You can go down to the fishing wharves in the very early morning and pick out fish right off the boats, along with all of the chefs and restaraunt fish vendors! You can eat udon with them and talk about the catch! And unless the bluefin is caught out where it can't be brought back in the same day, it's there. Also, I'm not talking about "toppings" (and other than dried seaweed to wrap it, nothing else dried is on any sushi I ever saw) and Japanese don't eat food that's 3 out of 100 on a freshness scale - quite the reverse! Geez, when did Japan do you wrong?
“Geez, when did Japan do you wrong?”
During the 22 years that I lived there.
Bluefin tuna have been frozen for days by the time the boats make port.
And one does find himono on sushi.
http://www.hanazakura.com/gal/
People go on and on about how the Japanese love seafood and are so great with seafood...they can’t touch the northeast coast of the United States, and on up into Canada.