Famed dreamer and sushi master Jiro Ono is worried about the future of sushi. According to the AFP, Ono recently told the Foreign Correspondents Club of Japan that he can't "imagine at all that sushi in the future will be made of the same materials we use today" thanks to overfishing. Ono — who owns the three Michelin-starred Sukiyabashi Jiro in Tokyo — adds that he told his younger employees "three years ago sushi materials will totally change in five years" and that his prediction is now "becoming a reality."
Ono is particularly worried about the supply of high-quality domestic tuna. Japanese sushi dealers have started to source bluefin varieties from the Atlantic due to the short supply and high demand for tuna thanks to a "global sushi boom." This boom is also causing the local Japanese sushi industry to depend more heavily on farmed fish.
Ono's eldest son Yoshikazu Ono also warns that it isn't just tuna supplies that are in danger: Sushi in the future may not feature "prized shellfish" such as abalone which take at least five years to mature. Currently fisherman "catch them all together (before some are ready), pushing the stock to deplete."
So, moral of the story: The world needs to stop overfishing, because without high quality fish, the sushi of the future may look something like this.