Is China's prohibition on Japanese seafood truly centered around safety?

28 Aug, 2023

Is China's prohibition on Japanese seafood truly centered around safety?

Amidst Hong Kong's bustling Central district, upscale Japanese restaurants attract long lines for their pricey sushi, priced at up to $150 for a tasting menu. Despite Japan's decision to release over a million metric tons of treated radioactive water from the Fukushima nuclear plant into the sea, patrons at places like Fumi restaurants seem unfazed, valuing the dining experience and hospitality.

This move has rekindled tensions between Japan, the third-largest global economy, and China, the second-largest. China swiftly responded by imposing a comprehensive ban on seafood imports from Japan, extending previous restrictions from Fukushima prefecture. Hong Kong, a semi-autonomous city, also enforced a ban on aquatic imports from multiple Japanese regions.

China argues that the ban is necessary to prevent radioactive contamination in food. The public outcry on Chinese social media reflects historical animosity and maritime disputes between the two nations. Japanese cuisine remains immensely popular in China, with nearly 800,000 Japanese restaurants, valued at around $25 billion, thriving despite occasional boycotts.

China's ban, while impactful on seafood trade, might not severely damage Japan's overall economy. Seafood exports to China account for a small fraction of Japan's total goods exports. While Japanese officials have sought China's reconsideration, the ban is unlikely to substantially alter Japan's exports.

Despite debates on safety, patrons in Hong Kong continue to enjoy Japanese cuisine, largely unaffected by the release of treated water into the sea from Fukushima. The restaurants have adapted their supply chains to mitigate the ban's impact, ensuring that favorite dishes remain on the menu and radiation levels stay within acceptable limits.