Sushi Culture



Being busy with my book (more about that at later point, I promise) I had the rare opportunity to meet Master Sushi Chef Shigeo Mori, Chairman of the All Japan Sushi Association, last night at his restaurant in Taito ward, downtown Tokyo.

Mori-sensei has a lot to say about sushi. His family business is now in its fifth generation, having started in the early Meiji period, and he is concerned how sushi culture will be able to continue to develop. With its roots in the Edo era, sushi didn't really take off until the late 1950s, when transportation and refrigeration made it possible to bring fresh fish all over Japan. Now, overfishing and pollution are issues that seem much more difficult to solve.

"A great deal is lost in a world of instant results," says Shigeo Mori.

Comments

K and S said…
you are writing a book?? exciting! I think a lot IS lost with instant. great post, Martin!
8:56 am, September 24, 2008
Pandabonium said…
Truer words were never spoken.
5:44 pm, September 24, 2008
Martin J Frid said…
Thanks for the coments!

I loved his hat, it said "oyaji" which means "parent" or "father". Nice title, you don't get that unless you really deserve it.
11:54 pm, September 24, 2008
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