QR code for sushiQR codes and sushi are not usually referenced in the same sentence, but they could be the next tool to promoting sustainable sushi in our high tech society. Moshi Moshi , a British based sushi chain that prides itself on sustainable practices, unveiled a test line of sushi with squid ink and rice paper edible QR codes last October at the Frieze Art Fair. When scanned, the diner is able to see info on just how sustainable their choice is. It was so successful that now QR codes are firmly on the menu, says the official website of the MSC.

Moshi Moshi is a sushi chain which offers sushi on a conveyor belt to diners, and as one can imagine they serve up a lot of sushi. The QR code initiative was a celebration of their 10,000th piece of MSC (Marine Stewardess Council) certified sustainable sushi. Moshi Moshi followed up on their QR code stunt with a competition which with the grand prize of a 2 person trip to the MSC and Moshi Moshi event which took place on February 13th which offered sushi making classes and featured an all sustainable MSC menu. In February as well they placed QR code sushi firmly on the menu.

The info on the QR code features a different fish monthly, and takes the sushi lover to the MSC website for info about the fish, including how it is caught. And while there is not a QR code for each piece of sushi, it is still an interesting initiative which touches on sushi as an art form. It is definitely a cool concept and tool for sushi lovers who want to make sustainable choices. For me, however, I prefer to do my research on my own and keep my sushi simple. And while the idea of QR codes on my sushi is not too appealing, I have only respect for Moshi Moshi and MSC for finding a way to capture public interest and showcase sustainable sushi alternatives.

Warren Ransom

I have always been fascinated by the creation and culture of different foods, particularly sushi and sashimi in the modern era of Japanese cuisine. I am a classically trained chef and sushi connoisseur, also having operated a food service company and enjoy investigating and experimenting with food around the world.

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