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

So ー how 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 ー

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 ー

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 ー

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 ー

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 ー

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 ー

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。

a sort of fast food –

一種快餐

while Nerasushi dates back about 1000 years,

而奈落石的歷史可以追溯到1000年前。

funazushi a type of that ancient variety,

Funazushi是那種古老的品種。

fermented for a year, the rice a preserving agent -

發酵一年，米飯是一種保鮮劑 ------------------------------。

and still made in the traditional way around Lake Biwa

琵琶湖周邊的傳統制作方式。

and Shiga prefecture.

和滋賀縣。

So this is ancient cuisine,

所以這就是古代美食。

a historically important food for Japan

御膳房

A dish to be respected

一道值得尊敬的菜

It came from S Asia and China

它來自南亞和中國

together with rice

連米

and the culture of Narezushi which you ferment it

和你發酵的Narezushi的文化。

they existed all around Japan

遍佈日本各地

using products from the sea

海產

Hokkaido had Izushi type

北海道有出雲式

But why would Funazushi be so popular?

但為什麼船津司會如此受歡迎呢？

The value was high

該值很高

The reason is the water of Lake Biwa

原因是琵琶湖的水

and the Nigoro Buna fish from this lake

和來自該湖的二郎布納魚

and the tasty Omi-mai (rice) from Shiga Prefecture

和滋賀縣的美味大米飯。

the beautiful water of Biwako

琵琶湖水

I believe these are the three reasons why

我相信這三個原因

Funazaushi became popular

船津司走紅

How did you hear about Funazushi & any health benefits?

您是怎麼知道船津司的，對健康有什麼好處？

What I heard from mu grandmother was that

我聽穆奶奶說的是

there were a lot of fish called “Nigoro Funa”

有很多魚被稱為 "Nigoro Funa"

They only live in Lake Biwa

他們只住在琵琶湖

caught only here

偶得

and it's great for Funazushi

而且對船津司來說也是好事

Sift bones and the scales come off easily

篩骨，鱗片容易脫落

That is why Funazushi can mature in a year

這就是為什麼船津司一年就能成熟的原因了

The fish could be caught anywhere in the lake

在湖中任何地方都可以釣到魚

Literally lying around in the water

躺在水裡

That - and the skill for making Funazushi

還有製作船津司的技術。

and since there was no refrigeration back then

由於當時沒有製冷設備

they would press a heavy stone on the rice

摸著石頭過河

and when you compress it like you saw before,

而當你像之前看到的那樣壓縮。

the air can't get in and

進不來

it can last up to one to two years,

它可以持續一到兩年。

That's how I believe Funazushi spread out

我相信船津司就是這樣傳播出去的。

around Shiga prefecture as a preserved food

滋賀縣一帶的保鮮食品。

They didn't have refrigerators a long time ago

很久以前，他們還沒有冰箱。

That's right

沒錯，就是這樣

They used rice instead of a refrigerator

他們用大米代替了冰箱

Eating it, when you caught a cold, you got well

吃了它，感冒了，就好了

When you had a stomachache, it worked since

當你肚子痛的時候，它的工作，因為。

it's made through Lactic Acid Fermentation.

它是通過乳酸發酵製成的。

So there you have it! The legend of Funazushi

這就是了!船津司的傳說

Yeah, this is a local delicacy of Shiga Prefecture

是啊，這是滋賀縣的土特產。

it is fermented ー but I have to tell you something

它是發酵ー但我要告訴你的東西

It's not that bad!

沒那麼糟！

Only 10 minutes from Kyoto lies the origins of sushi

從京都出發，只需10分鐘就可以到達壽司的起源地。

ANCIENT FOOD!

古老的食物！

and an eating challenge

和飲食挑戰

How string is Funazushi?

船津司是怎樣的字符串？

You'll have to visit Shiga Prefecture to try for yourself

你必須去滋賀縣親自體驗一下。

Year old sushi ー you've been challenged!

歲的壽司ー你一直在挑戰!

Next time: Let's officially look behind the scenes at Shueisha's SHONEN JUMP manga series

下次再來。讓我們正式瞭解一下Shueisha的《SHONEN JUMP》系列漫畫的幕後花絮吧。

as it celebrates it's 50th anniversary.

慶祝其成立50週年之際。

It's a real glimpse at this culturally important manga

這部具有重要文化意義的漫畫，真是讓人眼前一亮。

known for One Piece, Captain Tsubasa, Dragon Ball,

以One Piece, Captain Tsubasa, Dragon Ball聞名。

Naruto, and much more,

火影忍者》，還有更多。

with interviews from editors and artists.

採訪編輯和藝術家。

If you liked it, hit the subscribe button

如果你喜歡它，請點擊訂閱按鈕

and another one of ONLY in JAPAN's shows

以及ONLY in JAPAN的另一個節目。

Photos on Instagram: onlyinjapantv

Instagram上的照片：onlyinjapantv。

Mata ne~

Mata ne~