【職人技】長さ1.8mの超長大根が極上の琥珀色に化けるまで｜大和屋の守口漬と鈴波の魚粕漬け工場
AMAZING FACTORY
109,959 views
Please turn on subtitles to watch this video.
We take a close look at the Yamatoya Moriguchi Pickles factory in Oguchi, Aichi Prefecture, and the manufacturing process of Suzunami, known for its exquisite sake-lees marinated fish.
Watch as Japan’s longest radish, the Moriguchi radish—measuring up to 1.8 meters—transforms into a beautiful, flavorful amber pickle through a time-intensive aging process and the meticulous handiwork of artisans. The highlights include the uncompromising traditional techniques: softening by salting, the exquisite blend of sake and mirin lees, 90 days of careful aging, and the final sugar-curing. In the second half, we also feature the delicate, hand-crafted process of making Suzunami's premium marinated Spanish mackerel.
00:00 Harvesting Moriguchi Radishes
01:12 Salting and draining
02:08 Radishes turn yellow as spiciness is removed
02:46 Dynamic lifting and moving with a crane
03:43 Washing off mud and salt
04:07 Carefully cutting off excess "whiskers"
04:25 Starting the marinade in sake and mirin lees
06:15 Blending the secret lees mixture
07:05 Adding sweetness with mirin lees and pure mirin
08:56 Aging for 90 days
10:28 Machine setting for aged radishes
10:57 Removing lees with a scraping machine
12:32 Final curing with sugar
14:06 Layering sugar and radishes by hand
15:05 Packing and preparation for shipping
15:30 Suzunami marinated fish manufacturing process
15:59 Cutting a giant frozen Spanish mackerel
16:32 Precise weighing and cutting of fish fillets
17:36 Wrapping in gauze for even flavor absorption
18:01 Inserting the lees marinade and completion
#MoriguchiPickles #Yamatoya #Suzunami #FactoryTour #Craftsmanship #ManufacturingProcess #JapaneseFood #FermentedFood #MakingThings #Pickles
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【職人技】長さ1.8mの超長大根が極上の琥珀色に化けるまで｜大和屋の守口漬と鈴波の魚粕漬け工場
AMAZING FACTORY
109,959 views
Please turn on subtitles to watch this video.
We take a close look at the Yamatoya Moriguchi Pickles factory in Oguchi, Aichi Prefecture, and the manufacturing process of Suzunami, known for its exquisite sake-lees marinated fish.
Watch as Japan’s longest radish, the Moriguchi radish—measuring up to 1.8 meters—transforms into a beautiful, flavorful amber pickle through a time-intensive aging process and the meticulous handiwork of artisans. The highlights include the uncompromising traditional techniques: softening by salting, the exquisite blend of sake and mirin lees, 90 days of careful aging, and the final sugar-curing. In the second half, we also feature the delicate, hand-crafted process of making Suzunami's premium marinated Spanish mackerel.
00:00 Harvesting Moriguchi Radishes
01:12 Salting and draining
02:08 Radishes turn yellow as spiciness is removed
02:46 Dynamic lifting and moving with a crane
03:43 Washing off mud and salt
04:07 Carefully cutting off excess "whiskers"
04:25 Starting the marinade in sake and mirin lees
06:15 Blending the secret lees mixture
07:05 Adding sweetness with mirin lees and pure mirin
08:56 Aging for 90 days
10:28 Machine setting for aged radishes
10:57 Removing lees with a scraping machine
12:32 Final curing with sugar
14:06 Layering sugar and radishes by hand
15:05 Packing and preparation for shipping
15:30 Suzunami marinated fish manufacturing process
15:59 Cutting a giant frozen Spanish mackerel
16:32 Precise weighing and cutting of fish fillets
17:36 Wrapping in gauze for even flavor absorption
18:01 Inserting the lees marinade and completion
#MoriguchiPickles #Yamatoya #Suzunami #FactoryTour #Craftsmanship #ManufacturingProcess #JapaneseFood #FermentedFood #MakingThings #Pickles