Knobby, uneven wasabi roots, rolling in the bin. And then - perfect alignment on the scale.

“C’mon… you didn’t plan that?”

Junki’s usually calm, never one to shout. But this time, he couldn’t hold it in.

“That’s the payoff of every day’s grind. Guess I’ve got it!”

The room bursts into laughter. Green, sharp, precise - the final flourish before the lid comes down, in the usual bustle where heat and cold cross paths.

Junki Interview

Work Edition

Q1. What’s your morning routine before heading to the market?

Polishing my rubber boots.

Q2. What’s the one thing you’re most particular about in your work?

Making sure we never run out of stock.

Q3. When’s the moment in your day you feel like saying, “Yes!”?

When I land top-quality products at a great price.

Q4. Any tips or habits for staying focused?

Getting a solid night’s sleep.

Q5. That “5.555kg wasabi” moment - pure luck or craftsmanship?

😉Pure luck.

Lifestyle & Personality

Q6. How do you unwind after work?

I eat something sweet.

Q7. What’s your go-to comfort food on a tiring day?

Curry.

Q8. If you weren’t working with fish, what would you be doing?

I might be selling vegetables.

Q9. People often call you “precise.” Which three words would you use to describe yourself?

Cheerful, humble, bold.

Q10. Do you have a favorite motto or words to live by?

Gashin-shōtan - “Sleeping on brushwood, tasting gall.” (A reminder to endure hardship with determination toward a goal.)

Just for Fun

Q11. If you were a fish (or ingredient), which would you be?

Scallop.

Q12. A message to readers around the world — to those eating the products you’ve worked on:

Fish bring a sense of calm to the heart. There’s nothing else as moving as fish. No other food transforms into so many delicious forms - sashimi, simmered dishes, and grilled - quite like fish does. Let’s share and grow the culture of eating fish.

Junki’s September picks

SERIES: SURVIVING SUMMER HEAT - and that’s a wrap. Stay tuned for what comes next.