Hiro Sekii’s Post

In the 1980s, Japan’s fishing industry was thriving, with 450,000 fishers catching 13 million tons of seafood annually, making fish a staple on dining tables. However, the industry is now in decline. Both the number of fishers and the volume of catches have dropped by 70%, with fishers projected to decrease to 70,000 by 2050. This decline is felt acutely in places like Tokyo's Toyosu Market, where prized local catches, such as Tokyo Bay’s "kisu" fish, are becoming scarce. Fishers are aging, with over 40% aged 65 or older. Younger generations are not stepping in to fill the gap, partly due to the physically demanding nature of the work and declining profitability. The government estimates that only half of registered fishers are actively working. Fish stocks of popular species like saury and squid have plummeted by 90% and 80%, respectively, over the past decade. Imported frozen seafood now dominates supermarket shelves, leaving Japan’s diverse local fish undervalued and harder to market. Some efforts are underway to revive the industry. Initiatives like “漁師.jp” connect aspiring fishers with job opportunities, but many new recruits struggle to adapt. Meanwhile, innovative companies, such as a salmon farming operation in Aomori Prefecture, are using technology like underwater cameras and remote feeding systems to modernize the field and make it more accessible. If these trends continue, Japan’s rich seafood traditions, from sushi to simple meals of grilled fish and miso soup, may become harder to sustain, raising concerns about food security and cultural preservation. #japan #japanese #seafood #sushi #ocean #fish #fishries #trend 漁師激減、7万人に　もう「スシ食えねェ！」：日本経済新聞 https://lnkd.in/grBSsmaG

The plant-based egg is gradually gaining popularity in Japan. Kagome and startup TWO have jointly developed "Ever Egg" which comes in new varieties including a household version that was improved this spring to more closely resemble real eggs in taste and texture. A new filling-type product was also launched for use in sandwiches at restaurants. Kewpie's "Hobotama" sparked interest in egg alternatives when it launched in 2021, first for commercial use and later for households via e-commerce. The global market for egg substitutes is projected to reach $1.31 billion by 2027. While still a nascent market in Japan, the 2023 egg shortage and price hikes due to avian flu increased interest in alternatives. Japan is an "egg superpower" with the 2nd highest per capita egg consumption globally. Companies are focusing on providing recipes to propose ways of eating the new products and expand the market. However, some industry insiders admit sales are still lower than desired at this early stage. #japan #trend #alternativeprotein #plantbased

【食料安全保障】#103 先日キャノングローバル戦略研究所の山下先生の日本の食料安全保障に関する講演を聞く機会があり、非常に勉強になりました。 日本の食料自給率低迷の本当の問題は、食の欧米化や農業の担い手不足などではなく、日本の農業政策が適切ではなかったということ… 非常に驚きでした😇 日本の食料安全保障のためには、米の生産量を増やし、より大規模化、歩留まり(単収)を上げ、他国に輸出することが重要と理解しました。 製造業では一見当たり前の事なのですが、農業は政治との関わりも深く、一筋縄にはいかないようです🥲 引き続き、他の考え方、主張も調査した上で、日本としてどのような取り組みが必要なのか、考えていきたいと思います。 【Food Security】#103 I recently had the opportunity to take a lecture by Dr. Yamashita of the Canon Institute for Global Studies, which was very informative. The real problem of Japan's stagnant food self-sufficiency rate is not the westernization of food or the lack of farmers, but the fact that Japan's agricultural policy was not appropriate... It was very surprising😇. I willunderstood that for Japan's food security, it is important to increase rice production, to make it larger scale, to increase yield (unit yield), and to export it to other countries. Although seemingly commonplace in the manufacturing industry, agriculture is deeply intertwined with politics and is not a simple matter 🥲. I would like to continue to investigate other ideas and arguments, and then think about what kind of initiatives we need to take as a Japanese side #foodsecurity #食料安全保障 #食料自給率 #米 https://lnkd.in/gtGKwPHm

Marubeni Corporation recently announced the launch of domestically produced, land-farmed Atlantic salmon in Japan, marketed under the brand name "Fuji Atlantic Salmon." This locally farmed salmon is expected to reach stores and dining tables much faster than imported alternatives, potentially on the same day it’s harvested, thanks to reduced transportation time. This shift also aligns with sustainability goals, as it reduces CO2 emissions typically generated during air transport from Norway, where most Atlantic salmon is traditionally sourced. Marubeni aims to produce 4,700 tons of salmon by 2025 and increase output to 5,300 tons by 2027. The company is negotiating sales channels with specialty fish stores, like Kakujo Fish, and retailers closely associated with Marubeni, such as the AEON Group. Starting in April 2025, this locally farmed salmon is anticipated to be available nationwide in Japan's supermarkets. #marubeni #japan #seafood #ocean #aquaculture #food #salmon https://lnkd.in/g7NM25Zh

The article discusses the changing perception of foie gras, a luxury food item known for its controversial production method involving force-feeding ducks and geese to enlarge their livers. This practice has been criticized as cruel, leading to bans in places like New York and the British royal family. In response, Nippon Ham, a Japanese company, has developed an alternative product called "Grafoir" using chicken liver. The product was successfully test-marketed on the crowdfunding site Makuake and later launched on their D2C site "Meatful," gaining popularity among individual consumers and businesses. Kenji Takasaki, a manager at Nippon Ham, explains that despite the decrease in foie gras imports and the ethical concerns surrounding its production, there is still a strong demand for the product, especially from hotels and French restaurants. The company saw an opportunity to utilize chicken liver, which experiences seasonal fluctuations in demand, to create a foie gras alternative. #foiegras #food #japan #foodtech #trend https://lnkd.in/gbuTSMMU

Norwegian mackerel is now dominating the Japanese market, accounting for about 50% of domestic mackerel consumption. While mackerel is a staple in Japanese cuisine, the country's mackerel catch has decreased by more than half in the past five years. In contrast, Norwegian mackerel has become popular due to its consistent supply and high fat content, making it especially attractive to Japanese consumers. Norwegian mackerel exports to Japan increased by 15% in 2023, reaching around 63,000 tons. This is significant because mackerel, not salmon, is Japan's largest seafood import from Norway. Norwegian mackerel is known for being large (often over 500 grams) and having a fat content of about 30%, which enhances its flavor, especially when grilled. In comparison, much of Japan's domestic catch consists of smaller mackerel, many of which are used as feed for farmed fish rather than for human consumption. The decline in Japan's mackerel catch is linked to less stringent resource management compared to Norway, where strict fishing quotas ensure sustainability. Japanese companies, like Iida Shoten and Wakahiro, have embraced Norwegian mackerel for its quality and have incorporated it into popular products like grilled mackerel sushi. However, some Japanese consumers still question why companies are using Norwegian fish instead of domestic ones. Despite this, once people try the Norwegian mackerel, they often appreciate its quality. Experts note that for Japan to compete with Norwegian mackerel, it would need a stable supply of high-quality fish for several years. #japan #seafood #fish #norway #mackerel https://lnkd.in/g-9zn3N5

Singapore's Food Agency (SFA) approved the sale and consumption of 16 types of edible insects, according to a notice to food businesses. The agency announced that it would allow the immediate import of these insects and insect-based products, which are considered to pose low regulatory concerns. The approved insects include locusts, grasshoppers, mealworms, and various species of beetles. These insects can be used for human consumption or as feed for food-producing animals. However, the SFA emphasized that insects cannot be collected from the wild; they must come from regulated facilities, with proper documentation provided. #asia #singapore #insects #alternativeprotein https://lnkd.in/ggBv_wnS

Japan Future Agriculture (Naka District, Ibaraki Prefecture) announced on April 30, 2024, that it had raised approximately ¥700 million in its Series A funding round. The company specializes in the sixth industrialization of high-value agricultural products like organic sweet potatoes, managing the entire process from production to processing, branding, and export. The funds will be used to expand and improve the efficiency of their sweet potato business and strengthen sales in both domestic and international markets. The group operates a 50-hectare organic farm in Ibaraki, primarily growing the "Beni Haruka" variety of sweet potatoes. They use these to produce dried sweet potatoes at their own factory. In 2022, their Beni Haruka sweet potatoes won the prestigious "Sweet Potato of the Year" award at Japan's largest sweet potato competition. Their dried sweet potato brand "Terunuma" has since gained recognition as a popular local treat from Ibaraki Prefecture. In addition to the sweet potato business, Japan Future Agriculture is expanding its strawberry production and sales both domestically and internationally, with a focus on Okinawa. They also plan to increase sales of high-quality Japanese agricultural products in Asia, where the market is growing, and to launch their sweet potato business in North America, where demand for organic produce is high. #japan #food #potato #organic #farming #agriculture https://lnkd.in/gwkBST3D

Japan’s traditional sake brewing, a cultural technique over 500 years old, is on track to be recognized by UNESCO as an Intangible Cultural Heritage. This recognition highlights the art of fermenting rice, barley, and other ingredients with koji mold to produce sake, shochu, awamori, and mirin. The brewing process involves three main steps: ingredient preparation, koji making, and fermentation. Unlike typical wine or beer production, sake brewing requires steaming the ingredients and using parallel multiple fermentation—a unique process in which koji transforms starch into sugars while yeast simultaneously converts those sugars into alcohol. This complex technique requires years of experience, with master brewers (toji) overseeing precise temperature and humidity control to ensure quality. As sake’s domestic consumption has declined, its popularity has soared overseas, particularly in the U.S., China, and Korea. Sake exports have grown 1.7 times over the past three years, despite a slight decrease in 2023. Japanese sake is especially popular in Japanese restaurants abroad, where its reputation as a premium product is rising. With this UNESCO recognition, sake's cultural and commercial value may gain further appreciation internationally, potentially boosting tourism around sake breweries in Japan. However, climate change presents challenges for brewers, as warmer temperatures make rice harder, affecting quality control. Brewers are adapting by adjusting water content and steaming times, drawing on traditional expertise to maintain high standards amid changing conditions. #japan #sake #alcohol 「SAKE」海外人気高まる　酒造り、無形遺産に登録へ：日本経済新聞 https://lnkd.in/gzNpEREp

In Shibetsu City, Hokkaido, local shopkeepers and farmers are working to promote a unique brown soybean variety called "Tsukumo No. 4" as a regional specialty. This soybean, modified by a local researcher to suit the region’s climate, is notable for its large size (about 10 millimeters) and strong aroma and sweetness. Inspired by its flavor, café owner Naoki Hiratsuka (52) is developing various products, including sweets, to revitalize the community. Shibetsu City is a major hub for soybean cultivation, with its farming area ranking second in Hokkaido after Otofuke Town. Tsukumo No. 4 was developed in 2004, and while initial attempts by the city to produce soy sauce and miso with it faced challenges, momentum began building around 2021. Hiratsuka, who previously worked in confectionery production and now runs a café in the city, was introduced to the soybean and found it to be the most delicious he had ever tasted. Determined to preserve this local treasure, he began collaborating with bakeries and sweet shops to create products like kinako (soybean flour), red bean paste, cream puffs, and daifuku, which are now sold at nearby roadside stations. The initiative has garnered community-wide support. For example, Daihatsu Motor Corporation, which operates a testing facility in the city, designed the product labels for free. However, scaling up production remains a challenge. Currently, only one farmer in the city is growing Tsukumo No. 4 for commercial use. This year’s harvest was about two tons from 90 ares of farmland. The farmer, Takao Tan (45), noted that limited sales channels make expanding cultivation risky. He hopes that more farmers will join the effort. The ultimate goal is to establish Tsukumo No. 4 as a Shibetsu specialty, with aspirations of expanding its reach to markets across Japan and overseas. #soy #soybean #japan #hokkaido #trade #export #import #trend