A fish even though it's not a fish?

?

New ingredients spreading now February 3 17:37

“Alternative seafood” that uses plant-derived ingredients such as soybeans that “looks like fish but is not fish”


and has a texture and flavor similar to seafood.

Now they are appearing one after another.

I searched for the reason.

(Economic Department reporter Keiichi Yoshida)

Major Japanese Manufacturers Are “Seriously” Developing

Unlike the familiar "alternative meat", "alternative seafood" is still unfamiliar in Japan.



The impetus for starting the interview was in mid-January, at a new product presentation held by a major food manufacturer.

"Fish fry" and "popcorn shrimp" were announced.



The main ingredients are soybeans and konnyaku.



The detailed manufacturing method is a secret, pending a patent application, but the person in charge explained that no seafood is used, and that the flavor of the fish is reproduced using seaweed extract.

There is no place to worry about the appearance.



After tasting it...

The texture of “fish fry” is like white fish.



The flavor of the fish spread in my mouth every time I took a bite.



“Popcorn shrimp” had moderate elasticity and a plump texture like shrimp.

Nippon Ham, a major food manufacturer that developed it, has been developing hams and sausages using soy meat.



Why did you focus on fish after meat?

The person in charge said as follows.

Masayuki Osada, General Manager of Marketing Promotion Department, Nippon Ham


“The depletion of fishery resources is said to be a global issue. I thought that I could make use of the technology I had developed, so I developed it this time.”

Will we be unable to eat fish in the future?

growing concern

In fact, such concerns have been strongly pointed out even among experts.



This is a survey compiled by FAO (Food and Agriculture Organization of the United Nations).

The amount of seafood eaten per person worldwide has nearly doubled in the 50 years from 1961 to 2019.



Especially noticeable is the increase in consumption in emerging countries.

For example, China is about eight times as big as it was 50 years ago.



About four times in Indonesia and South Korea.



In developed countries such as the United States and Europe, it is about 1.6 times higher.



Behind this is population growth and economic development in emerging countries.



The consumption of fish is increasing year by year, and there are concerns that marine resources will be depleted if this trend continues.



Against this backdrop, researchers familiar with the food industry predict that alternative seafood will become more widespread.

Ai Hirose, Researcher, Yano Research Institute


"According to the United Nations, the world's population is expected to reach 8 billion by 2022, and it is estimated that it will further increase to 9.7 billion by 2050. Naturally, food Demand is also increasing, and there is a growing concern that if things continue as they are, we won't be able to meet the demand."

“Especially for fish and shellfish, it has been pointed out that seawater temperature will rise due to recent rapid climate change, which may affect catches. have gathered, and various types of products such as sashimi and canned foods have already appeared in Japan.”

Are alternative seafood lined up on the table at home?

However, I have never seen it lined up on supermarket shelves, and to be honest, there are still few restaurants that use it as an ingredient.



Under such circumstances, there was a store that was actively developing.



What is the store's intention?

How do consumers feel about purchasing?

I went to interview.

At the Isetan Shinjuku store, we sold alternative seafood-related products at a special sales floor on the first basement floor last fall.



From the end of January this year, we will ask the exhibitors at the permanent delicatessen section to cooperate with us and take on the challenge of creating new products.



We have started selling for a limited time until February 14th.

Among these, at the delicatessen section of the Thai restaurant, alternative seafood made from konjac flour etc. was wrapped in rice paper with fresh vegetables and sold as fresh spring rolls.



Tuna and salmon are recreated, and look just like the real thing, and when you eat it with a spicy sweet chili sauce, it tastes just as good as the real thing.

At the delicatessen section where the sushi restaurant opened, they sold sushi rolls made with 100% plant-based alternative tuna.



Not only does it look good, but it also reproduces the texture of the fish, giving it a more refreshing taste than the real thing.



Also, the price was several tens of yen cheaper than other sushi rolls that use real fish.

In addition, Tosa-ni, which is a sweet and salty stew of bamboo shoots and alternative tuna, which will soon be in season.



This is also not oily, and you can feel the flavor of the fish stock, and it is selling well.

Female customer in her 80s


“I have been looking around at various delicatessen stores, but this is the first time I have seen one.



Female customer in her 60s

: “


Some people are allergic to shrimp, so I wondered if there was an alternative seafood with the same flavor. But if it's this, you might be able to eat it."

Male store clerk at the sales floor:


“The taste is lighter than the real thing, but we try to use our own original sauces and change the seasonings.Recently, repeat customers are increasing. Since then, without any explanation, I have often been asked to give me this. I once again felt that there is customer demand for this kind of place."

According to the department store, it is popular among men in their 30s who are concerned about their health because of its high protein content and low fat content.

Hiroyuki Kubota, Isetan Shinjuku Store Buyer


“There is a great deal of interest in alternative seafood, but some say that they don't know how to use it or how to cook it, so the shop can't take the first step. Therefore, we would like to accumulate the know-how of each store and develop products while thinking about new methods together, so we are calling for cooperation.”

“Besides, when we start this kind of new initiative, even young people who don’t usually stop by department stores will find out about it and come to shop. As a department store, our mission is to offer products that customers want to buy, so we would like to continue these efforts and propose even better products.”

Expectations for future expansion

Alternative seafood that is said to still have many issues in terms of texture and flavor.



As we proceeded with the interview, we learned that behind the expansion of development and sales, there are social issues such as the protection of marine resources.



Today, the world of food is not only about deliciousness and stable supply, but also deeply involved in social, environmental and human rights issues.



I strongly felt the positive power of companies and people who started to spread alternative seafood.


Keiichi Yoshida ,

Reporter, Economic Affairs Department Joined the Bureau


in 2011


After working in the Social Affairs Department, etc., since August last year, the Ministry of Economic Affairs


has focused on reporting on distribution and services. My


favorite seafood is saury.