On March 19, 2025, actor Fuku Suzuki, 20, made headlines as he attended the 'Nissui Centennial Celebration' at Tokyo Midtown in Minato-ku, Tokyo. The event highlights sustainable seafood practices, specifically featuring the fully cultivated fish known as 'Kurose Buri'. This initiative aims to promote awareness around sustainable culinary practices and the importance of environmentally friendly food production.
Throughout the event spanning from March 19 to March 23, guests can experience a unique culinary offering themed around 'Kurose Buri', created by Nissui, a leading seafood company dedicated to sustainable practices. Nissui has developed 'Kurose Buri', which is significant because it avoids using wild fry, helping to reduce the strain on ocean resources while providing a high-quality seafood option.
During the opening event, Suzuki stepped in as the first customer and tasted the special dishes, which included nigiri sushi, grilled 'Kurose Buri', and carpaccio served together in a single plate. 'It melts in your mouth, and is really delicious,' Suzuki exclaimed with a bright smile, showcasing his approval of the culinary creations.
The dishes prepared not only aim to tantalize taste buds but also contribute to the larger mission of sustainability. Nissui showcased that this is achievable through modern aquaculture practices. By utilizing a system where they cultivate fish from eggs rather than capturing wild fry, they aim to lessen the ecological footprint associated with seafood production.
Suzuki shared his transformations regarding his tastes, revealing, 'I used to prefer grilled fish, but I've become an adult,' greeting the prospect of savoring raw fish with newfound enthusiasm. This confession marked a notable twist in his culinary journey, especially since he had previously expressed a dislike for raw fish. 'Especially since last year, raw fish has become delicious,' he reflected, indicating not only a personal change but a broadened palate that many adults can relate to.
The excitement surrounding the event didn’t bid farewell quietly—participants were encouraged to express their thoughts on what fish dishes they wished to remain in about 100 years. Suzuki joined the crowd in submitting his choice, emphasizing sushi as a timeless Japanese delicacy, illustrating its significance in the culture and its exquisite taste that survives the test of time.
As part of the celebration, everyone capable of tasting the special menu had the opportunity to sample these dishes for free, offered in a limited quantity. Suzuki jokingly registered his delight, saying, 'I'm really surprised to be offered it for free!' He commented further on the satisfaction level, likening the sampling experience to a fulfilling meal, especially for students. 'It's perfect as a snack or even lunch for someone who eats light!' he remarked, showcasing a blend of humor and appreciation.
The event significantly aimed to relight the discussions around sustainable food practices. While tasting the delicious 'Kurose Buri' dishes, Suzuki further expressed hope, saying, 'I hope more people will learn about completely cultivated fish and its deliciousness.' Together, attendees engaged positively with sustainable cuisine trends being discussed.
This initiative aligns with Nissui’s broader commitment to promoting sustainable food production and nurturing public awareness about sustainable choices in the seafood domain. The overarching principle emphasizes food that not only fuels people but supports the planet.
As sushi and sustainability merge in such celebrations, it paves the way toward a greater understanding of seafood consumption’s ecological impact. Events like the 'Nissui Centennial Celebration' showcase a progressive blend of culinary tradition and environmental responsibility, breathing new life into the narratives around gastronomy.
In closing, Suzuki's reflections not only illuminate his personal journey toward embracing new flavors but also resonate with the larger goals surrounding sustainable food production. By engaging the audience in discussions about future seafood consumption, the event emphasizes the significance of cultivating a future where sustainable practices become a culinary norm, exhibiting hope for a deliciously sustainable tomorrow.
