Endangered bluefin tuna sold for $3.1 billion to sushi tycoon

January 10, 2019 by  
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A recent predawn auction at Tokyo’s new fish market brought a record-breaking bid for the endangered bluefin tuna. Sushi tycoon Kiyoshi Kimura, who owns the Sushi Zanmai chain, paid $3.1 million for the enormous fish, more than double the price from five years ago. Kimura’s Kiyomura Corp has won the annual action in the past, but the high price of the tuna this year definitely surprised the sushi king. Nonetheless, Kiyomura says: “the quality of the tuna I bought is the best.” The 612-pound (278 kg) tuna was caught off Japan’s northern coast, and the auction prices this year are way above normal. Normally, bluefin tuna sells for about $40 a pound, but the price has recently skyrocketed to over $200 a pound, especially for the prized catches that come from Oma in northern Japan. The biggest consumers of the bluefin tuna are the Japanese, and the surging consumption of the fish has led to overfishing which could result in the species facing possible extinction . Stocks of Pacific bluefin have plummeted 96 percent from pre-industrial levels. “The celebration surrounding the annual Pacific bluefin auction hides how deeply in trouble this species really is,” said Jamie Gibbon, associate manager for global tuna conservation at The Pew Charitable Trusts. However, there have been some signs of progress when it comes to protecting the bluefin . Japan and other governments have endorsed plans to rebuild the stocks of Pacific bluefin, and the goal is to reach 20 percent of historic levels by 2034. Last year’s auction was the last at the world famous Tsukiji fish market. This year, it shifted to a new facility which is located on a former gas plant site in Tokyo Bay. The move would have happened sooner, but was delayed repeatedly over concerns of soil contamination. Via The Guardian  Image via Shutterstock

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Endangered bluefin tuna sold for $3.1 billion to sushi tycoon

Salvaged Beauty’s On the Menu at San Fran’s New Kusakabe Sushi Bar

August 1, 2014 by  
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Kusakabe is a new kaiseki -style sushi bar that has elevated sustainable building to a new level of elegance. Designed and constructed by ArcHive designbuild, located in San Francisco’s historic Jackson Square, the 31-seat restaurant has salvaged materials throughout its interior, from the 30-foot slab of solid elm that functions as the bar to the ceiling and walls, made of salvaged eucalyptus and bamboo plywood, respectively. Its interior is tranquil and bright, with the minimalism and clean lines that characterize Japanese design. The restaurant’s sophistication is also reflected in its menu : kaiseki is the Japanese equivalent of  haute cuisine , and utilizes an extensive palette of colors, tastes, flavors, and cooking technique s. + Kusakabe + ArcHive Photos by Patricia Chang ,  Dan Hogman , and ArcHive The article above was submitted to us by an Inhabitat reader. Want to see your story on Inhabitat ? Send us a tip by following this link . Remember to follow our instructions carefully to boost your chances of being chosen for publishing! Permalink | Add to del.icio.us | digg Post tags: bamboo , elm , Eucalyptus , Kusakabe , repurposed , repurposed wood , Salvaged , salvaged building materials , salvaged material , salvaged materials , salvaged wood , sushi , sushi bar , sushi house , sushi restaurant , upcycled , upcycled materials

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Salvaged Beauty’s On the Menu at San Fran’s New Kusakabe Sushi Bar

Salvaged Beauty’s On the Menu at San Fran’s New Kusakabe Sushi Bar

August 1, 2014 by  
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Kusakabe is a new kaiseki -style sushi bar that has elevated sustainable building to a new level of elegance. Designed and constructed by ArcHive designbuild, located in San Francisco’s historic Jackson Square, the 31-seat restaurant has salvaged materials throughout its interior, from the 30-foot slab of solid elm that functions as the bar to the ceiling and walls, made of salvaged eucalyptus and bamboo plywood, respectively. Its interior is tranquil and bright, with the minimalism and clean lines that characterize Japanese design. The restaurant’s sophistication is also reflected in its menu : kaiseki is the Japanese equivalent of  haute cuisine , and utilizes an extensive palette of colors, tastes, flavors, and cooking technique s. + Kusakabe + ArcHive Photos by Patricia Chang ,  Dan Hogman , and ArcHive The article above was submitted to us by an Inhabitat reader. Want to see your story on Inhabitat ? Send us a tip by following this link . Remember to follow our instructions carefully to boost your chances of being chosen for publishing! Permalink | Add to del.icio.us | digg Post tags: bamboo , elm , Eucalyptus , Kusakabe , repurposed , repurposed wood , Salvaged , salvaged building materials , salvaged material , salvaged materials , salvaged wood , sushi , sushi bar , sushi house , sushi restaurant , upcycled , upcycled materials

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Salvaged Beauty’s On the Menu at San Fran’s New Kusakabe Sushi Bar

Say Goodbye to Disposable Chopsticks Forever with Penstix

July 10, 2014 by  
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Did you know that over 80 BILLION pairs of disposable chopsticks were thrown out worldwide last year? It might seem inconsequential to toss out that used pair of bamboo or wooden sticks after you’ve finished hoovering your take-out sushi , but if you think about how many other people are doing the same thing, every day, several times a day, around the globe… the numbers are staggering. In this modern era of eco-awareness, most people are aiming to reduce their garbage waste as much as possible, and litterless lunch options  are among the best ways to do that. Penstix is a pair of eco-friendly chopsticks that tucks neatly into a pen, can be cleaned easily, and if cared for properly, can last a lifetime. Read the rest of Say Goodbye to Disposable Chopsticks Forever with Penstix Permalink | Add to del.icio.us | digg Post tags: Bento , camping , chop sticks , chopsticks , disposable , disposable chopsticks , eating utensils , IndieGoGo , litter , litter-free , litterless , litterless lunch , lunch kit , noodles , Penstix , reduce waste , reusable chopsticks , reusable utensils , sushi , utensils

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Say Goodbye to Disposable Chopsticks Forever with Penstix

Diners Track Sushi Sustainability with Edible QR Codes

April 17, 2013 by  
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Do you know where the fish in your sushi comes from? A California sushi restaurant has introduced an “edible technology” program to provide diners with sustainability information about the fish they consume. San Diego-based Harney Sushi is printing…

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Diners Track Sushi Sustainability with Edible QR Codes

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