The more sushi become popular in the world, an anxiety for the shortage of the fishery resource seems to be more realistic. Even if the resource problems are solved, the environmental load by transportation of raw fishes into inland part of continental Nations couldn't be negligible. Consequently, the rapid expansion of demand for extra-popular fishes, shortage of their supplies and the formation of expensive image will finally lead to downward transition of sushi’s popularity. Both good quality and low price consist only in sea Nation like Japan or UK. Forecasting such new phase, I think the chefs and restaurant owners may have to reconsider their strategies. There may be many ways. My idea about it is that the key point exists in the combination of cheap ingredients. Even if popular ingredients become expensive, combinations of cheap ingredients can substitute and exceed them. The originality of the combination would be a watershed. My favorite combinations are, cheap shells, Nattomaki and Arajiru miso soup. I feel such combinations are more delicious than any other expensive single ingredients. Those combinations are almost overlapped with the realm of traditional Japanese dishes. Perhaps, there may be fusion segments around the border between sushi and traditional Japanese dishes. And those segments may be environmental-friendly. The targets of investigations are, for example, miso soup's ingredients, varieties of soy sauces, introductions of new shells and seaweeds. The combination with Oden as a healthy side dish may be an interesting sales style. For tourism in this area, combinations with fishing charter boat seem to be interesting. Some fishing charter boat already give 'Fish-and-Eat fresh raw fishes on the boat' services. But, the innovations of the facility for sushi cooking on small boat may be required for tourism of the Inland Sea.
