A Daughter’s Challenge: The Story of a Japanese Fish Shop Passed Down from Her Father

A Daughter’s Challenge: The Story of a Japanese Fish Shop Passed Down from Her Father

5 a.m., Kumamoto — Tasaki Market This is the kitchen of Kumamoto’s residents, where 80% of the prefecture’s seafood is gathered. Ms. Ito of Mori Foods She is training as the third-generation owner of a fish shop. Before the auction that starts at 6 a.m., she checks the condition of the fish. Her father, Mr. Shisei Because auctions take place simultaneously at 12 locations in the market, they carefully discuss what and how much to purchase. Today, four staff members will take on the auction. Still, um… It’s hard to judge quality. You can tell the freshness by touch. At 6 a.m., the auctioneers’ calls echo throughout the market all at once. The auctioneers keep things moving briskly without wasting time and instantly determine who has placed the highest bid. Buyers must also make quick offers. When you win a bid, you place your tag. Other staff need to coordinate to confirm whether the bid was successful. They check to make sure nothing is missed. Running around the large market is an everyday occurrence. For the average person, it’s hard to catch what the auctioneers are saying. At first, I didn’t understand at all. I was panicking. Are they bidding per kilo? Or per box? Or per individual fish? I didn’t even know that. I didn’t know where or what they were bidding on. So I just desperately followed along. Go, Mori-chan! The TV crew is here!! The fish she wins are posted on Instagram as arrival updates. Ms. Ito also actively shares on YouTube, showing how to prepare fish and the appeal of seasonal ingredients. Loading the goods. The male staff will handle the heavy lifting from here. We set the prices. Then head back for now. JKT) Good work. I’m exhausted! JKT) Did it go well today? I think it went pretty well. The more fish we have, the better. “Mori Foods,” Mashiki Town, Kamimashiki District, Kumamoto A beloved local fish shop, proud of its freshness and low prices. The fresh fish they just bought are being arranged. If customers request, the fish can be cut for sashimi. Long-arm octopus Known for its long arms and sweet, tender meat. Chilling in ice water tightens the muscles, giving a firm, springy texture. The head has a flavor and aroma similar to spiny lobster. Inside the shop, craftsmen skillfully process the fresh fish one after another. For Ms. Ito, her father is someone she admires. Ours is a fish shop passed down from my grandfather’s generation, and ever since I was little, my father took me to the market. Watching the auctions and him preparing fish, I always thought it was cool. Wanting to be cool like that, I’m working hard. My favorite fish is swordfish— with a long nose, or maybe jaw? It’s a fish with a long jaw. It’s a fish with a long jaw. The fatty belly part, seared tataki style, is incredibly delicious. Let’s grill it. When I was little, my grandfather always fed it to me. That taste has stayed with me ever since. I grew up on swordfish. I never get tired of it. It’s healthy, and full of nutrients. It was so rich, chewy, and delicious! Seared yellowfin tuna The aroma quickly fills the entire shop. Ms. Ito loves eating fish. She has a reason for actively posting on social media. Some people like fish but don’t know how to prepare it. Everyone eats tuna or salmon. They know it from conveyor-belt sushi, but they don’t know about other fish. I think that’s such a waste. There are so many delicious fish out there. I want people to know about them. Seasonal fish and how to prepare them, different cooking methods— I want everyone to learn and enjoy eating them. Even with little time between work and childcare, she keeps sharing. The YouTube link is in the video description. We sell out the same day, get fresh stock the next day, sell that out that day, and repeat day by day. I want customers to eat fresh fish every single day. To think, “Fish is delicious.” “Seasonal fish are delicious.” As much as possible, I want people to know about fish from Kumamoto and Amakusa. Filming cooperation: “Mori Foods”

[Follow Mori Foods]

YouTube: @sandaimeosakanayasan
Instagram: mori_foods.marusei
Google Maps: Mori Foods Location

A daughter steps into her father’s shoes, carrying on the legacy of a traditional Japanese fish shop.
From the bustling early-morning auctions to the quiet moments of family guidance, this is the heartfelt story of a young woman determined to continue her family’s work.

This documentary takes you inside the life of a fishmonger family — a profession that has supported Japan’s food culture for generations.
Witness the bond between father and daughter, the challenges of inheriting a family business, and the timeless spirit of Japan’s fish markets.

👉 If you enjoyed this video, don’t forget to subscribe for more stories of Japanese food, culture, and tradition!

Welcome to Japanese Kitchen Tour – The channel that brings you inside the kitchens of Japan, where dedicated chefs craft authentic Japanese cuisine with incredible skill and heart.
We capture the behind-the-scenes stories of sushi masters, ramen artisans, yakitori grillers, and traditional chefs across Japan.

If you’re passionate about Japanese food culture, love discovering how real Japanese kitchens operate, or simply want to feel the craftsmanship behind every dish, this is the channel for you!

From world-famous sushi and ramen to local diners, street food, massive food portions, and hidden gems, we show it all – real kitchens, real stories.

▶️ Follow us on Instagram:
https://www.instagram.com/japanese_kitchen_tour/

▶️ Check out our new channel Amazing JAPAN for deeper insights into traditional culture, craftsmanship, and tourism in Japan:
https://www.youtube.com/@AmazingJAPAN-Youtube/videos