This is a photo of “tuna sashimi” made using plant-derived ingredients provided by Nippon Ham Ltd.
A major food processing company has begun selling “tuna sashimi” made from plant-based ingredients to restaurants in Japan. It reproduces the aroma and texture of red tuna and can be eaten as sashimi.
As the decline of marine resources becomes a global issue, the development of “alternative seafood” made from soybeans and other ingredients is spreading.
Nippon Ham (Osaka City) focused on tuna, which ranks among the top seafood products purchased domestically. Using powdered konjac and dietary fiber, they recreated the unique texture of tuna. This was achieved after about a year of development, starting in the summer of 2011.
The company currently provides its products to hotels and other restaurants in Japan, but will also consider selling them at convenience stores and online if there is demand. A representative said, “We would like to consider expanding our product lineup, focusing on seafood that is in low catch and in high demand.”
As a result of changes in eating habits due to global population growth and economic growth, there are concerns about a shortage of meat and fish supplies, and food manufacturers are developing “alternative meat” and “alternative seafood” made from plants and other ingredients. According to research company Fuji Keizai, the global market size for related products is expected to expand fourfold from 2022 to 6.5 trillion yen in 2030.
(Reporter Naomichi Seno, Osaka Economic Department)
