You don’t want to find yourself in a Sushi restaurant not knowing enough about the fish on offer. In 2013, Japan attracted more than 10M international tourists.
By 2020, this number is expected to reach 30M. In addition, the style of travel is changing -- from group tours to individual travel, with tourists seeking a more personal experience. More and more travelers now actively seek authentic experiences, using online review sites to find lesser-known restaurants, booking tables directly at Michelin star restaurants, and more.
The more high-end the res
taurant, the more menus are exclusively “omakase,” or left to the chef’s discretion. This means tourists do not know which food will appear, or when. While Japanese diners find this an exciting surprise, the guest from overseas may feel flustered, finding sushi delicious but the uncertainty of handing off all decisions to be a cause for concern. Even if they like the dishes, they struggle to enjoy the cuisine on the level that Japanese do, knowing about sushi culture and being able to communicate with the chef.
Masuzushi restaurants, Toyama's representative traditional food, have been forced to raise their prices due to the weak yen and Russia's invasion of Ukraine.
https://sushiuniversity.jp/visual-dictionary/?Name=Cherry-salmon-(Sakuramasu)
The Yubu Fishing Cooperative in Hokkaido has been forced to suspend kelp fishing for the season. Over the past few years, production has declined due to rising sea temperatures and the effects of drift ice. Now, the fishery has finally been forced to suspend fishing. Hokkaido accounts for more than 90% of Japan's kelp production.
On September 2, fishing for Shirauo and Wakasagi began at Lake Ogawara in Aomori Prefecture.
https://sushiuniversity.jp/visual-dictionary/?Name=Japanese-icefish-(Shirauo)
Record-breaking heat waves have caused rising sea water temperatures, resulting in mass mortality at Sea sq**rt farms in southern South Korea.
Hoya or sea sq**rt, also known as sea pineapples, look and taste unique. It is an acquired taste when eaten raw with a strong ‘oceany’ flavor.
The Shinminato Fisheries Cooperative in Imizu City, Toyama Prefecture, announced that the first auction of red snow crab for 2024 will be delayed by about one week from the previous year.
This is due to the fear that rising seawater temperatures may affect the quality of the crab.
https://sushiuniversity.jp/visual-dictionary/?Name=Red-snow-crab-(Benizuwaigani)
According to the Ministry of Public Administration and Security of the Republic of Korea, from July 30 to August 19, 2,181,000 fish from fish farms across the country were damaged by the heat wave.
Black rockfish (Kurosoi) 823,000, starry flounder (Numagarei) 874,000, bastard halibut (Hirame) 484,000, and other fish died at sea in Jeollanam-do, Gyeongsangnam-do, and Chungcheongnam-do regions.
https://sushiuniversity.jp/visual-dictionary/?Name=Bastard-halibut-(Hirame)
Added article “Sea urchin eating comparison”.
https://sushiuniversity.jp/basicknowledge/what-is-uni
The first saury was landed at Hanasaki Port in Nemuro City, which boasts the largest saury catch in Japan. The quantity was larger than usual and the fish were large.
https://sushiuniversity.jp/visual-dictionary/?Name=Pacific-saury-(Sanma)
Chile is the world's largest sea urchin catching country, accounting for about 50% of the world's catch. Japan imports 95% of its sea urchins. Between 25% and 35% of Chile's frozen sea urchin is consumed by conveyor belt sushi restaurants.
https://sushiuniversity.jp/basicknowledge/what-is-uni
Canned seafood production, such as canned tuna and canned mackerel, reached the lowest level in 71 years. The price of canned products has soared due to poor catches of the raw material, cheap fish for the masses (e.g. sardines, mackerel, pike), forcing canners to raise prices or discontinue production. The price of canned mackerel and saury is now around 300 yen per can, more than double the price five years ago when they were in the 100 yen range.
https://sushiuniversity.jp/visual-dictionary/?Name=Mackerel-(Saba)
Large-sized echizen jellyfish have been swamping the coast of Tsushima, Nagasaki Prefecture, in large numbers. The large ones have a bulk diameter of about 2 meters and weigh up to 150 kilograms. The outbreak is said to be the first in 15 years.
Akashi's octopus used to boast an annual catch of 1,000 tons and used to dominate other production areas in terms of both quality and quantity. However, according to Akashi City, the catch has recently become a record low, and last year's catch was only one-fifth of what it was about 10 years ago.
https://sushiuniversity.jp/visual-dictionary/?Name=Common-octopus-(Madako)
https://sushiuniversity.jp/visual-dictionary/?Name=North-pacific-giant-octopus-(Mizudako)
In the fixed-net fishing for salmon in Kushiro Town in the eastern part of Hokkaido, only Japanese amberjack (Buri) are being caught, and there are no sightings of Chum salmon Tokishirazu (Tokishirazu).
https://sushiuniversity.jp/visual-dictionary/?Name=Chum-salmon-Tokishirazu-(Tokishirazu)
The fishing season for lobsters, known as a luxury food, has opened in Chiba Prefecture, and on August 2, the first catch of the season was caught at Ohara Fishing Port in Isumi City, which boasts one of the largest catches in Japan. The first catch was about 4.2 tons, nearly 10 times the amount caught last year (about 445 kg), which was only a quarter of the usual year due to unfavorable weather.
On July 29, a man in his 40s who ate tuna sashimi purchased at a supermarket in Natori City, Miyagi Prefecture, complained of abdominal pain, and Anisakis was found in his stomach.
Anisakis is a parasite of fish and shellfish, including mackerel, horse mackerel, sardines, bonito, squid, cod, saury, flatfish, and salmon.
Blue-ringed octopus, a highly poisonous species, was found off the coast of Ishikawa, Japan, on July 30. Originally found in the southern seas, the blue-ringed octopus may have expanded its distribution area due to rising seawater temperatures.
In response to the issue of a portion of the bluefin tuna catch not being reported to Aomori Prefecture, the prefectural government's re-examination found that 92.6 tons of the catch was newly unreported in FY 2019 and FY 2008. Three fishing cooperatives, in the towns of Oma, Okudo, and Ohata, had falsely reported.
https://sushiuniversity.jp/basicknowledge/tuna
This season's saury fishing season will open on August 10, earlier than usual, at Kesennuma Port in Miyagi Prefecture. The saury catch has been sluggish over the past few years, with last season's catch at 3,085 tons, less than 20% of what it was five years ago.
https://sushiuniversity.jp/visual-dictionary/?Name=Pacific-saury-(Sanma)
As of mid-July, the catch of Ezobafun uni on Rebun Island was only half that of last year. This is believed to be due to high water temperatures, and fishermen are concerned that the situation may be prolonged.
https://sushiuniversity.jp/visual-dictionary/?Name=Short-spined-sea-urchin-(Ezobafun-uni)
After the Noto Peninsula earthquake that occurred on New Year's Day, the catch of red snow crab has been at a record low. According to Toyama Prefecture, the catch from January to May 2024 is approximately half of the normal year, the lowest in the past 10 years.
https://sushiuniversity.jp/visual-dictionary/?Name=Red-snow-crab-(Benizuwaigani)
Mackerel (Masaba) off the coast of Hachinohe continues to be poorly fished.
On July 24, it landed in a large quantity for the first time this season.
https://sushiuniversity.jp/visual-dictionary/?Name=Mackerel-(Saba)
The price of red seabream (Madai), the largest catch in Onomichi, Hiroshima Prefecture, has dropped to a quarter of what it was a little over 20 years ago.
The wholesale price per kilogram of red seabream, which was 3,509 yen in FY1998, has been declining year by year. The blackhead seabream (Kurodai) price has dropped to one-fifth of 1998.
Bastard halibut (Hirame), redspotted grouper (Kijihata), and Japanese sea bass (Suzuki) have almost halved in price.
https://sushiuniversity.jp/visual-dictionary/
We wrote an article about Murasaki.
https://sushiuniversity.jp/sushiblog/what-is-murasaki/
Japanese icefish (Shirauo) trawling in Kasumigaura and Kitaura opened on July 21.
https://sushiuniversity.jp/visual-dictionary/?Name=Japanese-icefish-(Shirauo)
We wrote an article on Anisakis.
https://sushiuniversity.jp/sushiblog/what-is-anisakis/
There was news about the increasing number of land-farmed salmon in Japan. However, the TV station reported that the color of the salmon is due to astaxanthin, a pigment found in shrimp and other fish. They do not want to report the fact that farmed salmon are colored because they eat food containing a synthetic pigment.
https://sushiuniversity.jp/basicknowledge/salmon
On July 16, the Western and Midwest Pacific Tuna Commission (WCPFC), which discusses Pacific bluefin tuna resource management, and others agreed to expand Japan's annual catch quota for fish larger than 30 kilograms to 1.5 times the current quota after 2025 in response to the recovery in stock levels.
https://sushiuniversity.jp/visual-dictionary/?Name=Bluefin-tuna-(Kuro-maguro)
Bonito with as much fat as the autumnal Madorigatsuo is caught daily at Kesennuma port. Caught from spring through summer, bonito is characterized by its lean flesh with a light flavor. The fishing grounds have formed off the coast of Hachinohe, Aomori prefecture, much further north than usual, and changes in the marine environment are believed to have had an effect.
Image by © KAHOKU SHIMPO PUBLISHING CO.
https://sushiuniversity.jp/visual-dictionary/?Name=Bonito-(Katsuo)
On July 27, the fishing season for Hanasaki crabs opened in Hamanaka Town in eastern Hokkaido.
The fishing season will be opened one after another on the Pacific Ocean side of eastern Hokkaido, and fishing will continue until mid-August this year in Hamanaka Town.
https://sushiuniversity.jp/basicknowledge/brown-king-crab-hanasakigani
A phenomenon known as Yake, in which a portion of the flesh of many tuna caught on Ishigaki Island turns white, has been troubling those involved.
When this tuna is cut into pieces, the meat is whitish, as if grilled in a fire, so it is called “Yake” or “Yake-maguro” as “Yake” means “burnt” in this case.
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