Japanese gourmet boom was exhilarated by a writer of story "OISHINBO".
The story is based on a model of an extant epicure, calligraphist, ceramist who said "cooking is art ".
The writer lives in Australia and said "If you take an Australian natural yellow tail, you can not eat Japanese cultivated one any more."
I heard Japanese sea foods are almost imported now and I would like to know the issue in Japanese cultivation of yellow tail rather than natural one. I thought arbitrarily their taste is belong to the restricted food and limited pond in cultivation. I had no chance of eating Sushi in Australia, I regret that I could not certain the taste of natural yellow tail.
At Australian restaurant I usually ate prawn and shrimps. Those are exported to Japan then I ate same ones but different taste because of fresh food at best place. Especially morton bay bug is very delicious for me. A big lobstar decorated in house on Japanese new year is also exported to Japan, it might be same taste but different price.
Shrimps are delicious and oyster is a rarity. Japanese oyster is different from Australian oyster at the point of oviparous and viviparous and it is dificult on cross breeding. Growth condition is also essentially different. In Japan it is very hard to eat Australian living oyster. I feel the joy of travel on the taste of oyster taking care of food poison. I am not an epicure but have an interest in oyster served in the pot. Next of shrimps and oysters, as expected, crabs.
About a crab Japanese is hard to please. Crabs with from 8 hands and feet to 10 ones. There are a lot of kinds of crabs in Japanese sea.In Australian marshy place there is a mud crab. A big mud crab more than 30 cm has a big claws like clenching fist. I thought at first the big crab is not delicious compared with Japanes crabs. It was contrary to my not good expectation. I could not find this mud crab in Japan.I would like to feel the taste of a porridge of rice and crabs. I was deeply moved in abundant of sea foods in Australia.
The fishing industry for Japan is very important industry, but at the point of a fishing boundary and trade imbalance , the industry is changed from taking sea foods to buying those. It is obvious the different in price and taste between cultivated / imported foods and natural food. That is, a comparence on food materials between Australia and Japan is essentially no mean. I thought if I can , I would like to be in Australia at every winter and took a natural food materials rather than cultivated / imported those. In Australian summer I need sunshine protect cream on face and have to expel fly disturbing mealtime.
But in winter probably I have frozen dead foods of living shrimps, oysters, and crabs in stead of no sunshine protect cream and no fly.