Stinky Sushi Eating Challenge: One Year in a Bucket ★ ONLY in JAPAN

Stinky Sushi Eating Challenge: One Year in a Bucket ★ ONLY in JAPAN


YEAR OLD SUSHI EATING CHALLENGE Created and produced by John Daub ONLY in JAPAN Good morning from Otsu city in Shiga prefecture This is Ishiyama Station and I’ve come here for something a lot stronger than day old sushi something that I would have eaten anyway This – is year old sushi It’s a local delicacy of Shiga prefecture a lot of my Japanese friends have told me the horrors of it’s smell and how strong it tastes and how I won’t be able to stand it And they might be right but I’m going to give it a try anyway It’s called FUNAZUSHI and can be found in Shiga prefecture located in the center of the country wrapped around Lake Biwa Japan’s fish water lake Otsu is at the bottom of the lake just a 10 minute train ride from Kyoto Station The lake is big and beautiful. Shiga prefecture wrap around it Being close to Kyoto means Otsu has got a ton of ancient temples, Ishiyama-dera is one of them featured in THE TALE of GENJI written in the year 1008. Also featured in the Hiroshige’s ukiyo-e print titled AUTUMN MOON AT ISHIYAMA overlooking Lake Biwa. And Near Ishiyama-dera temple is this store called SHISEI AN which makes traditional funazushi. I met the chef at the door! KANTA INOUE He’s only 24 years old and already a master at the craft, making Funazushi since he was 13. On the side of the store are buckets full of fermenting NIGORO BUNA fish. You can preserve the fish for up to few years but one year is enough. He carts a full bucket into the store to open. One the biggest questions marks I had was – how bad does it smell? How is it? Me too. No idea! Funazushi is infamous as being one of the stinkiest foods in Japan. The smell? It was strong but not overpowering. No problem! It doesn’t stink, does it? Not really. Not much at all. That’s really strange! Inoue-san dug deep into the bucket to find a good one. The fermented rice has turned to pulp, the lactic acid bacteria helping to preserve the fish. It looks gross and may even smell a little questionable for food, but there’s a lot of good stuff in this sushi. Nigoro Buna or white crucian carp has soft bones and preserves well in this method, locked fermenting under the weight of a stone for a year. Eyes and mouth So ー how is Funazushi made? The fish are caught in season before laying eggs. The secret to keeping the smell down is to scrub and clean the fish well, removing all scales. Nigoro Buna’s scales are easy to remove compared to many other fish. When cleaned and rinsed, Inoue-san brings the fish outside to prepare the fermentation process. The Nigoro Buna are ready for the next step. In the bucket, a base of rice is added. Inoue-san then stuffs the rice in the head of the fish. This will create lactic acid bacteria considered a good bacteria that will preserve the fish. Close it up here. It’s just like that. He adds another layer of rice to the prepared fish. You can put more fish on top With more layers, it gradually gets higher One year in there? Yes. A year later, it’s ready to be eaten. Here’s the year old fish Inoue-san has selected for my eating challenge today. In the kitchen, he cuts it thin It packs a strong kick so a little goes a long way. That spark of orange are fish eggs which adds color to the dish. The bones have softened and the fish’s meat has been preserved well. Inoue-san even made a mini nigiri sushi for me – raw fish on rice like this. A little garnish and the plate is now complete. THE YEAR OLD FUNAZUSHI EATING CHALLENGE Is unrefrigerated sushi safe to eat a year later? Man vs food Inoue-san brings out the tray of year old sushi. The contents are confirmed. This is Shiga Precture’s famous FUNAZUSHI Right here: The usually way Funazushi is prepared Near by: An unusual miniature nigiri style sushi and at the end ー Nigoro Buna preserved one year in a barrel, still smoothered in fermented salty rice. One year in there ONE YEAR Total one year Once again, my thoughts go back to how normal sushi is throw out after sitting out for only a day but this has been around for an entire year, 4 seasons! 52 weeks! The taste doesn’t hit you right away so – wait for it. Wait for it. There it is. It’s a little sour. I take that back! It’s freaking sour! I have some sake here. I’d love some. Please! Kanpai! It’s really good with sake It really is. Funazushi is really sour! It seems when you drink sake that sour taste decreases little by little Sake goes well with it, does it? Yeah I’m pretty surprised because my image before I started before my quest to eat the funazushi was that I was going to absolutely hate it and it was going to be something that ー was too strong for me to handle Yeah! It’s strong! It really is, but ー It’s not as strong as I thought it would be my expectations for the strength of Funazushi was way high so ー the first time you eat Funazushi I think there is an initial shock because you’ve never had this flavor before it’s not an easy flavour to describe It’s very sour, like cheese. Like sour cheese or ー like the saltiness of blue cheese That’s right Instagram: onlyinjapantv Kind of like a blue cheese sourness to it. Maybe like yogurt that’s a couple days to old. Something like this. But it’s not … It’s not bad! It might be sour but ー Depending on the maker, it can be even more sour! Smell even stronger. Normally, no one eats it like this. That’s right. Not like this. It’s a “John Special“ Yes. Yes. Yes 🙂 Thank you! haha That’s raises the question What is sushi? There are generally two categories of sushi: Haya-zushi (or fast sushi) and Nare-zushi, the ancient form originating in SE Asia. Nigiri Sushi, a type of Hayasushi, a slice of raw fish on vinegar rice is what I know well Like this one! But Nigiri Sushi didn’t come about until the early 1800’s – it could be made quickly and enjoyed with rice, a sort of fast food – while Nerasushi dates back about 1000 years, funazushi a type of that ancient variety, fermented for a year, the rice a preserving agent – and still made in the traditional way around Lake Biwa and Shiga prefecture. So this is ancient cuisine, a historically important food for Japan A dish to be respected It came from S Asia and China together with rice and the culture of Narezushi which you ferment it they existed all around Japan using products from the sea Hokkaido had Izushi type But why would Funazushi be so popular? The value was high The reason is the water of Lake Biwa and the Nigoro Buna fish from this lake and the tasty Omi-mai (rice) from Shiga Prefecture the beautiful water of Biwako I believe these are the three reasons why Funazaushi became popular How did you hear about Funazushi & any health benefits? What I heard from mu grandmother was that there were a lot of fish called “Nigoro Funa” They only live in Lake Biwa caught only here and it’s great for Funazushi Sift bones and the scales come off easily That is why Funazushi can mature in a year The fish could be caught anywhere in the lake Literally lying around in the water That – and the skill for making Funazushi and since there was no refrigeration back then they would press a heavy stone on the rice and when you compress it like you saw before, the air can’t get in and it can last up to one to two years, That’s how I believe Funazushi spread out around Shiga prefecture as a preserved food They didn’t have refrigerators a long time ago That’s right They used rice instead of a refrigerator Eating it, when you caught a cold, you got well When you had a stomachache, it worked since it’s made through Lactic Acid Fermentation. So there you have it! The legend of Funazushi Yeah, this is a local delicacy of Shiga Prefecture it is fermented ー but I have to tell you something It’s not that bad! Only 10 minutes from Kyoto lies the origins of sushi ANCIENT FOOD! and an eating challenge How string is Funazushi? You’ll have to visit Shiga Prefecture to try for yourself Year old sushi ー you’ve been challenged! Next time: Let’s officially look behind the scenes at Shueisha’s SHONEN JUMP manga series as it celebrates it’s 50th anniversary. It’s a real glimpse at this culturally important manga known for One Piece, Captain Tsubasa, Dragon Ball, Naruto, and much more, with interviews from editors and artists. If you liked it, hit the subscribe button and another one of ONLY in JAPAN’s shows Photos on Instagram: onlyinjapantv Mata ne~

100 thoughts on “Stinky Sushi Eating Challenge: One Year in a Bucket ★ ONLY in JAPAN”

  1. you missed many very important steps of making funazushi, it lays for some hours in salt water, then for a year in salt and then for one or more years in the rice for fermentation.

  2. Actually really nothing strange going on here,
    We (dutch) eat fermented herring.
    Also gravad lax from scotlabd is fermented, sürstromming from sweden, also fermented.
    And there are a lot of other examples of fermented fish and other food too.
    Grtz

  3. hey i have a question, the rice used here was raw or cooked? Either cooked or raw, does it make any difference? Because i'm studying japanese sushi history and the Narezushi was made with raw rice, and the one showed here looked like it was cooked. Keep up with the good work, they are helping me alot with my research! Gambate ne! (btw non english native, so sorry if my writing is wrong xp)

  4. Here in the Philippines 🇵🇭. We have that too. It’s called BURO. it’s fermented rice and fish. But we used to eat that with some mustasa, or Mustard leave. 😊

  5. Similar in Philippines preparing in province north Luzon but they're freid the fish eat with tomatoes,onions and green vegetables with Cook Rice

  6. This is nothing compared to fermented herring that some people eat in Sweden. It smells far away of old farts with poo and people eat it once a year.

  7. A kind of the oldest sushi.

    Even Japanese people need the courage to challenge.

    You are a real explorer.
    The smell is intense! It is not the ratio of natto.

    Best match for sake

  8. At first, I thought calling it One Year Old Sushi was just a fancy name like Hundred Year Egg… I didn't think it'd take an actual year to make it!

  9. Mr.kanta Inoue I have a suggestion for developing the taste of Funazushi you can make three types of dashi to soak for at least half an hour :No.1 spring-dashi is dashi with a paste of green onions.No.2 winter-dashi is dashi with miso paste No.3 autumn and summer -dashi is dashi with a roasted sesema paste .Be careful don't waste the soaking dashi broth of the fish cause it's an ummami falvor to come back ,take care.
    井上康太氏船寿司の味を発展させるための提案があります。少なくとも30分の時間で3種類のだしを浸すことができます。だしはみそ3号の秋と夏のだしだし – だしはローストしたsesemaのりとだしです。浸しただしのだしを無駄にしないでください。I don't know if google is translating good Japanese but in case not I wrote it to you in English .Hey Inoue it's your turn to teach all funazushi chefs in Japan and if you can raise it to a higher level to science studies it would be great ,thank you it's my honor to add lttle's sort of to the best food in the world.
    井上こんにちは、日本の船寿司シェフ全員に教えることはあなたの番で、科学研究にもっとレベルを上げることができれば素晴らしいことですが、世界で最高の料理を提供することができて嬉しいです

  10. In the Philippines, specifically in Pampanga. We have a similar dish called 'Burong Asan'. The process is partially similar. Putting the rice, salt and the fish in a enclosed container and fermet it for about a weeks or even months

  11. It can't be any worse than eating nuoc mam fermented fish sauce, which smells like your college girlfriend's dirty kootchy, but tastes awesome in any Asian dish. One thing viewers should pay attention to is the fact he takes but a single bite, washes it down with sake, and never eats another bite. I would've tried it nigiri style as well. As for digging into the fish still covered in the fermenting (AKA rotting) rice, I'm a little dubious…

  12. Fascinating. Love the diversity of your subjects. So glad I found your channel I love pretty much everything about traditional Japanese culture. This is the real deal sushi. No philly roll here.

  13. I have been binge watching for a few hours now.. I am not disappointed. Love that this guy speaks Japanese and English ♥️ Makes everything better

  14. The moment you look at the dish before eating it… YOU LOOK LIKE YOU'RE GONNA THROW-UP!*… amazingly the opposite of what you are saying in this video*… Hahahah!*

  15. Sounds super umami. I would love to try it! I bet it does cure colds with all those probiotics! I think it’s super cool that the guy who makes it is from a new generation of Japanese fermentation experts! Keep up the great work guys!! I hope to come try some funazushi when I come to Japan soon 😍

  16. Everything I’ve seen in these videos I’d try and likely enjoy, but I wouldn’t try this. lol

  17. The fish is no longer raw, it has been fermented. To elevate the taste, try slicing similar fashion as done in the video in 1/2 – 1 inch, pan fry it some for a few minutes with slivered garlic (2-3 peeled cloves), 1-2 kaffir lime leaves and 1 slivered thai pepper. Surf hot on a bed of rice or eat with hot sticky rice. To offset the saltiness, have side dishes of steamed veggies such cabbage, spinach or mustard greens.

  18. In the Philippines we have also similar dish to that called BURO fermented fish in rice it's more of a side dish we often pair it with mustard leaves, boiled eggplant, fried/grilled fish

  19. As south east asian there are many fermented fish like that, like ikan kering, ikan teri and many other, it's not good if you eat it like that, but if you eat it with rice and plain taste vegetables soup it's really delicious and we'll balanced

  20. yeah , in China it is called 'Jiu zao Yu', which means fermented fish, but only fermented for several days other than 1 year

  21. I think in Philippines they call it “binuro/buro”. In some part of the philippines they don’t use rice to ferment the fish, only SALT!

  22. An interesting video…but you made a few mistake/misstatement that just causes an instant eye roll (sorry, I'm a biologist, and see this type of error far too often):

    "…this will create lactose acid bacteria…"

    1. It's not lactose acid bacteria, it's lactic acid bacteria. They produce lactic acid through fermentation of sugars (normally 6-carbon carbohydrates), like lactose.

    2. This technique does not create any bacteria; it results in an environment that allows for the preferential multiplication of lactic acid that are already present.

  23. Nothing stinkier compare to "aged fried tofu", or maybe for some the king of fruits "Durian". This is nothing!.

  24. sniff sniff
    It has a weird smell
    Lick Gulp
    And taste little sour
    But with gut it can be swallowed down your throat

  25. I agree Funa Sushi is very smelly and I'm Japanese. It's an aquired taste. Funasushi with roes are very pricey though. It tastes better than it smells just like Linburger cheese.

Leave a Reply

Your email address will not be published. Required fields are marked *

Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,