Kudoa septempunctata is a species of parasite (mucous sporozoite) of the genus Kudoa that parasitizes Bastard Hailbit (Hirame). It is approximately 10 µm in size and has a “hemispherical” shape when parasitized on fish. Most cases of food poisoning due to cudweed are associated with fresh flatfish for raw consumption (e.g., flatfish sashimi). The infection rate and amount of infection are particularly high in farmed flatfish, which accounts for 60% of the food ingredients that cause kudoa food poisoning. It is characterized by transient vomiting and diarrhea within a few hours after eating, wi ..read more

Isami zushi, which has a long history, is as inexpensive and delicious as Conveyor belt sushi, and has the atmosphere of a traditional sushi bar. A quick cup of coffee and off to work I go. In this case, of course, you are standing rather than sitting on a chair. But when it comes to eating, sitting on a chair is the universal practice, isn’t it? In Japan, however, many restaurants allow customers to eat standing up, such as standing buckwheat noodles. Why do these restaurants exist? Certainly, a businessman who does not want to waste time will not allocate elegant time for a meal. In a sense ..read more

Since its launch in 1925, this mayonnaise has been the most popular mayonnaise in Japan!Find out why Mayonnaise has become a citizen on the dinner table Japan is not a large country. Even so, fresh produce from the sea and mountains is abundant. Even without a large-scale distribution system in place, we Japanese have been able to obtain fresh ingredients in fresh conditions easily. This is thought to have given rise to a raw food culture in which vegetables, eggs, fish, and even internal organs such as horse meat, beef, and liver are eaten raw. Since fresh ingredients are readily available, i ..read more

Texture is a tactile sensation that is felt when food is physically stimulated in the mouth. Tactile sensations are felt by pressure receptors in the skin, tongue, and periodontal ligament of the mouth that are deformed. The role of the pressure receptors in the mouth is to obtain information to determine if food can be digested and nourished. Digestion is made possible by physically destroying the food, making it smaller, and breaking it down with enzymes. Only when the molecules are small enough can they be absorbed by the small intestine and other organs. Chewing in the mouth is the first s ..read more

The Fisheries Research Center of the Fisheries Research Agency (FRA) is engaged in a project to find new fish from the world’s oceans that suit the Japanese palate. In 1971, the former Marine Fisheries Resource Development Center was established as a public organization to research new fishing grounds and fish and shellfish, and to study business feasibility, and was given the mission to find fish and shellfish that had not been distributed in Japan before. The seafood distributed domestically by the Center was called “development fish”. The term “development fish” does not refer to the creati ..read more

Sushi chefs make sushi toppings from tuna.We would like to examine this challenging title that appears regularly in the media. This story has not recently come to a boil; in fact, it is already widely known. However, the reason it is a recurring topic is due to the fact that the assumptions between the writer and the reader do not match. The reason for this is that the writer tends to exaggerate a bit in order to get people to read the article. The readers, on the other hand, are overwhelmingly uninformed and are led to feel uneasy about what they hear. Here’s what we guess. So, in order to ex ..read more

In order to fully drain the blood from the red seabream, the spinal cord at the base of the tail is also cut off. Articles related to Sushi are now filled with jargon such as Shinkeijime, Chinuki, Noujime, Ikekoshi, and Korijime. That much confirms the fact that opportunities to eat fish are increasing all over the world. And it has also become a common occurrence to find articles written by people who have heard Ikejime in bits and pieces. According to what we have heard, Ikejime processing is one of the reasons why red seabream from Akashi, which is said to be the best in Japan, is so tasty ..read more

A sushi chef adds wasabi to sushi topping. Sushi continues to spread throughout the world. Nowadays, not only sushi rolls but also Nigiri sushi can be eaten all over the world. But if you have the opportunity to come to Tokyo, we want you to go home with sushi toppings that you can only eat in Tokyo. Not seafood exported from your country, but sushi made from natural seafood caught in the seas around Japan. First of all, what kind of sushi do you think of when you hear the word “Nigiri sushi”? Most people think of sushi with Hamachi or Salmon on top of vinegared rice. This is correct if you on ..read more

A fish market is a marketplace used for marketing fish products. It can be dedicated to wholesale trade between fishermen and fish merchants, selling seafood to individual consumers, or both. As fish and meat age, their components change, losing their deliciousness while at the same time producing dangerous components that can be harmful to the body. Freshness is determined by the amount of time that has passed since the fish was caught. By knowing the freshness, we can tell how fresh the food is, and at the same time, we can tell if it tastes good and is safe. To swim, fish consume adenosine ..read more

In the Edo period, people rated various things. It seems that there was such a rating chart. Tuna, which is now a representative of high-class fish, was one of the lower ranks of Gezakana (ge means ‘cheap’, and zakana means ‘fish’) in the Edo period. According to an encyclopedia of the Edo period, “maguro is a very vulgar fish, and even common people who live in houses facing the main street would be ashamed to eat it. Maguro was so low-ranked fish that was said to be the food of poor people living in houses on back streets. However, due to the effects of global warming and overfishing, the nu ..read more