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Japanese Firms Racing to Offer Fully Farmed Tuna (News)

Tokyo, Dec. 1 (Jiji Press)—Japanese companies are racing to offer bluefin tuna raised through complete aquafarming, from eggs to mature fish, as they see a big potential in the business. Demand for Pacific bluefin tuna is strong in Japan for luxury sushi use, but the amount of the fish available to catch in the seas has been on the decline. Kyokuyō Feed One Marine Co., a fifty-fifty joint ve…
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Bigeye Tuna Prices Surging in Japan amid Short Supply (News)

Tokyo, Oct. 3 (Jiji Press)—Wholesale prices for popular frozen bigeye tuna, widely seen in supermarkets and kaiten-zushi conveyor-belt sushi restaurants in Japan, are surging amid poor catches and international fishing regulation. Wholesalers and retailers are concerned that low-priced tuna will become unavailable in the country. Bigeye tuna has long held a major presence in the price segment o…
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Japan Team Films Fish at Lowest-Ever Depth (News)

Tokyo, Aug. 24 (Jiji Press)--A Japan government-affiliated institution said Thursday it has filmed a snailfish in the Mariana Trench at a depth of 8,178 meters, a record depth for capturing a fish in video footage. The Japan Agency for Marine-Earth Science and Technology, or JAMSTEC, said the filming was jointly carried out with Japan Broadcasting Corp. (NHK), the country's public broadcast…
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Is There Life After Relocation? The Future of Tsukiji Fish Market

Tokyo’s huge Tsukiji fish market has spawned a vast “food city” that draws tourists from all over the world. But what will happen to the bustling Outer Market when Tsukiji’s wholesale operations—including the famed tuna auctions—move to Toyosu in the east of the city in November?
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“Edomae” Sushi: A Fast Food with a Long TraditionNakahara Ippo

Sitting at the counter of an exclusive sushi restaurant can be an intimidating experience for the newcomer. But knowing a few basics can make all the difference. In this interview, master chef Aoki Toshikatsu shares some tips about the Edomae style of sushi served at his renowned Sushi Aoki restaurant in Ginza.
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Sushi Heaven (Video)

A lot of work goes into a serving of sushi. The skills of a sushi master include carefully selecting the fish and applying various techniques to preserve its freshness. We discover the fine cuisine of the famous Ginza restaurant Sushi Aoki.
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Sushi Chef Aoki Toshikatsu: At the Crossroads of Tradition and InnovationNakahara Ippo

Sushi aficionados expect more than just top-quality ingredients when they dine in Ginza. They expect a relentless attention to detail combined with the kind of effortless class that cannot be faked. Sushi Chef Aoki Toshikatsu, second-generation proprietor of Sushi Aoki, personifies these attributes. Nakahara Ippo profiles the master chef and his reverential yet inspired cuisine.
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