Improvement in food distribution system has affected our worldwide food culture. For example, fresh sea urchin from Hokkaido, known as for its high quality, was available only at a sushi restaurant in Japan, However, the fresh Hokkaido sea urchin is now available throughout the world, Various fish and seafood within 48 hours from being caught in the Japanese waster can be displayed in a food showcase at Japanese restaurant in New York.
Through our pursuit of quality and freshness, we mostly purchase fish caught by hook and reel. These wild caught fish are processed for sushi and sashimi consumption on board through a traditional Japanese method of “Ikejime” by the fisherman. This method of process reduces stress to the fish, resulting in improved freshness and taste. Each fish is then packed to maximize the freshness by considering the amount of time the fish would be in transit before it reaches its final destination.