Tokyo Sustainable Seafood
    Symposium 2018 Report-6

    big-fish

    B-2: From Local Fisheries to Inbound Visitors

    Yoshikatsu Ikuta
    3rd Generation President, Suzuyo (Toyosu Tuna Intermediate Wholesaler)
    Representative Director, Seafood Smart

    “As I listen to everyone’s stories, it is without question that “traceability” has become a keyword. However, another thing has become clear: that obtaining certification or providing omotenashi (Japanese hospitality) is not profitable. I would like everyone in the general public to take that into consideration.”

    Hiroko Sasaki
    Food Journalist / President, Chefs for the Blue

    “A chef holds that hands of both producers and consumers. They are able to communicate in more than one directions. So, on one hand, I have seen them change the awareness of producers by expressing to them that they desire sustainable products; on the other hand, they have many opportunities to convey the thoughts of producers to the consumers and educate them on why that’s important.”

    Kazuhiko Ono
    CEO, Kaiko Bussan

    ”I believe that the most important thing for the sake of a sustainable fishery 100 years in the future is to deepen our understanding that marine resources are a shared Japanese asset. From now on consumers must look beyond the price of the fish and start to think about the story behind the price, who caught that fish and how, and why it’s on the shelf.”

    Satoquo Seino
    Associate Professor, Department of Urban and Environmental Engineering,
    Graduate School of Engineering, Kyushu University 

    “I think that the issues of a fishing village is related to the identity of that region. In Kyushu, I would like to better understand the meaning and culture of each fishing village. I’d like to invite people to come visit us because places like Tsushima Island and Gotō Islands are full of incredible fish stories, nature and fishermen that are working hard to implement resource management in their region. Since we are now connected I am looking forward to share more and work on something together.”

    Shinsuke Ishii
    Chef and Owner, Sincere / Lead Chef, Chefs for the Blue

    “I felt that we need to put in a stronger effort if you consider the fact that we are not able to manage ourselves properly, even though we have the means to become the best in the world. As chefs, cooking is our work and, of course, we must complete our daily tasks. This project is very difficult and poses a large burden at the moment but the chefs still get together late at night because they are constantly thinking about what they can do. Everybody’s awareness was raised as a result of the first study workshop, and I think everyone felt that we can’t just be cooking dishes. If there is something we are able to do, we should do it.”