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CHEF: Hello everyone. This time, we will introduce the behind-the-scenes of a fishmonger in Tokyo's Aomono-Yokocho, which has a very abundant selection of products. A lively fish market where even professional chefs come to purchase ingredients. This fishmonger procures fresh fish from Toyosu every day, and you can also encounter fish that you cannot usually see at supermarkets. Since I have commented on various fish, please turn on the subtitles and enjoy until the end.
It's narrow, isn't it? It's okay. This is. This is a bonito (Katsuo). This is the one from Chiba. This is splendid and plump, isn't it? Yes. This is around 5 kilograms. It's not easy to prepare something like this at home. Well, I suppose so. You don't eat this much, do you? Did you receive an order from the restaurant or something like that? Or is it for the store?
This is divided into small portions at the store and is for regular customers. I remember making seared bonito (katsuo tataki) and Japanese-style steak before. When you get fresh bonito, please try making them. The customer's order that was requested for preparation is coming from outside. And then they will prepare it like this.
The customer's order is mackerel, this is it. This is filleted into 3 pieces. In the past, I introduced a recipe for simmered mackerel in miso. I want to try making a mackerel sandwich with plenty of vegetables next time. It was impressive how skillful you were. It's only mackerel.
What is this? This is Kanpachi (greater amberjack). I am very interested in the process of filleting greater amberjack. I always buy sashimi in blocks like this. If the store is close, I would like to go buy sashimi every day.
A striped jack fish (Shimaaji) with the skin removed, no bones. Okay. Horse mackerel with the skin removed, no bones. This is truly splendid striped jack fish. Sashimi is the best. Yeah, that's right. Well, it's a size that's easy to grill.
This red seabream here is divided into small portions and is for sashimi. Large serving of red seabream bones and head. It looks like there are enough for two sea breams. You can make it into a simmered dish, or it is also delicious as a clear soup. I often buy yellowtail sashimi. It is filleted into 2 pieces. I wonder if the customer is a professional chef.
This makes it 4 pieces, 5 pieces. 6 pieces. That's everything I have. 7 pieces. Fresh swordfish (Kajikimaguro) has no strong taste, so you can make it delicious in any style - Japanese, Western, or Chinese. One piece is big.
I'm going over there. Excuse me. I'll put it here. So, they're going to prepare the flathead fish (Kochi), which has been swimming in the water tank until now. Looks delicious. This is the same person. Perhaps it's better not to show the process of preparing the fish while it is alive. Well, I suppose so. I think there are few cases where it is shown because it is grotesque.
I see. It can be quite shocking for foreigners when they see it. We might receive harsh comments, so it's better not to show it. Also in the market. In the market, it is common to prepare fish while they are still alive, isn't it? After this is over, I will be working on the job of preparing fresh fish at the market. No one really comes for filming, huh? Handling Kanpachi (greater amberjack) or yellowtail while they are still alive. You will become covered in blood.
This is small, so it's not that much. After preparing the Kanpachi (greater amberjack) and yellowtail, your whole bodies become covered in blood. No one comes for filming for obvious reasons. What kind of shellfish is this? This is a giant clam (Shiromirugai).
I don't really like this shellfish. I don't have many likes or dislikes, but this is. Watch your step. The 1000 yen shellfish is big, isn't it? The customer waiting with tag number 14. It is for the store, right? Well, yes. This is for the store. I wanted to see the process of filleting a flounder, so I'm glad I can watch it.
Are you going to fry this? This is for sashimi. It's for sashimi blocks. It was a big flounder, so we were able to get a lot of sashimi blocks. Looks delicious. Well, that's true. It's cheaper than eating at a restaurant. That's right. I prepared Ishimochi (a type of fish) this morning. No, no, no. Ishimochi (a type of fish) can be found anywhere. Fish like Nodoguro and Amadai might not be very familiar to regular customers.
It is rare to see live spiny lobsters (Ise Ebi), isn't it? Well, such a splendid lobster is rare. Did it sell today? It's still not today. It's not selling. It seems that they also sell golden-eye snapper (Kinmedai) for sashimi at the store. You don't have any time to take a break, do you? For now, I haven't taken a break yet. Without it until tonight. When I'm hungry, I eat something like bread.
I saw the preparation of sea pineapples (Hoya) for the first time. If there is a restaurant that serves fresh ones, which I have never eaten before, I would definitely like to try it. Hokkigai (surf clam) is big and plump, and it looks delicious. What are they? Are they sea pineapples (Hoya) and hard clams (Honbinosugai)? These are surf clams (Hokkigai). Surf clams (Hokkigai), a different type of shellfish.
It was big, so I thought it was Honbinosu (hard clam). It's a little smaller if it's Honbinosu (hard clam). Will the name appear as a caption? I'm in the middle of thinking right now. Who is the narrator? Is [retracted] narrating? Um. In English. That is me. Amazing, isn't it? Thank you very much.
Is it an order from a professional chef? The customer bought a lot. Customer with number tag 11. This is not interesting. Not interesting because it's just removing guts. Not interesting because I won't fillet it. No filleting. This is just removing guts, so it's boring. This rockfish (Mebaru) is prepared upon the customer's order, with the scales and guts removed.
Is it cooked sweet and savory? Aqua pazza is also good, isn't it? No matter how it is cooked, it is delicious fish. Hashizume-san has arrived. Yes? The vendor has arrived. The oyster with its shell looks delicious, doesn't it? I wonder what kind of dish the customer will make with this, and my imagination expands.
Here, number 11. This is Kanpachi (greater amberjack), and it is popular at sushi restaurants. I especially love the fatty part on the belly side. It's mackerel, right? This is mackerel. Mackerel is affordable, and people love it. Fatty and large-sized mackerel is really delicious.
With bones? Without bones. Not needed. OK. This is. This is sashimi. OK. It is said that Nodoguro (blackthroat seaperch) is called so because its throat (Nodo) is black (Guro). Here, this is blackthroat seaperch (Nodoguro) without a number tag. Blackthroat seaperch (Nodoguro), sure.
This bonito (katsuo) is very large. It's just octopus after octopus, isn't it? I haven't taken a video of the large octopus yet. This is not very large. The octopus of this size looks delicious, doesn't it? I want to make takoyaki with this.
There were two types of oysters, but which type of oyster is it? These are the Magaki oysters from Iwate and the Iwagaki oysters from Kyoto. This is the Iwagaki oyster. Thank you very much. These are ready. If I can buy both Magaki oysters and Iwagaki oysters at the same time, I would definitely like to try comparing and eating them. The customer waiting with tag number 2.
What is this long fish? This is barracuda (Kamasu). This is the one for the customer's order. Is it for a restaurant? This is for a sushi restaurant. I have never eaten barracuda (Kamasu) sushi before. I wonder what will be done with this fish. This can be grilled, or in the case of sushi, it can be seared. I thought for a moment it might be Sanma (Pacific saury), but no, it's a little different from Sanma (Pacific saury). Sanma (Pacific saury) is not in season yet, so.
I often ate the salt-grilled barracuda (Kamasu) that my mother made in the gas oven. I remember my mother, who loved fish, going to buy it almost every day. The horse mackerel is filleted into three pieces. You can remove the backbone and make it into Aji Fry (fried horse mackerel). Rockfish (Kinki) is also a delicious fish with a rich flavor. If it is fresh, you can have it as sashimi. It is often made into a simmered dish.
Yes, it's number 9. This is red seabream (Tai). The red seabream (Tai) is filleted into 3 pieces. It can be used for various dishes. Steaming or grilling. The fishmonger cuts the head in half, so you can use it as it is for simmering, which is very helpful.
This is mackerel. The mackerel is filleted into 2 pieces here. Is this also Rockfish (Kinki)? This is Akamutsu. It is also calledblackthroat seaperch (Nodoguro). Although blackthroat seaperch (Nodoguro) is often cooked in simmered dishes, it is also delicious as sashimi.
I want to try blackthroat seaperch (Nodoguro) seared first. I heard that the fat in the skin melts, making it even more delicious. This is blackthroat seaperch (Nodoguro). It is for sashimi. I heard that the head is needed. With the head. For sashimi. Finally, here comes the spiny lobster (Ise Ebi)!
Oh, it got stuck to it. It has a beautiful figure. This looks expensive. When I see it being prepared, my stomach growls. Is this 6000 yen? That's right. It's the one that costs 6000 yen. Is the size different? Well, the sizes are different. This one weighs about 700g.
The other one is big, it weighs 1kg. It's a little over 1kg. It's delicious to make miso soup with the head. Here is the spiny lobster (Ise Ebi). Hmm, I wonder. I'm still not sure when it will happen, but I'm thinking of opening a restaurant. Interesting. That is interesting. Definitely, do it.
I want some promotion when opening the store. What kind of shop are you thinking of? A seafood izakaya that can offer affordable dishes mainly focused on fish, such as seafood bowls. So, well, I hope it can be like a second place of the store. I will definitely go there. I really love sashimi and seafood bowls. It's quite expensive when you go out for drinks and order a platter or sashimi. That's right. It's a restaurant where you can eat casually without worrying about the price. That's great. CHEF: Thank you for watching until the end. If you have the opportunity to visit Tokyo, please be sure to visit the fish store UoFuji in Aomono-Yokocho.
The location of the store is in the description of the video. Please follow the store's SNS to get the latest information on daily specials. Thank you very much for always supporting us.
