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Gilbert Ekugbe

The International Food Policy Research Institute (IFPRI) has stated that of the $75 billion in estimated annual environmental damage due to plastics, food and beverage companies are the largest culprits, responsible for 23 per cent of the cost.

IFPRI in a statement on its website added that the global food system also has a plastic problem, maintaining that macro and micro-plastic pollution is contaminating aquatic and agricultural ecosystems threatening food security.

According to IFPRI, plastics are entering food chains, threatening both animal and human health. The report stated that to curb these problems, policies that limit a particularly dangerous trend such as the rise in single-use plastic production and distribution; encouraging more nutritious and ecological alternatives to throwaway items must be a central component of a healthy and resilient food system.

“Plastics play an important role in many industries, from medicine to construction.

But more than one third of annual plastic production is, by definition, expendable: Cheap, single-use plastics that are used once and then thrown away,” IFPRI said.

IFPRI added: “Seventy nine percent of disposable plastics end up in landfills or in our natural environments; 12 per cent are burnt. Only 9 per cent of plastic waste ever produced has been recycled. At current growth rates, plastics will account for 20 per cent of fossil fuel demand by 2050 up from approximately 6 per cent in 2016 and contribute 15 per cent of the annual global GHG emissions budget rising from 1.7 Gt of CO2 equivalent in

Kenzi Hibachi Express is coming to Pekin at least partially as a result of a Google search on the part of the restaurant’s co-owners.

When Ikomang Kembaryasa and his wife, Niwayan K.S. Utari, decided to relocate from Rockford and open a Japanese restaurant, they were searching for a community where they could break new ground. They chose Pekin because it was a community where they could be the first to offer Japanese cuisine.

“I was searching for places that don’t have a lot of Asian food,” said Kembaryasa. “When Pekin came up, we saw they don’t have any Japanese restaurants here.”

More:It’s all about street food at Peoria’s new food stand, Grill ‘Em All

Kembaryasa, a chef with 15 years of experience, developed his craft working at a Japanese restaurant in Wisconsin before deciding to go into business for himself. Kenzi will feature the cuisine typical of a Japanese steakhouse — including steak, shrimp, scallops, salmon and noodle dishes — but will offer it from a mobile kitchen rather than cooking it tableside in a sit-down restaurant.

“It’s a hibachi restaurant without the show,” Kembaryasa said. “Hopefully, the community will welcome us and come and try our food.”

Kembaryasa and Utari plan to open Kenzi Hibachi Express early this month. Kembaryasa added that he intends to offer free soft drinks, including Japanese sodas, with each order for the first two weeks. Utari believes the restaurant’s location at 3324 Court St. will give it the advantage of visibility.

“I think

Next door is Bar Iris, a cocktail lounge decked out with midcentury modern furniture and an emphasis on Japanese whiskey. Yoshimura hopes it’ll debut the same day as the restaurant.

Reservations for Nisei are available on Tock, and the restaurant is requiring proof of vaccination to enter.

Nisei debuted as a pop-up about two years ago. Yoshimura served 10-course Japanese tasting menus and then, during the early months of the pandemic, stunning bento boxes for takeout from Mister Jiu’s. Regardless of the format, Yoshimura says his food is based on the principles of washoku cuisine, which he describes as Japanese soul food. Washoku is based on rice, soup and a variety of side dishes that altogether reflect seasonality, balanced flavors and traditional techniques.

That said, diners can expect perfectly composed bites with luxury ingredients at Nisei. Wine pairings will be designed by Yoshimura,

Has the Tokyo Olympics had you dreaming of sporting excellence and a Japanese holiday, only to have you come crashing back to the reality that you’re unlikely to win gold in the pool, or even travel interstate, let alone overseas, any time in the foreseeable future?

Even a night out at a Japanese restaurant can run anywhere from hard to get, to downright illegal, depending on what state you live in.

Your best bet, my friends, is to bring Japanese cuisine into your own kitchen.

Let me start by saying that I didn’t grow up eating Japanese food.

I probably only had sushi for the first time in my teens, so moving to Japan 20 years ago was a big learning curve for me.

I’ve studied Japanese food for years now, and I think these days I do a pretty good job of it. The Japanese government even gave me an award for it a few years ago.

But this guide isn’t a masterclass in the technique and elegance of Japanese cuisine. This is from the trenches and I’m fighting dirty.

If you want to make delicious Japanese food at home, and simply, this is how to do it. Classically trained Japanese chefs please look away now.

Teriyaki everything

Teriyaki isn’t as popular in Japan as Australian-Japanese cuisine would have you believe, but that doesn’t