Tsukiji Wonderland
- Year:
- 2016
- 111 min
- 40 Views
1
Theodore C. Bestor Social Cultural
Anthropologist Harvard University Professor
Besides all the fish
Tsukiji is an information
gathering source.
A walk through the market
lets you know that the season changed.
Japanese food
is very seasonal
and the changing of the seasons is
first seen here.
It's not that
Tsukiji's the best in the world.
There's nothing in its league.
It's the only one.
Nothing in the world compares to it.
I bet you!
The Japanese have tremendous respect
for seafood.
Tsukiji is based on an appreciation
of fresh seafood.
- Where are they migrating to?
- Sado.
Already?
I won't recommend these to you.
I stopped selling the milt today.
It's available but
the quality's not good.
- You have sardines?
- Yes, they're getting better.
But they're still spongy on the back.
Our intermediate wholesalers know fish.
No other place has so many experts.
The intermediate wholesalers
are knowledgeable.
They know how to grade fish.
They auction and resell the seafood
to the retailers
in a prompt and effective manner.
There are professional fishermen,
the professionals who deliver
and those who evaluate the fish.
And the chefs are at the end
of the line.
Wholesalers choose the fish
best suited to the needs
of each retailer or restaurant.
So we get to eat good fish.
The wholesalers' choices
are based on knowledge
they've accumulated.
They take pride in their work.
Your last fish was great.
I'd do anything to get one for you,
if I saw another one like that.
The wholesalers are very proud
to be a part of
the market's long tradition.
It's not just about how much
they make out of a deal.
The priority for most of them
They aren't focusing on making
big profits.
That isn't a source of pride
for them.
I usually show up at I AM. A little
earlier before the long weekend.
I usually show up at I AM. A little
earlier before the long weekend.
Good morning.
You have 700 boxes?
Great. How's the quality?
Now, I am sorting the customers'
orders for fish.
20 grilled eel to L.A.
I have an order from Los Angeles.
It's 8:
30 AM in L.A.I don't call them too early but
they call me up any time of the day.
What can I do?
Some wholesalers come earlier,
like IO PM-.
It's early but everything depends
on how much I get done now.
What we do is simple.
It's the same every day.
Daisuke Yamazaki
Intermediate Wholesaler
I process fish as soon as I arrive.
So I want the customers to come and
get it while it's still fresh.
I always come at 2:30 AM.
We process our orders the night before.
figure out how to deal with them.
There's 300 jack mackerels
but the order's for 250-.
- Pack 250 of them and put the rest aside.
- I'll remove them.
Looking good.
Every fish has a different value.
The wholesalers evaluate
and sort the fish.
We auction the fish and sort it
according to the clients' needs.
That's our responsibility.
Intermediate wholesalers liaise
for the clients.
Toichiro lida
Intermediate Wholesaler
Fishermen risk their lives
to catch good fish.
But not everyone appreciates
that quality.
So we have to find suitable customers
who understand the fishes' value.
This is not a local market.
So all sorts of fish come
here from all over Japan.
We are here to pick the right
fish for my clients-.
We have a collective approach
to our service.
We have a collective approach
to our service.
When you walk down the aisles
you see wholesalers standing
at their tables.
And the intermediate wholesalers
walk around asking about fish prices.
After a short interaction
the wholesaler puts a sold tag
on the fish.
That's good!
Don't you have a box of 30?
Oops...
It's not about being able to tell
good fish from bad.
It's about fulfilling
the customers' needs.
The quality and prices
of fish change daily.
That's where a good wholesaler
makes the right choices.
The best seafood in the world
comes to Tsukiji-.
Mamoru Sakai
Intermediate Wholesaler
Which allows us to provide fish
steadily to our customers.
Which allows us to provide fish
steadily to our customers.
Each lot is individually numbered.
We wholesalers can spot
a good fish.
Tsushima fish is good now
but next year it could change.
I only know conger eels.
I wouldn't last a day
Auction table A"
The color, size, dryness...
I use all my senses to evaluate it.
I use all my senses to evaluate it.
20,000 boxes a day.
Sea urchins come from across Japan
and the world.
Up north from Russia
and Hokkaido.
Peru and Argentina.
A lot from Chile.
From both coasts of America.
Sea urchins"
Naturally we're totally focused
at auctions.
You can't just stand and watch
if you want good products to sell.
You evaluate the products closely.
And you seize the opportunity!
I love this work.
I'm 100% committed to Tsukiji.
It's fun.
The first time I bid I was 22.
before the auction.
When I'm depending on a bid
and there's only one
my knees shake.
There's none coming tomorrow.
Really?
I'll buy it.
They have quite a few cases today.
The price will go down.
We're rivals.
So we deceive each other.
I'll say something
negative about fish I want.
I pretend fish aren't selling
when they are.
The others do the same
so it all works out.
It's good.
I'll take it.
We all play games.
We trick each other
because we're desperate.
Everyone has memo
pads with jottings in them.
It's shorthand notes. I know
which ones are good.
If you want something, you can't be
stingy about 2,000 yen.
It's competitive.
It's like a sumo ring.
All sellers say their product is the best.
Toshiaki lshizuka
Intermediate Wholesaler
So you put them in the ring to test it-
That's the market-.
I'm nothing but grateful.
Good fish earns more money
which is an incentive.
So fishermen try their luck with us.
Hiroyuki Hirai
Intermediate Wholesaler
I'm grateful for their faith in us.
That's what Tsukiji is about.
I love prawns so I only want to sell
them to people I like-.
I love prawns so I only want to sell
them to people I like-.
Katsumi Morita
Intermediate Wholesaler
They're bigger today and wild.
It's not really a work to me.
I guess I'm a fool.
Forget profit.
- It's not about money?
- No.
Akihiro Oyama
Intermediate Wholesaler
In good and bad times we interact
with one another.
We communicate in person, not
over computers or telephones.
Which is good.
Theodore C. Bestor Social Cultural
Anthropologist Harvard University Professor
We got some lots from Hachinohe.
Go ahead and take a look.
Wow, so firm.
And cheap!
- It's a good deal!
- I hear you!
They are good.
40 cases for you, thanks.
They're from Aomori.
They're good.
This one goes to Los Angeles!
Nakaoroshi = intermediate wholesalers
Translation
Translate and read this script in other languages:
Select another language:
- - Select -
- 简体中文 (Chinese - Simplified)
- 繁體中文 (Chinese - Traditional)
- Español (Spanish)
- Esperanto (Esperanto)
- 日本語 (Japanese)
- Português (Portuguese)
- Deutsch (German)
- العربية (Arabic)
- Français (French)
- Русский (Russian)
- ಕನ್ನಡ (Kannada)
- 한국어 (Korean)
- עברית (Hebrew)
- Gaeilge (Irish)
- Українська (Ukrainian)
- اردو (Urdu)
- Magyar (Hungarian)
- मानक हिन्दी (Hindi)
- Indonesia (Indonesian)
- Italiano (Italian)
- தமிழ் (Tamil)
- Türkçe (Turkish)
- తెలుగు (Telugu)
- ภาษาไทย (Thai)
- Tiếng Việt (Vietnamese)
- Čeština (Czech)
- Polski (Polish)
- Bahasa Indonesia (Indonesian)
- Românește (Romanian)
- Nederlands (Dutch)
- Ελληνικά (Greek)
- Latinum (Latin)
- Svenska (Swedish)
- Dansk (Danish)
- Suomi (Finnish)
- فارسی (Persian)
- ייִדיש (Yiddish)
- հայերեն (Armenian)
- Norsk (Norwegian)
- English (English)
Citation
Use the citation below to add this screenplay to your bibliography:
Style:MLAChicagoAPA
"Tsukiji Wonderland" Scripts.com. STANDS4 LLC, 2024. Web. 21 Nov. 2024. <https://www.scripts.com/script/tsukiji_wonderland_22330>.
Discuss this script with the community:
Report Comment
We're doing our best to make sure our content is useful, accurate and safe.
If by any chance you spot an inappropriate comment while navigating through our website please use this form to let us know, and we'll take care of it shortly.
Attachment
You need to be logged in to favorite.
Log In