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Japanese · V The Canonical Dishes · Sushi

Japanese Seafood Markets — From Tsukiji to Toyosu

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I

Origin

Tokyo (Tsukiji/Toyosu), Osaka (Kuromon), Kanazawa (Omicho), Hokkaido (Hakodate, Nijo)

II

Description

Tsukiji fish market (Tokyo's original wholesale fish market, 1935–2018) was not merely a food market but the global crossroads of seafood culture — the largest fish market in the world at its peak, processing 2,000+ tonnes of seafood daily including the world's most competitive tuna auctions (where single bluefin tuna sell for millions of yen). In 2018, the wholesale market relocated to Toyosu (a modern, enclosed, food-safe facility) while the outer market (shops, restaurants) remained at Tsukiji as a tourist/retail destination. Other major Japanese seafood markets: Kuromon Ichiba (Osaka's 'kitchen'); Omicho Market (Kanazawa's premier seafood market); Nijo Ichiba (Sapporo's crab and seafood market); Hakodate Morning Market (Hokkaido — sea urchin, crab, squid eaten at stalls by 6am). The culture of visiting fish markets before dawn for the freshest possible ingredient is embedded in serious Japanese cooking.

III

The Thread

—Both Japanese seafood markets and Spanish mercados serve as the physical embodiment of a culture's relationship with fresh ingredients — the early morning pilgrimages of chefs to both are culturally equivalent rituals Spanish
—Rungis and Toyosu are functional equivalents — the world's largest wholesale food markets serving their respective national food capitals; both have transformed from older, beloved markets into modern food-safe facilities French
IV

Flavour Context

The market is where flavour begins — seeing the diversity, freshness, and quality of ingredients available is itself an education in Japanese flavour philosophy

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