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.
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.