Tuna sushi is served on a conveyor belt at the “Kura Sushi” chain in Tokyo, Japan, March 13, 2023. The Japanese conveyor belt sushi chain said on Monday that they started using an artificial intelligence camera system early this month to catch unhygienic pranks after a video of a man licking a soy sauce bottle filmed at one of their restaurants in central Japan went viral online. REUTERS/Kim Kyung-Hoon 

An artificial intelligence camera is installed on a conveyor belt serving sushi trays at the “Kura Sushi” chain in Tokyo, Japan, March 13, 2023. The Japanese conveyor belt sushi chain said on Monday that they started using an artificial intelligence camera system early this month to catch unhygienic pranks after a video of a man licking a soy sauce bottle filmed at one of their restaurants in central Japan went viral online. REUTERS/Kim Kyung-Hoon 

Sushi with shrimp is served on a conveyor belt at sushi chain “Kura Sushi” in Tokyo, Japan, March 13, 2023. The Japanese conveyor belt sushi chain said on Monday that they started using an artificial intelligence camera system early this month to catch unhygienic pranks after a video of a man licking a soy sauce bottle filmed at one of their restaurants in central Japan went viral online. REUTERS/Kim Kyung-Hoon 

Wasabi farmer Masahiro Hoshina, 72, looks at wasabi seeds to check their growth pace in his farm in Okutama town, Tokyo, Japan, May 30, 2022. Hoshina is the head of the local wasabi farmers association. "The combination of raw fish and spice, as in katsuo and wasabi, is an art, and we must maintain both," said Ukeda. "I never want to think about a future" without them, he added. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

Wasabi farmer, Masahiro Hoshina, 72, carries recently harvested wasabi plants, at his farm in Okutama Town, Tokyo, Japan, May 30, 2022. Hoshina is the head of the local wasabi farmers association. "The combination of raw fish and spice, as in katsuo and wasabi, is an art, and we must maintain both," said Ukeda. "I never want to think about a future" without them, he added. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

Wasabi Farmer, Masahiro Hoshina, 72, grates a harvested wasabi root on a slat for his lunch, at his house in Okutama Town, Tokyo, Japan, May 30, 2022. Hoshina is the head of the local wasabi farmers association. "The combination of raw fish and spice, as in katsuo and wasabi, is an art, and we must maintain both," said Ukeda. "I never want to think about a future" without them, he added. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

Newly harvested wasabi roots are kept in running water to keep them fresh, in a field, on Masahiro Hoshina's farm in Okutama Town, Tokyo, Japan, May 30, 2022. Hoshina, 72, is the head of the local wasabi farmers association. "The combination of raw fish and spice, as in katsuo and wasabi, is an art, and we must maintain both," said Ukeda. "I never want to think about a future" without them, he added. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

Wasabi Farmer, Masahiro Hoshina, 72, rides a Monorack railway to access his fields, in Okutama Town, Tokyo, Japan, May 30, 2022. Hoshina is the head of the local wasabi farmers association. "The combination of raw fish and spice, as in katsuo and wasabi, is an art, and we must maintain both," said Ukeda. "I never want to think about a future" without them, he added. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

Yoshihiro Hayashi, 49, researcher at Kochi Prefecture's fisheries lab, shows data collected by a device on a buoy in Tosa Bay, Susaki, Kochi Prefecture, Japan, May 17, 2022. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

The head of a katsuo (skipjack tuna) is kept in a plastic bag after being dissected for research by Yoshihiro Hayashi, in Susaki, Kochi Prefecture, Japan, May 17, 2022. Hayasi, 49, is a researcher at Kochi Prefecture's fisheries lab. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES TPX IMAGES OF THE DAY 

Taichi Takeuchi, 36, managing director of katsuobushi factory Takeuchi Ltd, displays dried katsuobushi, in Usa Town, Tosa, Kochi Prefecture, Japan, May 16, 2022. Katsuobushi (smoke-dried katsuo) is essential to Japanese cuisine, but the number of its manufacturers in Kochi has plunged in forty years from dozens to only a few. "I'm really unsure if we can continue this," said Takeuchi. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

A worker carries baskets containing boiled fillets of katsuo (skipjack tuna) to make katsuobushi, at the Takeuchi Ltd katsuobushi factory in Usa Town, Tosa, Kochi Prefecture, Japan, May 16, 2022. Katsuobushi (smoke-dried katsuo) is essential to Japanese cuisine, but the number of its manufacturers in Kochi has plunged in forty years from dozens to only a few. "I'm really unsure if we can continue this," said managing director Taichi Takeuchi, 36. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

A worker holds katsuobushi dried flakes, at the Takeuchi Ltd katsuobushi factory in Usa Town, Tosa, Kochi Prefecture, Japan, May 16, 2022. Katsuobushi (smoke-dried katsuo) is essential to Japanese cuisine, but the number of its manufacturers in Kochi has plunged in forty years from dozens to only a few. "I'm really unsure if we can continue this," said managing director Taichi Takeuchi, 36. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

A group of workers make fillets of katsuo (skipjack tuna) for katsuobushi, at the Takeuchi Ltd katsuobushi factory in Usa Town, Tosa, Kochi Prefecture, Japan, May 16, 2022. Katsuobushi (smoke-dried katsuo) is essential to Japanese cuisine, but the number of its manufacturers in Kochi has plunged in forty years from dozens to only a few. "I'm really unsure if we can continue this," said managing director Taichi Takeuchi, 36. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

Kousuke Masaoka, 37, crew member on the Nakajomaru fishing boat, catches a katsuo (skipjack tuna) using traditional ipponzuri (single pole fishing method), in Tosa Bay, Kochi Prefecture, Japan, May 15, 2022. Locals and experts say fatty katsuo indicates climate change and a risk for the fish numbers already under threat due to growing demand and overfishing. It "must have something to do with the water temperature," captain Takeo Nakajo, 70, said. "I have a sense of urgency thinking what if katsuo doesn't come to the bay some day." REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

Takahiro Tanaka, 61, who runs a century-old fishmonger, cooks seared katsuo (skipjack tuna), in Nakatosa Town, Kochi Prefecture, Japan, May 14, 2022. Tanaka calls himself a “sommelier” of katsuo. "We can distinguish different tastes of katsuo, just like ordinary French farmers may savour subtleties of wine ... this place might be one of Japan's last communities where katsuo is part of the daily culture," he said. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

Takahiro Tanaka, 61, who runs a century-old fishmonger, prepares to sear katsuo (skipjack tuna), in Nakatosa Town, Kochi Prefecture, Japan, May 14, 2022. Tanaka calls himself a "sommelier" of katsuo. "We can distinguish different tastes of katsuo, just like ordinary French farmers may savour subtleties of wine ... this place might be one of Japan's last communities where katsuo is part of the daily culture," he said. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

A Shinto priest bows his head towards an altar with food offerings, before the katsuo matsuri festival in Nakatosa Town, Kochi Prefecture, Japan, May 14, 2022. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

Crew members of a fishing boat catch katsuo (skipjack tuna) using traditional ipponzuri (single pole fishing method), in Tosa Bay, Kochi Prefecture, Japan, May 15, 2022. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

Takeo Nakajo, 70, captain of the Nakajomaru katsuo (skipjack tuna) fishing boat, eats breakfast with his crew before work, in Tosa Bay, Kochi Prefecture, Japan, May 15, 2022. Locals and experts say fatty katsuo indicates climate change and a risk for the fish numbers already under threat due to growing demand and overfishing. It "must have something to do with the water temperature," Nakajo said. "I have a sense of urgency thinking what if katsuo doesn't come to the bay some day." REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

A man sears fillets of katsuo (skipjack tuna) during the katsuo matsuri festival in Nakatosa Town, Kochi Prefecture, Japan, May 14, 2022. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

A participant in the katsuo matsuri festival eats a piece of katsuo no tataki (seared raw skipjack tuna), in Nakatosa Town, Kochi Prefecture, Japan, May 14, 2022. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

Crew members on the Nakajomaru katsuo (skipjack tuna) fishing boat catch katsuo using traditional ipponzuri (single pole fishing method), in Tosa Bay, Kochi Prefecture, Japan, May 15, 2022. Locals and experts say fatty katsuo indicates climate change and a risk for the fish numbers already under threat due to growing demand and overfishing. It "must have something to do with the water temperature," captain Takeo Nakajo, 70, said. "I have a sense of urgency thinking what if katsuo doesn't come to the bay some day." REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES TPX IMAGES OF THE DAY 

Mieko Nakajo, 70, sears a fillet of katsuo (skipjack tuna) as she prepares dinner for her husband Takeo Nakajo, 70, at their home near Kure Port, in Nakatosa Town, Kochi Prefecture, Japan, May 14, 2022. Mikeo's husband, Takeo, is the captain of the Nakajomaru katsuo fishing boat. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

A fishing boat sails away in search of a katsuo (skipjack tuna) fish school, in Tosa Bay, Kochi Prefecture, Japan, May 15, 2022. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

A buoy, used to stabilize the fish catch, is seen through a window on the Nakajomaru fishing boat while searching for a katsuo (skipjack tuna) fish school, in Kochi Bay, Kochi Prefecture, Japan, May 15, 2022. The buoy is one of the artificial structures in Kochi Prefecture and has been used to stabilize catch since the 1980s. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

Takeo Nakajo, 70, captain of the Nakajomaru fishing boat, uses a radio while searching for a katsuo (skipjack tuna) fish school in Tosa Bay, Kochi Prefecture, Japan, May 15, 2022. Locals and experts say fatty katsuo indicates climate change and a risk for the fish numbers already under threat due to growing demand and overfishing. It "must have something to do with the water temperature," Nakajo said. "I have a sense of urgency thinking what if katsuo doesn't come to the bay some day." REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

A worker pours water on boxes filled with katsuo (skipjack tuna), before a wholesale auction at Kure Port, in Nakatosa Town, Kochi Prefecture, Japan, May 14, 2022. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

Katsuo (skipjack tuna) are kept in ice during a wholesale auction at Kure Port, in Nakatosa Town, Kochi Prefecture, Japan, May 14, 2022. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES. TPX IMAGES OF THE DAY 

Workers prepare katsuo (skipjack tuna) before a wholesale auction at Kure Port, in Nakatosa Town, Kochi Prefecture, Japan, May 14, 2022. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

A member of the fish market staff checks the boxes of katsuo (shipjack tuna) before a wholesale auction at Kure Port, in Nakatosa Town, Kochi Prefecture, Japan, May 14, 2022. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

Noriaki Ito, 57, head chef of 106 year-old restaurant Tsukasa, puts wasabi on a piece of raw katsuo (skipjack tuna), in Kochi, Kochi Prefecture, Japan, May 13, 2022. Ito affirms it is getting more common for this unusual fat to show in fish during spring. "Never seen such fatty katsuo during this season of the year," he said. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES TPX IMAGES OF THE DAY 

A worker takes a break from carrying katsuo (shipjack tuna) in boxes, before a wholesale auction at Kure Port, in Nakatosa Town, Kochi Prefecture, Japan, May 14, 2022. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

A plate of sushi with katsuo (skipjack tuna), made by Noriaki Ito, 57, head chef of 106 year-old restaurant Tsukasa, is displayed on a table Kochi Prefecture, Japan, May 13, 2022. Ito affirms it is getting more common for this unusual fat to show in fish during spring. "Never seen such fatty katsuo during this season of the year," he said. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

Noriaki Ito, 57, head chef of 106 year-old restaurant Tsukasa, compares two pieces of different katsuo (skipjack tuna) with unusually abundant pink fat, in Kochi, Kochi Prefecture, Japan, May 13, 2022. Ito affirms it is getting more common for this unusual fat to show in fish during spring. "Never seen such fatty katsuo during this season of the year," he said. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

Noriaki Ito, 57, head chef of 106 year-old restaurant Tsukasa, prepares to cut raw katsuo (skipjack tuna), in Kochi, Kochi Prefecture, Japan, May 13, 2022. Ito affirms it is getting more common for this unusual fat to show in fish during spring. "Never seen such fatty katsuo during this season of the year," he said. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

A worker uses firewood in a furnace to smoke the boiled fillets of katsuo (skipjack tuna), at the Takeuchi Ltd katsuobushi factory in Usa Town, Tosa, Kochi Prefecture, Japan, May 12, 2022. Katsuobushi (smoke-dried katsuo) is essential to Japanese cuisine, but the number of its manufacturers in Kochi has plunged in forty years from dozens to only a few. "I'm really unsure if we can continue this," said managing director Taichi Takeuchi, 36. REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON JAPAN SUSHI" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

Hyunsuk Ku, 38, owner of Happy Bark Day, a dog cafe, displays food shaped as cupcakes, sushi and cheese at her cafe in Dubai, United Arab Emirates April 24, 2022. Picture taken April 24, 2022. REUTERS/Rula Rouhana 

A 211-kilogram bluefin tuna that was auctioned for about 16.9 million Japanese yen or around 145,290 dollars and bought jointly by Michelin-starred sushi restaurant operator Onodera Group and wholesaler Yamayuk is cut at a sushi restaurant after the first tuna auction of the New Year in Tokyo, Japan January 5, 2022. REUTERS/Issei Kato 

Certifications are put on the body of a 211-kilogram bluefin tuna that was auctioned for about 16.9 million Japanese yen or around 145,290 dollars and bought jointly by Michelin-starred sushi restaurant operator Onodera Group and wholesaler Yamayuk is cut at a sushi restaurant after the first tuna auction of the New Year in Tokyo, Japan January 5, 2022. REUTERS/Issei Kato 

A 211-kilogram bluefin tuna that was auctioned for about 16.9 million Japanese yen or around 145,290 dollars and bought jointly by Michelin-starred sushi restaurant operator Onodera Group and wholesaler Yamayuk is cut at a sushi restaurant after the first tuna auction of the New Year in Tokyo, Japan January 5, 2022. REUTERS/Issei Kato 

A 211-kilogram bluefin tuna that was auctioned for about 16.9 million Japanese yen or around 145,290 dollars and bought jointly by Michelin-starred sushi restaurant operator Onodera Group and wholesaler Yamayuk is surrounded by media as it arrived at a sushi restaurant after the first tuna auction of the New Year in Tokyo, Japan January 5, 2022. REUTERS/Issei Kato 

A fillet of 211-kilogram bluefin tuna that was auctioned for about 16.9 million Japanese yen or around 145,290 dollars and bought jointly by Michelin-starred sushi restaurant operator Onodera Group and wholesaler Yamayuk is seen at a sushi restaurant after the first tuna auction of the New Year in Tokyo, Japan January 5, 2022. REUTERS/Issei Kato 

The head of 211-kilogram bluefin tuna that was auctioned for about 16.9 million Japanese yen or around 145,290 dollars and bought jointly by Michelin-starred sushi restaurant operator Onodera Group and wholesaler Yamayuk is carried is displayed at a sushi restaurant after the first tuna auction of the New Year in Tokyo, Japan January 5, 2022. REUTERS/Issei Kato 

The head of 211-kilogram bluefin tuna that was auctioned for about 16.9 million Japanese yen or around 145,290 dollars and bought jointly by Michelin-starred sushi restaurant operator Onodera Group and wholesaler Yamayuk is carried by a Yamayuki employee at a sushi restaurant after the first tuna auction of the New Year in Tokyo, Japan January 5, 2022. REUTERS/Issei Kato 

A 211-kilogram bluefin tuna that was auctioned for about 16.9 million Japanese yen or around 145,290 dollars and bought jointly by Michelin-starred sushi restaurant operator Onodera Group and wholesaler Yamayuk arrives at a sushi restaurant after the first tuna auction of the New Year in Tokyo, Japan January 5, 2022. REUTERS/Issei Kato 

A 211-kilogram bluefin tuna that was auctioned for about 16.9 million Japanese yen or around 145,290 dollars and bought jointly by Michelin-starred sushi restaurant operator Onodera Group and wholesaler Yamayuk arrives at a sushi restaurant after the first tuna auction of the New Year in Tokyo, Japan January 5, 2022. REUTERS/Issei Kato 

A 211-kilogram bluefin tuna that was auctioned for about 16.9 million Japanese yen or around 145,290 dollars and bought jointly by Michelin-starred sushi restaurant operator Onodera Group and wholesaler Yamayuk arrives at a sushi restaurant after the first tuna auction of the New Year in Tokyo, Japan January 5, 2022. REUTERS/Issei Kato 

A 211-kilogram bluefin tuna that was auctioned for about 16.9 million Japanese yen or around 145,290 dollars and bought jointly by Michelin-starred sushi restaurant operator Onodera Group and wholesaler Yamayuk is carried into a sushi restaurant after the first tuna auction of the New Year in Tokyo, Japan January 5, 2022. REUTERS/Issei Kato 

A 211-kilogram bluefin tuna that was auctioned for about 16.9 million Japanese yen or around 145,290 dollars and bought jointly by Michelin-starred sushi restaurant operator Onodera Group and wholesaler Yamayuk is carried into a sushi restaurant after the first tuna auction of the New Year in Tokyo, Japan January 5, 2022. REUTERS/Issei Kato 

The "Kiyotomo sushi bar" by Japanese designer Shiro Kuramata is seen during a media preview at "M+" visual culture museum in Hong Kong, China. November 11, 2021. REUTERS/Tyrone Siu 

People dine at a sushi restaurant during Tokyo 2020 Olympic Games, amid the coronavirus disease (COVID-19) pandemic, in Yokohama, Japan August 2, 2021. Picture taken August 2, 2021. REUTERS/Jorge Silva 

The chirashi sushi in-room-dining for Reuters photographer Kai Pfaffenbach is seen at hotel Washington, where journalists wait in quarantine prior to the Tokyo 2020 Olympic Games, in Tokyo, Japan, July 3, 2021. Picture taken July 3, 2021. REUTERS/Kai Pfaffenbach 

Plastic made sushi and other plates with Japanese food to be displayed in restaurant are pictured in a shop at Kappabashi street ahead the Tokyo 2020 Olympic Games that have been postponed to 2021 due to the coronavirus disease (COVID-19) pandemic in Tokyo, Japan July 12, 2021. Picture taken July 12, 2021. REUTERS/Fabrizio Bensch 

Sushi is seen on a conveyor belt at a Kura Sushi restaurant in Tokyo, Japan, June 3, 2021. Picture taken June 3, 2021. REUTERS/Kim Kyung-Hoon 

Customers eat sushi off a conveyor belt at a Kura Sushi restaurant in Tokyo, Japan, June 3, 2021. Picture taken June 3, 2021. REUTERS/Kim Kyung-Hoon 

Takashi Yonehana, 49, the owner and chef of the sushi restaurant Yonehana, poses for a portrait during an interview with Reuters at the restaurant, which is currently temporarily closed amidst the state of emergency that was declared during the coronavirus disease (COVID-19) outbreak in Tokyo, Japan, May 10, 2021. For Yonehana, Japan's international reputation is at stake. "If Japan becomes the first country to cancel the Olympics due to a pandemic, nobody will say it but everyone will think it ... it will damage our image," he said. "I think Japan will regret it if they give up. If things change for the better in two months, those 'We could have done it' opinions will emerge. Better to try and regret it rather than give up and regret it." REUTERS/Kim Kyung-Hoon SEARCH "KYUNG-HOON PORTRAITS" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES 

What's for dinner? Lego sushi, credit card burgers, or a well-done piece of PVC pipe? These examples may sound extreme, but can easily represent over time the cumulative amount of microscopic pieces of plastic we consume every day. People could be ingesting the equivalent of a credit card of plastic a week, a 2019 study by WWF International concluded, mainly in plastic-infused drinking water but also via food like shellfish, which tends to be eaten whole so the plastic in their digestive systems is also consumed. Reuters used the findings of the study to illustrate what this amount of plastic actually looks like over various periods of time. REUTERS/Kim Kyung-Hoon/Illustration SEARCH "KYUNG-HOON PLASTIC" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES TPX IMAGES OF THE DAY