“We have observed a devastating decline in landings over the last 10 years or so, ” said Ukeda.
“A growing number of people panic we may no longer be capable of eat katsuo soon if things carry on like this. ”
Production of katsuobushi, dried and fermented katsuo, often used as a shaved condiment over traditional Western dishes or like a broth base, is already suffering.
The number of katsuobushi manufacturers within Kochi has stepped from dozens several forty years ago to a few, said Taichi Takeuchi, who runs one in the city of Usa.
“I’m really unsure if we can continue this, ” mentioned Takeuchi.
Wasabi, the tangy horseradish that is an essential to get Japanese food, specifically sashimi and sushi, is facing similar production challenges.
Typhoons and increasing temperatures have hurt production in Okutama, a mountainous region to the west of Tokyo, said Masahiro Hoshina, 72, mind of the local wasabi growers’ association.
“I am incredibly worried about the future of our own farming, ” Hoshina said.
The amount of farmers in the area can be down 75 percent from the 1950s because of depopulation, and except if something changes, several worry sushi itself could be endangered.
“The combination of uncooked fish and spice, as in katsuo and wasabi, is an artwork, and we must sustain both, ” said Ukeda. “I never ever want to think about a future” without them, this individual added.