As I have written before, Yahata Sushi strives to eliminate food waste as much as possible.

This stems from a saying passed down from the fourth-generation owner: “A good craftsman is one who does not create waste.”

Yahata Sushi’s foremost initiative in reducing food loss is, without question, minimizing waste through the aging of fish.

For fish used as sushi toppings, we purchase fish at peak freshness and promptly cure it in vinegar, kelp-cure it, or marinate it as zuke; by aging it from there, we strive to ensure that it can be enjoyed deliciously for longer than if it were served simply raw.

When we submitted these efforts to Shinjuku Ward, they were featured in a publication called the “Shinjuku Ward Food Loss Reduction Handbook.”

As Japan’s food self-sufficiency rate is not particularly high, we will continue our research and efforts to avoid waste as much as possible.