00:00:09 John Daub: Hello everybody, welcome to Kochi Prefecture. I finally made it. There's a kitty cat and we're about to eat some fish. I wonder if he was eating some fish. How you doing? Let's go over here for a second. I'm pretty excited about this. This is the Kure Taisho Machi Market right here, the ichiba (market). And they have a kaisendon (seafood rice bowl) shop right here.

00:00:40 John Daub: Now, tataki (lightly seared fish) is very famous in this area and I'm going to get a chance to make my own tataki, cook it in the fire, which is an amazing thing to see and taste too because there's some secrets behind that. But first, we're going to eat at this market right here, a kaisendon. I'm going to show you around a little bit. It's kind of an interesting take because everyone's seen Tsukiji Market. But every single town, well, almost every single town or locality has a fish market or a place where they sell fish and restaurants want to have the freshest products and this is the place where they get that here in this town, which is Nakatosa.

00:01:11 John Daub: Yeah, it's just a little bit outside. It's between Shimanto and Kochi City. So we're going to have our kaisendon in this shop and I'm going to be able to film it right in that window. I want to walk down here. Oh, you can see the tataki. You can see the katsuo (bonito) here. That's pretty cool. This is what we're going to make.

00:01:47 John Daub: There's the katsuo and I'm going to take that and put that into a fire and make this in the next live stream. So that's going to be pretty exciting. They cook that down at the market over here. Let's walk down a little bit. I want to show you what some of the people here are doing. Again, I'm in Kochi Prefecture. I'm going to put a link in the description so you can check out where we are.

00:01:59 John Daub: That is not lime. This is yuzu-kan (yuzu citrus preserve). Oh, that looks really good. So fresh coming right from this fish here and they add in the yuzu-kan, which is a kind of citrus fruit. As you can see, lots of seeds in that citrus fruit. There's a lot of seeds. It might be sour. She said it's not sour. It's delicious.

00:02:51 John Daub: Oh, so this is a kind of also the fish with the citrus fruit on it as well. So you can eat this. Wow. What is this in English? Do you know what that means? Fish. It's a fish. But it's a local fish. This is it. I can't speak English. It's a local shirako (cod milt). Shinko [?]. Oh yeah. It's got a good flavor to it.

00:03:22 John Daub: Kochi Prefecture is famous for having some very fresh fish because it's right off of the Pacific Ocean. Here comes a rice delivery. Actually, that was salt. Here's some aji (horse mackerel). That's being sold in bags here. And I'm going to come here a little bit later. And they're preparing katsuo, which is a bonito fish, back here in the back. I'm going to come over here.

00:03:51 John Daub: And with this gentleman here, he's going to show me how to make tataki in the back. You see they're cutting it up there right there. The great thing about the local fish markets is that you have a lot of access to come in and get a lot closer than you do in Tsukiji Market, for example.

00:04:09 John Daub: Oh, I see.

00:04:41 John Daub: Oh, so I just cook those first. So hello.

00:04:46 John Daub: Hello, ladies and gentlemen. Grab your machetes. Make sure to grab your machetes. They're amazing. They harvest it here in... It's sweet! This one is brown sugar. These are brown sugar chips. These ones here. Kempti brown sugar and Kempti satsuma imo (sweet potato). Imo kempti... Oh! Shinsosui (a type of sweet potato). It's a seafood taste. Oh, seafood taste. Nice. Thank you. It's good!

00:05:40 John Daub: How long have you been selling kempti here? All this time. All this time? For 10 years? It's been about 10 years. It's been more than 10 years. More than 10 years. Thank you. I'll come back later. Thank you. He's been selling kempti there for over 10 years. Wow. And he wouldn't say, probably, that could be like 30 years.

00:06:11 John Daub: All right, let's try some. So this is the street. This is Taisho Machi Ichiba, the fish market here. And this is the kaisendon shop. So let's have some kaisendon. I'm pretty excited about this. I'm looking forward to it. I get a front row seat. It's really cool to be able to... Right in front of you to watch them make it, right? I think it's really cool right in front of you to watch them make the kaisendon. And that's how you know it's fresh. You can see the ingredients being presented to you.

00:07:02 John Daub: That's cool. There's like a sink to wash everything. Oh, here it comes. Oh, that looks like some chutoro (medium fatty tuna). No, that's not. I don't know. Fish is really hard for me. I'm not sure what it is. But we're going to get the whole explanation after they cut it up. So you get a little piece of everything. That's cool.

00:07:50 John Daub: Oh, there's the octopus. And here's the katsuo. Wow, he's... Over here, he's cutting a full katsuo. Amazing. Let's look at it. Oh, that's how fresh it is. What else is in there? On the left, I have what they're making for me. On the right, fresh kill. That's how fresh it is here in Kochi. I mean, this is where they get it out of the Pacific from here. So it doesn't get any fresher than that.

00:09:02 John Daub: Seriously, this is going to be so good. I drove here for four hours to get to this fish place. It seemed like four hours, but I'm going like two. Hey, thank you. It's done. Finished. And then after they cut it up, then they can make it as tataki and put it in the fire. And I'm going to show you that experience after this.

00:09:44 John Daub: Do you want to eat here? Yes. All right. So we're going to eat inside here. Yeah. You're going to eat it inside of here. Okay. All right. I got to take a picture of this because it's just beautiful. Kaiseidon (kaisendon). Kaiseidon is still here. I'll show you. All right. Let's take a picture of this thing. We need something for Instagram.

00:10:52 John Daub: So they're making a set right now with the miso soup and I guess I get like a side garnish too. So it takes a little bit of time for them to make it. All right. Wow. Beautiful set. All right. So I'm going to go for the shop and take a picture. Stay here. All right. Get in the line. You can go out please. Okay. So let's get in the line. We're going to take a picture. You're still there? Yeah. All right. You can go out. Okay.

00:11:52 John Daub: So we've got a set gotten here. The restaurant will be few minutes. Okay. So we're going to go in the line now. All right. Thank you for sign me up. Okay. You'll stay here. Okay. Thank you very much. Have a good time. Have a nice day. Bye bye.

00:13:01 John Daub: I'm so hungry. This is wonderful. What is this? Tataki? This is... Octopus? Tuna? Not really. Isaki (a type of fish). Katsuo. Hamachi (young yellowtail). What is isaki in English? What is isaki in English? Isaki is isaki. Really? Katsuo is bonito. Bonito. It's a bonito fish for katsuo. Tataki is char-grilled, char-cooked bonito fish, which is really cool.

00:14:13 John Daub: Let's give this a try here. It looks really good. Eating right in the market, this is what makes it really special, right? You eat it right on the location. So, that's it right there. Alright. Hamachi? Isaki wa hamachi. Hamachi wa hamachi. Hamachi is hamachi. We're still trying to figure this out here. Buri (adult yellowtail). Buri is hamachi? Chigau yo ne (that's not right). Now they're just getting confused. We're trying to figure it out. Hamachi. Kodomo (child). Oh, yellowtail. Hamachi is a yellowtail child. You know what? I'm gonna need an encyclopedia of fish whenever I go to the market.

00:15:12 John Daub: Shoyu desu? Don tare (soy sauce? Or tare sauce). Tare? Tare. Tare janai yo ne (not tare, right)? Kore (this)? Koi aru (there's some)? Koi aru. Really? Tappuri (plenty). Wow! Wow. So just do it like this, but put it all over. Motto (more)? Motto? Motto. And then eat it. Oh, taberu (eat). Now attack. They said attack. Alright, I'll attack right in front of you here. Let's try the tataki first. Itadakimasu. I love the taste, the grilled taste of the tataki is always good.

00:16:05 John Daub: Alright, just some nori seaweed with the rice here. Wow. The tare sauce is really good. It's different than shoyu (soy sauce). It's not soy sauce. It's a different kind of a sauce that's on there. You guys, is the video blurry? Somebody said? Try refreshing the screen. Maybe it'll get a little bit better here. It's a little bit salty, but has a different taste to it than soy sauce. It's sweeter a little bit. It's a little bit sweeter.

00:16:40 John Daub: Alright, let's go in for this one. Kore isaki janai yo ne (this isn't isaki, right)? Buri. Katsuo. Alright, this is the bonito fish that has not been char-grilled. It's so good. That's basically what they cut up before. This is 980 yen. 950 yen or about 9 dollars, which is so much cheaper than you would find in Tokyo. Tokyo is probably 2500 yen. It might be about 2.5 times the price in Tokyo. That's pretty crazy, right? Unless you're eating at Ameyoko, then Ameyoko is probably 500 yen. But it's not fresh, right?

00:17:29 John Daub: The rice is from Kochi. Rice from Kochi. Nakatosa-cho. So this rice is from this neighborhood. That's pretty cool. From this neighborhood. Nakatosa. Talking about fresh. This is isaki. This is isaki. Isaki? Oh, no. Hamachi, which is baby yellowtail. Oh, that's good. With some of the fish, it's the way they break up in your mouth after you bite it. It's got a really meaty taste to it, but breaks up really soft, but a good tension to the bite, I guess you would say. Is it good? It's good. Is the wasabi okay? It's okay. Yellowtail. Baby yellowtail.

00:19:01 John Daub: The sauce has gone into the rice. Do you see that? That's... The rice with the tare is so good. There's some raw bonito or hasn't been grilled yet. Kaisendon is so good. It's like a chance to sample all the different things from the sea in one bowl. Mmm. I'm satisfied. Satisfied. So happy. So satisfied. Something about rice and miso soup together makes you really happy when you eat it.

00:20:12 John Daub: Chan is buying me ice cream from the booth. Thank you, Chan. Alright, taco [?]. Mmm. Very fresh. Now, octopus is not served raw. It's kind of boiled. So it's got kind of a really rubbery texture to it, but it's not rubber-like. But it breaks apart well in the mouth. So... It's really good. Everything is good. Okay? Alright, tataki.

00:21:03 John Daub: One more time. Tataki in Kochi, you have to have it. Every time you come to Kochi, you gotta try tataki. It's like... I don't know, like a soul food, maybe. Kochi soul food. Yeah. I see a lot of the... We're getting close to yuzu season, so they're gonna have the yuzu harvested soon, and then... Buntan (pomelo) is done, right? Mmm. Buntan is this massive fruit that you can find in Kochi. It's like the size of a head. It's pretty amazing.

00:21:56 John Daub: Alright, we're gonna try this katsuo wrapped up in a shiso leaf (perilla leaf). I like the taste of the shiso leaf. You can't eat that. It adds like a... Hold on. It adds a little bit of a freshness to the fish. Oh, yeah. This is why I didn't eat lunch. Not minty, but has a like a fresh herb flavor to it. Shiso is such a... It's such a diverse herb in Japan. You'll find it with a lot of things, and you can eat it. In fact, shiso mushed up can in itself be a condiment.

00:23:06 John Daub: It's a little sticky. Sticky. Yamaimo (mountain yam)? Ah! Yamaimo is like a potato. Yam? Yeah. So it's like there's some... I said there was something kind of mushy in there, and I said that was a... Yeah. Some of the mountain potato, the yams, when you mash them up, they get kind of mushy, and it's a compliment to the food. It's good. Alright, last piece. Isaki. Wasabi.

00:23:51 John Daub: I will get a non-alcoholic beer, or one tonight, because I'm driving, so I can't drink any booze, but I appreciate that Cobra Bebop in the house. PCGamers here have a boba drink. PCGamer, okay. This is like a market with some history, like a retro market. I don't think they have boba tea here. There's no boba tea. I don't know. Like, tapioca... There's none! They don't have such like designer drinks here, okay? It's just like you want a drink, you're gonna have sake, or, you know, this is Kochi, so you're gonna have sake, good sake, or beer, or something. You're not gonna have boba tea in Kochi, okay? This is like adult drinks here.

00:24:47 John Daub: Nakatosa's sake is good, too. It's the best in Kochi. Oh, really? The oldest sake brewery is here in Nakatosa. Very cool. I wanna eat all the rice, but this is gonna take forever. It's pretty good. I can eat pretty fast, too.

00:25:33 John Daub: One shingo [?]. You know? I don't know. One kosoba [?]. Where is it? Samiki udon [?]. I can eat all of them in 2-3 minutes. I'm surprised. I'm a zen-sushi [?]. Udon is like a drink.

00:26:02 John Daub: Alright, and these are daikon pickles here. It's a good compliment. You don't have to eat them last. You can eat them anytime. It's got a good crunchy texture. A little bit salty. I love the daikon pickles. Two or three of them makes you really happy. Great with a beer. And some water to wash it down. That was good. Gochisousama deshita (thank you for the meal).

00:26:39 John Daub: Alright. I got the kaisendon sweats coming out now. So this market is... It's between Shimanto City and Kochi City. This is Nakatosa. And this market is called the Kure Taisho Machi Market. And the town is really cool. You can visit here by train. What tree is this? Tosakure [?]. Tosakure Station if you're coming here by train. I highly recommend you come here by rent-a-car. Like I did. But you can check out this place. I put a link in the description so you can see exactly where this is.

00:27:32 John Daub: And I highly recommend coming when tourism starts to Kochi because it is awesome. I can't drink anything with the mask here. So one last look at this. I'm gonna take a five minute break and then I'm gonna do another live stream again. I'm gonna take you over to the fish market after this live stream ends at the end of the street. And I'm gonna show you how to make tataki. From the fish all the way to the fire. So if you wanna see that go to the Only in Japan Go channel. youtube.com slash onlyinjapango. One word. The next live stream will start in about five minutes or so. See you then. Gochisousama deshita.