Japan’s chefs build on the growing market for sustainable seafood
For advocacy group Chefs for the Blue, the long-term goal is to help fish populations return to levels of stability.
Sincere Blue makes the case for sustainable seafood
Sincere Blue is Shinsuke Ishii’s way of demonstrating that a French restaurant can offer seafood dishes that are sustainable, delicious and affordable.
Mottainai Action wants no seafood to go to waste
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.
The rising tide of sustainable seafood
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.
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 ...
WTO upholds South Korea ban on some Japan seafood imports over Fukushima nuclear disaster
The reversal allows South Korea to keep its ban on fish feared tainted by fallout from the Fukushima nuclear crisis in place.
With the country's catch of Pacific flying squid continuing to reach record lows, wholesale prices for the seafood have more than doubled for companies that process it into delicacies such as shiokara and what are normally inexpensive dried squid snacks. Not only has the scarcity ...
Buoys, fisheries and aquaculture join the internet of things
Combining technology and data, the "internet of things" matches supply and demand, increasing the chances of unwanted fish being returned to the sea alive and making seafood more sustainable.
Can Tokyo's new Toyosu market live up to the Tsukiji brand?
The Toyosu wholesale market opened its doors for the first time earlier this month after relocating from Tsukiji, where it was famed for being one of the largest seafood and fish markets in the world and for catering to the finest restaurants in Tokyo. The ...
Calling on chefs to lead the charge against overfishing
Chefs for the Blue and its partners, NGO Sailors for the Sea Japan and consulting firm Seafood Legacy, are part of a small but growing movement to promote sustainable seafood in Japan.
Aquaculture has conservation issues that must be resolved, but it remains the only option to meet future demand for seafood.
Kakigoya: Oyster huts home to Fukuoka Prefecture's winter treat
Kakigoya are a winter phenomenon of Fukuoka Prefecture, temporary restaurants that usually spring up at some point in November and last to the end of the oyster season in March. The vast majority of the huts are located on the long, sandy coastline of ...
