Where Japanese Caviar is made Kobayashi Miyazaki
Where Japanese Caviar is made Kobayashi Miyazaki
Overview
In this episode, John Daub travels to Kobayashi City in Miyazaki Prefecture, Kyushu, to explore a unique local industry: Japanese sturgeon caviar production. Standing at the birthplace of caviar in Japan, John introduces viewers to the massive sturgeon tanks and explains the decades of research required to successfully breed these fish domestically. The facility, which began research in 1983 and achieved successful harvest in 2004, now exports high-quality caviar globally.
Accompanied by his wife Kanae, John highlights the critical role of Kobayashi's pristine water source, filtered through volcanic sand, which is essential for sturgeon health and egg quality. The video features a tour of the tanks, an look at the on-site aquarium, and a taste test of the famous local water. John also interviews staff members, including Furukawa-san, to discuss the export market and the growing reputation of Miyazaki ingredients among worldwide chefs.
This video offers a rare look behind the scenes of a luxury food product made in rural Japan. It underscores the region's agricultural diversity beyond the famous Miyazaki beef, showcasing how local natural resources contribute to a global luxury market. For travelers, it provides practical information on visiting the facility, tasting the water, and understanding the cost and value of Japanese caviar.
Highlights
- 00:00:01 John introduces the sturgeon farm in Kobayashi, noting the fish look like sharks.
- 00:01:43 Discussion on the high cost of caviar, roughly $100 for 25 grams.
- 00:04:01 Close-up look at baby sturgeon in smaller tanks.
- 00:05:37 John compares the sturgeon to sharks and discusses their lifespan and size.
- 00:07:44 Details on export success, including a $14,000 order from Four Seasons Hong Kong.
- 00:09:43 Tour of the natural water source, home to fireflies (hotaru).
- 00:11:32 John and Kanae taste the pure Kobayashi water directly from the pump.
- 00:14:47 Introduction to Furukawa-san and the sturgeon professionals.
- 00:19:35 Overview of the aquarium and local fish species.
- 00:21:27 Summary of caviar serving suggestions and future export growth.
Timeline / Chapters
- 00:00:01 Introduction at the Sturgeon Farm
- 00:01:43 Caviar Pricing and Export Discussion
- 00:04:01 Baby Sturgeon Tanks
- 00:05:37 Adult Sturgeon and Harvest Process
- 00:07:44 Aquarium and Export History
- 00:09:43 Natural Water Source and Fireflies
- 00:11:32 Water Tasting Test
- 00:14:47 Meeting the Staff (Furukawa-san)
- 00:19:35 Aquarium Tour and Entry Fees
- 00:21:27 Conclusion and Serving Suggestions
Japan Travel Tips
- Getting There: The facility is about an hour's drive by rental car from either Miyazaki Airport or Kagoshima Airport.
- Visiting the Facility: The research center is open to the public with free parking.
- Aquarium Entry: The on-site aquarium (suizokukan) costs 200 yen to enter.
- Water: You can taste the local water at a pump near the facility; it is bottled and sold internationally.
- Timing: Visit in late May to mid-June to potentially see fireflies (hotaru) in the clean water creeks.
- Cost: Caviar is expensive (approx. 10,000 yen for 20g), but the facility offers insight into the production process for free.
Japanese Language & Culture Notes
- Chōzame (チョウザメ): Sturgeon. John notes they look like sharks (same), leading to some confusion in naming.
- Gosen (五千): 5,000. Refers to the approximate number of sturgeon per tank.
- Hotaru (蛍): Fireflies. In Japan, their presence is a key indicator of water purity and environmental health.
- Heisei 16 (平成16): The Japanese era year for 2004, when successful harvest began.
- Suizokukan (水族館): Aquarium. Small local facilities often accompany research stations in Japan.
- Ikura (イクラ): Salmon roe. John distinguishes Japanese caviar from the more common ikura found in sushi.
Food & Drink Guide
- Caviar (Sturgeon Eggs)
- Description: Luxury food item harvested from sturgeon eggs.
- Price: Approximately 10,000 yen ($100) for 20–25 grams.
- Where to find: Exported globally; locally available in high-end contexts.
- Serving: On crackers, bread, sushi, onigiri, or even burgers (at Miyazaki Botanical Garden).
- John's Reaction: Hasn't eaten much due to cost, but plans to try it in a future episode.
- Kobayashi Water
- Description: Naturally filtered volcanic water, neutral taste.
- Price: Bottled version sells for 200 yen.
- John's Reaction: "Really good," compares it to pure sake water from Niigata.
People
- John Daub: Host. Explores the facility, interviews staff, and tastes the water.
- Kanae Daub: John's wife. Accompanies John, models the tank, and tastes the water.
- Furukawa-san: Staff member born in Kobayashi. Becoming famous locally, assists with the tour.
- Sturgeon Professional: Expert staff member who provides data on harvest numbers and history.
Key Takeaways
- Water Quality is Key: The success of the sturgeon farm is directly linked to Kobayashi's pristine, volcanic-filtered water.
- Long-term Research: It took over 20 years (1983–2004) to successfully breed sturgeon and harvest caviar domestically.
- Global Export: Since 2015, Japanese caviar has been exported to luxury hotels in Hong Kong and the US.
- Regional Diversity: Miyazaki is known for beef, but also produces high-quality vegetables, fruits, river fish, and now caviar.
Notable Quotes
- 00:00:01 "I'm standing in front of Japan's sturgeon caviar farm, the birthplace of caviar in Japan."
- 00:01:43 "20 grams costs about ichiman yen, or 10,000 yen—roughly $100 for 25 grams in little jars."
- 00:04:01 "They're cute until their eggs are harvested for caviar."
- 00:09:43 "Fireflies (hotaru) thrive here in late May to mid-June, a symbol of purity. They only live in the cleanest water."
- 00:11:32 "Like pure Hakkaisan water in Niigata for sake—zero taste, neutral, that's the mark of great water."
Related Topics
- Miyazaki Beef
- Japanese Agriculture
- Luxury Food Production
- Kyushu Travel
- Water Sources in Japan
Search Tags
#only-in-japan-go #miyazaki #kobayashi #caviar #sturgeon #food-production #travel #water #kyushu #japanese-caviar #agriculture #exports #john-daub
Full Transcript
00:00:01 John Daub: Greetings from Kobayashi in Miyazaki Prefecture. I'm standing in front of Japan's sturgeon caviar farm, the birthplace of caviar in Japan. It's unique because they look like sharks. The shadows in the water are chōzame (small sharks), or sturgeon—the fish caviar comes from. You can see them through the holes here. Once the wind dies down, they're clearer. This pool is about 11 meters wide and a meter deep. There are about 11 tanks, each with around 5,000 sturgeon—gosen, he said. They've been doing this since 1983 here in Miyazaki.
00:01:43 John Daub: Kanae, have you ever eaten caviar? Oh, you have? Where? In Leicester? Really. I haven't eaten a lot in my life—I usually can't afford it. 20 grams costs about ichiman yen, or 10,000 yen—roughly $100 for 25 grams in little jars. They're exporting more and more now. This is Kanae modeling the tank.
00:02:18 Kanae Daub:
00:02:18 John Daub: You're modeling this tank here. Another tank of sturgeon—they look like mini sharks with fins. They might be a bit dangerous, but I don't think they'll attack. These younger ones move down the tanks until ready for egg harvest. We're not trying caviar this episode, but this place is well known in Kobayashi. As we go down, the tanks get smaller with younger sturgeon—this is the first place to successfully breed them. It started in 1983 as a technological partnership with the Soviet Union—the USSR sent experts.
00:04:01 John Daub: Kawaii ne? Misete. They're all kind of cute—these smaller ones look like sharks too. The tanks are smaller because they need less space. Look at these baby sturgeon. They're cute until their eggs are harvested for caviar. Kobayashi is ideal for sturgeon because of the water—some of the clearest, best-filtered in the world. It bubbles up naturally from the ground, filtered through volcanic sand and minerals in Kyushu. It's so pure.
00:05:37 John Daub: Should I show them now? Okay. Stop pronouncing caviar weird—you know what? That's how I pronounce it. Deal with it. How about caviar? Is that better? Here are the sturgeon—they're massive. In America, they grow to 4 meters and 10-15 pounds. Having watched James Bond movies, caviar is delicious north of the Caspian. This light makes them easy to see—one's a meter and a half long, gonna produce a lot. They've got little whiskers. They live up to 100 years in the wild, but less in captivity, and are harvested for eggs—20 grams about $100. They export a lot now.
00:07:44 John Daub: This is the aquarium—I've tagged the location in the description. There are chairs to sit and watch them float by—it's quiet, ideal since sturgeon like to chill. They wear protective suits to harvest live ones, so it can be dangerous. It took until 2004 (Heisei 16) to succeed, and in 2015 Japan allowed exports—one early customer was Four Seasons Hong Kong, buying $14,000 worth. The US is importing now too. I'm scouting for another episode to try it. This is Kobayashi City in Miyazaki Prefecture.
00:09:43 John Daub: This is the water bubbling up from the ground—purest you're gonna see. It falls down the creek, super clear with sun shining through. This is the aquarium we visited earlier with local fish and sturgeon pros I interviewed. The water's so clean—fireflies (hotaru) thrive here in late May to mid-June, a symbol of purity. They only live in the cleanest water. I think you can drink it.
00:11:29 Kanae Daub: Yeah.
00:11:32 John Daub: We're gonna try Kobayashi water—they have a pump. Oh man, it's cold! Kanae, it's cold. You're gonna drink it? Drink it! Good? Thumbs up? It looks normal, but it's really good. Like pure Hakkaisan water in Niigata for sake—zero taste, neutral, that's the mark of great water. They bottle and sell it internationally for 200 yen a bottle—gotta be good. My suitcase would be full of it if airlines allowed. Easy to reach by rental car from Miyazaki or Kagoshima Airport, about an hour drive. Beautiful spot.
00:14:47 John Daub: There's Furukawa-san—those watching livestreams know her; she's becoming famous here, born in Kobayashi. These are the sturgeon professionals who know everything.
00:15:38 Sturgeon Professional: Konnichiwa!
00:15:49 John Daub: They've got questions answered. It was built in Heisei 16 (2004) when they first harvested successfully. How many now? About 2,000 parents. Harvest in spring, April-May. One produces 500 grams—half a kilo. Last year about 200 kilograms total, and 20,000 babies. Famous lately with exports to US hotels—needs pure water like here. Is Japan the only country? No, a few companies all over, but 20 in Miyazaki from Nobeoka south.
00:19:16 Furukawa-san: Yes, Kobayashi.
00:19:35 John Daub: Worldwide chefs visit for Miyazaki ingredients—meats, veggies, fruits, river fish, and caviar. Kobayashi's landlocked, no shrimp, but prefecture has everything. Research started 1983—open to anyone, free parking. Aquarium (suizokukan) entry 200 yen. Neat local fish and turtles—Kanae liked them, tapped the window, got in trouble.
00:21:27 John Daub: Great research—might return to taste caviar, about $100 for 20g with tax. Pricey, but worth trying. Eaten on crackers, bread, sushi, onigiri—even caviar burgers at Miyazaki Botanical Garden. If interested in Japanese caviar birthplace, come see sturgeon and process—new industry growing since 2015 exports. Japan has ikura, but this is different. Link in description. Thanks everyone!
00:23:13 Sturgeon Professional: Thank you very much.
00:23:19 John Daub: Ending livestream day—check previous streams: French restaurant in Kobayashi, Akiya Bank (abandoned house bank), and vegetable-picking tempura farm. Tomorrow 8am Japan time (7pm NY), Kanae and I in our private onsen room. See you then!