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
RTS9HGUA 
May 12, 2022 
A worker uses firewood in a furnace to smoke the boiled fillets of katsuo (skipjack tuna), at the Takeuchi... 
TOSA, Japan 
The Wider Image: Fatty 'katsuo' fish may foreshadow climate change, threat to Japan's sushi 
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 
Sort by 
Display 
Items per page 
Page 
of 1