Japan’s oceans are facing a crisis. It was 2016 by the time I realized that the fish were rapidly disappearing from our oceans once known as the world’s richest.

Seafood is a lifeline for washoku, traditional Japanese cuisine, and an essential element of Japan’s rich food culture. If we do not take action, the day will come when we can no longer pass on our food culture to the future. At a loss for how to respond to the crisis, I took the first step with my chef friends to learn about the current state of the ocean.

Because chefs know the wonders of Japan’s seafood better than anyone else, and because they are the link between seafood producers and consumers, they have wisdom to share and there are things they can do.

Together with the team of chefs at Chefs for the Blue, let’s build a future in which our oceans are sustainable, so we can enjoy delicious seafood forevermore.