Eight a.m., Tsukiji fish market. The bustle is at a fever pitch in this dirty, hangar-sized building. Each stall is four meters by four meters, and is staffed by two tired-looking fishmongers wearing smocks and rubber boots. The stalls contain buckets of live or nearly-live animals plucked from the sand or the sea just hours ago: crabs, octopi, mollusks, clams, seaweed, mackerel, and king-sized tuna. Before our eyes, a team of expert fishermen eviscerated one tuna that must have weighed more than me. The tuna was chopped into ten-kilo pieces, squashed into plastic wrap, labelled, priced, and shipped out to Tokyo sushi consumers before our very eyes. Outstanding!