February 23–25, 2024
At sakana bacca Nakameguro, sakana bacca Toritsu-daigaku, sakana bacca NakanobuChef Yusuke Goto of Amour developed a recipe for a fish soup that tastes delicious and pleases the oceans at the same time under a project led by Ritokei (The Archipelago News), an NPO working toward a sustainable world through learning and connecting people with the people and culture of remote Japanese islands. The soup, made with three underutilized fish varieties caught around remote Japanese islands, was available for tasting and purchase at three sakana bacca locations. The fish were kurodai black seabream, aigo mottled spinefoot, and tenguhagi bluespine unicornfish.
