While the world grapples with terrorism, poverty, AIDS, disease and famine, a group of Japanese are busy researching ways to reduce the stress level in fish so that they taste better when served on a plate. The tuna is a highly valued delicacy, often eaten raw or lightly cooked. It is a vigorous fish which struggles wildly when caught alive to be prepared by the chef. The more vigorous it struggles, the fresher it is. However, scientists discover that the struggle causes the fish to be stressed, thus reducing its flavour and value.
Japan, well-known for its culinary peculiarity and idiosyncrasy, wants to overcome this perplexing problem. But why do the Japanese get so stressed over a tuna? The Japanese decidedly have a higher level of stress compared to the distressed fish. The solution is after all quite obvious and simple: kill the fish quickly to reduce its stress. And ours.