4 O-nigiris
Rice Balls
Sesame Seeds
Black
Namasu
Carrots & Daikon
Gomae
Spinach
Pickle Plum
Japanese
2 Tamagos
Egg rolls
Tempura
Shrimp
Blanched
Brocoli
Tomatoes
Cherry
SUSTAINABILITY OF SEAWEED
With fisheries stagnating cultivating seaweed helps fill the gap in the fishing industry, and is widely perceived as one of the most benign types of aquaculture activity, as it doesn’t require additional feed or fertilizers.
Seaweed cultivation is also increasingly becoming implemented to support smaller species of fish in certain areas and is helping to mitigate some destructive types of fishing.
Seaweed is also indirectly reducing overfishing in many regions, providing coastal communities with an alternate livelihood.
CULTURE
The word Washoku directly translated from Japanese means food, it is a deeply ingrained aspect of culture and is widely known for being healthy and delicious. Washoku can be found all throughout Japan and is most commonly found in Bento boxes, which are essentially lunch boxes. Washoku is complex yet simple; it is salty, sour, sweet, bitter and full of umami flavors. Washoku places great emphasis on respect for nature. Thus seasonality plays a crucial role in ingredient selection. Washoku is comprised of four primary elements: rice, pickled vegetables, soup, and traditionally three side dishes, which are cooked fish, vegetables, and tofu. Washoku embodies the Japanese respect and love of nature.
SUSTAINABILITY OF SOYBEANS
Soybeans serve a variety of functions in the global food chain. Soybean production yields a number of environmental benefits; 93% decrease in soil erosion, 70% reduction in herbicide runoff, and a 147 kg reduction in CO2 emissions. However, rapid market expansion in developing countries is leading to deforestation and biodiversity loss and their reliance on GMO have given host to a large number of sustainability concerns. The diversity in farming methods present challenges in determining the sustainability of this crop.
Work cited
"Washoku ,Japanese Traditional Cuisines Including Historic And Originally-Developed Western Dishes." Onlynativejapan.com. N. p., 2015. Web. 3 Mar. 2018.
"Washoku As A Cultural Heritage | The Japan Times." The Japan Times. N. p., 2013. Web. 3 Mar. 2018.
"What Is Washoku? | TSUKIJI COOKING." TSUKIJI COOKING. N. p., 2018. Web. 3 Mar. 2018.
"Seafood Watch Removes Gulf Of Mexico Commercial Red Snapper Fishery From “Red List”." Environmental Defense Fund. N. p., 2018. Web. 27 Feb. 2018.
"Snapper." Seafood Selector. N. p., 2013. Web. 27 Feb. 2018.
"Snapper Recommendations From The Seafood Watch Program." Seafoodwatch.org. N. p., 2018. Web. 27 Feb. 2018.
"Sustainability - United Soybean Board." United Soybean Board. N. p., 2018. Web. 27 Feb. 2018.
"Sustainability Report: Sustainable Soybean Production." Soyconnection. N. p., 2012. Web. 27 Feb. 2018.
"Sustainability | U.S. Soybean Export Council." Ussec.org. N. p., 2018. Web. 27 Feb. 2018.
" Soybean Market : State Of Sustainability Initiatives." Iisd.org. N. p., 2018. Web. 27 Feb. 2018.
Hurtado, Anicia Q. et al. "Cultivation Of Tropical Red Seaweeds In The BIMP-EAGA Region." Journal of Applied Phycology 26.2 (2013): 707-718. Web. 26 Feb. 2018.
"Booming Seaweed Farming Exposes Producers And Environment To Risks, Experts Warn – National Geographic Blog." Blog.nationalgeographic.org. N. p., 2016. Web. 26 Feb. 2018.
"Sustainability | Maine Seaweed Council." Seaweedcouncil.org. N. p., 2018. Web. 26 Feb. 2018.
SUSTAINABILITY OF RED SNAPPER
Red snapper is a sustainable fish species with a moderate mercury rating. It is popular in both commercial and recreational fisheries of the south atlantic and the gulf of Mexico. Red snapper juveniles are often bycatch in shrimp trawlers. The main methods of catching red snapper are baited hooks and vertical lines. Populations of red snapper have increased significantly, while Gulf commercial red snapper quotas have increased by 60%.
