With as many sushi restaurants as we have in Orange County, the possibility of a sushi shortage after the tsunami disaster hadn't crossed my mind until this story in Israel's Ynet Business News. It's true that nearly all the hamachi sold is farm-raised and most likely routed through Japan on the way to your local sushi bar.
But really? Israelis are fearing a sushi shortage? No, wait: Reading through the story, it seems the reporter interviewed the Israeli importer of Kikkoman soy sauce, Israel's top-selling brand. That brand? Made in Wisconsin–far, far away from the
sushi supply earthquake disaster.
Since soy sauce is an indispensable component of any sushi meal, sushi restaurants the world over would shutter their doors if the shoyu spigot suddenly shut off.
Never mind that really good, fresh fish needs no adornment whatsoever–perhaps a sprinkle of sea salt and a drop of yuzu juice–to make its flavor sing.
Never mind that soy sauce is also an indispensable component of many Japanese dishes served by non-sushi restaurants, and yet those restaurants apparently would remain in business.
Never mind the sloppy reporting and stilted writing by business writer Meirav Crystal. And while we're at it, never mind the very obvious fail at the heart of the self-absorbed story.
Excuse me while I go hoard some Kikkoman before the mad rush at the Marukai Market. And yuzu juice. And hamachi.
[Hat tip to Wonkette!]