Gaishuu Isshoku 50 Top Jun 2026

Why is Gaishū Isshoku whiting special? The handline method (one line, one hook, no net) minimizes stress and scale damage, resulting in superior sashimi quality—clear flesh, no fishy smell, and a clean, sweet aftertaste.

| Component | Description | |-----------|-------------| | | Japanese residents aged 15‑69 (covers students, workers, and early retirees). | | Sampling frame | Stratified multi‑stage random sample (N = 45,000) based on region (8), gender, and age cohort . | | Data collection | Dual‑mode: (i) online questionnaire (via MySurvey, 60 % of respondents), (ii) in‑person intercepts at 350 high‑traffic food‑service locations (40 %). | | Period | Four waves: Q1‑2018, Q4‑2019, Q2‑2021, Q3‑2023 (to capture pre‑COVID, pandemic, and recovery phases). | | Instrument | Respondents were asked to select the single meal they most frequently purchased outside the home over the past month , from a list of 200 items pre‑tested in a pilot (n = 2,300). A “Other – write‑in” option captured emergent items. | | Weighting | Post‑stratification weights applied to align sample with national census (2020). | gaishuu isshoku 50 top