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I was randomly Googling trivia facts about Japan, and one interesting one came up: "Up to the 1970s, there was no salmon sushi. Norwegians introduced salmon to the sushi makers in Japan in the 1980s." That's, interesting. After all, I rather suspect that when most people think of sushi or sashimi, salmon would be the first fish that comes to mind. Heck, even Apple's emoji suggestion for sushi on my Macbook Pro Touch Bar (🍣) features a salmon nigiri alongside a tuna one. Salmon has become quite synonymous with sushi/sashimi, and yet it wasn't always this way. I went to Google a little more, and the story behind it is rather fascinating (here's a quick and totally non-exhaustive summary). To be clear, it's not that salmon did not exist in Japan before the 80s. It just wasn't prepared raw. This is due to the parasites found in fished salmon, and the lack of widespread refrigeration to kill those parasites meant that salmon was only served cooked. Additionally, the presence of these parasites also meant that salmon had a reputation (in Japan) of being a 'cheap' fish. "Often used to fill out cheap meals, salmon was the poor man’s fish in Japan." (This article is a worthwhile read.) It's fascinating that it was Norway, of all places, who decided to change that. And explicitly so - the government created 'Project Japan', with the specific intent of exporting farmed salmon to Japan. Norway's burgeoning (and overflowing) fisheries meant that it needed to find a big export market, and Japan was identified as a suitable candidate. The 10-year-long marketing and promotion effort by the Norwegian government helped changed Japanese public perception about salmon, and has directly contributed to the popularity of salmon nowadays as a sushi/sashimi option. Which brings us to the topic of gastrodiplomacy. This particular case of salmon sashimi appears more economically driven, but we can certainly extrapolate outwards and look at other instances of how food is used a a tool for cultural export. Korean food is one that immediately springs to mind. I was at Amoy Street for lunch a week ago, and was reminded of just how many Korean restaurants seem to have popped up in recent times. Amoy Street/Telok Ayer Street and Tanjong Pagar Road are two places where it feels like Korean restaurants make up the majority of eateries, and this is probably true in other parts of Singapore as well. Did Singaporeans suddenly develop a heavy appetite for Korean cuisine? Or does it seem like this Korean cuisine explosion happened in parallel with a notable increase uptick in broader Korean cultural interest, such as music and TV shows? (The answer is yes.) It's no coincidence, and neither is this unique to Singapore. A 2022 New York Times story highlighted that Korean restaurants worldwide increased 262% (!!!) from 2009 to 2017, and it was a result of explicit efforts by the Korean government. In 2010, the Korean Food Promotion Institution was established with the purpose of improving the overall well-being of Korean people and the country's economic status through globalising Korean cuisine. And I think we can all agree that it has been rather successful, as part of the greater effort to export Korean culture (just look at how big K-Pop and K-dramas have become). Other countries also engage in this. For example, Thailand provided state-backed loans to local chefs to open restaurants outside the country. Gastrodiplomacy can be a powerful tool in building a nation's global reputation, and it's all part of the broader attempt to build soft power. Singapore almost certainly does it, too! One wonders how much of the attention on our hawker food (and the accompanying Michelin stars and guides and what not) is part of a broader effort to expand Singapore's visibility and cultural identity. Thinking about it now, I also wonder if there's a particular reason it feels like there is now a Mala stall in what seems like every single coffee shop nowadays. Soft power is not a remotely new concept (and is a much broader and deeper topic that I don't have the intellectual bandwidth to explore right now). But it is quantifiable, to a certain extent. The Anholt-Ipsos Nation Brands Index is a study that measures perceptions of nations around the world, and effectively measures and charts a country's popularity. There are plenty of different factors that go into it, but 'food' is one specific attribute that was added in 2023. (You can view the full report here.) In 2023, Singapore ranked 26, two places behind South Korea. Number one? Japan. One wonders how much they have to thank Norway for that. ~ Desmond Photos from Unplash

Taking a break before I start my New Year. Just arrived at Narita

http://www.ladyironchef.com/2014/06/singapore-best-chirashi-don/ Happiness in a bowl – this is how we define chirashi-don, which is essentially slices of sashimi scattered atop a good bowl of Japanese pearl rice. It is fuss-free, offers a myriad of flavours and textures, and more than comforting any time of the day. What constitutes to a good chirashi-don? We all have different definitions, and one man’s meat may be another’s poison. But it is unanimous that freshness is key. And then, there is the variety of seafood, quality of rice, and temperature when the don is served. Other subjective factors include the presentation and the cut of the fish. Since forever, we have been on a quest to suss out the best options in town. We spent so many lunches at Japanese eateries and restaurants; some were terribly disappointing that we do not even want to think about them, some are truly impressive and consistently good that we lost count of how much we contribute to the restaurants’ revenue. So here it is. Our picks on Singapore’s top 8 chirashi-don. Did you spot any of your favourites too? AOKI RESTAURANT AOKI at Shaw Centre is somewhere you can go to enjoy good quality Japanese food. The restaurant itself is small, and prices are definitely higher than average, but it is worth paying for. Choose between the Chirashi Sushi Jyo-sen (S$55), or the Bara Chirashi (S$45). For a more affordable option, Aoki serves a Mazechirashi ($35) set that comes complete with miso soup, pickles, and dessert. 1 Scotts Road Shaw Centre #02-17 Singapore 228208 Tel: +65 6333 8015 Mon to Sat: 12noon – 3pm, 6.30pm – 11pm Sun: 6.30pm – 11pm Nearest Station: Orchard CHIKUWA TEI We LOVE Chikuwa Tei at Mohamed Sultan Road for their chirashi-don. So good that we have to use Chikuwa Tei’s chirashi sushi (S$25) as the benchmark for a good sushi rice bowl – freshness is top notch, slices are thick enough to bring out the sweetness of the fish, serving is generous and filling, and the cherry on top? Its super reasonable price tag. We always find ourselves at Chikuwa Tei when the craving for chirashi-don kicks in. Chikuwa Tei 9 Mohamed Sultan Road #01-01 Tel: +65 6738 9395 Daily: 11.30am – 3pm, 6pm – 10pm Nearest Station: Clarke Quay HIDE YAMAMOTO At Hide Yamamoto, diners can enjoy four different menus – namely: sushi, robatayaki, ramen and teppanyaki. The Ramen & Dining Bar is the least intimidating of all, with prices as low as S$20 for a maki platter. But if you are willing to splurge, treat yourself to the Kaisen Chirashi Don (S$58). What you’d get is a large bowl of premium Japanese rice that is cooked to the perfect plumpness with every grain bursting with sweetness, together with a hint of dashi and vinegar. The fish comes in a rainbow of colours – from richly-hued salmon and maguro (tuna), to tako (octopus) and mekajiki (swordfish). 8 Bayfront Avenue 02-05 Casino Side Level 2, Marina Bay Sands Tel: +65 6688 7098 Daily: 12.00 – 15.00 Mon to Wed: 18.00 – 23.00 Thu to Sun: 18.00 – 03.00 Nearest Station: Bayfront MEZZA9 This may come as a surprise to some, but mezza9 at Grand Hyatt serves a fantastic Sakura Denbu Chirashi during lunch. Expect nothing short of a bowl of heavenly goodness that is so visually arresting and beautifully presented. The seafood are sliced equally to perfection, and we really love how there is a generous serving of ikura (salmon roe) to complete. It is part of their weekday set lunch menu, and you have two options – a two-course lunch (S$32++) and a three-course lunch (S$42++). One of the most value-for-money options, we’d say! Grand Hyatt Singapore 10 Scotts Road Mezzanine Level Tel: +65 6730 7188 Nearest Station: Orchard RYOSHI SUSHI IKEIKEMARU Ryoshi Sushi Ikeikemaru may be a kaiten (conveyer belt) sushi restaurant, but don’t let that fool you into thinking that they are but a mediocre joint. They have surprisingly fresh sushi at pocket-friendly prices. But Ryoshi’s Chirashi-don (only available at the Westgate outlet) is one worthy mention. For S$29, you get a bowl of maguro slices, negitoro (fatty tuna with minced onion), hotate (scallop), tako, anago (conger eel), amaebi (sweet prawn), ikura, gizzard shad, ika (squid) and tamago (sweet egg omelette). Yes, we were pretty mind-blown by the sheer variety. Ryoshi Sushi Ikeikemaru is also listed in our guide to Singapore’s affordable sushi restaurants. #03-05, Westgate, 3 Gateway Drive Daily: 10am – 10pm Nearest Station: Jurong East TATSUYA JAPANESE RESTAURANT A stalwart of the local dining scene, Tatsuya is where in-the-know locals go for top quality Japanese food. The set lunches are extremely value-for-money, and it explains their evergreen popularity. Go for the Bara Chirashi (S$35.90), and you will not be disappointed. We are usually not fans of diced sashimi, but this is one version that we dare say is among the bests in town, one that has earned our frequent patronage and loyalty. On a minute note, the different fish seem to always be scattered in an organized pattern, and the reds and oranges and yellows are so appealing that it is probably the most Instagram-worthy Bara Chirashi. Goodwood Park Hotel 22 Scotts Road Tel: +65 6887 4598 Daily: 12pm – 3pm, 6.30pm – 11pm Nearest Station: Orchard TEPPEI JAPANESE RESTAURANT Teppei Japanese Restaurant at the ground floor of Orchid Hotel has been gaining a steady following because of its extremely affordable omakase (prices start from S$50/pax). Another highly-raved about dish that has earned its regulars’ loyalty is its barachirashi (S$17.60). The barachirashi is pretty decent and inexpensive – probably one of the cheapest chirashi you can get in Singapore – but it is not worth the queue. It suffices as an introductory bowl for first-timers, decent enough, but there are many more chirashi-don out there that shout freshness and variety way better. #01-18, Orchid Hotel, 1 Tras Link Tel: +65 6222 7363 Daily: 12pm – 2.30pm, 6pm – 10.30pm Nearest Station: Tanjong Pagar THE SUSHI BAR We like the idea of a small Japanese sushi bar ala hole-in-the-wall concept that caters to its regular patrons and the random walk-ins, and The Sushi Bar at Far East Plaza is one such place that has won the hearts of many Singaporeans. The Sushi bar’s Chirashi-don (S$24.90) is one of our favourites, with thickly-sliced and super fresh sashimi. It comes with three slices of salmon, tuna, hamachi, mekajiki, scallop and ikura. For those who are willing to splurge, there is also a premium chirashi-don. #04-28 Far East Plaza 14 Scotts Road Mon to Fri: 12.30pm – 3pm, 5.30pm – 9pm Sat: 12.30pm – 9pm Nearest Station: Orchard

http://www.dailymail.co.uk/health/article-2768117/Sushi-lover-s-entire-body-left-riddled-tapeworm-parasites-eating-contaminated-sashimi.html Take it with a pinch of salt, considering its the Daily Mail, but this is rather scary especially the x-ray pics! ewww! [shocked]

i went to the West coast outlet and selected 1 packet salmon, 1 packet mejajiki, 1 sanma for the chef to cut when it come to table wow , like cut nicely inot quite a few slices, defineitely more than at restaurants like ichiban or sushi tei. then eat with rice, and order some more fried dishes , in end for 2 come up 60+ are there better value outlest than this?