Go on - don't stop eating Japanese food

Chen Jingwen | SoShiok.com | Wed Mar 16 2011

Singapore - We thought it was going to be our final Japanese meal - that is, until it's officially declared safe to eat.

Last night, a friend was helping himself voraciously at a sushi counter at Meidiya while I was devouring a procession of sushi made with seafood from all over Japan at Takumi in Keppel Bay Marina.

We thought imports of Japanese produce would be severely curbed after news emerged that the radiation situation in the area around the crippled nuclear plant in Fukushima was not going to get any better and what with reports that radioactive clouds were already moving towards Tokyo, causing panic buying of essential items and even evacuation of staff by multi-national companies.

But the AVA here has said tests so far on Japanese imports have not found any traces of contaminants. It also assured the public that it would continue checks.

Authorities and experts have said it would require high levels of radioactive material to make a person sick - the mildest being indigestion, to cancer in the worst-case scenario.

The Government has urged the public to remain calm and assured that there would be minimal nuclear risk in Singapore as it is monitoring the situation closely.

But erring on the side of caution, some Japanese eateries here are turning to alternative sources from other parts of the world. Which worries importers of Japanese produce as some eateries have reported a drop in business.

However, at top eateries like Tatsuya Japanese Restaurant which offers premium produce, it was full-house at lunch last Saturday.

At Takumi last night, patrons still ordered sashimi and sushi without questioning the chef about the food safety. They were, in fact, happily eating and drinking - the scene just as convivial at any sushi bar or izakaya.

I had sweet spring vegetables, that had just emerged from the snow, deep-fried tempura style; fresh and succulent shellfish from Hokkaido, farmed tuna from Aichi, wild Alfonsino from Chiba and premium beef and pork from Kagoshima.

At Tatsuya, which is well-known for sushi and sashimi, I had semi-fatty Oma tuna from Aomori, seafood and vegetables from all over Japan, baby bamboo shoots that had just sprouted in Kyushu, and creamy custard made with rich milk from Kobe.

Of course, none of the eateries serve produce from the areas hit by the nuclear crisis.

And what will I eat today? Japanese of course!

I'm heading for a new outlet of Genki Sushi at Orchard Central whose signature is farmed tuna from Kyushu. I can't wait to try!