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00:00Osakana Documento Bangumi, Sakana wa Tabetai, Jizakana Sagashite Sanzenko!
00:09Sakana wa Tabetai, Otakushi Osakana Mitodoki ni no Yamaguchi Tomoe desu.
00:14Sa, kyou wa doko no minato de donna sakana tachi to, soshite donna hitobito to deau n deshou ka?
00:19Mite minashou!
00:22Yoko Bango
00:27ga nai Shizuoka-ken Oigawa-ko
00:35It's been a while since I've been here.
00:37Oigawa-ko
00:40Actually, this is my first time shooting this year.
00:44I haven't been able to report on it.
00:49At the end of last year, I received a fish certification.
00:55This is preparation for applause.
00:58This year, I didn't pass.
01:05I'm still in first grade.
01:09I knew it.
01:11This year, the director is also in first grade.
01:19It's difficult.
01:23Oigawa-ko is located in the middle of Shizuoka prefecture.
01:27It is a port that faces the deepest Tsuruga Bay in Japan at a depth of 2,500 meters.
01:34I've been here many times on the show.
01:37I'm going to ask the usual person.
01:42Speaking of Oigawa-ko
01:46Now, we specialize in Monaco, so it's about 250 times easier.
01:52Every year?
01:54Every year.
01:55Masuda-san, a fisherman who catches more than 250 fish a year, and his son, Akira-san, are active in the port.
02:07It's coming.
02:10This is a fish.
02:14In addition,
02:17We are also involved in the Super Deep-sea Fishing Project, which aims to catch the world's first fish.
02:29There is a reason why I came to a famous fisherman who is familiar with such a program.
02:37I've heard that there are delicious fish in the winter, so I can see a different amount of fish.
02:51Good morning.
02:52Good morning.
02:56Nice to meet you.
02:58Good morning.
02:59Good morning.
03:00Akira-san.
03:01You're always on time.
03:02I'm on time.
03:04I'm on time.
03:05I've been on time many times.
03:09Yes, many times.
03:10Yes.
03:15Good morning.
03:19I've been on time many times.
03:20Masuda-san.
03:22Nice to meet you.
03:23Nice to meet you.
03:24When I first came to interview you, you told me that there are delicious fish in the winter.
03:34What kind of delicious fish are you going to catch this time?
03:42I'm going to catch a button shrimp today.
03:46Button shrimp?
03:49Button shrimp often comes from Hokkaido.
03:54Actually, there is a button shrimp in Honshu.
03:57That's the real button shrimp.
03:59It's very sweet and delicious, but you can't catch it.
04:03The button shrimp that is generally on the market is the official name Toyama shrimp, which is caught in Hokkaido.
04:12The official name of this shrimp is button shrimp, which is completely different from Toyama shrimp.
04:21It is said that the number of button shrimp has decreased due to the previous excessive fishing.
04:28It's completely different.
04:33Actually, this amount is done by investigating button shrimp.
04:38It is done by investigating how many button shrimp have been caught.
04:44It can't be done without permission.
04:46I see.
04:47Do you have permission?
04:48I have permission.
04:50Mr. Tsuda is investigating with permission from the government to determine the number of button shrimp that have been caught.
04:59It is said that the button shrimp caught in the investigation can be shipped to the market.
05:03The number of button shrimp that can be shipped to the market is very small.
05:09I want people to know that there is such a thing.
05:13Today, I will try to catch button shrimp while aiming for it.
05:18Today, my son and my staff are on board.
05:22I will go after it gets a little brighter.
05:25I understand.
05:27I'm waiting for the day when I can start fishing.
05:31Please.
05:32It's good.
05:35I will go to SURUGAWAN to catch button shrimp.
05:43SURUGAWAN is a fishing port where you can catch various kinds of fish because the tide is low and the water depth is deep.
05:53This time, I went to a point where the water depth is 300 meters.
05:58Do you already have a basket?
06:00Yes, I have a basket.
06:01There are mackerel, bonito, and head.
06:08I will aim for button shrimp using a shrimp basket.
06:12I will pull up 50 baskets on one main rope.
06:17This is the amount of button shrimp caught in the investigation, so the limit is strict.
06:23The fishing period is 4 months from December 1st to March 31st.
06:30It is decided to pull up and pull down 40 times.
06:36If you catch a specified amount in 40 times, you will be stopped there.
06:40There are strict standards such as the number of baskets and the number of holes for catching in the basket.
06:50In addition, only 4 people with permission are allowed to put baskets in this area.
06:57It is decided in detail.
07:02This is also an investigation to connect all of this to the amount in the future.
07:13Finally, the collection of shrimp baskets starts.
07:20I will collect the shrimp baskets.
07:23He will pull up the baskets from the 300-meter deep sea.
07:29How many times did you pull up this season?
07:32About 20 times.
07:35I heard that the limit is 40 times.
07:38Is there a time when you can do all 40 times?
07:42Sometimes I can't do it.
07:46There are times when I can't do it.
07:50It takes 20 minutes to carefully wind up the main rope with a total length of 1.5 km.
08:01Will the basket go up?
08:03It went up.
08:09There is something.
08:11It's a shrimp.
08:14Is this a shrimp with a waist?
08:19I once met a shrimp with a waist on a TV program.
08:25The stomach of this shrimp is rounded like a waist.
08:31So it's a shrimp with a waist.
08:33It's in the process of evolving into a crab.
08:37Crab is a shrimp that has a tail wrapped around its stomach.
08:42Is that so?
08:43It's in the middle of a shrimp and a crab.
08:45Is it a shrimp with a tail?
08:47It's a shellfish.
08:49It's a white shellfish.
08:51Shellfish are in such a deep place.
08:55It's a shellfish that moves like a snail.
09:01The next one is coming.
09:04There is something in it.
09:06It's a shrimp.
09:09It's a red shrimp.
09:11Is this a red shrimp?
09:13It's energetic.
09:16It's a red shrimp.
09:18It's a red shrimp that appeared in a luxury TV program.
09:24It's coming up in a very energetic state.
09:26This is the good thing about the basket.
09:28That's right.
09:31There are many red shrimps and shrimp with a waist.
09:38The next one is coming.
09:40It's a long and thin one.
09:44There are many things in it.
09:47It's coming out.
09:51There are many things in it.
09:55Is this a sea urchin?
09:59It's a sea urchin.
10:00It's coming out.
10:01It's very slimy.
10:04It's a primitive creature.
10:07Speaking of sea urchins...
10:12It's like jelly.
10:16The water is...
10:18It's amazing.
10:21It's like this.
10:25It protects itself from foreign enemies.
10:30That's right.
10:31Do other fish know this?
10:33When sea urchins come in, other things don't come in.
10:35Koreans often eat sea urchins, don't they?
10:37That's right.
10:38I was carrying a sea urchin that I caught in the U.S. to export to Korea by truck.
10:45The truck overturned in an accident.
10:49I heard that the road was muddy.
10:54It happened a few years ago.
10:57Is this real?
11:00The next day.
11:03This is also a sea urchin.
11:06It's a sea urchin.
11:09This is a popular sea urchin in the deep sea.
11:12This is your favorite, isn't it?
11:14Yes, it's my partner.
11:16Is this your partner?
11:17Do you buy this now?
11:19I have three.
11:20That's great.
11:22Some people think the eyes are cute.
11:32I see.
11:34In addition, there are sea urchins called donko.
11:38There are many creatures that are only found in the deep sea, such as dream sea urchins.
11:45Among them, there is a fish that the director has never seen.
11:50I've never seen it.
11:54Octopus.
11:55It's a big octopus.
11:56It's big.
11:58What kind of octopus is this?
12:03It's big.
12:05What is this?
12:06What kind of octopus is this?
12:10It's a sand octopus.
12:11A sand octopus?
12:13It eats a red shrimp like this.
12:18What is this?
12:21It's completely different from a sea urchin.
12:24It's a sand octopus in the deep sea.
12:29I found something interesting.
12:33What is this?
12:36It's big.
12:37What is this?
12:40It's big.
12:41It's dangerous.
12:43What is this?
12:46It's thick.
12:47What is this?
12:48What is this?
12:49It's a sea urchin.
12:50A sea urchin?
12:53It eats a red shrimp like this.
12:55I'm sorry.
12:56It's a death roll.
12:58What kind of sea urchin is this?
13:01It's a dark sea urchin.
13:02It eats a red shrimp like this.
13:04It's scary.
13:05It eats a red shrimp like this.
13:07It's dangerous.
13:08It's thick.
13:09It's not a sea urchin.
13:14This is a red shrimp.
13:15It's a different shrimp.
13:17It's beautiful.
13:19We call it a devil shrimp.
13:21But the official name is a sea shrimp.
13:25Here.
13:26There is a button.
13:28There is no button.
13:30There is a button.
13:31Is there a button?
13:33There is a button.
13:34There is a button.
13:37Is there a button?
13:38There is a button.
13:40There is a button.
13:45Is it okay?
13:46It's beautiful.
13:47Is this it?
13:49We finally got in.
13:52It's a beautiful shrimp.
13:55It's beautiful.
14:12There is a button.
14:16There is a button.
14:21Is it okay?
14:22It's beautiful.
14:23Is this it?
14:25We finally got in.
14:28It's a beautiful shrimp.
14:31It's beautiful.
14:33This is an illusion button shrimp that cannot be caught without special permission.
14:40In addition.
14:42There are a lot of buttons.
14:43What?
14:44Buttons.
14:45Wow, look at all the buttons!
14:47Wow, wow, wow!
14:49This is rare.
14:50We haven't seen this before, have we?
14:52That's right.
14:53It's a bit deep.
14:56So you can investigate by doing this kind of thing.
15:00That's right.
15:03There are a lot of buttons!
15:07The number of red buttons is decreasing!
15:10This is Mr. Akira, who looks like a veteran fisherman,
15:14but he's actually only a third-year student.
15:18When they first met...
15:20Nice to meet you.
15:21Nice to meet you.
15:23Are you coming with us today?
15:24Yes.
15:25Are you coming with us today?
15:26That's right.
15:27Nice to meet you.
15:29He still looks like a young boy.
15:34At the time, he was talking about his future after graduation.
15:38That's right.
15:39I was thinking of going into the food industry.
15:42When it comes to doing business,
15:44I have to look at it from a different angle.
15:47You have to understand it.
15:49In terms of your future,
15:51you've changed a bit, haven't you?
15:54That's right.
15:55Right now, I'm working at Tsuguki.
15:59This is going to be a long relationship.
16:03I look forward to working with you.
16:05I've always liked living things.
16:08I can see the whole thing,
16:10from being alive to being cooked.
16:14I'm fascinated by the one-time industry.
16:17Looking at your father,
16:22can you see the difference?
16:26Yes, I can.
16:28When my father said he was going into the food industry,
16:31I said, okay, I'm going to do it too.
16:33I've started showing what I've never shown before.
16:36I see.
16:39There are a lot of buttons.
16:40There are buttons.
16:41And they're big.
16:42Wow, that's amazing.
16:43There are more and more.
16:45That's amazing.
16:46There are a lot of buttons.
16:49Even so,
16:50it's not enough to make a fortune.
16:54Even so,
16:55why is Mr. Mashida working on this investigation?
17:00It's the same with tuna,
17:01but we have to take care of it.
17:05Until my son's generation,
17:06we have to continue fishing.
17:09No matter how much we teach,
17:10we have to keep doing it.
17:11If there are no fish.
17:12That's right.
17:13We have to do a little research.
17:16Mr. Akira, his son,
17:18decided to become a fisherman,
17:20and he said he felt the importance
17:23of leaving a rich ocean in the future.
17:28That's it?
17:29That's it.
17:30That's all?
17:31That's all.
17:32After two hours of work,
17:34all the baskets are pulled up.
17:38The button shrimps we caught today
17:40weigh less than one kilogram in total.
17:48Can I eat this?
17:50Yes, you can.
17:51This is an egg.
17:54Wow.
17:55It's green.
17:56Wow.
17:57There's an egg in the freshly caught fish.
18:02That's right.
18:03Let's eat.
18:14It's delicious.
18:15It's plump.
18:17It's plump.
18:18It has an elegant taste.
18:20If it's sweet,
18:21it's better to eat it after it's dead.
18:23Is that so?
18:24The texture is different.
18:26You can only eat this on the sea.
18:29That's right.
18:30After that,
18:31he puts the bait back in the basket,
18:36and puts it back in the basket.
18:40That's all for today.
18:44There are a lot of buttons.
18:46Isn't this rare?
18:48Yes, it is.
18:50I think it's twice as many as usual.
18:53Can I buy this and eat it?
18:59Yes, you can.
19:01In addition to the rare button shrimps we caught,
19:05he also bought the expensive Akaza shrimps,
19:09which are rare and hard to find.
19:14I'll take this home and eat it.
19:17I'd like to ask my friend Akira to help me.
19:21Mr. Masuda,
19:22I have to get ready for tomorrow.
19:25I see.
19:26I'm busy.
19:30This is my right hand.
19:31What did he bring with him?
19:34Here it is.
19:36It's a sink from Shizuoka.
19:39I used to use it for a TV show.
19:42Shizuoka City's Sumi-bi French sink.
19:47This is the restaurant where he used to cook when he interviewed Mr. Omaezaki.
19:52I heard that he started communicating with Mr. Kikumaru through the show.
20:02Now, we are also in touch.
20:06We supply ingredients.
20:10I'm glad to hear that.
20:12First, Akaza shrimps.
20:15This is also a good ingredient.
20:17The shape is also great.
20:20Button shrimps.
20:23How do you feel as a chef?
20:27I feel relieved.
20:30I caught them, so I'll give them to you.
20:36Button shrimps are fresh,
20:40so you can eat them as they are.
20:44As its name suggests,
20:46it has a bright red color like a button flower.
20:51Is this a sauce?
20:52Yes, it's a broccoli paste.
20:57Seasonal broccoli and yuzu.
21:02Finally, sprinkle a little bit of mackerel fish sauce.
21:08Button shrimps that can only be eaten here are ready.
21:15Another ingredient, Akaza shrimps.
21:20The color is wonderful.
21:23Is this miso?
21:26No, it's an egg.
21:29When you break the head part,
21:31you can see a light blue egg.
21:34Is it this color?
21:35When you heat this in a charcoal fire,
21:41it becomes a vivid orange color.
21:46In addition, the tail part is also grilled in charcoal.
21:54Finally, sprinkle a special sauce made of
21:59corn starch and chili pepper.
22:04Akaza shrimps are ready.
22:07This is delicious.
22:12You can sprinkle it like this?
22:18Let's eat button shrimps in a fresh state.
22:22Let's eat.
22:27Mmm.
22:29Mmm.
22:57The red shrimp is the main dish.
23:00The saffron rice is served with it.
23:02Yes, it's easy to eat.
23:04I can't help but want rice.
23:06I see.
23:12Mmm.
23:14Mmm.
23:16It's rich.
23:17It's delicious.
23:18It's a relatively large meat, so it's filling.
23:22It's charcoal-grilled, so it smells really good.
23:25Mmm.
23:26The egg is delicious, too.
23:28Yes, all of it.
23:30Wow.
23:38It's really good.
23:40It's delicious.
23:42It stays in your mouth for a long time.
23:44Mmm.
23:45It goes well with rice.
23:47Mmm.
23:48The sauce brings everything together.
23:53This ryo is a limited-time dish, right?
23:56Yes.
23:57Did you learn a lot today?
24:00Yes, I did.
24:01When I pulled up the basket,
24:03that's where my father usually stands.
24:06Oh, really?
24:07When I stand there,
24:10I only have three or four chances.
24:16It's a precious position.
24:18Yes.
24:19I remember my father doing it,
24:21and I imitated him.
24:23I wanted to make that position my original position.
24:26That's how I did it.
24:28Oh, that's how you did it.
24:30I see.
24:31I think you'll become a great fisherman.
24:33Yes.
24:34I look forward to working with you.
24:36I look forward to working with you.
24:38Thank you very much.
24:39Now that he has a sense of hope for his future fishing business,
24:43the first day is over.
24:47Mr. Akira is very active.
24:50You said you wanted to become a fisherman.
24:55You've changed in the last two years.
24:57When you decided to become a fisherman,
25:01you also changed.
25:04As a father and a senior fisherman,
25:07you have to create an environment
25:12where you can fish in the future.
25:15You have a sense of responsibility.
25:17Mr. Akira, you said your father did all the work.
25:22You are close with him.
25:23I was very nervous.
25:25I couldn't show my weakness,
25:27so I was very motivated.
25:30I think it's because you look after your father.
25:33You look like you do it every day.
25:36Mr. Akira,
25:38you said you want to try new fishing that your father hasn't done in the future.
25:42I'm going to try to fish in the Sumoguri River.
25:47I'm going to go all the way to the Muscle River.
25:50I see.
25:51It's a place that your father hasn't been to.
25:53If you go there,
25:56you'll be the strongest fisherman.
26:00If you go to Muscle River, you'll be able to do everything.
26:05The second day.
26:08I came to Oigawa Port again today.
26:13It's a little dark.
26:16I heard that Mr. Masuda is going to catch another fish today.
26:24He was preparing for that the day before.
26:27Actually, the day before yesterday.
26:28To be extravagant,
26:30I'd like to interview a fish that can only be eaten here.
26:38It's a little weird to say it's only here,
26:42but it's a red grouper.
26:46Red grouper?
26:48Red grouper?
26:50I think it's common on the coast of Japan.
26:53That's right.
26:54There's a lot of fish here, too.
26:56I'm going to aim for red grouper.
26:59I can't do that without permission.
27:03How many fish are there in Oigawa?
27:04I think there are about three.
27:06But I'm the only one doing it.
27:09I'm getting older.
27:11I'm getting older.
27:13So I want to catch young fish like this.
27:16I'm doing it again.
27:19In fact, red grouper, which lives all over Japan,
27:22including Suruga Bay and Hokkaido,
27:26This day, I'm going to Akamutsuryo,
27:29where they do shrimp research in the winter.
27:33Good morning.
27:35Good morning.
27:40Thank you for yesterday.
27:41Thank you, too.
27:43This isn't a picture of yesterday, is it?
27:47The day has changed, hasn't it?
27:50It's 2 a.m., which is even earlier than yesterday.
27:53We're going to Akamutsuryo.
27:56We're going to Akamutsuryo,
27:58which is near the place where they do shrimp research.
28:01It's 250 meters deep.
28:04What are the characteristics of red grouper
28:09that can be caught around here?
28:11The characteristic is that this is a fish farm of cherry shrimp.
28:15I eat cherry shrimp, so I'm very fat.
28:20Are you fat because you eat cherry shrimp?
28:23You're losing weight.
28:25Red grouper with fat can be caught,
28:28but the number is small.
28:30Oh, I see.
28:32Speaking of Suruga Bay,
28:34it is the only place in Japan where cherry shrimp are allowed to fish.
28:38The red grouper that grew up eating cherry shrimp
28:41is the only fish here.
28:44It takes an hour to run the boat.
28:50As soon as you get to the point, you start setting up.
28:55What kind of fish is this?
28:58It's called a red grouper.
29:00A red grouper.
29:01That's a lot of needles.
29:06Red grouper aiming for red grouper.
29:09The main fish is red grouper.
29:12It is a type of flounder that is lined up with a branch with a bait and a fishing rod.
29:18The bait is a red grouper that has been dried overnight.
29:23There are a total of 250 fishing rods.
29:27It's a big fish.
29:28Take it out slowly.
29:30Seven o'clock direction.
29:32Mikiya of Noriko sends out the main fish, red grouper, little by little.
29:38Akira will tie the needles one by one and lower them.
29:50I see.
29:51OK. Take it out slowly.
29:54Take it out slowly.
29:57It's tangled.
29:59Stop.
30:01The boat is moving forward.
30:05It's dangerous to make a mistake.
30:07You have to do it quickly.
30:09Stop.
30:10It's going to get caught in the needle.
30:12Take it out slowly.
30:15You have to lower the device as you move the boat forward.
30:20If the needle gets caught again, it will be dangerous to carry the whole body.
30:26You have to match the breath of the two people.
30:28That's right.
30:34Are you okay?
30:35You can turn it.
30:41I'm scared.
30:47It's dangerous to go this way.
30:49This is really dangerous.
30:57One more.
30:58One more.
31:00OK. Take it out slowly.
31:04They continue to lower the device in the rough waves for 20 minutes.
31:12OK.
31:14They managed to lower all the devices.
31:19I was so nervous that I couldn't speak.
31:24I couldn't look away.
31:26From now on, they will return to the starting point and wait for the fish to be caught for a while.
31:33I think it will take about an hour and a half to two hours.
31:36I understand.
31:37It's a good reaction.
31:38It's a good reaction.
31:39It's about time to catch this.
31:41It's on top.
31:44Isn't it good?
31:45I was a little nervous when I set up the device.
31:52I was afraid that the hook would be caught.
31:56I will do it again and again.
31:58I have a lot of scars on my hands, but I'm still a kid.
32:03But I have to get over this.
32:06That's right.
32:08It takes two hours to wait for the fish to be caught.
32:14It's starting.
32:17The wind is coming out.
32:19They start retrieving the device.
32:23Is it on?
32:25It's the first one.
32:26It's on top of the first one.
32:27It's a lot of work to retrieve it.
32:30It's gone.
32:31It's gone.
32:32I think the hook will be caught.
32:34It's not hooked.
32:37Is there anything?
32:39It's gone.
32:41It's quite difficult.
32:44All the baits have been caught.
32:46All the baits have been caught.
32:48All the baits have been caught.
32:52It's a small creature that doesn't even catch a spring.
32:56It's been absorbed little by little.
32:58I see.
32:59It's very likely that it's gone.
33:01It's not the real thing.
33:05Is there anything?
33:08There is something.
33:09Is it a shark?
33:11Is it a shark?
33:13It's a sea shark.
33:14It's a heron.
33:15It's a heron.
33:16It's a shark.
33:19The first one to go up was a sea shark living in the deep sea.
33:24It's not edible, so it's released even if it's caught.
33:29It's on the last one.
33:32It didn't go down where I thought it would.
33:35I think so.
33:36I think it's on the boat.
33:40The ball is floating.
33:44The ball is floating.
33:46It didn't go down where I thought it would.
33:49I see.
33:50Even so.
33:51There is something.
33:53There is something.
33:56What is it?
33:59What is it?
34:00What is it?
34:02I've never seen it before.
34:04I've never seen it before.
34:05I think it's an armadillo.
34:08I think it's an armadillo.
34:09I think it's an armadillo.
34:10The sea shark director is correct.
34:13It's often found in Kyushu, so it's not common in Shizugawa.
34:19That's great.
34:21That's great.
34:24Furthermore.
34:25There is something.
34:31What is this?
34:33It's a white hornet.
34:34It's a white hornet.
34:35It's not a red hornet.
34:36It's not as big as a red hornet, but it's pretty rare.
34:39Is that so?
34:40Is it good to eat?
34:41It's good.
34:44There is something big.
34:45Isn't it this?
34:46Isn't it this?
34:48There is another one.
34:49It's not.
34:50It's a main fish.
34:51Main fish?
34:52Main fish?
34:53I've never heard of a main fish.
34:56The director has never seen a main fish, so it's rare to see a sea fish.
35:07So far, it's not so rare.
35:12It takes an hour to work without catching a red hornet.
35:19Here.
35:20Red hornet.
35:22Did you catch it?
35:25Red hornet?
35:26I caught it.
35:27I caught a main fish.
35:31Red hornet.
35:41Here.
35:42Red hornet.
35:43I caught it.
35:44Did you catch it?
35:47Red hornet?
35:49I finally caught it.
35:52Red hornet.
35:55This is the red hornet of Tsuruga Bay, which was raised by eating cherry shrimps.
36:00It's called a red hornet.
36:02Can you see it?
36:03It's black in the mouth.
36:05Mr. Hirasaka said that he was eating firefly squid or fermenting food.
36:12So he put a black film on it so that the light wouldn't leak.
36:18It was good for the time being.
36:21It's awkward if you don't look at me.
36:25Mr. Akira, do you have any thoughts after seeing you work?
36:30I do.
36:31I have a lot.
36:32You have a lot?
36:33I don't remember when I put my hand out.
36:37I have my own way of thinking.
36:40Even if I look like my father, I have to think like my father.
36:45There are many kinds of boats.
36:47There are battles with boats, but I think it's a battle with myself.
36:52I want to say a lot of things.
36:56It's been two and a half hours since we started pulling up.
37:00I caught a red hornet.
37:02Did you catch it?
37:04Mr. Akira, open this.
37:05A red hornet?
37:07It's big.
37:09It's a good size.
37:11Finally, the second one has come up.
37:16It's a good size.
37:20The amount of this day is over.
37:22That's about it.
37:25How many are there when there are many?
37:29That's right.
37:30One of the coolers turned red.
37:33Anyway, the dangerous amount was caught safely.
37:39There was a feeling of tension.
37:55Today, including my condition,
37:57There are days like this.
37:59It's interesting because there is this.
38:01That's right.
38:02This is also very delicious.
38:05It's a white hornet.
38:07You can take it with you.
38:10I will buy it.
38:12Thank you very much.
38:14I decided to go to my parents' house.
38:18Are you happy with that?
38:20That's right.
38:21I'm glad and worried.
38:24I don't know what's going on.
38:26It's a job that kills you in one shot.
38:30It's dangerous.
38:31I'm worried about that.
38:32Anyway, don't lose to yourself.
38:35If you give up on a bad day, there is no next time.
38:39I'm listening to you a lot.
38:41I want you to be a strong child and a good parent.
38:45Do your best.
38:46I will do my best.
38:50On this day, Mr. Masuda said that he was ready for the next day.
38:54I asked Mr. Akira and Mr. Masuda to cook.
38:58That's good.
38:59Kuroshio, which is located near Yaizu Station.
39:03It is a shop that is particular about local ingredients, including tuna.
39:09Thank you for your cooperation today.
39:11Excuse me, Mr. Kuroshio.
39:15I brought some fish.
39:19Excuse me.
39:21Are you a fisherman?
39:22I'm a fisherman.
39:26I'm still a college student.
39:28Are you a college student?
39:30I'm a college student.
39:31Mr. Kuroshio is a fisherman.
39:34When he graduates from this university, he will become a fisherman.
39:38This is Akamutsu.
39:40It's called Nodoguro.
39:42And this is Shiromatsu.
39:47I haven't seen much of Akamutsu.
39:49I haven't seen much of Akamutsu either.
39:54Akamutsu of Tsuruga Bay is said to have eaten and grown rare cherry shrimp, which is rare even in local shops.
40:05It's a beautiful flesh.
40:07It's beautiful.
40:08It's true that it's oily.
40:09Is it oily?
40:10Yes.
40:11I ate a lot of cherry shrimp.
40:13That's the color.
40:15One of the precious two is made to taste the freshness.
40:25And the other is skewered and baked in the oven.
40:35If you do it slowly, the oil will come out.
40:42This must be delicious.
41:01This is Akamutsu.
41:07Let's compare Akamutsu, Shiromatsu, and Kohaku-no-Mutsu.
41:14First, Shiromatsu.
41:18This also has a beautiful flesh.
41:21Let's eat.
41:26It's delicious.
41:28It's fresh and elastic.
41:32It's very smooth.
41:34The fish is delicious.
41:38It has a crispy texture.
41:41It's like sashimi.
41:43Yes.
41:44It's a flavor that goes well with noodles.
41:47Let's eat Akamutsu.
41:49I feel like this one is more shiny.
41:53Let's eat.
41:58It's delicious.
42:00This one has a softer texture.
42:05It may be an exaggeration to say that it melts in your mouth, but it melts in your mouth.
42:16It depends on your preference.
42:19I like this one better.
42:21I think this one is better.
42:23I think so, too.
42:27Next is...
42:29This is a grilled fish.
42:33It's a grilled fish.
42:35This is grilled Shiromatsu.
42:38Let's compare them.
42:41I'll eat Shiromatsu.
42:47It's delicious.
42:50It's light.
42:53It goes well with simple grilled fish.
42:57It's a simple grilled fish.
43:04It goes well with rice or miso soup.
43:07It's like a set meal.
43:10Let's eat Akamutsu.
43:14It's definitely delicious.
43:18It's firm.
43:20It has a clear taste.
43:21It may be different from other fish.
43:23It has a firm texture.
43:26It's totally different.
43:28The sashimi melts in my mouth.
43:30But, this one has a firm taste.
43:34It goes well with grilled fish.
43:36I think so, too.
43:39Your comment is perfect.
43:42It's our first meeting today.
43:46Don't you think it's good?
43:48I think it'll brighten the future of this business.
43:51I think so, too.
43:52I want you to change the image of this business.
43:54I want you to make a lot of money.
43:57It's important to make a lot of money.
44:01Let's keep in touch.
44:04We have a bond.
44:07Excuse me.
44:10Let's go home together.
44:13If you need anything, please let me know.
44:16Excuse me.
44:18They met four kinds of fish from Oigawa Port in Shizuoka Prefecture.
44:23They were able to eat a total of seven kinds of dishes.
44:27I connected the restaurant with the chef again.
44:31I'm glad that many people are connected through this program.
44:35There are many programs like this.
44:36But, the chef has a good idea.
44:39Itamai has a good idea.
44:44By the way, do you remember the restaurant we went to earlier?
44:47Yes, I remember.
44:48It's Kurosawa's restaurant.
44:49I don't remember.
44:50It's Kurosawa's restaurant, isn't it?
44:51Yes.
44:52The moment I saw the exterior of the restaurant, I thought you were going there.
45:00The chef remembers the restaurant very well.
45:02That's right.
45:03It's a good memory.
45:07Wait a minute.
45:09It's a long time ago.
45:12This is the costume I wore when I was on a program in Shizuoka.
45:16At the end of the interview, we all sang a song in this parking lot.
45:24We filmed the theme song of the restaurant we interviewed.
45:31I've said that many times.
45:33It's a memory of that time.
45:35Do you remember Kurosawa's song?
45:37No, I don't.
45:39I'm sorry.
45:41Thank you very much.
45:44I'll come back again.
45:46Thank you for watching this video.
45:51I want to eat fish.
45:53There are many delicious fish that can only be eaten here.
45:59In Shinku, Sumibi French in Shizuoka City,
46:03you can eat local fish, including red shrimp.
46:11In Iso-ryouri, Kuro-shio, near Yaizu Station,
46:15it is said that the food using tuna is very popular.
46:24It's big.
46:26It's big.
46:33It's big.
46:34It's big.
46:35It's big.
46:36It's big.
46:37It's big.
46:38It's big.
46:39It's big.
46:40It's big.
46:41It's big.
46:42It's big.
46:43It's big.
46:44It's big.
46:45It's big.
46:46It's big.
46:47It's big.
46:48It's big.
46:49It's big.
46:50It's big.
46:51It's big.
46:52It's big.
46:53It's big.
46:54It's big.
46:55It's big.
46:56It's big.
46:57It's big.
46:58It's big.
46:59It's big.
47:00It's big.
47:01It's big.