Mark Hall Sushi

The culture of the Japanese helped introduce sushi into Japan. Their religious affiliations, which were Buddhism, prevented them from eating meant. They saw animals as sacred beings with souls just like them. As a result, they refused to kill animals. The Japanese viewed fish as an alternative method because they were not allowed to harm other animals dude to their religious affiliation. Not only did fish become the staple of Japanese identity, so did rice. Rice has been around since the beginning of Japanese culture and still remains a staple of Japanese identity to this day. The combination of the two most consumed food in Japan led to sushi, which quickly spread to western countries. To this day Japanese identity/culture has a lot

The aim of this investigation is to consider commercial fishing in a particular country in two different environments, that is from the sea and a fish farm (aquaculture).

Tuna that go by the scientific name of Thunnus Maccoyii (Dennis. M et.al, 2010) are one of the most valuable finfish cultured within Australian and most sought after for sushi within Japan. The waters generally out from Port Lincoln within Spencer Gulf, South Australia are where the tuna are mainly cultured in Australia due to the water temperature being ideal for the culture of these highly valued finfish. Tuna is within the top four of the most valuable cultured aquatic species in Australia especially Southern Bluefin Tuna (SBT) which are valued at four hundred dollars per fish making the transport and capture of these fish very important where damage is avoided at all costs. The transport of the captured fish from the wild in nets back into shallower water where they can then participate in the ranching stage can lead to serious problems and can bring upon mortalities if done incorrectly. Ranching is the process of temporally holding wild fish at sea to fatten them on baitfish. (Kirchoff. N et. al 2011 pg1) This process of transportation from the wild back into the grow out pontoons or cages for ranching can lead to effects on a fish’s health, performance and or even disease and parasite infection.

This report is a political, economic, social, technological, and environmental and legal–PESTEL report carried out to assess the viability of the opportunity market SAFCOL’S ready to eat Tuna meals in Japan by The South Australian Fisherman’s Co-Operative Limited (SAFCOL). SAFCOL was begun in 1945 by South Australian Fishermen endeavouring to sell their catch (SAFCOL, 2016). SAFCOL produces, distributes, imports, canned seafood and pet food products, include tuna, salmon, mussels and sardines and has about 80 employees (Bloomberg, 2017). SAFCOL, markets its products throughout Australia in supermarkets and speciality stores, it has broadened its product range to include ready to seafood meals (SAFCOL, 2016; Bloomberg, 2017). SAFCOL supplies a wider market than other Australian seafood including: Australia, New Zealand, the Middle East, Slovenia, Chile, Hong Kong, China, Thailand, Malaysia, Greece, Canada and the USA (SAFCOL, 2016). SAFCOL is looking to broaden its export base even further by exporting to Japan an island nation located in East Asia with a population of 128 million people (Griffin & Pustay, 2015, p. 61). Japan consists of four principle islands, in addition to number minor ones, approximately 1,500 miles (2,400 kilometers) from the East Asia coast (Scholastic, 2016). The principle

In addition, studies demonstrate that Japan has the largest number of catches. Japan’s economy has the most to loose if they do not protect their valued specie. They have made little efforts for change and the ISC concluded that current levels of fishing have now become unsustainable. It has been concluded that this stock will continue to decline in 2018 (Nickson, 2018). This specie has fallen a tragedy of the commons model due to individuals trying to gain the greatest benefit, without realizing what the long term effects would be when the demands of the resource overwhelms the supply. This will hurt the well being of multiple societies, and most important, the well being of the Bluefin Tuna. The ISC stated that these species need new management plans to ensure it’s sustainability.

Now a days, it is being served during special occasions, like traditional Asian dinner banquets, weddings, or even at restaurants. It has become almost as easy as buying a turkey for thanksgiving, but only this seafood dish has no taste and no nutritional value. With the easy access that the fishermen’s have, sharks are being over-fished and Poachers are

Bistro "Kobe" Sushi has been a long standing favorite for patrons in the Edmonton area that desire a consistently pleasant experience. From the fresh and attractive presentations to the top-notch service, this is the best way to enjoy sushi and other Japanese cuisine. A few popular favorites are the seaweed udon, tataki, Alaskan roll, spicy tuna, Mexican roll and avocado roll. Each is artfully prepared and served on beautiful plates to ensure a feast for the eyes. Bistro "Kobe" Sushi offers more than sushi and sashimi - try the edamame or gyoza, for example.

Japan’s new industries while mass exporting Japanese made products began to look for products abroad that were suitable for domestic use and consumption (Aoki, 2010). Coinciding with the popularity of sport fishing of the Atlantic bluefin tuna in Europe, Japanese businesses found importing the Atlantic bluefin tuna catches were more profitable then not at all. (Aoki, 2010). This began the market for Atlantic bluefin tuna in Japan and its status as a highly desired fish. The 1970s passed with increasing demand leading to the beginning of overfishing rates have diminished the Atlantic bluefin tuna population today (Aoki, 2010). The expansion of the Japanese sushi/sashimi market into the international domain in the 1980s created a higher demand of sushi grade fish (Fromentin and Powers, 2005). Atlantic bluefin tuna already in sushi menus became the target of the record breaking catch rates. This turned what was once sport fishing of the Atlantic bluefin tuna into a rewarding profession. For instance, one Atlantic bluefin tuna in Japan at the weight of 342 kg was sold for $396,000 in 2011(marinebio.org, 2013). Numerous other record breaking auction prices have made the news as the Atlantic bluefin tuna population continues to decrease. However, damage to the western Atlantic bluefin tuna population may soon be irreversible.

Japanese cuisine is a very important aspect of Japanese culture. The way food is prepared and how it is presented, play vital roles on how people view Japanese culture. In his essay, Tanizaki makes several key points on how traditional Japanese cooking is reliant upon shadows forming from the darkness of the room and plateware. Tanizaki argues that Japanese cuisine loses much of its beauty when it is served in a modern lighted room or on modern, bright plateware. “With Japanese food, a brightly lighted room and shining tableware cut the appetite in half” (Tanizaki, 16). He believes that having food served in a dark room or on traditional plateware causes the food to acquire a true depth that cannot be acquired in a brightly lit room or on modern plateware. This is why Tanizaki idealizes lacquerware in his essay, as Tanizaki believes that, “Darkness is an indispensable element of the beauty of lacquerware” (13). Tanizaki recollects a memory of the time he visited the famous restaurant in Kyoto, The Waranjiya. This was the first time Tanizaki had uncovered the true depth that lacquerware holds. “I discovered in the gloss of this lacquerware a

In producing an anthropological account of my chosen meal event, which is my experience of dining at the ‘Meiji’ restaurant in Osaka, I will use a mixed-theoretical approach which is influenced by Mintz’s (1985) Sweetness and Power to show how material conditions and symbolic representations of food are interrelated. Firstly, I will look at the historical influence of the Meiji Era on Japanese food culture (Anderson 2005; Hiroko 2008). I will then look at gender in Japanese food culture, specifically how masculinity is associated with fish markets and sushi preparation, and how these culturally engrained gender roles correlate with my observations and experience at the restaurant (Corson 2009; Bestor 2004; Holden 2005). Finally I will discuss the biocultural complexity of food preferences, followed by an analysis of how food is related to identity formation and highly symbolic, and whether this symbolic meaning presupposes food preferences created by materialist conditions (Fischler 1988; Rappoport 2003; Harris 1985; Levi-Strauss 1963).

Japanese cuisine has developed over two hundred years and influenced by both China and Korea. In Asia, rice has been the major staple food in many countries. However, in Japan, rice has also been used to brew sake, a traditional alcohol drink which always appears in every kinds of Japanese restaurant today, such as Izakaya. Traditionally, a meal contains a bowl of rice and seasoned side dishes for each one person. (Naomichi Ishige 2000) However, in Izakaya type restaurant, people sharing food is a unique izakaya tradition.

However, their long cumulative traditional values of being reserve, following the group opinion, borderline hierarchy, avoiding consequence (Hofstede, 2016)would interfere with the process. Therefore, it is undeniable that Japanese would struggle with their collective self when interacting and absorbing new culture elements when the nation finally decided to match up with the world. It was what originated the crossbreed food, the yoshoku, the combination which takes a form that can be handled either way that comforts the people. It is still true to this day where a lot of restaurant that labeled as western (e.g Italian, French…) provide the utensils of both chopsticks and western dining fork/knife/spoon for

Many don’t know the difference between sushi and sashimi; sashimi is simply raw fish while sushi always contains rice mixed with vinegar. With the rice base known as shari, sushi can contain both red and white raw fish, shrimp, crabs, squid, and all kinds of shell fish. However, sushi doesn’t always have seafood in it; some kinds simply consist of rice and vegetables. At first, the Japanese ate sushi as a way of preserving seafood; rice wasn’t

Iconic dishes like sushi and ramen are often the first things that come to mind when thinking of Japanese cuisine. But how much of what we consider to be “classic” Japanese foods are truly Japanese in origin? The nation is often celebrated for its culinary icons and constant innovations, and what are considered to be token Japanese foods have become exceptionally popular world-wide. But in truth, Japan’s now rich and diverse culinary scene is, at its roots, a blend of ingredients and ideas imported and adapted from other parts of the world, beginning as far back as ancient times.

Seafood has become more and more prevalent for people to want to eat these days. Fish in particular, all kinds, has become a bigger want. There are more than 30,000 different species of fish. There are different specifications such as the type, skeletal structure, and how the they are harvested. Fish can either be domesticated or man influenced or wild harvested, which delivers the best flavor and quality of a fresh fish. Fish can be purchased with many different options as well.