From sea to sushi
Tsukiji market is the embodiment of the word “frenetic.” From before dawn Tokyo’s Central Wholesale Market pulses with activity. Fishermen mix with dockhands, auction staff, food inspectors, wholesalers, shoppers and sushi masters. Each has a part to play in the final journey of Tsukiji’s crown-jewel catch, tuna.
On arrival the fish are auctioned, the biggest and best fetching up to millions of yen. Then, still frozen, they are cut using band-saws. Next the pieces find their way to wholesalers for further dissection – often to the exacting specifications of sushi chefs.
Final preparation of the finest fish takes place on the hinoki counters of Ginza’s many sushi restaurants. And the last dispatch is by lunching salaryman. Journey’s end.