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  • YEAR OLD SUSHI EATING CHALLENGE

    歲的SUSHI飲食挑戰賽

  • Created and produced by John Daub

    由John Daub創作和製作

  • ONLY in JAPAN

    只在日本

  • Good morning from Otsu city in Shiga prefecture

    來自滋賀縣大津市的早安。

  • This is Ishiyama Station

    這裡是石山站

  • and I've come here for something a lot stronger

    而我來這裡是為了更強大的東西。

  • than day old sushi

    壽司

  • something that I would have eaten anyway

    反正我也會吃的東西

  • This - is year old sushi

    這--是一年前的壽司

  • It's a local delicacy of Shiga prefecture

    是滋賀縣的鄉土料理。

  • a lot of my Japanese friends have told me the horrors

    我的很多日本朋友都跟我說過這些可怕的事情。

  • of it's smell and how strong it tastes

    它的氣味和它的味道是多麼的強烈

  • and how I won't be able to stand it

    我是多麼的無法忍受啊!

  • And they might be right

    他們可能是對的

  • but I'm going to give it a try anyway

    但無論如何,我都會試一試的

  • It's called FUNAZUSHI

    這就是所謂的FUNAZUSHI

  • and can be found in Shiga prefecture

    滋賀縣

  • located in the center of the country

    位於我國中部

  • wrapped around Lake Biwa

    琵琶湖

  • Japan's fish water lake

    日本的魚水湖

  • Otsu is at the bottom of the lake

    大津在湖底。

  • just a 10 minute train ride from Kyoto Station

    從京都站乘電車10分鐘即可到達

  • The lake is big and beautiful.

    湖水很大,很美。

  • Shiga prefecture wrap around it

    滋賀縣

  • Being close to Kyoto means Otsu has got a ton of ancient temples,

    靠近京都,意味著大津有大量的古寺。

  • Ishiyama-dera is one of them

    石山寺就是其中之一。

  • featured in THE TALE of GENJI written in the year 1008.

    在1008年寫的《源氏物語》中出現。

  • Also featured in the Hiroshige's ukiyo-e print titled

    在廣重的浮世繪版畫中也有介紹,名為:"我的浮世繪"。

  • AUTUMN MOON AT ISHIYAMA overlooking Lake Biwa.

    石山的秋月,俯瞰琵琶湖。

  • And Near Ishiyama-dera temple is this store called SHISEI AN

    石山寺附近有一家叫 "石生庵 "的店。

  • which makes traditional funazushi.

    製作傳統的船簞食瓢飲。

  • I met the chef at the door!

    我在門口遇到了廚師!

  • KANTA INOUE

    CANTA INOUE

  • He's only 24 years old and already a master at the craft,

    他才24歲,已經是個高手了。

  • making Funazushi since he was 13.

    從13歲起就開始做船志。

  • On the side of the store are buckets full of fermenting NIGORO BUNA fish.

    店內一側是裝滿發酵的NIGORO BUNA魚的桶。

  • You can preserve the fish for up to few years

    你可以保存魚的時間長達數年。

  • but one year is enough.

    但一年的時間已經足夠了。

  • He carts a full bucket into the store to open.

    他提著滿滿一桶進店開。

  • One the biggest questions marks I had was

    我最大的一個問題標誌是----------。

  • how bad does it smell?

    有多難聞?

  • How is it? Me too. No idea!

    怎麼樣?我也是不知道!

  • Funazushi is infamous as being one of the stinkiest foods in Japan.

    船津司是日本最臭的食物之一,臭名昭著。

  • The smell?

    味道?

  • It was strong but not overpowering.

    雖說很強,但並不強勢。

  • No problem!

    沒問題!

  • It doesn't stink, does it?

    不會很臭吧?

  • Not really. Not much at all.

    不太清楚一點也不多。

  • That's really strange!

    真是奇怪!

  • Inoue-san dug deep into the bucket to find a good one.

    井上先生在桶裡深挖,找到了一個好的。

  • The fermented rice has turned to pulp,

    發酵後的米飯已經變成了紙漿。

  • the lactic acid bacteria helping to preserve the fish.

    乳酸菌幫助保存魚肉。

  • It looks gross and may even smell a little questionable for food,

    它看起來很噁心,甚至可能聞到一點食物的味道。

  • but there's a lot of good stuff in this sushi.

    但這個壽司裡有很多好東西。

  • Nigoro Buna or white crucian carp has soft bones and preserves well in this method,

    尼古羅布納或白鯽魚的骨頭很軟,用這種方法保存很好。

  • locked fermenting under the weight of a stone for a year.

    在一塊石頭的重壓下鎖定發酵一年。

  • Eyes and mouth

    眼睛和嘴巴

  • Sohow is Funazushi made?

    那麼ー是怎麼做的Funazushi?

  • The fish are caught in season before laying eggs.

    魚在產卵前就被當季捕撈。

  • The secret to keeping the smell down is to scrub and clean the fish well,

    保持氣味的祕訣是要把魚擦洗乾淨,做好清潔工作。

  • removing all scales.

    去除所有鱗片。

  • Nigoro Buna's scales are easy to remove compared to many other fish.

    與其他許多魚相比,Nigoro Buna的鱗片很容易去除。

  • When cleaned and rinsed,

    當清洗和沖洗後。

  • Inoue-san brings the fish outside to prepare the fermentation process.

    井上先生把魚拿到外面準備發酵過程。

  • The Nigoro Buna are ready for the next step.

    尼格羅布納人已經做好了下一步的準備。

  • In the bucket, a base of rice is added.

    在桶裡,加入了米的底料。

  • Inoue-san then stuffs the rice in the head of the fish.

    井上先生就把米飯塞進魚頭裡。

  • This will create lactic acid bacteria

    這樣會產生乳酸菌

  • considered a good bacteria

    良菌

  • that will preserve the fish.

    可以保存魚的。

  • Close it up here.

    把它關在這裡。

  • It's just like that.

    就是這樣的。

  • He adds another layer of rice to the prepared fish.

    他又在準備好的魚肉上加了一層米飯。

  • You can put more fish on top

    你可以在上面放更多的魚

  • With more layers, it gradually gets higher

    隨著層數的增加,它逐漸變高

  • One year in there?

    在裡面呆了一年?

  • Yes.

    是的,我知道

  • A year later, it's ready to be eaten.

    一年後,就可以吃了。

  • Here's the year old fish Inoue-san has selected

    這是井上先生挑選的年魚。

  • for my eating challenge today.

    為我今天的飲食挑戰。

  • In the kitchen, he cuts it thin

    在廚房裡,他把它切得很薄

  • It packs a strong kick so a little goes a long way.

    它有很強的攻擊力,所以一點就通。

  • That spark of orange are fish eggs

    橙色的火花是魚卵

  • which adds color to the dish.

    這為菜品增色不少。

  • The bones have softened and the fish's meat has been preserved well.

    骨頭已經軟化,魚的肉質也保存完好。

  • Inoue-san even made a mini nigiri sushi for me -

    井上先生還為我做了迷你的日式壽司--。

  • raw fish on rice like this.

    飯上生魚這樣的。

  • A little garnish and the plate is now complete.

    稍加點綴,盤子就完成了。

  • THE YEAR OLD

    本年度

  • FUNAZUSHI

    船津市

  • EATING CHALLENGE

    飲食挑戰賽

  • Is unrefrigerated sushi safe to eat a year later?

    未冷藏的壽司一年後吃安全嗎?

  • Man vs food

    人與食物

  • Inoue-san brings out the tray of year old sushi.

    井上先生把盤中的年糕壽司拿出來。

  • The contents are confirmed.

    內容已經確認。

  • This is Shiga Precture's famous FUNAZUSHI

    這就是滋賀縣著名的 "FUNAZUSHI"。

  • Right here:

    就在這裡。

  • The usually way Funazushi is prepared

    船津司的通常做法

  • Near by:

    附近的。

  • An unusual miniature nigiri style sushi

    獨特的迷你切腹壽司

  • and at the end

    而在最後ー

  • Nigoro Buna preserved one year in a barrel,

    在桶中保存一年的Nigoro Buna。

  • still smoothered in fermented salty rice.

    還是在發酵的鹹米飯中更光滑。

  • One year in there

    在那裡一年了

  • ONE YEAR

    一年

  • Total one year

    一年共計

  • Once again, my thoughts go back to how normal sushi is throw out

    我的思緒又一次回到了普通壽司是如何被扔出去的問題上

  • after sitting out for only a day

    苟延殘喘

  • but this has been around for an entire year,

    但這已經存在了整整一年。

  • 4 seasons!

    四個季節!

  • 52 weeks!

    52周!

  • The taste doesn't hit you right away so

    味道不會馬上打你,所以--。

  • wait for it.

    等著吧

  • Wait for it.

    等著瞧吧

  • There it is.

    在那裡,它是。

  • It's a little sour.

    有點酸。

  • I take that back!

    我收回這句話!

  • It's freaking sour!

    太酸了!

  • I have some sake here.

    我這裡有一些清酒。

  • I'd love some. Please!

    我想吃點。求你了!

  • Kanpai!

    侃爺!

  • It's really good with sake

    搭配清酒真的很不錯

  • It really is.

    真的是這樣。

  • Funazushi is really sour!

    船津司真的很酸!

  • It seems when you drink sake

    好像喝清酒的時候

  • that sour taste decreases little by little

    酸味漸減

  • Sake goes well with it, does it?

    清酒和它很配,是嗎?

  • Yeah

    是的,是的

  • I'm pretty surprised because

    我很驚訝,因為

  • my image before I started

    出道前的形象

  • before my quest to eat the funazushi was that

    在我追求吃FUNAZUSHI之前,是那個

  • I was going to absolutely hate it

    我本來是絕對討厭它的

  • and it was going to be something that

    它將是ー些東西。

  • was too strong for me to handle

    力不從心

  • Yeah! It's strong!

    爽!很強!

  • It really is, but

    它真的是,但ー

  • It's not as strong as I thought it would be

    它沒有我想象中的那麼強壯。

  • my expectations for the strength of Funazushi was

    我對船津司的實力的期望是

  • way high so

    太高了,所以ー

  • the first time you eat Funazushi I think

    第一次吃船津司的時候,我就覺得

  • there is an initial shock because

    有一個初始的衝擊,因為

  • you've never had this flavor before

    你從來沒有吃過這種味道

  • it's not an easy flavour to describe

    別有一番滋味在心頭

  • It's very sour, like cheese.

    很酸,像奶酪。

  • Like sour cheese or

    像酸奶酪或ー

  • like the saltiness of blue cheese

    如同藍奶酪的鹹味

  • That's right

    沒錯,就是這樣

  • Instagram: onlyinjapantv

    Instagram: onlyinjapantv

  • Kind of like a blue cheese sourness

    有點像藍奶酪的酸味

  • to it. Maybe like yogurt

    到它。也許像酸奶

  • that's a couple days to old.

    那是幾天前的事了

  • Something like this. But it's not ...

    類似這樣的東西。但它不是...

  • It's not bad!

    還不錯!

  • It might be sour but

    它可能是酸的,但ー

  • Depending on the maker,

    根據製造者的情況。

  • it can be even more sour!

    它可以更酸!

  • Smell even stronger.

    氣味更濃。

  • Normally, no one eats it like this.

    一般來說,沒有人這樣吃。

  • That's right. Not like this.

    對了,不是這樣 That's right.不是這樣的。

  • It's a “John Special

    這是一個 "約翰特別"。

  • Yes. Yes. Yes :)

    是的,是的。是的:)

  • Thank you! haha

    謝謝你

  • That's raises the question

    這就提出了一個問題

  • What is sushi?

    什麼是壽司?

  • There are generally two categories of sushi:

    壽司一般有兩類。

  • Haya-zushi (or fast sushi)

    花屋壽司(快速壽司)

  • and Nare-zushi, the ancient form originating in SE Asia.

  • Nigiri Sushi, a type of Hayasushi,

    薙切壽司,是早安壽司的一種。

  • a slice of raw fish on vinegar rice

    醋飯生魚片

  • is what I know well

    是我所知道的

  • Like this one!

    就像這個!

  • But Nigiri Sushi didn't come about until the early 1800's

    但日本壽司是19世紀初才出現的

  • it could be made quickly and enjoyed with rice,

    - 可以快速製作,與米飯一起享用。