Big in Japan: Israel crippled by spring roll strike

by Matthew Firestone on

If you turn on the news these days, it seems that just about every other story is about war, violence and suffering in the Middle East.

And of course, at the center of most of these news items is the Holy Land of Israel, the powder keg of religious tensions that the whole world is scrapping to control.

But in the hopes of kicking off your week on a decidedly more optimistic note, I’ve stumbled across this amusing little news item that I think you’ll like.

Israel has dealt with its fair share of problems since independence, but now you can add to the list one more hardship, namely a spring roll strike.

In an event that makes foodies like myself recoil in fear, Israel is currently being crippled by a spring roll strike that could eventually spread to (gasp!) noodles and (brace yourself!) sushi.

The horror! The horror!

While Asian food has long been the rage in cosmopolitan cities such as Jerusalem and Tel Aviv, restaurants are taking popular dishes off the menu in protest.

What’s the subject of contention you ask?

Well, you’ll have to keep reading to learn more about this debilitating news item from the Middle East!

Last Tuesday, nearly 300 restaurants in the Holy Land refused to serve their customers spring rolls in any form, from Chinese-style fried vegetable rolls to Vietnamese-style rice paper rolls.

And, the food strike is on the verge of spiraling out of control, especially since eateries are threatening to cut Asian staples such as noodles and sushi from their menus.

The decision to starve their hungry patrons came in light of the government’s plan to limit the number of foreign chefs permitted to enter Israel.

Currently, work permits for Asian chefs are being cut, and next year the government decided that it will not grant any new permits.

Needless to say, with a clearly divided Jewish and gentile population, Israel has a bit of an identity crisis in terms of the religious make-up of the country.

Anyway, the Israeli Ethnic Restaurant Organisation (yes – this is a real organization) is currently waging a war against the government that may soon wind up in the Israeli Supreme Court.

According to Arnon Volosky, the head of the organization, “Customers say they are shocked and can’t live without Asian food. People have been asking to set up a petition to hand in to the government.”

Unfortunatley, the government is not keen on changing their stance, especially since they are committed to training more Israelis to become specialist chefs.

According to Shoshana Strauss, a government lawyer, “Everyone can make Chinese food, it’s not impossible to learn.”

However, the Israeli Ethnic Restaurant Organisation is not convinced.

“Some things you have to grow up with” says Volosky. “These restaurants come from a culture that we Israelis don’t have the skills or know-how or cultural behaviour to do well. You have to respect this.”

Agreed. Mr. Volosky and the Israeli Ethnic Restaurant Organisation – you have certainly captured my heart, mind and stomach.

Relax, sushi lovers in Japan respond

by Iva Skoch on

Crazy Americans! You almost hear the dinner conversations in Japan right about now. Just as New Yorkers are “worried” to “panicked” about toxic levels of mercury found in several sushi restaurants in New York, the Japanese are not worried. ..just like every Japanese woman is perfectly OK eating sushi while pregnant.

The Mercury News (what a perfect name for a newspaper to cover this story) reports today that everyone in Japan apparently knows that tuna is high in mercury. That’s why you only eat a few pieces a week. It won’t kill you. The Japanese government even exempts tuna from its legal limit on mercury in seafood because it is not caught coastally.

Japanese sushi lovers interviewed in the story, said it would take more than a U.S. report to take them away from their tuna rolls, and they argued a little mercury was probably harmless compared to the fats and oils in something like a hamburger and fries.

Considering Japan’s life expectancy is higher that the US, they probably have a point.

Curb your sushi cravings, New York

by Iva Skoch on

Well, just a few days ago I told you about how good New York Restaurant Week was. Not sure if the sushi places around New York feel the same way this time. After today’s front-page New York Times expose about high mercury levels in at least twenty New York sushi places, I think people will be skeptical about eating Japanese food for a while. The good news is — reservations should be easier to get.

One of the places they named in the article as having high mercury levels in their tuna is Blue Ribbon Sushi in Soho, one of my favorite places. I always wonder how much damage an article can do to an established restaurant. What if this was just one bad shipment? One bad fish? Do people believe the chef and the food or will they stop going there because of the article?

Big in Japan: The world’s most expensive tuna fish

by Matthew Firestone on

Are you ready for this one?

Last week in Tokyo, a Hong Kong sushi restaurant owner paid a record $55,700 for a single bluefin tuna.

(In case you’re wondering, that’s somewhere around 6.1 million yen!!)

The record breaking fish, which was caught off the coast of Japan’s northern city of Aomori, tipped the scales at 607 pounds (about $92 per pound of flesh).

The sale took place at the first auction of the year at Tsukiji, the world’s largest fish market, which is located in Central Tokyo.

According to market officials, the record price was caused by a sharp decline in world tuna supply due to tighter international controls on the catch for bluefin tuna.

At present, the Japanese eat one quarter of the world’s total supply of tuna fish each year.

As any Japanese person can tell you, tuna are 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.

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.

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 fish while they’re still around.

** All images sourced from the Wikipedia Commons project **

The most expensive delicacies in Moscow and where to find them

by Neil Woodburn on

At some point over the last decade, Moscow magically transformed from a city of terrible restaurants and horrific food to a gourmet capital rivaling Paris and New York for pure culinary opulence and high-end extravagance.

In fact, just over ten years ago, there were only one or two “ethnic” restaurant in the entire city. Today, every food imaginable is served here, including some of the most expensive delicacies in the world.

If you don’t believe it, pop on over to the Moscow Times where Stas Shectman’s Taste of Luxury takes us on a culinary adventure to the city’s top restaurants where near-fabled foodstuffs are carefully doled out to the Muscovite elitny.

Shectman gives us the scoop on where we can order blowfish, truffles, caviar, saffron, bluefin toro, aged balsamic vinegar, Jamon Iberico, and Kobe beef–providing, of course, you have rubles to burn and enough bodyguards to watch the entrance while you chow down. Do me a favor though, and let me know how that $100 bluefish sashimi is at Opium Restaurant. I’ve been dying to know.