A company that develops `` cultured foie gras '' created from duck cells using cell culture technology released the state of tasting to check the taste etc. for the first time on the 21st.
The tasting was released by a venture company in Tokyo that is developing 'cultured foie gras', which produces foie gras by culturing duck liver cells with its own technology.
On the 21st, at a hotel in Tokyo, we asked a chef to prepare a steamed dish called ``franc'', and examined the difference in taste and flavor between adding cultured foie gras and not adding it.
15 people involved in the development participated in the tasting, and while slowly eating the food that came out, they wrote down the evaluation of the taste, aroma, and texture on the form. .
The participants said, "It didn't smell like foie gras, but it tasted like foie gras," and "It had a rich flavor."
According to the company, "cultured foie gras" is made of materials that ensure safety throughout the cultivation process.
Currently, the cost is about 30,000 yen per 100 grams, but in the future, we aim to reduce it to about 300 yen in about three years by using our own culture technology and increasing the scale of production. is.
Yuki Hanyu, president of Integriculture, which is promoting the development, said, "The flavor and texture of foie gras combined, and when I took a bite, I thought, 'I can do it.' I would like to improve my technology so that I can deliver it at a low price."