The chef Junya Yamasaki taught ike-jime and shinkei-jime to a handful of small commercial fisherman. Now, there's a new kind of bluefin tuna in town.
I appreciate how this process could reduce overfishing by nature of the time consuming methodology.
I appreciate how well-researched and thoroughly immersive this post is. Thank you!
I have never heard of this process before. It is very interesting and thought provoking. I hope to learn more about this subject.
“Last of The Blue Water Hunters”. Read it.