We got to ride a very special luxury scenic train in Toyama where they serve sushi on the train while you enjoy beautiful view of Japan. This is a great way to support the local sushi restaurant and see Japan at the same time. (Japanese Food Craftsman)
The catch of ayu, a fish long considered a delicacy and regional staple of Lake Biwa, has fallen to a record low, prompting local fisheries to call on the Shiga prefectural government for urgent action.
Beautifully marbled raw meat from a fin whale—often referred to as the king of whales—caught in the Sea of Okhotsk was auctioned on June 3rd at a wholesale market in Fukuoka City. This marked the first auction of raw fin whale meat in Kyushu since the resumption of commercial whaling in Japan.
In southern Hokkaido, the opening of the surume squid season brought an unprecedented shock as the first auction in Hakodate was canceled due to virtually no catch, leaving local stakeholders deeply unsettled.
A young sushi chef from Kumagaya, Saitama Prefecture, has taken center stage in a nationwide competition to crown Japan’s top conveyor belt sushi artisan. The event, known as the All-Japan Conveyor Belt Sushi MVP Championship, brings together 13 elite chefs from across the country to compete not only in sushi-making technique but also customer service and performance skills.
Kyoto’s famed tea industry is facing a dramatic shift, as a surge in demand for matcha among foreign tourists is reshaping tea fields and driving up prices. What was once a tranquil green landscape has increasingly been replaced with black sheets used to produce tencha, the base ingredient of matcha.