Sushi chefs abroad may be surprised, but Japan only recommends freezing seafood that is intended to be consumed raw as of 2022. It is not a mandatory process.
When you freeze seafood, its cells are ruptured and the flavor will be lost compared to the ingredients that have not been frozen. There is also a sense of threat that mandatory freezing may cause Japanese cuisine chefs to lose the traditional techniques of cooking raw seafood.
Finally, Japanese chefs have been removing anisakis by using their own eyes, so considering their achievement and commitment, the government only recommends freezing seafood.
Then, how have Japanese sushi chefs decreased the risk of anisakis?