Sea Nuisance, Sea Treasure - Zero Waste Life

Since ancient times, the Japanese have believed that a life force resides in all creations. Valuing and caring for the things we use, a zero-waste life. Pointing the way to better living for a new era. Nagasaki's Goto Archipelago in western Japan is made up of some 140 islands. A quiet paradise with abundant nature and townscapes straight out of the past. The beautiful waters that surround it are some of Japan's best fishing grounds. And each morning, this market is filled with the day's catch. At the auction, fish are sold in a flash. Some lots go for hundreds of US dollars. But there are some fish that go almost completely ignored. For example, species like the Brassy Chub, considered pests that have ravaged local waters. Areas all over Japan have seen declining catches due to loss of the seaweed habitats where the fish live and spawn. One cause is so-called pest fish that over-consume the seaweed. Even when caught to reduce their numbers, they're seen as a nuisance due to a strong odor. And they often sell at astonishingly low prices. How much was this one? 10 yen. It's actually about 100 yen per kilo. Kanazawa Ryuji is a veteran fish trader who's been in the business for 40 years. As well as the more popular offerings, he actively purchases unwanted pest fish. There's nothing wrong with the fish. I don't like the word pest fish or pesky fish. We're the ones who don't use them. His shop offers a variety of such fish. The fish that eat the seaweed have a unique smell. It's hard to get rid of that smell, and it's difficult to eat them raw. But Kanazawa has come up with a use for these hard-to-handle fish. This is soy sauce made from fish. A sauce extracted from salt-pickled fish. Packed with umami, when used as seasoning, it adds richness and a distinctive flavor. Alongside his work as a fishmonger, Kanazawa produces this fish sauce. Fish are processed and cleaned to prepare them for grinding. Kanazawa strives to avoid waste, and aside from the scales and internal organs, everything else is used. Salt water and koji mold to encourage fermentation are added, and the mix is blended into a paste-like mash from which the fish sauce will be extracted. But there's a twist, a special ingredient found here on the island. It's called Tsubaki-kobo, and it's fermented here. Growing nearly everywhere you look, the Goto Archipelago is also known as the Camellia Islands. Kanazawa uses the yeast harvested from these plants to help eliminate the unpleasant odor of seaweed-consuming fish. It may sound a bit old-fashioned, but the soy sauce I make is very fruity. It doesn't smell fishy at all. I'm proud to say that it's the best soy sauce I've ever made. After processing, the mixture is left to ferment in a temperature-controlled room for around 30 days. Each day, the mash is carefully stirred, barrel by barrel, to prevent the growth of harmful bacteria that can cause spoilage. After fermentation, the mixture is placed in bags to extract the liquid fish sauce. Sauce made from a variety of fish is blended to adjust the flavor profile. As well as pests, more popular fish that were either too small or too damaged to sell are also used. Filled with love for all fish, the sauce is now done. By adding a little bit of fish sauce to the mixture, it's not just a matter of getting rid of the fish, but it's a matter of making use of it. By making use of it, I think the fish will come to life. Kanazawa's fish sauce can be used in all kinds of dishes. A popular soba shop on the island uses it as the secret ingredient in their soup. The fish sauce itself is sour, fruity, and delicious, but by adding it to the soba, it becomes even more delicious. I think it has a double-the-abundance effect. Yeah, it's good. Mmm, the fish sauce doesn't have a strange bitterness. It's good. Right? It's rich. Today, Kanazawa has come to an island turtle farm. In Japan, soft-shelled turtles are a popular ingredient in hot pots and other dishes. The leftovers from making fish sauce will become feed for the turtles. Providing plenty of nutrition, it seems it also improves the quality of the meat. Kanazawa loves Goto's beautiful seas and the fish that live in them. He teaches children about their current state. Kanazawa also wants to show the children the appeal of pest fish. He's provided sashimi prepared to remove any unpleasant odour, along with his signature fish sauce. It's good. It's totally different. The one I usually eat has a strong taste and doesn't taste like fish, but this one has a light taste and tastes like fish. It has a strong taste of fish. It's good. Many people say that seaweeds are a nuisance for the turtles. But I want to make seaweeds my treasure. I'm working on it now.