Ajax loader

Can't find what you're looking for?

 

Be sure to Sign in to see all available content.

 

If you don't have an account, Register here.

Search results for:

CLIMATE-CHANGE/JAPAN-SUSHI
RTS9HGUB 
May 16, 2022 
A worker carries baskets containing boiled fillets of katsuo (skipjack tuna) to make katsuobushi, at... 
TOSA, Japan 
The Wider Image: Fatty 'katsuo' fish may foreshadow climate change, threat to Japan's sushi 
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 
Sort by 
Display 
Items per page 
Page 
of 1