If you visit one of the many farmers markets in the western world you are bound to come across at least one of them. They could be driving a Range Rover looking for a wild pheasant for a BBQ, or they could be a tattoo-smothered biker casing ingredients for a biscuit recipe.

They are bound to be taking photos on their phone, coffee or organic chai latte in hand, probably sporting a hangover from visiting a ‘too cool for school’ sake or wine bar the night before. They are out there. Like an edible mold, the food movement is creeping around the world and gaining followers wherever it goes.

Super star chefs saturate the media. Kids as young as 14 are on TV, boning knife in hand showing us how to strip a bull carcass. If it’s naturally line caught, vine ripened, organically grass and walnut fed, free rang and locally grown – then it is a hit.

Sushi has evolved and is still evolving over time, but there is an underlying essence to this food that cannot and does not transcend national borders or cultural boundaries. In this paper I will look at the history of sushi and why it will always taste better in; be a symbol of; and always belong to; Japan.

BEER – that cool amber liquid from the gods that we all love. Often when we think of countries that are beer specific, we think of countries like Belgium, Germany and Holland, but today I am going to take you to a place that is internationally better known for its Sake brewing, than it is for brewing our bubbly little amber friend.

The Sushi at Koyoshi Sushi in Osaka is an experience all in itself. The place only seats eight people and if you are not there at 6pm then you wait in a line out the front. It is not any normal line either – there is no maître de, no waiter or service person – there is no one to tell you how long you will wait – you just get in line behind the person in front of you and wait.