Asia Pacific Jan 19, 2022
Hamsters, wings and shrimp ensnared by China’s 'COVID zero' zeal
Beijing is looking at all possibly avenues of import and transmission in a bit to ensure the coronavirus is kept at bay.
Food & Drink | Destination Restaurants 2021 Jan 16, 2022
Every meal at Mekumi feels like an education
by Robbie Swinnerton
When it comes to sushi, what happens before the chef gets hold of the fish is just as important as his or her technique in preparing it.
Food & Drink Jan 5, 2022
Startup hopes genome-edited pufferfish will be a hit in 2022
A company in Kyoto has succeeded in increasing the growth speed of pufferfish as overfishing threatens the number of stock.
Food & Drink | Destination Restaurants 2021 Dec 19, 2021
A focus on crab and other Hokuriku specialties makes dining at Kataori a sublime experience
by Robbie Swinnerton
All the best chefs search out the finest ingredients, but Takuya Kataori takes this quest to the ultimate extreme.
Food & Drink Dec 4, 2021
Amid the pandemic, Ise’s ama divers keep the fires burning
by Stephen Mansfield
Without the usual waves of tourists supporting their endeavors, the "ama" divers of the Ise Peninsula expand the scope of their operations.
Business Oct 12, 2021
Aid sought for massive deaths of Hokkaido sea urchins and salmon
Hokkaido Gov. Naomichi Suzuki asked Japanese fisheries minister Genjiro Kaneko on Tuesday to strengthen support for fisheries operators hit hard by the massive deaths of sea urchins and autumn salmon off the prefecture. "Devastating damage has occurred," Suzuki said in a meeting with Kaneko at ...
National Feb 4, 2021
Large numbers of the shellfish have become attached to the surfaces of cylindrical floats deployed to suppress waves at the facility, causing them to fail to function efficiently.
Food & Drink | Food Sustainability in Japan Sep 26, 2020
Japan’s chefs build on the growing market for sustainable seafood
by Melinda Joe
For advocacy group Chefs for the Blue, the long-term goal is to help fish populations return to levels of stability.
Food & Drink | TOKYO FOOD FILE Sep 19, 2020
Sincere Blue makes the case for sustainable seafood
by Robbie Swinnerton
Sincere Blue is Shinsuke Ishii’s way of demonstrating that a French restaurant can offer seafood dishes that are sustainable, delicious and affordable.
Food & Drink | Food Sustainability in Japan Jul 13, 2019
Mottainai Action wants no seafood to go to waste
by Kirsty Bouwers
At Mottainai Project Uoharu's Yurakucho and Nakameguro bars, the daily menu relies on "unwanted" seafood from wholesale fish markets in order to combat food waste and promote food sustainability.
Commentary / World May 21, 2019
The rising tide of sustainable seafood
by Teresa Ish and Henrik Osterblom
To safeguard the future of fish, more seafood businesses must commit to sustainability, and consumers must be even more resolute in demanding a transparent seafood supply chain and supporting sustainability with every purchase.
National Apr 12, 2019
Japan pitches safety of food from Fukushima and Tohoku in wake of WTO ruling for South Korea
Japan will seek to reassure other countries about the safety of food produced in areas affected by the 2011 Fukushima nuclear crisis, officials said Friday, after the World Trade Organization supported South Korea's import ban on some Japanese seafood. Fishermen in Tohoku, the region hit ...