The food culture of Japan surrounded by the ocean has been nurtured abundantly by “fish.”
However, sea water temperature is rising due to global warming,
and the ecosystem of the ocean surrounding Japan is about to change.
The various seafood that have decorated the Japanese cuisine
such as red sea bream, saury, squid, eel, and scallops will no longer be caught,
salmon habitats will move elsewhere, and some expect that seaweed,
which is vital to sushi rolls,will become hard to acquire.
Now, when that happens, even salmon roe will have to be artificial.
And instead, the tropical fruits that will have grown abundant and delicious in Japan
may be the new “fish” on our sushi.