Shadowing-Übung: What a Day at a Japanese Fish Market Auction is like - Englisch Sprechen Lernen mit Video

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This is what a day at a Japanese fish market is like.

Today, I'm taking you inside Japan's Kyoto City Central Wholesale Market to find out what a day working at their fish market is really like.

More specifically, with a wholesaler, Marufuku Suisan, a 2nd and 3rd generation mother-daughter duo and their 9 hardworking staff.

Opened in 1927, this is the first central wholesale market ever established in Japan, even older than Tokyo's famous Tsukiji Market.

But that's not enough.

I want to know what really happens behind the scenes at the fish market and its auction.

And no better way to start than early in the morning.

Good morning, y'all. I've made it to Kyoto.

It is before 5:00 AM, super early.

I am in front of the fish market and all I have to do is wait for Chisa-san to arrive so we can get this day started.

- Good morning and nice to meet you. - Good morning.

She's the daughter and third generation working at the shop.

So what time did you wake up today?

I was motivated so I woke up at 2am.

Hey, me too.

In 1981, her grandfather started their wholesale business, with her mother eventually taking over ownership.

So as a kid, she often spent time here getting to know all the ins and outs, even helping out when she was in high school, all leading to now where she plays an instrumental role in the success of their business, learning and working alongside her mother.

She's my mom and the owner.

Hi, nice to meet you.

First thing in the morning, she goes to the auction to bid on fish for their shop to sell today.

The auction starts at 5:20. It's right there.

Okay, lead the way.

In Japan's wholesaler business, she's known as a nakagai-nin, which means she buys products from the market directly and then sells it to businesses.

Found it! It's 4.4 There's Oomon Hata fish.

Before the auction starts, she takes notes on what's available on the day and then communicates with her customers right afterwards to discuss what to bid on and at what prices.

It's her job to secure the purchases while ensuring her customers get the highest quality fish at the best possible price.

So what's your plan today?

I'll bid on the amadai fish first, then I'll head over there.

Cool. I hope you get what you bid on.

In the same area, the tuna auction takes place separately.

Since multiple auctions happen at the same time, another worker from their shop handles this auction.

Oh, it looks like it started a little early today.

Oh no, it looks like the auction for the fish she wanted to bid on already started.

Run, Chisa, run!

Nice, I think she won the bid.

Apparently, the market implements an interesting bidding system.

Buyers write a bid price on a board and flash it to the auctioneer to indicate a bid, while also letting them know how many they want.

In the event that the bid price is the same for 2 or more bidders, they decide the winner in a very old-school Japanese way: rock, paper, scissors.

Did you get what you wanted?

I got it. These ones.

You made it!

I panicked.. you saw me sprint.

At this Japanese auction, the bidding happens quickly, and for newcomers who lack confidence and focus, it's quite an overwhelming experience as the market doesn't wait for anyone.

Chisa still remembers the time when she first started and wasn't clear about the amount she bid on, which resulted in her being awarded the entire lot and was forced to pay for all of the fish.

It was a lesson that she says she'll never forget.

What are you gonna bid on next?

This one and...

Tobihata (oval grouper) I'll get this weird looking fish.

Also this. Why this fish?

This is called Hata, a white fish.

My customer will sell it to a French restaurant so I need to get it.

But it's difficult, because I may not win with my customer's price.

She adds that sometimes what the customer needs isn't always available at the market, as it changes day to day depending on what's been caught that morning.

So she tries to work with the customers to see if she can offer an alternative, also noting that some fish which appear fresh and plump don't necessarily mean that they're the best tasting.

So she must rely on her intuition to make quick bidding decisions.

So, what's your favorite fish?

What do I like?

Ise lobsters.

Oh, I love that too.

So you've been doing this for a while now, huh?

That's right! It's my family business.

I officially started bidding 3 years ago.

So I'm relatively new, everyone else has been bidding much longer.

Everyone treats me kindly though.

In Japan, the fish auction industry has always been a very male-dominated field, and even today, it's still uncommon for women to be a part of it.

This never deterred Chisa, though, from working here.

Despite being the only woman in the auction, maybe taking a cue from her mother, who was the first female owner at this market, Chisa simply says that she's always felt at home here, and many of the people have known her since she was young and have always been kind and supportive.

Good luck, Chisa!

I'll do my best!

I was scared and nervous.

Apparently, the job itself is very much a watch and learn type of environment, and there's no one really that will provide proper training or will go out of their way to teach you.

At the same time, when Chisa took it upon herself to ask questions, the experienced workers would be more than willing to kindly teach her, likely due to her positive and enthusiastic nature, which helped her build strong relationships over the years.

I bought a lot just now.

I got the fish called 'Ojisan' (old man).

It's pretty crazy how fast things are going here.

I can't even follow.

Oh wow. I guess the auction is finished.

All the purchased fish are usually moved to each store so customers can check out what's available when they visit.

Chisa usually carries what she can, but today she won quite a lot of bids, so most of it will get delivered to her shop.

These are all B.

So, how was the auction today?

Good! Nice. What are you gonna do now?

I need to focus on accounting and the register.

890 Thank you so much!

Another critical part of her job is to work behind the shop's counter, where she's responsible for tracking customer orders, coordinating deliveries, and confirming payments, ultimately ensuring that every customer gets the correct order at their specified time.

Thank you so much!

You know what's actually kind of surprising here?

There's not a strong fish smell.

I mean, there's a little bit, but you would think, I guess it's a fish market, it'd be really, really fishy in here.

But it's actually quite pleasant.

While Chisa takes care of customers and handles the register, the other workers in the shop prepare the fish orders, catering to many high-end restaurants and hotels in the area.

So it's important that the seafood is prepared exactly per each customer's order.

Today's purchases include one and a half tuna.

But before it's delivered to their customers, the tuna needs to be broken down and cut into 'saku', a preparation style that transforms a large tuna into manageable pieces that their customers and chefs can easily work with.

Hi. How long have you been doing this?

45 years. Wow, that's amazing.

Not really amazing.

I think anyone can do it.

I don't believe that.

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This is a tough job.

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I wake up at midnight, 12am.

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Exactly. Breaking down a tuna requires a skill that takes years to master.

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And although tuna is a massive fish, its flesh is delicate.

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One wrong cut could ruin the texture or waste valuable sections of the fish.

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So his movements are precise and calculated and seemingly effortless.

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But therein lies a testament to his experience, a beauty that lies in an everyday task for a man working hard at his job.

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Interestingly, in Japan, central markets like this one are managed by the local government in order to create a fair and reliable system where fresh food can be traded safely and efficiently.

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This public system allows small families to run businesses which can compete alongside larger companies, while preserving generations of expertise gained by their seafood professionals.

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Hi. How long have you been working here?

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About 10 years.

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Nice. Why here?

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Probably because I like fish.

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Makes sense. What'd you do before this?

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I did something similar.

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I see. So what's the most important thing for you when doing this job?

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Communication.

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We purchase and sell... we're the middle man, right?

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So we need to have strong communication skills for both sides.

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I can see that. And what do you do when you're not working here?

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I like to eat delicious food.

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Nice. And do you have a family?

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A mouse and a dog are my family.

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Hi. So how long have you been doing this?

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Here? 35 years now.

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My father ran the shop before me.

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As the oldest of 2 sisters growing up, she was told that it was her responsibility to continue on their family business.

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So when her father became ill, it was only natural for her to take over.

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Today, she runs a family business with the support of both of her daughters.

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So did you think your daughters were gonna work with you?

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Never imagined it.

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I thought they'd do something they liked.

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So how's it working with them?

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There are times they piss me off.

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Nonetheless, they're reliable and supportive.

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So what's been the most challenging for you running this business?

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COVID was bad.

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Also, the amount of fish are decreasing every year.

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So less are sold at the market and prices are going up like crazy.

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Also, it's tough because nature affects our business.

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Damn, that's a lot to deal with. Do you ever have days off?

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Yes, Wednesdays and Sundays we're closed.

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However, she says that many of their customers who run restaurants operate on these days, so they often take care of orders even though they're officially closed.

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When you do have days off, what do you do?

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I rest. Really? What about travel?

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Ah, I travel once in a while.

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Also I go shopping after work.

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Okay. At least you're doing something. Where'd you go recently?

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Recently... Korea.

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She studied in Korea.

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I studied dance there for 1 year.

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Dance has been Chisa's passion since junior high, but during her stay in Korea, COVID hit and forced her to return to Japan.

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At that time, their business was also facing challenges since many of their customers who run restaurants were forced to reduce business hours and some even had to shut down their business.

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So what was it like?

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Very tough.

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Did you stop buying fish?

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Well we tried to slow our purchases.

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But when there are fish in the market, we're assigned to them.

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This really killed me.

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Under the wholesale market law, wholesalers inside the market couldn't refuse any fish delivered to them.

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If fish remained unsold after the auction, it was distributed among the wholesalers, causing them to receive unwanted stock and created inventory problems, forcing many of them to close down their business.

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During the lockdown, Chisa's older sister decided to open up a delicatessen, which was actually her mother's dream for quite some time.

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Using the abundance of fresh fish in their inventory, they prepared and sold premade dishes.

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The family was able to turn a difficult situation into a new business opportunity and which to this day still serves fresh fish dishes to their community.

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Okay. So it looks like things are coming along here.

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Let's go talk to some of the customers.

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Hi. Can I ask you a question? How long have you been a customer here?

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It's been a long time.

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Not her mother, but since Chisa's grandparent's generation.

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Wow. But of all shops, why this one?

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Because they're beautiful.

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Look around... no-one is more beautiful than these two.

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It's fun to come and shop here, huh?

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Exactly! I'm come to see them!

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Thank you. Hi, I'm Paolo. Do you come here often?

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I come everyday.

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Wow. And why this shop?

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I've been working with them since their grandfather's time.

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It's a 40-50 year long relationship.

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Cool. So what do you usually buy?

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I purchase their high-end fish like tuna and Tokishirazu.

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I see. And what are you doing after this?

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I'm headed back to Nishiki Market.

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Oh, what do you do?

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I own a fish shop.

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They're so nice here, right?

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Everyone here is kind and I've known Chisa since she was little.

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I see. Thank you.

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Excuse me. Do you come here often?

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I do! Everyday.

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Oh, for how long now?

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About 7, 8 years?

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Awesome. And what do you do?

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I run a traditional Japanese cuisine restaurant.

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in Miyagawa city.

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Nice. And what do you usually buy?

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Depends on the season.

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I prefer seasonal fish.

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Cool. Thanks.

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Chisa, so what's in season now?

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Our customers tend to order Hamo around this time.

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Kyoto's known for Hamo.

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What about isaki? How much are they?

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Cheap ones are ¥1000 ($6.11) Expensive ones are ¥5000-¥6000 ($30-$36) It depends on the quality and the size.

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This one is Seki-Isaki, a luxury fish.

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It's very seasonal.

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In Japan, the changing seasons are deeply connected to food and everyday life.

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Families say things like, "It's summer, it's time for hamo," or "let's eat crab for the winter holidays." In the country, seasonal foods are a way to appreciate nature while also bonding with friends and family.

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For Chisa, this knowledge came to her naturally from a young age, where she learned about seasonal fish and the day-to-day of the market, serving as her foundation as she continues to develop her expertise.

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Now she delivers today's fish to her sister, Yoshimi, at her deli shop.

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Good morning.

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Today's fish delivery!

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They had a real good Isaki.

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The deli usually places regular orders, but when Chisa finds a great deal in the market, she lets her sister know.

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This balance allows the shop to offer their customers a wide variety of fresh fish daily.

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Chisa, how's it working with your sister?

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It's so comforting.

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Her being my sister means a lot to me.

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I respect her and rely on her the most.

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I'm embarrassed.

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Sorry I asked in front of her.

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I never say things like this.

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Is there anything in particular you learned from her?

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I've learned how to better communicate with people and how to be more charismatic.

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Okay, sorry, I'll stop now.

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Before going back, she helps out in the deli a bit.

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In fact, she often helps out on busy weekends, so she's quite familiar with how the shop runs.

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It looks like the market is calming down a bit.

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Oh, the tuna master is sharpening his knife.

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Do you do this every day?

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Yes, everyday.

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If I don't. I'll be the one who has a hard time.

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It's tough if it doesn't cut well.

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It used to be this thick, but now it's this thin.

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Wow. How long have you used it for?

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About 10 years.

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Are you done now?

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Done for today.

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Chisa, where you going?

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I'm going to make payments.

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Good morning!

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What's going on today?

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I'm filming YouTube.

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You should tell them you want a boyfriend.

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Please stop.

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Morning. Morning.

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Can I have ¥4000, please?

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Inside the market, trusted wholesalers share a unique culture of supporting one another.

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If a customer places an unexpected order and one of them doesn't have the product, they can source it from each other.

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These exchanges are built on years of trust, with payments often settled afterwards.

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This is why she personally visits each shop, carefully maintaining that relationship that keeps the entire market moving.

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¥ 7000, please.

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Thank you so much.

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Now she's done with most of her sales responsibilities, so she moves on to her office tasks.

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What are you doing now?

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I'm going to record the data for today's sales.

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That's a lot of receipts.

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I'm kinda used to it now. I can probably do it in 15 mins or so.

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Why don't you do it in the shop as you go?

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I want to talk with our customers and look them in the eye.

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It's hard to talk when you're typing on a screen.

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I think it's important to show our appreciation by looking directly at each customer.

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Treating customers with courtesy and respect is one of the many things she learned from her mother as well as her grandfather.

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When it comes to running a successful business, she has a genuine gratitude for her customers, fully aware that they chose to buy from her shop as opposed to going somewhere else.

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So she shows them warmth and sincerity with every interaction she has with them, a trait held by many typical Japanese businesses.

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So how's working with your mother?

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I love my mom but...

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When it comes to work, she's the scariest person.

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Oh, scary is a strong word.

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No lie, I'm scared of her.

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She may look like a sweet owner & mom but she points out what I do wrong when we're alone.

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Nonetheless, she's my one and only mom.

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Chisa, where you going now?

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I have to attend this Outstanding Employee Award Ceremony.

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It's a 'Thank You Award' for working at the market for so long.

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Wow. Congratulations.

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Apparently, her and her sister are getting the award for working at the market for 5 straight years.

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Almost here?

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You can park there, sis!

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But not there!

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Hello! Nice. She's back.

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You ready? Let's go!

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It says we get a free bento.

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In Japan, schools and companies often recognize dedication through awards, such as student perfect attendance awards and employee recognition awards like the one she's receiving today.

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Years of commitment and contributions to an organization are deeply respected and valued in the country.

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Nice. You even got an award certificate. Congrats.

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Thank you. Now it's finally break time.

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I'm finally going to have my lunch!

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Oh, that's the bento they gave you.

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Yes! I think it's from a nice restaurant.

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Wonder where it's from.

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It's from "Otobun." She's eating well today.

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Normally she has a light lunch like a banana, since she usually finishes at 3.

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Hey, do you still do dance?

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I don't right now but I want to Oh, so what do you do instead?

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I have a dog! It's so cute... wanna see?

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It's name is Fuku, named after Marufuku.

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Oh, your dog is super cute.

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And now I understand what it's really like to work at a Japanese fish market.

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The hours are demanding and the environment is far from glamorous.

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But the people here are genuine.

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They're resilient, hardworking, and they're deeply committed.

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In many ways, they represent what makes a country so remarkable.

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I'd even go as far to say they had an effect on Chisa growing up.

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She was afforded the opportunity to do whatever she wanted in her life.

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Yet she still chose her family. She chose the market.

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And in her mother's most difficult times with her business, she stood by her side.

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And through it all, she not only helped protect what their family had built, but also created new opportunities for themselves and for the generations that will follow.

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Was ist die Shadowing-Technik?

Shadowing ist eine wissenschaftlich fundierte Sprachlerntechnik, die ursprünglich für die professionelle Dolmetscherausbildung entwickelt und durch den Polyglotten Dr. Alexander Arguelles populär gemacht wurde. Die Methode ist einfach aber wirkungsvoll: Du hörst englisches Audio von Muttersprachlern und wiederholst es sofort laut — wie ein Schatten, der dem Sprecher mit nur 1–2 Sekunden Verzögerung folgt. Anders als passives Hören oder Grammatikübungen zwingt Shadowing dein Gehirn und deine Mundmuskulatur, gleichzeitig echte Sprachmuster zu verarbeiten und zu reproduzieren. Studien zeigen, dass es Aussprachegenauigkeit, Intonation, Rhythmus, verbundene Sprache, Hörverständnis und Sprechflüssigkeit signifikant verbessert — was es zu einer der effektivsten Methoden für die IELTS Speaking-Vorbereitung und reale englische Kommunikation macht.

Shadowing-Übung: What a Day at a Japanese Fish Market Auction is like - Englisch Sprechen Lernen mit Video

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