Big in Japan: Tuna fish will soon be extinct

by Matthew Firestone on

Bluefin tuna are amazing creatures.

First of all, they’re freakin’ huge – a prize-catch can weigh nearly a ton, and stretch to nearly 10 feet.

Like human beings, they’re also warm-blooded, which allows them to live everywhere from the tropics to the poles.

They can also accelerate as fast as a sports car.

As any Japanese person can tell you, they’re also the centerpiece of the Japanese diet. Whether you’re partial to maguro (?????; tuna) or toro (????; fatty tuna belly), one thing is for certain – tuna are delicious.

Of course, this why bluefin tuna will most likely be extinct sometime in the next fifty years.

It’s hard to imagine a fish like tuna becoming extinct, especially since they’ve been so abundant in the world for most of recorded history. However, numbers are falling dramatically, and it’s very unlikely that the population can sustain itself for much longer.

In fact, fisheries have collapsed before, and it’s likely that they will do so again.

In 1993, the cod population vanished on the Grand Banks near Newfoundland in Canada, which has since then devastated the local economy.

So, are we perhaps the last generation ever to enjoy fresh sushi?

Perhaps.

Approximately one year ago, British scientists issued a report warning that within the next fifty years, there will most likely be nothing left to fish from the sea. According to the report, nearly one-third of historical sea fisheries have already collapsed, and the rate of decline is accelerating.

The scientists, who published their findings in the journal Science, partly attributed the fishery decline to the global increase in the popularity of sushi.

Despite the demand for more tuna, bigger vessels, better nets, and new technology for spotting fish are not resulting in bigger returns. On the contrary, the global catch of blue fin tuna fell by 13% between 1994 and 2003.

Dr. Steve Palumbi, a scientist at Stanford who worked on the project, told the press: “Unless we fundamentally change the way we manage all the ocean species together, as working ecosystems, then this century is the last century of wild seafood.”

Eeek.

Sadly, it may be to late to save the noble bluefin tuna.

Last month, Europea banned tuna fishing in the eastern Atlantic and Mediterranean for the rest of the year. The move was taken to curb over-fishing and dwindling stocks of fish after the EU reached its 2007 quota.

Atlantic bluefin tuna is the best quality tuna in the world, and fisheries earn top dollar exporting the fish to the lucrative Japanese market.

However, existing bluefin tuna stocks are being plundered, with high rates of overfishing being reported by virtually every single country in the European Union.

The International Commission for the Conservation of Atlantic Tunas (ICCAT) sets annual fishing quotas to be followed by all member countries.

With that said, conservation groups are cynical of ICCAT, and are partial to calling them the International Commission to Catch All Tuna!

Whether you loved canned tuna and mayo or fresh sashimi with a splash of soy sauce, it’s probably best to just enjoy the fish while it’s still around…

Big in Japan: Japanese people don’t have enough sex

by Matthew Firestone on

Japanese people don’t have enough sex…

…at least according to condom manufacturer Durex’s survey of sex lifestyles around the world.

This annual survey, which catalogues the down and dirty in 26 countries around the world, was compiled after more than 26,000 candid interviews.

Despite Western stereotypes of Japanese people having crazy kinky sex, life in the bedroom here in the Far East is anything but stimulating. In fact, the raw numbers are shocking if not all together depressing.

On average, Japanese people only do the deed 48 times a year, well below the world average of 103 times.

(In case you were wondering, the Greeks are the sex champions with an average of 164 bouts per year).

It gets even worse.

Although Japanese AV films (pornographic videos) are anything but tame, unfortunately reality doesn’t mirror movie magic. Not only do Japanese people have less sex than anyone else in the world, but they apparently also have the least interesting time in the bedroom.

Here are the depressing stats.

Sadly, 90 percent of Japanese said that their sex lives lack stimulation, which pales in comparison to the global average of 50 percent of people who enjoy a healthy sex life. Not surprisingly, the Japanese lead the world in the frequency of masturbation.

38 percent of Japanese masturbate weekly compared with a global average of 16 percent. And, despite the fact that the three major monotheistic religions consider masturbation to be a sin, only 4 percent of Japanese people had a negative opinion of the practice.

During the course of their lives, Japanese men have an average of 14 sex partners, while Japanese women have an average of 8. This is higher than the global average of 13 and 7 sex partners respectively, though this is perhaps due to the high frequency of boring sex.

Japanese average 34 minutes for each session of sex (including foreplay), which is actually one more minute then the amorous French and just above the global average.

Sadly however, 86 percent of Japanese people want to have more sex, though they are unable to communicate with their partners. In a culture where vagueness and shades of grey are preferable to clarity and honesty, intimate conversations never seem to go beyond pillow talk.

So just exactly how boring is sex in Japan?

Only 34 percent of Japanese people engage in oral sex.
Only 16 percent of Japanese people like sexy underwear.
Only 4 percent of Japanese people engage in role play.
Only 16 percent of Japanese people regularly use sex toys.
Only 15 percent of Japanese people use lubrication.

Wow. Clearly something needs to be done.

If anyone is reading this in Japan, I urge you to go the liquor store, and buy a nice bottle of champagne to set the mood. When you get home, instead of plopping yourself in front of the TV and watching Japanese dramas, turn on some romantic music, pop the bubbly, drag your better half to the bedroom and get to it.

If we all do our part, together with can make Japan number one…

Big in Japan: Happi Harroween!!!

by Matthew Firestone on

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For those of you who can’t read Japanese – Happi Harroween!!

Yes, I know it’s still the middle of October, but here in Japan, Halloween is catching on in a big way.

From pumpkin flavored cappuccinos and pastas in Tokyo’s trendiest cafes and restaurants to witches and wizards adorning the window displays of even the most upscale of department stores, the Japanese are embracing the Halloween spirit.

It’s not hard to see why.

The Japanese are some of the world’s most avid consumers, with fine dining and shopping being something of a national obsession. And, let’s not forget about the fact that foreign trends are always the height of fashion in Japan.

Being an American, I’ll be the first person to say that the last thing the world needs is more McDonald’s and Starbucks on every single street corner from London to Tokyo. But, it’s hard not to love Halloween, especially since it’s the perfect excuse to wear a silly costume and blow your diet on gobs of candy.

Take for instance the Halloween party I threw for my students this past Saturday night.

When I’m not writing blogs for Gadling or on the road for Lonely Planet, I’ve been known to teach English from time to time. Of course, learning English is more than just cramming vocabulary and learning the difference between the simple past and the progressive past.

(Actually, I’ve never been that good at grammar, which is probably why I avoid trying to teach it all costs!)

Anyway, learning English should be about creating natural environments for students to practice their language skills in, which is why international parties are all the rage here in Tokyo.

Anyone who’s ever studied a foreign language can attest to the fact that it’s easier to speak when you’re absolutely hammered. There’s something about copious amounts of alcohol in the bloodstream that seems to awaken the brain, depress your inhibitions and loosen the tongue.

Needles to say, copious amounts of alcohol were imbibed at the first annual Halloween costume party at my English school. The night started out with yours truly, decked out in my best Matrix-inspired devil’s costume, welcoming everyone to the party, doing a keg stand and thus setting the standard for the madness that followed.

If there are any doubts about Japanese people’s ability to drink alcohol, I would urge you to spend a few drunken crazy nights here in Tokyo.

Yes, Japanese people do turn red when they drink alcohol, which is actually a minor allergy caused by a faulty enzyme. And yes, Japanese people do tend to puke fairly early on in the night, though the famous ‘boot and rally’ is something of a source of pride here.

But, I can assure you that the Japanese people party like it was their job, which is probably why my liver has slowly started failing me since moving to Japan. In spite of my Eastern European blood, my Japanese friends always set the pace, which is usually more alcohol than any sane individual should consume in one night.

Perhaps this is why I can’t remember most of the Halloween party…

Fortunately, I took a lot of pictures, and even though I’m not sure what’s going on, it does seem like everyone is having fun, right?

Big in Japan: The Most Perfect Bowl of Ramen

by Matthew Firestone on

Today, ‘Big in Japan’ brings you an update on one noodle lover’s countrywide search for Japan’s most perfect bowl of ramen.

I love ramen.

For some, it’s the heady aroma and subtle flavor of wild mushrooms. For others, it’s the enticing sizzle and juicy goodness of a rack of lamb.

For me, it’s gotta be ramen – Nature’s most perfect food.

Since first coming to Japan several years ago, I have been engaged in a tireless quest to find the most perfect bowl of ramen. Like finely aged wine, matured cheese or sun-ripened fruit, good ramen must be appreciated, savored and at all times revered.

Of course, no two bowls of ramen are created equal. From the consistency and flavor of the broth to the texture and style of the noodles, clearly a bowl of ramen is greater than the sum of its parts. But fear not – though the road has been long, I may have finally found the perfect bowl of ramen.

Allow me to introduce you to the newfound subject of my affection, the spicy ramen bowl at Two Guy’s Ramen, a neighborhood landmark here in the Nakameguro ward of Tokyo.

To the untrained eye, the spicy ramen bowl at Two Guy’s Ramen looks like any other bowl of noodles you might come across here in Japan. With that said, let’s dissect the various elements that make this particular bowl of ramen such a superior snack.

For starters, let’s inspect the broth.

Note the rich hues resulting from the flawless blend of miso paste, soup stock and spicy sesame oil. Fix your eye on the perfectly chopped scallions floating effortlessly on the globules of rich, salty pork fat.

Next, check out the noodles.

Note the dense mass of curled egg noodles hiding beneath the toppings, waiting to be discovered by probing chopsticks. Fix your eyes on the perfect ratio of soup to noodles, which ensures balance and consistency in every slurp.

Finally, appreciate the chosen toppings.

Note the plumpness of the yellow kernels of corn, the translucent goodness of the bean sprouts and the zesty freshness of the spring onions. Admire the immaculate slice of slow-roasted pork, which hovers above the noodles with zen-like grace.

Although a picture speaks a thousand words, in this case I am at a loss to describe the medley of flavors that dart across your tongue with each slurp of this delectable dish. The richness of the miso mellows the burn of the spicy oil while the zest of the spring onions awakens the starches of the noodles.

With every bite, the stomach screams out for more while the head spins in a MSG-fueled orgy of delight…

Two Guy’s Ramen – I salute you. Although my quest for the most perfect bowl of ramen is far from over, the bar has been raised, and my hunger has been vanquished (at least for the time being).

For more on Nature’s most perfect of foods, check out An Ode to Ramen, a four-part series on the history and culture of this heaven-sent dish.

** This article is dedicated to Will-san, my long absent partner in crime. May our future hold within it more drunken afternoon trips to the Mecca that is Two Guy’s Ramen. **

Big in Japan: What Exactly is Wasabi?

by Matthew Firestone on

Did you ever wonder what exactly that green stuff is that you smear on your sushi?

I mean, we all know that wasabi (わさび, 山葵) burns like a hell-spawned wildfire, and clears the sinuses with a fiery vengeance. But, where does it actually come from, and how can something so seemingly innocent be so unbelievably potent?

For starters, the best wasabi comes from Japan (no surprise there), most notably the Izu peninsula in Shizuoka prefecture. Much like American horseradish, wasabi plants grow naturally in stream beds, particularly where there is clean water that is free of impurities.

If you’ve ever had the pleasure of smearing just a tad too much of the stuff on your tuna roll, wasabi is a nasal irritant that is more comparable to hot mustard than it is to chili pepper. That wonderful little chemical that can have you rolling your head on the sushi bar is called an isothiocyanate, which coincidentally inhibits microbe growth.

Although there’s no denying that wasabi brings out the flavors of sushi, it may have been traditionally added to raw fish in order to prevent it from spoiling.

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Needless to say, you shouldn’t eat raw fish unless you’re absolutely confident in the quality of the fish. Just because sushi makes an appearance at an all you can eat buffet doesn’t necessarily mean that you should eat all you can!

Interestingly enough, most Americans have never actually eaten real wasabi as the stuff sold stateside is usually squeezed out of a tube. In fact, this stuff actually doesn’t even contain any real wasabi, and is usually nothing more than horseradish, mustard seed, and green food coloring.

Real wasabi, which I can assure you has no equal substitute, is sold in Japan in the form of a root.

Before it can be used, the wasabi plant is grated on a metal oroshigane (卸し金), which is a special kind of grater used solely for wasabi. Traditionally of course, the best graters were made of shark skin, and today upmarket sushi restaurants in Tokyo still grate wasabi according to this method.

(By the way, the lovely lady in the picture to the right is my dear mother, who is clearly showing her prowess at grating wasabi. Of course, not that she would ever touch the stuff, or sushi for that matter, but you can’t deny that she has good technique).

Once the wasabi paste is prepared, it should remain covered until served in order to protect the flavor from evaporation. In case you were wondering, this is the actual reason why sushi chefs always put the wasabi between the fish and the rice.

Well, I hope this little lecture on wasabi has been informative. Now that you know exactly what wasabi is, go ahead and impress your friends with some wasabi trivia the next time you’re sitting at a sushi bar.

But seriously – go easy on the stuff – it really does pack a serious punch!