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Two of Japan’s best-loved food items, wasabi and katsuo fish, are becoming difficult to find on restaurant menus because producers are struggling to deal with the challenges of climate change. Supplies of wasabi – often served freshly grated with high-end sushi and sashimi, as well as with soba or grilled beef – have fallen because of crop damage caused by rising temperatures and intense typhoon seasons. At the same time, stocks of katsuo or skipjack tuna have fallen because of overfishing and rising ocean temperatures.
Related story:
Sushi without wasabi? Climate change reduces Japanese farms’ output https://sc.mp/3fjr
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