch it, you should open it again.
44:33It's a revenge.
44:34Please challenge it again.
44:36Thank you everyone for this time.
44:39Thank you very much.
44:41I'll come back for revenge.
44:44Please come again.
44:46Please subscribe to my channel.
44:53I'm like a voter.
44:55Thank you everyone.
44:59I'll come back.
45:01Please come again.
45:07There are three types of fish that I met in Nagahama Port, Kagoshima Prefecture.
45:11I was able to eat a total of nine dishes.
45:16Shikijima is the best.
45:18Everyone is a good person.
45:21Really.
45:23First of all, people are warm.
45:27The people I met on this island are warm.
45:33It's hard to catch a fish.
45:34The battlefield is silent and the atmosphere is heavy.
45:37That's what made me laugh.
45:41It was a fun atmosphere.
45:44There are about three centimeters of beetles.
45:49The beetles are big.
45:51A lot of beetles flew in.
45:55The beetles were stuck to the rod.
45:59Everyone panicked.
46:01Everyone panicked and laughed.
46:03That's not a good atmosphere.
46:06That's not a good atmosphere.
46:08It's like a pitchcock bird.
46:12It's a beetle version of that.
46:15Thank you everyone in Nagahama Port, Kagoshima Prefecture.
46:31Please subscribe to this channel.