Big in Japan: Making Biofuel Out of Used Chopsticks

by Matthew Firestone on

Today’s ten-million yen trivia question is this:

How many disposable, wooden chopsticks are used each year in Japan?

Give up?

The answer is approximately 90,000 tons (81,646,000 kilograms) or approximately two-hundred pairs per person per year. Needless to say, the Japanese aren’t exactly the world’s greatest environmentalists!

Indeed, one of the biggest culture shocks foreigners experience upon arrival is the incredible amount of trash that the Japanese generate. For example, if you go to the convenience store to buy a bento or lunch box, it’ll be skillfully double or even triple bagged by the clerk. After unwrapping the endless layers of your bento, inside you’ll sometimes find as many as three pairs of chopsticks- just in case you feel like sharing your lunch with a few friends.

So, what can be done you ask – how about making biofuel?

Earlier this week, the Japanese Ministry of Agriculture, Forestry and Fishery announced plans to allocate funds to support nationwide chopstick recycling programs. The aim of the program is two-fold: the first is to raise public awareness about the need to conserve resources, particularly items that are a daily fixture in people’s lives. The second aim is to support projects by businesses and local governments to turn disposable chopsticks into biofuel.

Currently, used chopsticks are simply discarded in the burnable rubbish bin (one credit to the Japanese is that they routinely separate burnable and non-burnable garbage). In a country obsessed with hygiene and cleanliness, the idea of reusing chopsticks is unheard of, especially with the fear of pandemic illness on the rise such as SARS and avian flu. Indeed, environmentally conscious foreigners like myself who carry our own chopsticks around with us are usually the subject of intense ridicule!

However, the current plan is to install boxes to collect used chopsticks outside restaurants and convenience stores. Private contractors will then transport these boxes to special facilities where the chopsticks will be ground up and compressed into wooden pellets, which can be used as a high-energy fuel.

Typically, wooden pellets are formed using heat and pressure to compact sawdust and paper, though disposable chopsticks are clearly a more abundant resource. There is also hope that disposable chopsticks can be converted into ethanol, which is becoming an increasingly important additive to gasoline. Currently, there are approximately thirty facilities producing wooden pellets across the country, as well as ethanol-producing facilities in Osaka and Okayama.

The Ministry is hopeful that the program will also help raise consciousness about the social responsibility of large corporations across the country. This is particularly relevant as global climate will be a major topic on the agenda at the Group of Eight (G8) industrialized nations’ economic summit scheduled for June of 2008 in Hokkaido.

Furthermore, I think I can speak for everyone here in Tokyo that after suffering through one of the hottest summers on the book (I’m tired of sweating through everything I own), stepping up the fight against global warming is something all of us can agree on.

Japan may have sparkling whale-free seas, but at least there’s hope for the forests.

PS As a disclaimer, I am by no means knowledgeable on the process of making biofuel, so please feel free to comment on the efficacy of this program!

** Special thanks to Flickr users Rick (Chinese Lunch), MShades (Bento Box) and View-Askew (Pollution) **

Big in Japan: Video Games that Kill

by Matthew Firestone on

We interrupt our regularly scheduled feature column to bring you an important news bulletin that may save your life, the life of your friends and even the life of your children.

Video games can kill – well, at least this one can.

Earlier this week, an arm wrestling video game known as ‘Arm Spirit’ was removed from arcades across Japan as a precaution. Apparently, the move was prompted by Atlus, the distributor of Arm Spirit, following a number of high profile game-related injuries. Apparently, at least three different players broke their arms during game play.

(And you thought tennis elbow and gamers’ thumb was bad!)

For those of you who don’t regularly visit Japanese arcades (I know I’m a total dork, but they’re just so much fun!), Arm Spirit features a life-sized arm that players try to slam down to the table in a series of matches. Tension increases as players advance through ten levels, with opponents including an erotic French maid, a drunken martial arts master, a yelping Chihuahua and a hulking sumo wrestler.

A long time favorite of high school boys trying to impress their dates, overworked businessmen trying to relieve a bit of tension and resident foreigners trying to show off to their Japanese friends, Arm Spirit appeals to virtually everyone. With stereo sound, hi-definition video and a catchy theme song worthy of putting on your IPod, a round of Arm Spirit is worth every one of your hard-earned yen.

Much like Japanese arcade staples such as Dance Dance Revolution (aka DDR and Dancing Stage), Taiko Drum Master and Guitar Hero, Arm Spirit was destined for fame. Some argue that Arm Spirit could have even taken rank alongside Super Mario Brothers and the Legend of Zelda as one of the truly great gaming experiences.

So, what went wrong?

According to Ayano Sakiyama, the company spokesmen for Atlus: “The machine isn’t that strong, much less so than a muscular man. Even women should be able to beat it. We think that maybe some players get over-excited and twist their arms in an unnatural way.”

Sadly, the days of virtual arm-wrestling glory are coming to end as a country-wide investigation has been launched into the incidents, and the recalled machines are being checked for any malfunctions. Loyal fans hold on to the hope that the engineers at Atlus can tweak the unit, thus ensuring that future generations of gamers can enjoy Arm Spirit. However, in a country plagued by the fear of anything even remotely dangerous, it is unlikely that Arm Spirit will be making another appearance in an arcade near you.

Arm Spirit was never released outside of Japan, though perhaps this is the best time to try and snatch up an old machine on E-bay. If you do manage to score one, let me know as I still need to exact my revenge on that infernal Chihuahua. Perhaps it’s my puny arms, but that mutt gets the best of me every time!

(Special thanks to my buddy Ryan-san in Uguisudani, who alerted me and you, the Gadling audience, to this important discovery).

** Arm Spirit photo courtesy of the Associated Press (AP). DDR photo courtesy of Flickr user iotae **

Blowfish sold as salmon kills 15, sickens over a hundred

by Matthew Firestone on

As a frightening aside to my Big in Japan column on the subtle art of eating blowfish, MSNBC reported today that over the last three years, fugu meat that has been passed off as salmon in Thai markets has resulted in 15 deaths and over a hundred cases of food-poisoning.

As a result of a nationwide ban in Thailand on the selling of blowfish meat, some rather unscrupulous fishermen have taken to the practice of dying fugu and passing it off as salmon. The issue was brought to light following a report issued by Dr. Narin Hiransuthikul at Bangkok’s Chulalonkorn University Hospital.

As a warning to anyone travelling in Thailand, it’s probably best to skip on the salmon spring rolls!

** Photo by Flickr user Howdy, I’m H. Michael Karshis **

Big in Japan: The Subtle Art of Eating Blowfish (Part III)

by Matthew Firestone on

This is the third and final installment in a three-part series on the subtle art of eating blowfish. If you’re new to the feature column ‘Big in Japan,’ be sure to check out Part I and Part II before reading below.

Still hungry for blowfish? Thought you might be.

Much like choosing a good pizza joint or a romantic spot to sip a cocktail, your fugu experience can vary depending on the restaurant. Excellent fugu will have you begging for a second plate. Poor fugu will have you gasping for your last breath.

Truth be told, most fugu-eating takes place at specialty restaurants, which are fairly easy to identify even in the urban jungle that is Japan.

(Case in point – you don’t have to speak Japanese to find this popular spot in Shibuya).

How do you know that a restaurant is serving fresh fugu? Simple.

Blowfish are kept alive in large aquariums prior to serving. If you ask politely, a chef will sometimes let you choose your fish, and then slice it up in front of you with a fugu-hiki (literally fugu-pulling; ふぐ引き), a specially designated knife that is only used for filleting blowfish. Think it’s annoying when someone leaves peanut butter on your butter knife? How about a splash of neurotoxin on your steak knife.

If you really want to sample the full culinary spectrum of fugu, you’re going to have to spend between ¥10,000 and ¥25,000 (US$80 to US$200). The centerpiece of this meal is fugu sashimi, which is usually extremely thinly sliced, and arranged in a decorative pattern on a porcelain plate. Although first-time consumers of fugu are surprised to discover that blowfish is rather tasteless compared to fish such as tuna or salmon, aficionados focus on the delicate texture and the elegant presentation.

Of course, a good fugu chef will dress up the dish with homemade soy sauce as well as a small dab of freshly grated wasabi to cleanse the palete and clear the sinuses. A great fugu chef will dress up the dish with a citrus-accented ponzu dipping sauce as well as a small dab of poison to numb the palette and clear the mind.

Accompaniments to fugu sashimi include a variety of blowfish organs and parts that you probably didn’t think were edible. Blowfish fins can be flash-fried in hot sesame oil, and then served in a carafe of hot sake. Blowfish skin can de-spiked, crisped over a hot flame and then sprinkled over a fresh salad of white radish and cucumber. Blowfish testicles can be eaten like grapes – although it’s something of an acquired taste, the flavor is reminiscent of salty milk. Delicious.

Well, that brings us to the end of the three-part series on the subtle art of eating blowfish. If I haven’t yet been able to get your mouth watering and your stomach growling, stay tuned as I’ve only just begun to unlock the vast treasure trove of Japanese cuisine.

** Special thanks to Flickr user schorschi_san for snapping the shot of the fugu restaurant near my apartment **

Big in Japan: The Subtle Art of Eating Blowfish (Part II)

by Matthew Firestone on

This is a continuation of yesterday’s column on the Subtle Art of Eating Blowfish, and the second installment in a three-part series.

The best time to eat fugu is in the winter, when blowfish pack on the pounds to beat the chill. Needless to say, this is also when the toxicity of the blowfish reaches its peak.

Prices rise. Restaurants are packed. Emergency rooms are on stand-by.

Making sure you don’t meet your maker earlier than prescribed is the fugu chef, a man of exacting precision and immeasurable skill. With a calculated flick of the blade, the fugu chef separates the tender flesh from the poisonous internal organs.

To steal a line from a classic Simpsons episode:

‘Poison. Poison. Poison. Tasty Fish.’

Since the late 1950s, only specially-licensed chefs are allowed to serve fugu to the public. Much like brain surgery and rocket science, not just any average Joe (or in this case average Haruki) can slice up a blowfish. Indeed, an aspiring fugu chef must first serve for several years as an apprentice before they are allowed to take the certification test.

Earning your fugu license consists of three parts: a written test, a species identification test and the practical. Although most applicants breeze through the first two parts, less than two-thirds of apprentices are successful in preparing the blowfish for consumption. Thankfully, the examiners will notify the apprentice if he makes a mistake as not to lose any more students than is necessary.

(And you thought passing your calculus test was hard!)

Thankfully, the rigorous training process ensures that eating blowfish is a somewhat risk-free process. As testament, consider the fact that fugu is sometimes sold in supermarkets, so that you can enjoy eating fugu in the comfort of your own home. Then again, if you do get a bad batch, at least you can have the privilege of dying in your bed whilst surrounded by family and friends.

The high-price of fugu also prevents this deadly meal from becoming a daily staple. On average, a few strips of fugu sashimi costs upwards of ¥5000 (US$40), but can sometimes be found for as little as ¥2500 (US$20). With that said, the art of eating blowfish is somewhat more subtle than biting into a Big Mac, so trust me – spring for the better stuff. If you don’t choose to heed my advice, at least make sure that the chef’s license is prominently displayed in the restaurant.

(It should look something like this.)

Of course, even master chefs make mistakes from time to time – fictional or otherwise. In the Japanese smash hit and American cult classic Iron Chef (料理の鉄人), the last episode tragically ends when Chairman Kaga dies from fugu poisoning.

Accidents do happen.

Tune in tomorrow for the final installment in the three piece column on the subtle art of eating blowfish. At that time, I’ll share all of my favorite fugu recipes with all of you budding chefs out there in cyberspace. Bon appetite!

Check out the third and final installment of The Subtle Art of Eating Blowfish here.

** Special thanks to Flickr user itchys for their picture of the tora-fugu stamp **