December 27, 2018

When Will the Anti-Whaling Countries Realize...?/いつになったら反捕鯨国は分かるんでしょう?

When will the anti-whaling countries stop acting like some kind of environmental group and face the fact?
When will they realize that they are sadly mistaken? Sustainable whaling is the only sensible way to go, and singling out whales for protection can have serious side effects.

Japan regards whales as important marine resources, especially because they are high on the food chain. Besides, for Japan, whose food self-sufficiency is around 40%, whales are also important in terms of food security.

They say great minds think alike. When will the anti-whaling countries stop being emotional and think like us???

反捕鯨国はいつになったら、環境保護団体のような活動を止めて、事実を直視するんでしょうか?
いつになったら、自分たちの過ちに気付くのでしょうか?持続可能な捕鯨こそが賢明な道であり、鯨だけを保護すれば、深刻な副作用が生じます。

日本は、鯨を重要な海洋資源と見ています。何と言っても鯨は食物連鎖で高い位置にいるからです。その上、食料自給率が40%の日本にとっては、鯨は食糧の安全保障という点でも重要です。

Great minds think alike(賢者はみな同じように考える)と言います。いつになったら、反捕鯨国は感情的になるのを止め、私たちと同じように考えるようになるのでしょうか???

3 comments:

Anonymous said...

Hi Hiroyuki,

I've been an anonymous reader of your blog for the past few years, and I have learned a lot from your posts about Japanese culture and cuisine! I enjoy reading through it very much :)

This year, I'm starting a new project, and I have a favour to ask! Actually, I have been trying to find a way to send a message to sushi master Jiro Ono, and I was wondering if you could help me. My name is Martin, and I am starting a fast-food chain called, by collaboration. And below is a little bit about it, and it is also what I wanted to pass on to the master with regards to this out-of-use form of shari preparation.

Happy New Year!

by collaboration
Martin Civil Chung
https://twitter.com/martincchung
martin.6613142928.chung@gmail.com
bycollaboration@protonmail.com


by collaboration, is a global fast-food chain concept, that hosts the menus of all cuisines around the world. Each menu is available for only a month before another menu is showcased. As there are so many different cuisines, the cuisines featured at a particular location will depend on the preferences of the local customers there.

Chefs and cooks from around the world are welcomed to collaborate and help develop a menu that represents their country and its culture and cuisine.

Below are a few sample menus that I wanted to share with you all, and may provide some inspiration as to a possible style – these are just the cuisines of the countries that I have personally traveled to at this point.

The first shop will be opened in Melbourne, Australia; with many more shops to open around the world shortly after.

We are also looking for investors from around the world. You can help us with this by spreading the word on social or traditional media. Thank you all.



sushi, by collaboration

The shari is possibly an out-of-use form of traditional preparation, with sticky short-grain, medium grain, and very long grain rice, in a ratio that shows the slight imperfection of the rice harvest, in every bite most are short, but some are medium, and a few are long. Half the rice cooked, and then left to sour, and then it is washed quickly with diluted kansui and then dried with a cloth, then the other half of the rice is cooked, the two batches are then mixed, put into a flat plastic bag, ice slurry chilled and into the chiller, allowed to rise to room temperature as needed, and to serve the shari is gently dropped in a small rectangular mould and not pressed for a fall-apart texture, rice is pressed lightly into baking soda and brushed off leaving a light layer, then brushed with lactic acid before the neta is placed on, this creates a complex-but-minimalist, deep shari that can also help to lift the neta and bring it to life. The neta can be hand or cloth (may become quite flammable do not tumble-dry) polished quickly with a neutral oil (say, rice bran oil) to produce a noble shine on the skin side, and also to give a light fattiness which people like these days. The neta may be brushed with a tare mixture of housemade algae protein powder soy sauce, palm sugar, rice wine, whole vanilla pod, and caviar fish sauce; immersion blended. Ideally, if we can eventually get it, all catch are flash frozen alive, and filleted frozen, then aged (though this may be too difficult in a fast-food setting initially); a dab of wasabi-mint paste on the underside. Eat-in counter, served on a mirror platform (cased in glass, due to chemicals in the mirror), which is inside a tray with a limestone base and glass top edges, the tray contains light blue with a bit of green seawater (can use this as a dip, instead of soy sauce). The seafood are just what I know better, but will be Japanese varieties in the final revision.

Hiroyuki said...

Martin: Thank you for your comment, but I really don't think I can help you in any way. For one thing, I have no connection with Ono Jiro, and for another, Sukiyabashi Jiro places only their phone number on their website, and I have no way to contact them by email. I hope you find an appropriate mediator to send your message to Ono Jiro.

Anonymous said...

Hiroyuki: I see, alright then. I have thought of another way, thanks.