Japan’s Ama Divers Catch Huge Seafood Feast!!

Japan’s Ama Divers Catch Huge Seafood Feast!!

Discover Japan and beyond through food I’m on a boat off the coast of Mia, hanging out with the iconic Japanese amma divers who dive into these frigid cold ocean waters to catch seafood like this. Today, I’m on a mission to find out how these fearless free divers make a living by handpicking clams, abalone, and lobster straight from the ocean floor with no tanks and no fear. She dives with this. She looks like she’s ready to clean a shark’s teeth. And by the end of this video, we’ll be trying this region’s most prized seafood. These are some of the most violent, brutal, energy packed lobsters I’ve ever seen. When he placed the body from the sashimi onto the plate, it was still trying to run away. Welcome to Mi, one of Japan’s 47 prefectures. Mi is home to some of Japan’s most prized seafood. From plump clams to tender abalone, all the way to feisty spiny lobsters. But the real stars of this coast are the Amma divers, free diving women who have been harvesting the seas treasures for over a thousand years. In a moment, we’re going to jump on that boat and learn how they do it. But first, I have some questions and some concerns. First of all, these women who are doing this diving, they are no ordinary women. Some of them are up to 80 years old. Second, it’s February right now. This water is just a few degrees above freezing. Last of all, they don’t have oxygen tanks. They just have their lungs. Deep dives aren’t just great for seafood. They’re also great for your mental health. People love to how are they going to pull it off? We’re going to jump on that boat behind me and see for ourselves. Ma’am, good morning. Uh, put her there. How you doing? Yankee. Hi. Joining me once again for another fun seafood adventure, Ka. We’re currently on a small boat with the legendary Alma. A word that means sea women. I kind of want to ask about their ages. Is that impolite? Honestly, I think it’s impressive rather that they’re still doing it. So, I feel like it’s a compliment if we ask them. Well, 71 years old. 71. 76. That’s remarkable. It turns out divers in Japan are typically between 60 and 70 years old. Most began their diving journey around the age of 12. She’s been doing this since she was 15 years old. And what about you? From when she was 20 years old. So today, I want to learn about how this works. But first, can you tell me where we’re headed right now? We are going to head to her area for her usual trip of diving. This area is about 3 to 5 m. No, I did not. I I I I forgot my my diving clothes, but I am here for moral support. Divers typically work in summer when Japan’s current warms up and nourishes Mia waters, making it a haven for oysters, abalone, scallops, and lobsters. All treasures the Amma divers have their eyes on. But in February, with water dipping down to 57°, Hayashi is one of the few brave souls who still dives. All right, some diving has already happened. There’s a few interesting things I’ve noticed about how the diving works here. First of all, she has kind of an inner tube that follows her around. She ties herself to the inner tube so she’s never too far from a flotation device. But it has another purpose, too. All the seafood she’s catching, like this giant pen shell right here, she can throw into the inner tube, which has a net inside. Amma diving has been practiced for over 2,000 years along Japan’s coast. In the 21st century, swim fins, wets suits, and diving masks have become part of their attire. With a wet suit, you have insulation, but between your skin and the suit, there is a layer of water. Now, the water can warm up a bit, but it’s still going to be cold. It’s cold. But one thing you’ll never see these divers use is a breathing device. Between dives, they slowly whistle air into their lungs, filling them with enough oxygen to submerge for over a minute. To make the most of their time underwater, they wear thick gloves to protect their hands from sharp rocks and coral. But the tool they rely on most is this. This is a multi-functional tool. This side is for hooking things such as octopus. And this end is for scraping the abalone off. Abalone are tough cuz they have a shell on one side and a big thick strong muscle on the other side and they suction to the rocks. So she just takes this and gets it off there. divers once played a vital role in sustaining coastal communities with their ocean harvest. Their population peaked at 10,000 before World War II. Can I see this? Thank you. Look at this fat scallop. It’s a beautiful purple color and it’s very outgoing. I’ve never seen a scallop just open its mouth like that. You think I’m dumb enough to put my finger in there? Nailed it. Today, with industrial fishing ruling the seas, only around 1,000 alma divers still carry on the tradition with half of them living here in Mi. Almost everything you see here was caught by hand in the ocean today. Behind me, a traditional amma hut. This is where the women go with their food, with their catch, with their prize from the sea to celebrate and to eat. Well, let’s talk about what we’re going to be celebrating today. This is the turban shell, a type of sea snail. Right there. You can see its heel. Can I pull you out? That is a big sucker right there. Is he since closed his little hole? These turban snails and the scallops we saw earlier will soon join us in a meal with the amma divers. That is like the poop sack and the snail all in one bite. But that’s not all Mia has to offer. Next we have the abalone. This is a big beautiful black abalone. And then finally right here we have the most price seafood of this region. Is ebi. This is the local spiny lobster. Not gigantic, but what they lack in size, they make up for with money and personality. Oh, wait, that’s me. They make up for with delicious sweet meat. Next, we’ll sample these ocean treasures at three eeries across Mia. Starting with the Amma Hut. We are inside right now an Amma Hut. Yes. What is an Amma Hut and what’s important about the Amma Hut? They’ve always had this Amma hut since the start of when Amas existed. This is the place where amma divers come to rest after they have gone diving three times in a day. They would go out for an hour and then they come back, get warm, and maybe head out again. You sound like a modern-day CrossFitter. Actually, cold plunge, sauna, cold plunge, sauna. And guess what? At the end of it all, no shellfish. Meanwhile, she was collecting a bounty enough to eat food for herself and to sell to make a living, too. In this cozy hut, with us are Kitamura and Hayashi, our brave diver from earlier. Her plentiful catch is now spread across the grill. Maybe we should start with the scallops since they’re starting to turn black. So, what we have here is a scallop cooked in a very basic way. She grilled it as the water would bubble and come out. She would dump the water in a separate container so that it wouldn’t drip down onto the fire. She then took off one side of the shell, flipped the scallop inside until the whole thing kind of dried out. There’s no seasoning, salt, soy sauce, panzoo sauce, just a straight up dry grilled scallop. M. How you doing? That’s really good. Mhm. Looking at the outside, I thought, “Oh, this is becoming a little scallop raisin over here.” Not at all. Inside, it’s very juicy, super flavorful. It’s sweet, fairly briny, but it has a lot of flavor to it. It reminds me of a fusion of a clam and a scallop almost. Well, it is a scallop, but it’s like a clammy scallop. Yeah. Yeah. Yeah. It’s like a fusion. I like it. What do you think? Very good. I see it. In a moment, we’re going to try the snail. That looks really nice, too. But I have some more questions. The Alma Hut, was this like a women’s only space? Back then it was a woman’s only club. After the wets suit was invented and more men was able to start, then it was like both genders. Oh, that’s interesting. Why is it that before the wets suit it was only women who were going in the water to do this job? Men are susceptible to getting cold easier and women have higher body fat percentage. That’s why they were able to be in there for a much longer time. Are you buying that? Yes. You guys are weak to the cold. Before we try the snail, I’d be remiss if we didn’t talk about this. This is a mix of rice and hijiki seaweed, which was locally caught in the area. It’s good. A subtle, delicate seaweed flavor with perfectly fluffy steamed rice. This is definitely the perfect meal to eat after diving in the cold weather. Absolutely. And it makes me crave for snail. What I find remarkable is that they’re still selling it. How can you compete with these big fishermen who have boats and traps and nets? This area of MI. It’s actually not allowed for big fishing corporations. Instead, the jobs are given to the amma divers. There are regulations that have been put in place to conserve this old tradition. A tradition that includes catching snails. Look at these. That is like the poop sack and the snail all in one bite. A lot going on there. The texture is excellent. Sometimes snails can be really chewy. It’s not that way. It’s tender and it’s slightly sweet, but then that poop sack. Mine at least fairly bitter. Like the back of my mouth, it’s like Yeah, I taste it. They like the flavor actually. Yeah. I feel like it’s an acquired taste. I think if I ate 3,000 more of these, I’d get used to it. Right now, we’re saying goodbye to the AMA divers, but going even deeper into the Amma divers catch. Working our way from simple shellfish to the king of m seafood. First, massive mi abalone served with a Japanese twist. When you look at that color, does it give you feelings? Not good feelings. We have come to our second seafood location, a fine dining Japanese restaurant where we’re going to cook up some of these. Wait, no, not this. Actually, this very interesting and also very excited to see me. The problem is this one is not local. This was flown in. And today we’re focusing on the domestic seafood. Are you done yet? God, I remember being a teenager. Anyways, I was actually talking about this right here. The prized abalone. Let me get it unstuck. Give me one second. You almost have to trick them. Sneak up on them. There we go. Got it. They stick to surfaces so well that you can see it’s actually imprinted some of the basket pattern on its large muscle here. Nia is famed for two types of abalone. The red abalone fetching up to $35 for a plump one. And the black abalone that I’m holding now, which costs twice as much. These abalone grew up in m. These waters are very mineralrich waters. Beyond that, they’re very cold waters. Cold waters means slow growth, but slow growth for abalone means better flavor. At least that’s what I’m told. I’m about to find out for myself here at this restaurant as they prepare this abalone in two different ways. First up, abalone sashimi. With a sharp knife and swift movements, the chef pops the abalone off its shell, removes its mouth, and separates its liver. The liver, which has a dirty secret, will be saved for later. The chef lines the shell with fresh radish, carrot, and shiso leaves, then scores the raw abalone before setting it a top the vegetable bed. The sashimi arrives at our table, accompanied by Suzuki. Hey, you look ready. I’m ready. I’m told you are the lady of the house. I’m curious what that means. My role here is oversight everything to make sure it’s presented beautifully and eaten with like lots of gusto. Oh, the lady of the house or Okami has been a revered figure in Japan’s high-end restaurants since the 17th century. And she’s usually the owner’s wife or the owner herself. The Okami is the face of hospitality, overseeing service and socializing like a hostess, welcoming visitors into her home. A potential problem is that people in Japan are very polite and maybe they kind of don’t like something, but they don’t want to be forthright about it. How do you get to the core of somebody and what they truly believe about the food they’re eating? When I ask the customers, I can kind of like see into what they’re actually feeling. She can see such joy on their faces and the smile. She just knows they can’t be lying. I feel like she’s looking through my soul at this moment with those soft, gentle eyes. There’s no way I can lie about what’s coming up next. Though, to be honest, I may be tempted to lie. You’ll understand why when you see what we’re about to eat. This is what I want to build up to. But first, right here, we have the abalone sashimi. A very simple, straightforward preparation, and it looks gorgeous. Cheers. [Music] Crunchy. Ki crunchy. It reminds me of a thin sliced gooey duck sashimi. It’s cold, it’s thin, and it’s crispy. It’s almost like eating tendon. Oi. M. Okay, she didn’t look deeply in my eyes. I’m safe for now. There’s a bonus item right here. They actually cut out the raw liver. But let me tell you about the liver. The black sack under the abalone, often referred to as the liver or gut, is its digestive gland. So, I think it’s a lot of things in one, including probably its waste or poop. This digestive organ processes the algae and seaweed the abalone eats. So, for some people it might be a little bit too much, but I think if you’re a true seafood connoisseur, you appreciate the flavor and instead of calling it ew, you call it ew, mommy. I just thought of that. It’s pretty good. Hit it with the sauce. Yes, you me. Oh, it’s gooey. All right. [Music] Cheers. H. Completely different. Certainly not crispy or crunchy. It’s gooey. It’s kind of like a piece of snot. I would say it’s a little bit briny and there’s a maybe a tiny bit of bitterness to it, but I think people shouldn’t be scared to try this dish cuz it’s actually quite mild compared to what I thought it was going to be like. Sure. And soon we’re going to try an even more intense version. For this dish, the chef first grills the abalone whole over charcoal. Mi isn’t seen as this tourist destination. At least for folks traveling internationally, everyone goes to Tokyo, Osaka, Kyoto. Who are the people who are coming to Mi? Honestly, not much foreigners. Japanese people know this spot and the main reason they come is the Isa shrine. Nia is cherished as the home of Japan’s holiest shrine and the birthplace of the ninja legacy. I think this is kind of this hidden gem of Japan. It’s a beautiful place. There’s such a mix of rural countryside with small developments instead of these towering highrises. If more foreign tourists discovered MI, would that be a good thing or a bad thing? Yes, we want foreigners to come and enjoy our hospitality and also the people. Well, what if I moved in next to you? I just want to test the limits here. After the abalone is cooked, the chef separates its liver from the meat. He finally chops the liver, then tosses it into a pan with butter and sake. After adding a pinch of salt, he stirs until each ingredient comes together to form a muddy sauce. Is this something you’ve seen before or heard of before? I’ve seen it and heard of it before because liver is a popularly used ingredient cuz Japan really wants to not waste any ingredients. I respect it. Very briny. It scares me. Yeah. Don’t smell it too much. Should we go for it? Cheers. [Music] Oh, is it different from the raw? Everything is different. I’m surprised that it’s not as dense as abloney can be. It’s a nice uniform texture, but it’s a little bit more tender. It’s nice and soft. Completely different from the hard, crunchy raw sashimi. And then, wow, that sauce has so much flavor. It is a little bit umami. I’m never going to get sick of that word. It’s delicious. It brings out a better flavor in the abalone when we use the sauce. Yeah. It’s a little bit nutty, too. And the butter in the sauce. Yeah. The richness of the butter amplifies the liveriness so much. It turns it up to 11. The more I eat it, the more I like it. But it is still the perfect food to have with sake. It’s like you want your taste buds numbed a little bit. Ah, balance. After trying shellfish and abalone, the king of m seafood still remains. And they call it Isay Ebie, the Japanese spiny lobster that costs twice the price of the American lobster. Ka and I are here to see if it can truly compete with the best. I want to talk about one of your most unique menu items here and that is right here in my hands. This is the eBay tama. Ei dama e ebie dama dama. Yes. I’m not going to try again. These balls are Chef Yamamoto’s innovative take on takoyaki. Takoyaki are savory fried dough balls filled with octopus. Here, instead of octopus, he uses the mi lobster. These guys stand out for their vibrant reddish orange armor and long spiny antennas. Sure, you can find them in some other regions, but Mi’s waters are said to produce the best ebi. After boiling the lobsters, our chef removes the shells and shreds the meat into small pieces. Then he makes a batter using the lobster stock, 16 eggs, and flour. He fills the takoyaki pan with the batter, topping it with lobster pieces, pickled ginger, and green onion. All that’s left to do is form that signature ball shape with care and precision. He loves takoyaki. He’s an avid fan. And he also loves the local lobster in the area. So, he wanted to make it easy for people to get it and eat it at a reasonable price. And also, because it’s such a convenient size, people can just have a quick bite and enjoy the local flavors. Love it. We have what appears to be kind of a traditional preparation. We have the balls themselves. On top of that, a sweet brown sauce and then the bonito flakes. I’m going to give it a little dip in the mayonnaise and then I just cannot wait to get your balls in my [Music] mouth. M. Oh my gosh. The first flavor that hits me is the smokiness from those bonito flakes. Then there’s that sweet sauce. And then you have that delicious ball. Fried. Glorious. Little bits of lobster meat on the inside. M I can taste a dashi in the batter and it’s so flavorful in itself. Is a normal part of making takoyaki to put a very flavorful dashi water with the flour. He thought of it himself. Really? Yeah. These are these are some good balls. This is only the appetizer. But the ultimate lobster experience you’ll find here is the is epi sashimi or lobster served completely raw. But before that, a lobster roll. Not like this, but like this. You often see shrimp get tempura, and that’s essentially putting a Japanese batter on it, frying it. This is my first lobster tempura ever. The making of the lobster roll starts with dshelled is ebie, coated with flour and batter, then deep fried into an oversized tempura. Chef Yamamoto mixes rice with crushed seaweed and spreads it over a sheet of nori. He tops it with shiso leaves and that lobster tempura, then rolls it with tight precision. A meal featuring eay ebie is a luxury for two reasons. One, these creatures live in deep waters, making them difficult to harvest. Two, farming them is more expensive and demanding than farming other types of lobster. I don’t know that I’ve ever had a sushi roll this thick. It kind of reminds me of a Japanese futaki, which means fat roll. Oh, how do you say American? Can I say futikachi? Yeah, that means fat American. Do we give it a little bit of a dip? Let’s taste it first to honor all the natural flavors it has. Good. I want to honor this lobster properly. M. It’s actually really good. That bite was perfect. I’ve never had such a flavorful sushi roll in my life. He’s added seasoning to the lobster. Maybe to the rice, too. It’s got a nice taste to it. You don’t need soy sauce in this at all. Actually, he did drizzle that sauce onto it. I think it’s some sort of cut, which is soy sauce and sugar and vinegar stewed for a long time. So, I think that also added more flavor. Super fresh. A little bit of crunch. You got to be quick with this cuz he put sauce on it and then he’s putting steamy rice on it, too. So, if you wait too long, the crunch will dissipate completely. I haven’t seen this style actually ever. Usually rolls are really uncommon. It’s more like an American thing out in the foreign west. You tell me the Philadelphia roll is not Japanese. No, I think it’s from Philadelphia. Oh my god. Our final dish relies on the lobster’s freshness and the chef’s skillfulness. From the pool, the lobster goes straight to the cutting board where it parts ways with its head. The chef carefully removes the tail meat without damaging the shell, which he uses for some plate decor. Then he chops the meat into smaller pieces, squeezes out the excess water, and reunites it with the head and tail. Let me unveil it. Now you can see clearly. Lobster sashimi. This lobster was just moving moments ago on the actual plate that he serves the lobster on. How does that make you feel? I feel like that honors the lobster in the best way possible. Exactly. I’m going to eat you in the best way possible. So, thank you for your life. I love that. Oh, if you look at the individual muscle fibers, to me resembles pomelo. Oh my god, you’re completely right. And it has the pink strings in it, too. Sometimes [Music] I thought it might be more sweet. It’s very neutral. There’s not a lot of pungent potent flavor there. It’s very mild. It tastes different from when it’s cooked. Like completely different. Completely different. Would we like to try it with the soy sauce? Yeah, I think we should put a little bit of wasabi off this wasabi tree here. I suspect this is going to just absolutely absorb that soy sauce pretty immediately. Little too much wasabi. I burned my brain a little bit. I’m all right. This is a good soy sauce. Yeah, it’s sweet. It really brought out the sweetness of the lobster. I think 100%. It feels like it was missing something and now it’s perfect. You get a little sting, a little kick from the wasabi. It’s salty, but it’s nutty. It’s a deep umami flavor. It’s wellrounded. It’s excellent. That’s good. I think today was kind of a magical day. We’ve gotten to see a lot of different seafood around the country, starting with Hokkaido. But as you move through Japan, not only will you find different food, but the people proudly stand behind their local creation. It gives people like me a brand new experience every time I come to a city like this. Yes. And you could see the passion and love that they pour into it. And you get to know the historical side of why. Nailed it. Should we go? Yes. All right. Can you pay? Um, thank you. Just smile. You’ll be fine. Discover Japan and beyond

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🇯🇵 *Ise, Mie, JAPAN*
🤿 *[JAPAN’S SEA WOMEN AMA DIVERS!!]*

CO-HOST:
👸🏻 *Kaya Chakrabortty* https://www.instagram.com/kayachakrabortty
Miss Universe Japan 2024

1️⃣ *Entrada Kashikojima*
752-21 Agocho Shinmei, Shima
👵🏻 *Hayashi Kimiyo* (Ama Diver)

🏊🏼‍♀️ *AMA DIVER LADIES*
Yamamoto Yusako, Okumura Hitomi, Kogaito Shizue.

2️⃣ *Ama Hut Satoumian*
2279 Shimacho Koshika, Shima
👵🏻 *Kitamura Matomi* (Ama Diver)

♨️ *ASSORTED GRILLED SEAFOOD*
Hiougi clams, royal scallops, turban shells, Hijiki (local seaweed) mixed steamed rice, penshells.

3️⃣ *Ise Ebiya Ebi Sei*
1 Chome-8-12 Ujiurata, Ise
👨🏻‍💼 *Yamamoto* (Owner)

🧆 *EBI-TAMA* (Lobster Takoyaki Balls)
Mix dashi with batter, fragrance of lobster, secret ingredients. Lobsters, mini shrimp, Benishoga, green onions. Rice & eggs. Bonito flakes.

🦞 *SPINY LOBSTER SASHIMI* (Ise Ebi)

🌯 *LOBSTER ROLL*
Mix hanasaki crab meat with base shumai mix (shrimp, snow crabs, fish paste). Steam and serve.

🍠 *LOBSTER TEMPURA ROLL with BOILED RADISH*
Fried lobster tempura and panko (bread crumbs). Rolling of maki (roll): Wakame seaweed, Hori (rice balls mixed with seaweed), Shiso (Japanese mint).

4️⃣ *Isemon Honten*
https://www.byfood.com/restaurant/isemon-main-branch-16730/?via=befrs
Socia, 3 Chome-222-1F Sakaemachi, Tsu
👵🏻 *Suzuki Yayoi* (Madam/Lady of the House)

🍣 *ABALONE SASHIMI*
Discard shell, liver, mouth. Decorate with Daikon radish & carrots, Shiso leaves. Cut meat, put on shell.

🔥 *GRILLED ABALONE with LIVER SAUCE*
Heat up charcoal, grill abalone. Make sauce with liver, butter, sake, salt.

Timestamps:
0:00 » Intro
0:50 » Mie’s Ama Divers
6:26 » Ama Hut Seafood
11:02 » Ise Ebiya Ebi Sei
17:42 » Isemon Honten
24:00 » Special Thanks to ByFood!

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Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I’m a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture. Peace!
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🎬 *CREDITS:*
DIRECTOR/HOST » Sonny Side
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Special Thanks to the Local Production Team!
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