Culinary / English / Film / Thoughts

Sustainable Sushi

Are you a sushi lover? Then proceed reading this post if you care.

Let’s start with this documentary about Jiro Ono, the 85 years old sushi master, owner of a sushi bar rewarded with 3 Michelin stars. This tiny sushi bar with only 9 seats if I am not mistaken, is located in Ginza station, Tokyo.

This docu shows the loyal dedication and passion of the humble man. It is about the sushi master but it is deeper than that. Making sushi is not just preparing the food but it is a form of art. Hat off to the master!

Jiro Ono’s docu was released in 2011.

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A year later another docu was released, Sushi the global catch. The makers show that due to sushi global popularity there is an excessive demand of raw fish, in particular bluefin tuna (Maguro!). To supply the hungry sushi eaters bluefin tuna has become an endangered fish.

What do people do to make bluefin fishery sustainable so that we still can enjoy sushi so far? Or will we keep on consuming at all cost that bluefin tuna’s price is going to soar or worst, that this fish might extinct soon?

This post is about sushi and its main ingredient, bluefish tuna. However the same sustainibility problem is happening right now concerning natural food resources in general. I do hope those innovations in food technology are going to help solving it because the world’s population is growing and growing. All those people, including us, need to eat every day.

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6 thoughts on “Sustainable Sushi

  1. Aku nggak begitu suka maguro, karena pernah nganterin temen ke RS akibat keracunan tuna. Dilematis juga ya ketika makanan ‘go international’ permintaan akan bahan-bahannya otomatis meningkat dan mendorong impor export. Jangan2 abis ini populasi salmon juga bakal menurun.

    Btw, aku pernah kursus bikin sushi. Nyuci berasnya aja pakai perasaan biar berasnya nggak patah. Ngegulungnya juga harus hati-hati biar pas. Sushi ini emang art tingkat tinggi.

    • Aku juga makan Maguro sih kalo yakin tunanya bener-bener seger.

      Iya, buat sushi sepertinya gampang tapi ribet ya. Aku juga pernah beberapa kali ikut workshop belajar buat sushi. Beras matang itu harus dicampur cuka dibak kayu dengan sendok kayu supaya rata. Belum lagi bentuk Nigiri musti cepet, dan gulungnya musti ringkes biar padet tapi ngga boleh terlalu besar rollnya.

  2. Suka sushi, tapi yang mateng. Ga kemakan yang masih mentah gitu. Harusnya tiap resto bikin tambak tuna gitu kali yah mba Yo biar populasinya tetap terjaga😀

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