On the Pacific Ocean side of Japan there is a three-way deadlock between sardines, mackerel and Pacific saury. There is a theory that the species take turns with increasing and decreasing populations. In recent years there has been an increase in sardines and, in turn, there has been a decline in Pacific saury.
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Revision date: July 30, 2018
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When fish die, stopping the supply of ATP (Adenosine Triphosphate), the source of muscle energy, the muscle fibers gradually harden. As time passes, it gently dissolves and the ATP breaks down, changing into umami components due to self-digestion. The umami created by self-digestion of ATP is “maturing” and the process after that is “rotting.”
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Revision date: July 23, 2018
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Foods made to go well with alcohol like ‘shiokara’ salted fish parts or dried mullet roe, don’t go well with shari (vinegar rice). Also, restaurants mainly serving alcohol and foods to pair with it are either bars or Japanese cuisine restaurants that may also serve sushi, but not Edo-style sushi. Many years ago sushi chefs would even get angry saying things like, “Sushi restaurants are not bars. If you want to drink, go next door!” Even Rosanjin wrote, “Sushi restaurants that served alcohol first appeared after WWII. Before the war sushi was served with tea.” In other words, Edo-style sushi restaurants originally didn’t serve alcohol. Perhaps it is true that the increase in sushi restaurants that feel like bars is a natural progression with time.
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Revision date: July 9, 2018
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