Seafood
Japan is an archipelago surrounded by the warm southern waters of the Kuroshio Current and the cold, nutrient-rich waters of Oyashio Current from the north providing the nation with rich and diverse fishing grounds along its coasts. A mountainous and tectonically unstable terrain has meant the Japanese have historically relied on the abundant and diverse "Umi no Megumi" - Blessings of the Sea - that has not only enriched the people of Japan but also their deep and wonderful food culture.
Compared to meats like beef, where there are a number of breeds but one dominant species "Bos taurus", there are over 12,000 marine and freshwater species that we consume as seafood - and many of those are represented in Japan. In addition, the names of a single species of fish can change with age. Known as "shusseuo" (出世魚) a fish like a yellowtail kingfish (Seriola quinqueradiata) is called "wakashi" at 10cm-30cm, then "inada" at 30cm-60cm, then "warasa" at 60cm-80cm, and finally "buri" at >80cm - although this can be age rather than length dependent. Those from the Kansai region, the west of Japan, will be arguing I have it all wrong here - that's beacuse they use different names such as "mojako", "wakana", "tsubasu", "mejiro", and then "buri". Bottom line, pun intended, common names really aren't so common! Some of you afishionados out there will be saying, hang on, what about "hamachi"? Well that name is a Kansai term for a wild yellowtail kingfish that is between "tsubasu" and a "mejiro" but is now becoming the name used for the farmed version of the species.
Confusing? Somewhat. Frustrating? For some. Culturally and culinarily significant - definitely. To the Japanese is part of their cultural fabric and their national identity. So we want to convey that along with the fish. In fact, we think it is just as important as the fish itself. We need to eat for protein and micronutrient but we want the organoleptic experience - the sensory stimulation of appearance, aroma, flavour and texture. As great as that is, it isn't complete with out the connection to the fishers and farmers, the communities, the story of the fish and the people that curate the whole experience. This is what we are striving to achieve and bring to you as seafood professionals, as chefs, to your customers, and, ultimately, to you and your family. Afterall, there is no other protein more universally communal than the sharing of a fish with friends.