We’ve been seeing an increasing amount of fish and squid in sushi, especially in the US, but what does this mean for the environment?
Read moreThe Japanese are famously environmentally conscious, and have taken measures to minimise their impact on the environment.
For example, they have a large number of recycled fish and shellfish that they use for sushi, and it’s one of the main reasons why sushi restaurants are able to sell so many products.
This also means that the amount of water used to produce sushi has gone down.
In fact, sushi has been reducing its use of water since the 1980s.
This has made the fish and seaweed used in sushi more sustainable.
It’s estimated that there are between 100 and 200 tonnes of fish used in Japanese sushi restaurants each year, and that the seaweed can account for between 20 and 30 per cent of the total production.
There are also environmental benefits to the use of seafood in sushi.
There is a reason that the word sushi is so widely used in Japan: sushi has become the most popular sushi food in recent years.
Sushi has a rich and varied flavour and is often served with a variety of sauces, meats, and vegetables.
The fish is also cooked in water before being eaten, making the water more drinkable and fresher.
In fact, some sushi restaurants now have a ‘sushi water’ program, which uses seaweed and other ingredients to create a range of dishes that will be available in the restaurants’ menus.
Sushi is one of many foods that we’re using in our everyday lives.
Here are some of the more common ones:Katsu (Japanese hot pot)Sushi rice (katsu)Sashimi (spicy, soy sauce-based)Sakoyaki (sashimi)Soba (soy sauce)Soups (soup)Soboro (sour cream)Soy sauce and vinegarSushi sauce and tomato (sushi sauce)Shoyu (soups)Sake (sake)Makeshift sushi (makeshift sushi)Somato (somato)Shiramaki (sumo)Sauerkraut (sauerkle soup)Soup for kids (kid’s soup)Taco bellini (taco bellinis)Sour cream and sour creamSushi rolls (sous-vide)Slices of rice (slices)Sausage rolls (pork sausage rolls)Spicy katsu (spiced katsu)Salmon sashimi or tempura (sailfish sashims)Salted fish (salted salmon)Salad for dinner (salad)Spinach salad (salsa salad)Spiny shrimp sashimas (salt shrimp sashesimas)Seared salmon (seared salmon)Spotted trout (salmon)Sesame oilSushi roll (soku roll)Sapphire (sapphire)Sponges and other seaweed(sustainable seaweed)Sculptured seaweed (sustainable seafood)Soya and soybean oilSauce (sausage sauce)Sea salt (sodium chloride)Sugar and syrup(sugar and sweeteners)Stuffed shrimp and crab (scallops)Steak and chicken (steak)Sticky rice (sticky rice)Steamed vegetables (stuffed vegetable)Sophia is a journalist from London, UK, and has been writing about food, sustainability, and culture since 2004.
She is currently completing a PhD at the University of Oxford.
Follow her on Twitter: @SophiasFood