Sakana-kun | |
---|---|
Born | Masayuki Miyazawa August 6, 1975 |
Occupation(s) | illustrator, ichthyologist, TV personality |
Known for | marine education |
Sakana-kun (Fish Guy) is a Japanese illustrator, ichthyologist and television personality. Largely self-taught, he is based in Chiba Prefecture. His trademark is wearing a boxfish cap and a jacket adorned with fish. [1]
In 2011, he was a visiting associate professor at Tokyo University of Marine Science and Technology and was working with the Japanese government to promote fish consumption, trying to boost the sagging fisheries industry. [2]
Sakana-kun testified at the Research Committee on International Economy and Foreign Affairs during a February 12, 2020 House of Councillors committee session, discussing the changing fish habitat due to environmental problems, at the session dedicated to marine resource management and protection. As headgear is not normally allowed in the upper house, Sakana-kun was given special permission to wear his trademark boxfish cap during the testimony. [3]
In 2022, Shuichi Okita’s film “The Fish Tale” was released, based on Sakana-kun's autobiography. The film has been described as “a heartwarming story about a lovable outsider”, reflecting Sakana-kun's non-mainstream life. [4]
He has worked as an illustrator and has been drawing pictures of fish since elementary school. He describes himself as a poor student, whose grades were not sufficient to allow him to attend university to study marine biology. He worked in various pet stores, fish stalls and sushi shops before landing his current roles. In one sushi shop where he worked, the owner explained to him that he did not have the skills needed to succeed in the shop, but did recognize his artistic skills, asking Sakana-kun to paint large pictures of fish on the walls of the sushi shop. [1]
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Common seafood is often grilled, but it is also sometimes served raw as sashimi or as sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, a staple includes noodles, such as soba and udon. Japan also has many simmered dishes, such as fish products in broth called oden, or beef in sukiyaki and nikujaga.
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