Is that because it is too huge? Or is that because it has changed every day? It is difficult to grasp the entire picture of the Tsukiji market. But that has become its attractiveness. Since its opening, 80 years have passed. Prior to its relocation to the new Toyosu market, scheduled for autumn 2016, we will start recording it anew.
Wasabi (Japanese horseradish) has become a worldwide foodstuff as a condiment originating in Japan. We will take a closer look at the influences it has had on food culture and its attractiveness.
Tuna have gone hand in hand with the 80-year-history of Tsukiji market and have become a world delicacy now. From the auctions of raw tuna in which only professionals can take part, to a base of ocean fishing that boasts freezing technologies of minus 60 degrees, we will introduce the world of tuna with videos and CG.
![Madako[winter]](http://www.asahicom.jp/special/tsukiji/sushi/images/madako_winter.png)
![Madako[winter]](http://www.asahicom.jp/special/tsukiji/en/sushi/images/label/label_madako_winter.png){kind=small}
We will guide you to the bright stage of "nigirizushi" (hand-pressed sushi) that was born in the sea in front of Edo (current-day Tokyo) and is disseminated to the world by Tsukiji. At a time when ingredients are brought from around the world, how to grasp the best seasons for tasting or how to taste them are becoming more diversified.
The Tsukiji market is five times as large as Tokyo Dome. In this presentation, details of the busy market and its surrounding areas will be offered through a 3-D map. (Some sections of the market are off-limits.)
Professional chefs and retailers make their purchases at the sales floor of seafood intermediate wholesalers. This map shows the labyrinth of the Tsukiji market, which consists of about 630 outlets. We will introduce those outlets along with photos. (In Japanese only)
