American here. I've lived in Japan in the 1980s. I knew a man whose family had a persimmon confection shop which was 250 years old. He was proud that his shop was older than my country. I also stayed at an inn that was ninth generation. Amazing.
Sort of amazing eh? Living in your parents' estate, taking an inheritance and working for your family are marks of shame, weakness and entitlement in north america. Here its an issue of pride and obligation.
Da Ca We have plenty of history to be very proud of here in America, and also that guy avenus doesn’t have a clue what he’s talking about... Americans follow in their parents foot steps all the time, whether it is taking over a business, trade, or service.
Seems like overzealousy in Euroasians is an understatement! Americans have a hard time holding on to a job in one generations lifetime, can't imagine 18 of them to follow doing the same job over and over...
Oh, this was WAY too short😔. I truly wanted to know more about it. How it looked during the aging process, How they removed all the bones or if they just kept them in, and last, How it tastes. I really would've loved to know these.
Here in the philippines, we have what we call Tuyo. Basically dried fish, it has quite a sharp, rotten smell, but you get used to it. Tastes really salty, but flavor is nicely developed, like dry aged meat. Funazushi should taste similar, except 10x as much(Tuyo is dried until its well preserved, the former is for 3yrs(?)
For many, this kind of dedication IS humble. They struggle with the idea of starting something for themselves, but inevitably decide to honor the tradition of their family line. For perspective, this lady's shop has been running longer than all of America. With that kind of time comes the chance to work out a lot of kinks😅
18 generations in 400 years, 22 years per generation running the shop, so they started working there when they were kids, took it over and retired at normal age. all numbers check out. back to your homework kids.
I haven't seen any comments referring to the taste, but have seen some asking about it. It actually kind of tastes like a strong salty cheese. It's actually not that popular for a lot of Japanese people, but I've met foreigners here who really like it because of the cheese like taste. How do I know? I live in Japan, spend a lot of time in Shiga prefecture, and have eaten funazushi a number of times.
@@darrenteoh8753 I think different than just salted fish. The cheese like taste is very strong and I've never tried any other fish that tasted like it.
if they make a new batch every week, they won't run out funazushi for more than a week.. is that so difficult to comprehend for 300+ people.. it's not rocket science
Japanese culture is infamous for overworking. They proudly work themselves to death as some sort of badge of honor. So, compared to the average Japanese worker, this man considers himself lazy.
i had another tought about the translation. I barely heard some words that the man said and i think it refered to the work of making this product. "Mendokusai" meaning is something complicated. But i heard "Jibun" at the begining, also meaning My Self/me/i.
@@SteveReynold The translation wasn't entirely correct, it wasn't about him being a lazy person but more so not liking things that were tedious like regularly preparing fish might be. Also, it's not like he only does it every three years - it's more likely they make small batches regularly and it takes three years to ferment. I don't know if you've ever properly prepared fish before but it's a lot more than just throwing salt on it and tucking it away.
@@harukiadriankohara5457 yes thank you for correcting. People dont understand English is a very simple language and it is really hard to translate other languages into English properly. Which is why anime dubs always suck but thats not the point here.
Weird translation, mendokusai na iya = lazy. My impression is more that he doesn't like doing too bothersome/too complicated/process-intensive methods. But he likes making funazushi (a "mendokusai" or laborious dish), which is why he's pointing out the irony.
No actually, he said "Mendoukusagariya" (面倒くさがり屋) which means someone that tend to be lazy and it's a noun so lazy person would be pretty accurate translation here.
Happy you made this comment, I speak Spanish and notice that a lot of the times our language isn’t translated correctly. Was wondering if the same had happened with this vid, specifically his “lazy” comment (:
Actually, The translation ain't correct.😊 "Mendokusai" means something that is complicated or too troublesome. The man said he doesn't like things that are too much of hassle, however, he likes the process of making "funazushi". "Lazy" referring to a person is "NAMAKEMONO" in Japanese.
Is no one going to talk about how she’s the 18th generation in the shop oh my God imagine 18 generations not one person decided that they weren’t going to do it and ruin it for the rest of them.
I'm sure there were siblings who decided to take a different path. Most likely the parents would have given birth to multiple kids, and chances are one of your kids would be happy to continue your tradition.
It’s also not uncommon for these family businesses to train and pass on the business to their nephews or sons-in-law. Some generations may even have been skipped, if the grandparents passed it directly to their grandchild because the parent in between had no interest or needed to work elsewhere to support them, not to mention the possibility of step-children and even adopted children or adopted heirs.. Without a complete history, we wouldn’t know whether the generations are a straight line of fathers/mothers and their sons/daughters, or a little more zigzagged while still keeping it within the broader family. Either way though, 18 generations is incredibly impressive!!
After reading some comments let me explain the origin of sushi. Everyone knows the Southeast Asia to China to Japan introduction some people have been citing here. But everyone fails to mention or does not know that the fermented rice used to preserve the fish was *_always discarded_* until the Japanese started eating it - the rice _with_ the fish. The Japanese liked the flavor of the rice and eventually started preparing fresh vinegar rice which is how sushi is still eaten today. *_Thus the invention of sushi._* Everything before Japan was simply preserved fish. Eating the rice was the key. You all must know what sushi actually means, yes? It's referring to the rice not the toppings.
That's partially true. A more in-depth history here. The modern day Edomae sushi came about as a way of preparing foods fast. Reasons being 1) People back in the Edo period, staying around the Edo area hated waiting. Waiting means loss of time for work, so they wanted food that was prepared quickly. 2) They were so close to the seas, to them it made more sense to eat it fresh than to preserve it. 3) There was also no refrigeration methods and hence no other preservation methods apart from curing. The slightly earlier version of sushi, which is between Funazushi and Edomae Sushi, is Oshizushi 押し寿司, literally pressed sushi. This version originated from Osaka and it's simply rice and fish placed in a box, and compressed into a block. This version is also prepared with cooked/cured fishes so that it will last longer than a day, unlike the Edomae Sushi we're familiar with.
.... except both the varieties of sushi you mention were made by Japanese citizens living in Canada. So while the geographically these two varieties were invented in North America (Vancouver, BC to be specific, by Hidezaku Tojo and Sara-san of Octopus's Garden respectively), there would be no western sushi without Japan. Both varieties are Western Sushi because they were created to appeal to western tastes. Tojo famously inverted traditional sushi, putting the rice on the outside of the Nori (apparently westerners were off put by the black/green nori on the outside), and Sara-san used a deep fried item, which had never been done before.
Not like that. I have been eating constantly. Eating fish is standard in Asia. Westerners to eat because Hard to eat because of the smell. Foods made by mixing chopped fish with salt and rice or fermented fish food, fermenting exist in China, Japan, and Korea and Southeast Asia. It is a food called "Sikhae" in korea. Even older than narezushi. The prototype of modern sushi is narezushi, which is known as the prototype of modern sushi. Narezushi is more similar to sikhae than modern sushi. that's why Japanese sushi chefs often compare narezushi to Sikhae. It is difficult for Westerners to eat because of the strong smell of narezushi or sikhae.
there's actually a similar dish here in the philippines but instead of using the fish, we use the rice it was fermented in. Buro, usually paired with rice, grilled fish and steamed vegetables is popular in my province pampanga. so if you're visiting the country, you might check it out. it's absolutely delicious!
Hard to eat because of the smell. Foods made by mixing chopped fish with salt and rice or fermented fish food, fermenting exist in China, Japan, and Korea and Southeast Asia. It is a food called "Sikhae" in korea. Even older than narezushi. The prototype of modern sushi is narezushi, which is known as the prototype of modern sushi. Narezushi is more similar to sikhae than modern sushi. that's why Japanese sushi chefs often compare narezushi to Sikhae. It is difficult for Westerners to eat because of the strong smell of narezushi or sikhae.
I feel like it would suck to have them as parents, because of the burden of having to carry the tradition on, and there is a 50/50 chance a future child may or may not do it.
This makes sense of romantic Manga where the hero or heroine is torn between preserving the hundreds of years of family tradition or go to the big city and pursur her/his dream. Japan is so fascinating
I'm a fan of dried fish, fermented fish, and fish sausages. In malaysia we have this one malay dish called 'ikan pekasam' it is a fermented fish. We usually fried it before eat it. I can eat that with rice alone. Also we have dried fish curry, very popular in northern Malaysia. That is like an explosion of fish taste in your mouth plus curry plus pineapples. Interestingly, it match so well with pineapples and curry.
Nah nah nah, mendokusai means “obnoxious (to maintain)” or “tedious”. Genesis is correct with what he said. Not liking complicated things and being lazy aren’t the same, because you can be hardworking and yet not like complicated things (just ask any old person you know).
@@miceatah9359 as someone who watches alot of anime, i can appreciate good translations. because the quality of the translation determines how well written the story is and how well the emotion comes across in the story. it does make a difference. plus saying something is tedious and saying im lazy are 2 completely different things!. for example sewing is tedious but it doesnt mean the person sewing is lazy. why would you say they are the same thing?
Imagine centuries ago, this one guy eating funazushi just came up and said "You know what? This might be better if I get some seaweed, and put rice and fish together in a roll. I'm gonna be remembered for this!" *Sushi invented Guy forgotten*
A more in-depth history here. The modern day Edomae sushi came about as a way of preparing foods fast. Reasons being 1) People back in the Edo period, staying around the Edo area hated waiting. Waiting means loss of time for work, so they wanted food that was prepared quickly. 2) They were so close to the seas, to them it made more sense to eat it fresh than to preserve it. 3) There was also no refrigeration methods and hence no other preservation methods apart from curing. 4) You could literally say that Edomae Sushi was Japan's first fast food. The slightly earlier version of sushi, which is between Funazushi and Edomae Sushi, is Oshizushi 押し寿司, literally pressed sushi. This version originated from Osaka and it's simply rice and fish placed in a box, and compressed into a block. This version is also prepared with cooked/cured fishes so that it will last longer than a day, unlike the Edomae Sushi we're familiar with. Oshizushi also has a much higher rice to fish ratio compared to Edomae Sushi.
I saw a documentary about a pizzeria where the oven has been burning for over 300 years and never went out, not a family business but still quiet impressive.
You know what is also crazy. Look at how clean and spotless their place is from the outside, all the way to the inside and the food preparation area. Some private businesses here or shops, even restaurants start to look a bit dirty after just 10 years. But they been around 400+.
I’m more surprised how their small family business and shop last over 400 years. How did survive after these years of changes, including today’s age of convenience.
Nice video! I am from Shiga prefecture. I love 鮒寿司, but many Japanese do not. I remember that my grandmother used to buy Funazushi by barrel each year and shared among our big close families. I prefer female funa because of the lovely egg parts, but my American husband likes male one.
That is amazing a 400 years old open shop18th generation that says it all it must be good the locals must really like it after 400 years and still going strong good for you
I love seeing people carrying on such ancient traditions, especially with food. I had a customer who was a native American medicine man once, and we had a long talk about everything from respecting the land, spirits, and the impact of fewer and fewer of the current generation willing to carry on the traditions.
Not like that. I have been eating constantly. Eating fish is standard in Asia. Westerners to eat because Hard to eat because of the smell. Foods made by mixing chopped fish with salt and rice or fermented fish food, fermenting exist in China, Japan, and Korea and Southeast Asia. It is a food called "Sikhae" in korea. Even older than narezushi. The prototype of modern sushi is narezushi, which is known as the prototype of modern sushi. Narezushi is more similar to sikhae than modern sushi. that's why Japanese sushi chefs often compare narezushi to Sikhae. It is difficult for Westerners to eat because of the strong smell of narezushi or sikhae.
I like the comparison to prosciutto. It makes me wanna try it lol I already eat pickled eggs and pickled fish so tasting another cultures fermented foods sounds like it'd be awesome!
We have a similar dish in the Philippines! Idk what it’s called in other regions but in Cebu we call it buwad or bulad which means dried. It’s fish that’s been left to dry in the sun after it’s marinated with salt or vinegar. Idk if it’s limited to just salt and vinegar because my nanny once made buwad with calamansi and salt. All I can say for sure is that buwad is salty dried fish (usually eaten fried).
I love the “although I am a lazy person” that’s very distinctive from Asian societies, they can say it so easily. They know what they are in terms of capacity of work and hierarchy
Me: Hello, I'd like to place a carryout order for the Funazushi. Them: Yes sir, great choice. Your order will be ready to pick up in 1,576,800 minutes.
Still wondering how people even find this delicacy. "Hey i found this piece of fish that has been cleaned and salted. Idk how old this is but i hope it's still good" "Why don't you try it then?" "O shit it's actually good let's start a bussiness!"
Probably a poor family was displaced during a war came back destitute and with only some rice to their names. Scrounged around, found a forgotten store of salted fish they had, tried it out of desperation, enjoyed it, the rest is history.
I wonder how the very first inventor of this dish had in his/her thought? "You know what, I'm going to mix fish and salt, and let them sit for around, idk 3 years?" No, seriously, I'm genuinely curious.
Did you ever tried anchovies? It's the same thing. In fact it's done exactly the same way as shown in the documentary. Cod has also been preserved in a similar way for centuries in Europe. Once you notice that things in salt gets preserved, people use it to be able to transport or store it. Cod was the only fish inland European people ate in the middle ages because it was cheap and abundant (even cheaper than river fish). There aren't a lot of ways of preserve food, salt being one of the most common across all cultures.
Were I'm from we have smoked, dried and salted fish and some turned into a paté... this is all that and more and refined by several hundred years on my recipes. It is now on my life list to travel to Japan and eat this dish.
I live in Shiga prefecture and I've tried funazushi. It's absolutely the worst food I've ever eaten. It tastes like strong cheese but the texture is rubbery, while the skin leaves you with a strong chewing-gum-like ball in your mouth after. They're made from the nigorobuna fish from Lake Biwa because they have soft bones that make the prep easier.
Oh that's interesting. Not sure if I would like it either, but would love to give it a try. Fermented foods are always a hit or miss in general anyway.
DEAN MAJESTIC It seems so... But I think it doesn't decompose because salt it's used as a "bacteria killer" and a preservant so I guess there's not a problem having the fish fermenting for that long. (Sorry, I'm not too good in English)
Well it is fermenting. Just like with jamon iberico. Within the salt layer the meat decomposes since lactic bacteria changes the pH level of the meat. We just don't call it fermenting with meat...we call it aging. But it's practically the same.
Gabryela Leonardo I think it's something similar to salting, it was used before the chemicals, so it's not dangerous. Although I would not eat one made by me based on a video tutorial.
My grandfather used to salt fish but it was only during one Winter, and after it was plunged in water to remove the saltiness and cooked, usually boiled with potatoes, drizzled with olive oil and eaten with fermented onions and crushed fermented red hot red peppers. It tasted good. Yummy.
![[Live สด] การออกรางวัลสลากกินแบ่งรัฐบาล งวดวันที่ 16 พฤศจิกายน 2567](http://i.ytimg.com/vi/wPd7VFfWHIA/mqdefault.jpg)
The guy who preps the fish seems like such a character.
RIGHT IN YOUR BUBBLE BUTT. SO PUT IT IN THE AIR, COWBOY.
Right in your BUBBLE BUTT. So put it in the air, cowboy.
@@ricksanchez694 Right in you bubble butt.
So put it in the air, cowboy.
@@garminbozia You need help
If it's an anime he would be funny
American here. I've lived in Japan in the 1980s. I knew a man whose family had a persimmon confection shop which was 250 years old. He was proud that his shop was older than my country. I also stayed at an inn that was ninth generation. Amazing.
uekiguy the shop still around?
Sort of amazing eh? Living in your parents' estate, taking an inheritance and working for your family are marks of shame, weakness and entitlement in north america. Here its an issue of pride and obligation.
How was it??
Da Ca We have plenty of history to be very proud of here in America, and also that guy avenus doesn’t have a clue what he’s talking about... Americans follow in their parents foot steps all the time, whether it is taking over a business, trade, or service.
Seems like overzealousy in Euroasians is an understatement! Americans have a hard time holding on to a job in one generations lifetime, can't imagine 18 of them to follow doing the same job over and over...
Oh, this was WAY too short😔. I truly wanted to know more about it. How it looked during the aging process, How they removed all the bones or if they just kept them in, and last, How it tastes. I really would've loved to know these.
@Hyun Soo Kim thank you for your input!
@Hyun Soo Kim But they said it was trout caught from a lake so....
Here in the philippines, we have what we call Tuyo. Basically dried fish, it has quite a sharp, rotten smell, but you get used to it. Tastes really salty, but flavor is nicely developed, like dry aged meat. Funazushi should taste similar, except 10x as much(Tuyo is dried until its well preserved, the former is for 3yrs(?)
1) the fish look dead
2) yes, i want to know that too
3) good, probably
It tastes horrible.. like all long time fermented fish. Imagine a puke-poop-harbourwater taste with a numbing saltinjection into your tongue.
How did she say "I'm the 18th generation" with such a calm voice... How humble she is despite how legendary!
My jaw dropped when she said that & when she said that their shop had been opened in the 1600s. Thats amazing
@@cheyennedevore8381 it's clearly not good for you if they're getting through generations that quickly
@@Barlie_her being 18th generation doesn't mean that her parents and possibly grandparents aren't still alive. People do retire you know.
For many, this kind of dedication IS humble.
They struggle with the idea of starting something for themselves, but inevitably decide to honor the tradition of their family line.
For perspective, this lady's shop has been running longer than all of America.
With that kind of time comes the chance to work out a lot of kinks😅
18 generations in 400 years, 22 years per generation running the shop, so they started working there when they were kids, took it over and retired at normal age. all numbers check out. back to your homework kids.
I haven't seen any comments referring to the taste, but have seen some asking about it. It actually kind of tastes like a strong salty cheese. It's actually not that popular for a lot of Japanese people, but I've met foreigners here who really like it because of the cheese like taste. How do I know? I live in Japan, spend a lot of time in Shiga prefecture, and have eaten funazushi a number of times.
Good to know!
SO... Like Pecorino Cheese?
@@teerificbitch I haven't had that kind of cheese, so I'll give a hard maybe.
So it's like salted fish?
@@darrenteoh8753 I think different than just salted fish. The cheese like taste is very strong and I've never tried any other fish that tasted like it.
"sorry mam, we're currently out of Funazushi, please come back after three years, thank you!"
roppoqi what are you doing down here?
They make some everyday I'm pretty sure
@@tanya_thivier9 r/whoosh
Tanya T after the 3rd year I suppose
if they make a new batch every week, they won't run out funazushi for more than a week.. is that so difficult to comprehend for 300+ people.. it's not rocket science
"Our shop opened 400 years ago." Wow!
E Dunlap is it older than the restaurant in marid ? 🤔🤔🤔🤔
Dinh Danh How old is that?
Older than some countries.
E Dunlap it from 1619 and the marid is 1700
I guess the oldest restaurant vid isn’t the oldest LOL
Try Google "oldest company in the world". Japan has like few thousand years company. THOUSAND!
we definitely have a diferent definition for "lazy" sir.
Japanese culture is infamous for overworking. They proudly work themselves to death as some sort of badge of honor. So, compared to the average Japanese worker, this man considers himself lazy.
@@ispearedbritney it's a blood type joke
i had another tought about the translation. I barely heard some words that the man said and i think it refered to the work of making this product. "Mendokusai" meaning is something complicated. But i heard "Jibun" at the begining, also meaning My Self/me/i.
@@SteveReynold The translation wasn't entirely correct, it wasn't about him being a lazy person but more so not liking things that were tedious like regularly preparing fish might be. Also, it's not like he only does it every three years - it's more likely they make small batches regularly and it takes three years to ferment. I don't know if you've ever properly prepared fish before but it's a lot more than just throwing salt on it and tucking it away.
@@harukiadriankohara5457 yes thank you for correcting. People dont understand English is a very simple language and it is really hard to translate other languages into English properly. Which is why anime dubs always suck but thats not the point here.
"even though i am a lazy person, i like the pricess of making funazushi" is a big mood lol
E
Don't be lazy
For a small village person in Japan, being ‘lazy’ entails 10 hours of work per day, as opposed to typical 15-16 hours for ‘normal’ people there 😆
@@msahakim true
@@msahakim not true
one of the things I love about Japanese people is their delicate way of working on things. They are very careful, precise, and artistic.
Hey sexy
Saoirse Stark they also grope in public
@@ianherrera3753 which country doesn't?
I C nah bro a lot of men grope in trains
@I C it's called Chikan and it's a huge problem Japanese females face in public transportation
Before Sushi, there was only darkness.
Vallon lol Sushi could be traced back to the 15th century
Before darkness there were monsters
Irsan Olii Nope, this is Dark Souls
TheNecroAlchemist With the strenght of Lords, they challenge the Dragons.
And the spirit of Fish hovered over the soy sauce
Weird translation, mendokusai na iya = lazy. My impression is more that he doesn't like doing too bothersome/too complicated/process-intensive methods. But he likes making funazushi (a "mendokusai" or laborious dish), which is why he's pointing out the irony.
I think it should be translated as "I dislike complicated things, but I like making funazushi". But yes, it's the irony that he's pointing out.
It's Japanese humour. They like understatements, and overstatements too.
No actually, he said "Mendoukusagariya" (面倒くさがり屋) which means someone that tend to be lazy and it's a noun so lazy person would be pretty accurate translation here.
Happy you made this comment, I speak Spanish and notice that a lot of the times our language isn’t translated correctly. Was wondering if the same had happened with this vid, specifically his “lazy” comment (:
@@daisyvasquez5992 definitely, wondering the same thing here hehe
redfullmoon, teach me Japanese xD
First Japanese to ever publicly say I AM LAZY
Their lazy is our dilligent.
He obviously must come from a Korean heritage
Actually, The translation ain't correct.😊
"Mendokusai" means something that is complicated or too troublesome. The man said he doesn't like things that are too much of hassle, however, he likes the process of making "funazushi".
"Lazy" referring to a person is "NAMAKEMONO" in Japanese.
@@muftithecat Wow racist
Firman Christian Sianturi werdio that’s just his name
Is no one going to talk about how she’s the 18th generation in the shop oh my God imagine 18 generations not one person decided that they weren’t going to do it and ruin it for the rest of them.
I'm sure there were siblings who decided to take a different path. Most likely the parents would have given birth to multiple kids, and chances are one of your kids would be happy to continue your tradition.
It’s also not uncommon for these family businesses to train and pass on the business to their nephews or sons-in-law. Some generations may even have been skipped, if the grandparents passed it directly to their grandchild because the parent in between had no interest or needed to work elsewhere to support them, not to mention the possibility of step-children and even adopted children or adopted heirs.. Without a complete history, we wouldn’t know whether the generations are a straight line of fathers/mothers and their sons/daughters, or a little more zigzagged while still keeping it within the broader family. Either way though, 18 generations is incredibly impressive!!
It's not ruined. It'll just end
Fun fact: lazy people in japan is like regular people in the rest of the world
Fun fact: CANT SPELL FUN WITHOUT U
@Tomukatsusu cant spell slaughter withouth laughter
@@girf4233 most wizards can't spell without wand
Fun fact: You are wrong
And hard working americans
400 years old shop - 18th Generation
Means that every 22 years, a new generation was born.
Impressive.
Pretty sure people start giving birth at 16yo back in the old days.
Siblings might have taken over the business sometimes
And lovely.
Considering people usually died at 30-40 years old back then, that’s not very shocking.
Yea why is it surprising? Have kid at 22?
After reading some comments let me explain the origin of sushi.
Everyone knows the Southeast Asia to China to Japan introduction some people have been citing here. But everyone fails to mention or does not know that the fermented rice used to preserve the fish was *_always discarded_* until the Japanese started eating it - the rice _with_ the fish. The Japanese liked the flavor of the rice and eventually started preparing fresh vinegar rice which is how sushi is still eaten today. *_Thus the invention of sushi._* Everything before Japan was simply preserved fish. Eating the rice was the key. You all must know what sushi actually means, yes? It's referring to the rice not the toppings.
Tosh T
Didn't know that, thanks!
That's partially true. A more in-depth history here. The modern day Edomae sushi came about as a way of preparing foods fast. Reasons being
1) People back in the Edo period, staying around the Edo area hated waiting. Waiting means loss of time for work, so they wanted food that was prepared quickly.
2) They were so close to the seas, to them it made more sense to eat it fresh than to preserve it.
3) There was also no refrigeration methods and hence no other preservation methods apart from curing.
The slightly earlier version of sushi, which is between Funazushi and Edomae Sushi, is Oshizushi 押し寿司, literally pressed sushi. This version originated from Osaka and it's simply rice and fish placed in a box, and compressed into a block. This version is also prepared with cooked/cured fishes so that it will last longer than a day, unlike the Edomae Sushi we're familiar with.
Idc
.... except both the varieties of sushi you mention were made by Japanese citizens living in Canada. So while the geographically these two varieties were invented in North America (Vancouver, BC to be specific, by Hidezaku Tojo and Sara-san of Octopus's Garden respectively), there would be no western sushi without Japan. Both varieties are Western Sushi because they were created to appeal to western tastes. Tojo famously inverted traditional sushi, putting the rice on the outside of the Nori (apparently westerners were off put by the black/green nori on the outside), and Sara-san used a deep fried item, which had never been done before.
Pulling out your TH-cam degree I see.
Stories like these about culture need to be told. Thank you GBS team.
It’s awesome that they’re preserving the origins of sushi! I want to see more about the process!
Not like that. I have been eating constantly. Eating fish is standard in Asia. Westerners to eat because Hard to eat because of the smell. Foods made by mixing chopped fish with salt and rice or fermented fish food, fermenting exist in China, Japan, and Korea and Southeast Asia. It is a food called "Sikhae" in korea. Even older than narezushi. The prototype of modern sushi is narezushi, which is known as the prototype of modern sushi. Narezushi is more similar to sikhae than modern sushi. that's why Japanese sushi chefs often compare narezushi to Sikhae. It is difficult for Westerners to eat because of the strong smell of narezushi or sikhae.
@@PETBOYwhat are you even talking about
@@Satu-zs7gm he just want to tell everybody in this comment section that sushi is originally from korea.
there's actually a similar dish here in the philippines but instead of using the fish, we use the rice it was fermented in. Buro, usually paired with rice, grilled fish and steamed vegetables is popular in my province pampanga. so if you're visiting the country, you might check it out. it's absolutely delicious!
I hope this tradition never ends! I love it when family's uphold their ancestral traditions, especially in the preparation of food.
"The first time I tried it, I had never had it before."
"People die if they are killed."
"lunchtime is when its time to eat lunch"
When you have to squeeze in 60 words in 10 seconds #essaywriting
@@mfaizsyahmi People die when they die.
@@Godsecution Shiro Emiya
400 years!! That’s crazy!! And also absolutely amazing and intriguing!! I really do now wonder what that tastes like!!
I sweaaaar. People who are in love with their original style of cooking are so great
I will feel really proud like her with the history of that shop.
This is the reason why Japanese culture is preserved for many generations, even a sushi shop is 400 years old.
There is shops in europe that is 500 to 600 years old
Hard to eat because of the smell. Foods made by mixing chopped fish with salt and rice or fermented fish food, fermenting exist in China, Japan, and Korea and Southeast Asia. It is a food called "Sikhae" in korea. Even older than narezushi. The prototype of modern sushi is narezushi, which is known as the prototype of modern sushi. Narezushi is more similar to sikhae than modern sushi. that's why Japanese sushi chefs often compare narezushi to Sikhae. It is difficult for Westerners to eat because of the strong smell of narezushi or sikhae.
Wow 18th gen? So the husband takes her name for she is the clan's heiress. Sugoi!
That is so awesome.
I feel like it would suck to have them as parents, because of the burden of having to carry the tradition on, and there is a 50/50 chance a future child may or may not do it.
Traditionally in japan the husbands name caries on but western ideology is taking hold
In Japan if the woman comes from a prominent family the man will take on the family to keep the family bloodline.
@Deserve Not Desire wtf? Are you just being plain sexist now?
"I am a lazy person"
Me too vro, me too..
@Kyle Wilhelmsen "hermano"
Really wish this was one of the forty-ish minute documentaries. Fascinating. Adorable couple too.
They say the smell of Funazushi is stronger than Natto....man that's saying something!
Honestly there are huge differences in how pungent natto is- I've seen it range from "this is literally just emmental or edam" to "damn you nasty!".
Alex S Natto is good ion get it
Freakin love natto xD but can't stand fish ahahaha
@@yuhansungscoffee am the exact opposite
@@yuhansungscoffee I eat fish a few times a week
When she said its been open since 1619 I was like "Whaaaat a 402 year old shop! OMG"
this dish terrifies me. i would love to try it.
I'm pissed of when a dish that took me 20min to make tastes like crap!
Imagine waiting THREE YEARS only to find out you messed up the recipe! :S
18th generation. Now that is family pride. Good luck finding dedication like that. Bless the Japanese culture and traditions.
"I'm actually Lazy", *Proceeds to deadlift cinder blocks onto barrel lids with ease.*
Also cleans hundreds of pounds of fish a day with just a small knife.
Here we go, back to the good stuff... This is why I subscribed
Jayden Griffin what was bad that made you say that?
This makes sense of romantic Manga where the hero or heroine is torn between preserving the hundreds of years of family tradition or go to the big city and pursur her/his dream. Japan is so fascinating
This makes up a lot of Korean dramas and I’m sure Japanese dramas too.
@Traveling Taco Salesman
Anime and Manga are parts of their culture. What a truly stupid thing to say.
It's impressive when someone makes a video about something without ever really explaining what that thing is to any meaningful degree.
exactly...
so noninformative !
It's only about the presentation. Get the view. Done. This really is disappointing!
They literally said it’s fermented carp and they said what lake they get it from
They did say the most important thing, that is that the video is inspired by Genesis.
They literally said it was like fish prosciutto
This documentary could easily be an hour and I'd watch it gleefully.
1:15 I love how the husband is waiting for his wife too finish talking so he'll have his turn too talk to the camera
as a person who likes fermented Scandinavian fish, that looks awesome.
I'm a fan of dried fish, fermented fish, and fish sausages. In malaysia we have this one malay dish called 'ikan pekasam' it is a fermented fish. We usually fried it before eat it. I can eat that with rice alone. Also we have dried fish curry, very popular in northern Malaysia. That is like an explosion of fish taste in your mouth plus curry plus pineapples. Interestingly, it match so well with pineapples and curry.
18th generation! I love when people keep family tradition. It is a beautiful thing.
He didn't say he was lazy. He said he doesn't like tedious things. That's a big translation difference.
its literally the same u snob
I think if you learn the meaning of the words you read and use, your comments would be better written. Literally.
Nah nah nah, mendokusai means “obnoxious (to maintain)” or “tedious”. Genesis is correct with what he said. Not liking complicated things and being lazy aren’t the same, because you can be hardworking and yet not like complicated things (just ask any old person you know).
@@miceatah9359 as someone who watches alot of anime, i can appreciate good translations. because the quality of the translation determines how well written the story is and how well the emotion comes across in the story. it does make a difference.
plus saying something is tedious and saying im lazy are 2 completely different things!. for example sewing is tedious but it doesnt mean the person sewing is lazy. why would you say they are the same thing?
Well, you don't know how it is until you try it.
Justin Y. Stop
Please
Or just change your profile pic
or u the one who should stop using YT
Why do a large portion of the people that reply to you reply in multiple comments?
400 years in business at the same spot. Impressive!
I want to taste this!
Imagine centuries ago, this one guy eating funazushi just came up and said "You know what? This might be better if I get some seaweed, and put rice and fish together in a roll. I'm gonna be remembered for this!"
*Sushi invented Guy forgotten*
A more in-depth history here. The modern day Edomae sushi came about as a way of preparing foods fast. Reasons being
1) People back in the Edo period, staying around the Edo area hated waiting. Waiting means loss of time for work, so they wanted food that was prepared quickly.
2) They were so close to the seas, to them it made more sense to eat it fresh than to preserve it.
3) There was also no refrigeration methods and hence no other preservation methods apart from curing.
4) You could literally say that Edomae Sushi was Japan's first fast food.
The slightly earlier version of sushi, which is between Funazushi and Edomae Sushi, is Oshizushi 押し寿司, literally pressed sushi. This version originated from Osaka and it's simply rice and fish placed in a box, and compressed into a block. This version is also prepared with cooked/cured fishes so that it will last longer than a day, unlike the Edomae Sushi we're familiar with. Oshizushi also has a much higher rice to fish ratio compared to Edomae Sushi.
Wasnt the roll a pretty new invention?
@@melody3741, from what ive heard roll sushi is mostly a worldwide thing now.
Actually his name was Jeff Sushi.
yeah just google it
i did, it worked
im not so sure if its accurate tho
You never see 18 generations business WOW , truly only in JAPAN 🇯🇵!!
I saw a documentary about a pizzeria where the oven has been burning for over 300 years and never went out, not a family business but still quiet impressive.
Michael S. It’s crazy how dedicated some of the older businesses are
You know what is also crazy. Look at how clean and spotless their place is from the outside, all the way to the inside and the food preparation area. Some private businesses here or shops, even restaurants start to look a bit dirty after just 10 years. But they been around 400+.
I guess you are from US...
Not reallt
japan now: yo I'm hungry, lets take online food
japan before: yo I'm hungry, lets wait 3 years to eat
I think that goes for everyone around the world. They eat fermented, dried food etc all the time.
Japanese man: "im lazy"
me: *"then why do i even exist?"*
Ah shit if that japanese man was lazy then i must be a fcking sloth
I’m more surprised how their small family business and shop last over 400 years. How did survive after these years of changes, including today’s age of convenience.
yeah it´s crazy, the day they opened there were samurais with kanatas walking around
I thought the same, they must have meet my ancestors.
@@jozefhorniak8191 not many but yeah
Nice video! I am from Shiga prefecture. I love 鮒寿司, but many Japanese do not. I remember that my grandmother used to buy Funazushi by barrel each year and shared among our big close families. I prefer female funa because of the lovely egg parts, but my American husband likes male one.
Come on! I've never been that hungry before and you guys make a 2 minutes documentary! If I ever go to Japan, I'll definitely go there once. I swear.
That is amazing a 400 years old open shop18th generation that says it all it must be good the locals must really like it after 400 years and still going strong good for you
I love seeing people carrying on such ancient traditions, especially with food. I had a customer who was a native American medicine man once, and we had a long talk about everything from respecting the land, spirits, and the impact of fewer and fewer of the current generation willing to carry on the traditions.
Not like that. I have been eating constantly. Eating fish is standard in Asia. Westerners to eat because Hard to eat because of the smell. Foods made by mixing chopped fish with salt and rice or fermented fish food, fermenting exist in China, Japan, and Korea and Southeast Asia. It is a food called "Sikhae" in korea. Even older than narezushi. The prototype of modern sushi is narezushi, which is known as the prototype of modern sushi. Narezushi is more similar to sikhae than modern sushi. that's why Japanese sushi chefs often compare narezushi to Sikhae. It is difficult for Westerners to eat because of the strong smell of narezushi or sikhae.
Three years???? U have to be advance and hardworking to keep making them before the selling time 😟 wow talk about dedication.
Ikr. But it seems that they have fun doing it
@@pvrc1030 ..i wonder what it taste like 😀 is it like dried fish jerky or different?
@@reggea4ever its fermented, so probably like other fermented fish
I like the comparison to prosciutto. It makes me wanna try it lol I already eat pickled eggs and pickled fish so tasting another cultures fermented foods sounds like it'd be awesome!
Oh, your shop has been open for 400 years?!! What a flex.
This is now on my bucket list
"Our shop has been open for 400 years, since 1619" how does she say that so normally though
We have a similar dish in the Philippines! Idk what it’s called in other regions but in Cebu we call it buwad or bulad which means dried. It’s fish that’s been left to dry in the sun after it’s marinated with salt or vinegar. Idk if it’s limited to just salt and vinegar because my nanny once made buwad with calamansi and salt. All I can say for sure is that buwad is salty dried fish (usually eaten fried).
This amazing place has been making sushi for 400 years and people think a 69 year old restaurant is ancient in America
I love the “although I am a lazy person” that’s very distinctive from Asian societies, they can say it so easily. They know what they are in terms of capacity of work and hierarchy
I hope they don't close and fail, i can see tradition and love, passion through their eyes
I really like this couple
They are adorable
Omg this is me all over! I think I might even like this more than sushi if I ever get to try it! 😍
Title:Before there was sushi
Me:there was nothing
I desperately wish I could try food like this but know I probably never will. Glad to see behind the scenes of this business.
Whenever i watch videos of japanese culture i always see it as an art. 😍
Ok!
I'll try and make it myself.
Let you guys know how it went in 3yrs.
If you read about me on some news site... It didn't go as planned.
So, two more years to wait
Love sushi and this video is a tribute to it! You're such a great inspiration for my channel. Keep it up :)
What does it tastes like? Salted cod fish?
Me: Hello, I'd like to place a carryout order for the Funazushi.
Them: Yes sir, great choice. Your order will be ready to pick up in 1,576,800 minutes.
Such a great story 400 years in business is an incredible feat.
These are the types of things people on earth need to preserve. Looks good, I enjoy salty foods, a bit intimidating but would like to try.
The guy: “I’m a lazy person”
Also the guy: **spends 3 years just to make some fish**
Well the prep of the fish is just some hours and the rest is the fish just sitting there
Back to literally great story
AsianLovePotato I get what you mean😂😂
"The first time i tried it, I never had it before"
*Hmm yes the floor is made out of floor*
Hmm yes the water is wet
*hmm yes the fire is hot*
This is very similar to an ancient dish from ancient Egypt called Fisikh. It’s fermented fish. People still make it and enjoy it in Egypt.
if i ever go to japan i will make sure to go this exact establishment. 400 years! amazing and beautiful businesses can last so long
Still wondering how people even find this delicacy.
"Hey i found this piece of fish that has been cleaned and salted. Idk how old this is but i hope it's still good"
"Why don't you try it then?"
"O shit it's actually good let's start a bussiness!"
Probably a poor family was displaced during a war came back destitute and with only some rice to their names.
Scrounged around, found a forgotten store of salted fish they had, tried it out of desperation, enjoyed it, the rest is history.
"I felt as thought I had been electrocuted"
The salt: yes
If someone says he is lazy, and then says he likes making something, that person is not lazy.
Definitely wish it was longer , I enjoyed this video
Imagine... 18 GENERATIONS. Absolutely incredible.
Here in Indonesia we call it "ikan asin" which mean salted fish
But its dried from the sun heat, and the process is not 3 years long
I would like to try that thank you very much
at 0:30 I thought those were big wheels of cheese in the background and I was so confused lol.
Excellent preservation method...pure genious....
Even though I'm a lazy person,I enjoy the process.
Love it
I wonder how the very first inventor of this dish had in his/her thought?
"You know what, I'm going to mix fish and salt, and let them sit for around, idk 3 years?"
No, seriously, I'm genuinely curious.
Beanie Boi maybe this was derived from standard salted fish lmao
Or made salted fish, forgot about it. After years, find out that it tastes exquisite.
In some parts of Canada where there are Inuit, they eat rotting bird meat if I'm not mistaken
I wonder where they got that idea!
Did you ever tried anchovies? It's the same thing. In fact it's done exactly the same way as shown in the documentary. Cod has also been preserved in a similar way for centuries in Europe.
Once you notice that things in salt gets preserved, people use it to be able to transport or store it. Cod was the only fish inland European people ate in the middle ages because it was cheap and abundant (even cheaper than river fish).
There aren't a lot of ways of preserve food, salt being one of the most common across all cultures.
@@framegrace1 I see, that's fascinating. Thanks for sharing!
“Moshi moshi! I wanna book a table for a family of four in 2023.. domo arigatou!”
Two more years to go!
@@cassandraxo28 yea.. I didn't remember that I made this stupid comment 🤣🤣
Wow... love this channel
Another reason to go to Japan. Wow. I'd love to try that.
Were I'm from we have smoked, dried and salted fish and some turned into a paté... this is all that and more and refined by several hundred years on my recipes.
It is now on my life list to travel to Japan and eat this dish.
That Japanese guy just called himself lazy
X doubt
I live in Shiga prefecture and I've tried funazushi. It's absolutely the worst food I've ever eaten. It tastes like strong cheese but the texture is rubbery, while the skin leaves you with a strong chewing-gum-like ball in your mouth after. They're made from the nigorobuna fish from Lake Biwa because they have soft bones that make the prep easier.
Oh that's interesting. Not sure if I would like it either, but would love to give it a try. Fermented foods are always a hit or miss in general anyway.
how about the price?
How does funazushi compare to surströmming?
Go back to whatever European country you belong
Omar Casique He’s giving his honest opinion, no need to get riled up.
Wait they ferment the fish for three years ?
DEAN MAJESTIC this is not fermenting it's very similar to the process of making preserved draw meat
DEAN MAJESTIC It seems so... But I think it doesn't decompose because salt it's used as a "bacteria killer" and a preservant so I guess there's not a problem having the fish fermenting for that long. (Sorry, I'm not too good in English)
Well it is fermenting. Just like with jamon iberico. Within the salt layer the meat decomposes since lactic bacteria changes the pH level of the meat.
We just don't call it fermenting with meat...we call it aging. But it's practically the same.
Gabryela Leonardo I think it's something similar to salting, it was used before the chemicals, so it's not dangerous. Although I would not eat one made by me based on a video tutorial.
Sandra L Yeah, salt kills bacteria so it makes it safe to eat! Even though I wouldn't 😂😂
Family businesses are so deeply fascinating. I definitely want to try funazushi in the future!
My grandfather used to salt fish but it was only during one Winter, and after it was plunged in water to remove the saltiness and cooked, usually boiled with potatoes, drizzled with olive oil and eaten with fermented onions and crushed fermented red hot red peppers. It tasted good. Yummy.
Wow, I actually clicked on the notification for once...