The start of my Iki-Jime journey from Australia to Japan and back again, many times, thirty ish years ago.

From the archives, a short explainer about the start of my Iki-Jime journey from Australia to Japan and back again, many times, beginning some thirty years ago. 
This is a short promo produced for the launch of my great supporter @chefbennett23 Shannon Bennett’s Benny Burger by @richardlkeddie
I would like to make a special mention of @chefneilperry who convinced me to start selling my product to Australian customers as well as Japanese. My first Australian customer, all those decades ago. Thanks, mate.
The Iki-Jime technique is gathering followers in Australia. The fewer Mass-Catch operators there are, the better.
Ask how your fish was caught. Can your seller tell you who caught it and how?
Was it caught by an artisanal fisherman? Was it Iki-jime treated? Do you know what Iki-Jime treated product looks/tastes like?
If it was caught using a mass-catch technique it’s not ethical or sustainable.
#yourchoicesmatter Every time you spend money, you’re casting a vote. #consciousconsumer
At this rate of mass-catching, there will be no fish in the sea by 2048, perhaps sooner.
#endoverfishing #endmasscatching #endbycatch #endtrawling

#enddredging #knowyourproducer#ethical #ikijime #sustainable #savetheoceans #zerofootprint#makeitdelicious#endmasscatching

#endoverfishing#savetheplanet#raisingawareness

#saveourseas#everypersoncounts#chef#cheflife#chefstalk
#takeastand#racingextinction#markeather#foodie#foodies

#foodiesofinstagram #seafoodlovers

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