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maguroThe Atlantic bluefin tuna is one of the largest, fastest, and most gorgeously colored of all the world’s fishes. Their torpedo-shaped, streamlined bodies are built for speed and endurance. Their coloring—metallic blue on top and shimmering silver-white on the bottom—helps camouflage them from above and below. And their voracious appetite and varied diet pushes their average size to a whopping 6.5 feet (2 meters) in length and 550 pounds (250 kilograms), although much larger specimens are not uncommon.

Unfortunately for the species however, bluefin meat also happens to be regarded as surpassingly delicious, particularly among sashimi eaters, and overfishing throughout their range has driven their numbers to critically low levels.

TOKYOTSUKIJI FISH MARKETThe market is located near the Tsukijishijo

Station on the Toei oedo Line and Tsukiji Station

on the Tokyo Metro Hibiya Line. There are two

distinct sections of the market as a whole. The

"inner market" (jonai shijo) is the licensed

wholesale market, where the auctions and most

of the processing of the fish take place, and

where licensed wholesale dealers

(approximately 900 of them) operate small

stalls. The "outer market" (jogai shijo) is a

mixture of wholesale and retail shops that sell

Japanese kitchen tools, restaurant supplies,

groceries, and seafood, and many restaurants,

especially sushi restaurants. Most of the shops

in the outer market close by the early afternoon,

and in the inner market even earlier.

EHIME

The Shikoku region, comprising Shikoku and its

surrounding islets, covers about 18,800 square

kilometres (7,259 sq mi) and consists of four

prefectures: Ehime, Kagawa, kochi, and

Tokushima. Across the Inland Sea lie Wakayama,

Osaka, Hyogo, Okayama, Hiroshima, and

Yamaguchi Prefectures on Honshu. To the west

lie oita and Miyazaki Prefectures on Kyudshu.

The 50th largest island by area in the world,

Shikoku is smaller than Sardinia and Bananal,

but larger than Halmahera and Seram. By

population, it ranks 23rd, having fewer

inhabitants than Sicily or Singapore, but more

than Puerto Rico or Negros.

SUSHImost maguro in there

The original type of sushi, known today as nare-zushi ,

was first developed in Southeast Asia, before

introduction to Japan Fish was salted and wrapped in

fermented rice, a traditional lacto-fermented rice dish.

Nare-zushi was made of this gutted fish stored in

fermented rice for months at a time for preservation.

The fermented rice was discarded and fish was the only

part consumed. This early type of sushi became an

important source of protein for the Japanese.

The Japanese preferred to eat fish with rice, known as

namanare or namanari. During the Muromachi period

namanare was the most popular type of sushi.

Namanare was partly raw fish wrapped in rice,

consumed fresh, before it lost its flavor. This new way of

consuming fish was no longer a form of preservation but

rather a new dish in Japanese cuisine.

During the Edo period, a third type of sushi was

introduced, haya-zushi Haya-zushi was assembled so

that both rice and fish could be consumed at the same

time, and the dish became unique to Japanese culture.

It was the first time that rice was not being used for

fermentation. Rice was now mixed with vinegar, with

fish, vegetables and dried foodstuff added. This type of

sushi is still very popular today. Each region utilizes

local flavors to produce a variety of sushi that has been

passed down for many generations.

When Tokyo was still known as Edo in the early 1800s,

mobile food stalls run by street vendors became

popular. During this period nigiri-zushi was introduced,

consisting of an oblong mound of rice with a slice of fish

draped over it. After the Great Kanto earthquake in

1923, nigiri-sushi chefs were displaced from Edo

throughout Japan, popularizing the dish throughout

the country.

Today the sushi dish internationally known as "sushi"

(nigirizushi; Kanto variety) is a fast food invented by

Hanaya Yohei 1799 - 1858) at the end of Edo period in

today's Tokyo (Edo). People in Tokyo were living in

haste even a hundred years ago. The nigirizushi

invented by Hanaya was not fermented and could be

eaten using the fingers or chopsticks. It was an early

form of fast food that could be eaten in public or in the

Chirashi Sushi

Maki Sushi

Nigiri Sushi

Funazushi is a rare type of nare-zushi still prepared near Lake Biwa, Shiga Prefecture. Eighteen generations of the Kitamura family have been preparing the dish at Kitashina since 1619

Fresh funa (crucian carp from the lake) are scaled and gutted through their gills keeping the body (and often the roe) of the fish intact. The fish are then packed with salt and aged for a year before being repacked annually in rice for up to four years. The resulting fermented dish may be served sliced thin or used as an ingredient in other dishes.

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