Our guest is Masamitsu Ishibashi who is the president and CEO of Misaki Megumi Suisan based in Japan. Founded in 1986, the company has been focused on processing and sales of fresh seafood, in particular tuna.

Tuna, or Maguro in Japanese, is one of the most popular fish among sushi lovers. Not only does the fish have a very special place in Japanese food culture, but on the other hand, sustainability is a major issue nowadays and seafood including maguro is one of the frequently discussed areas. 

Masamitsu is devoted to educating people around the world about the precious taste and flavors of maguro and at the same time he aims to become the most sustainable maguro purveyor in the world. 

In this episode, we will discuss how important maguro is in Japanese food culture, the characteristics of different parts of maguro, how Masamitsu exercises sustainability, and much, much more!!!

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