In a bid to showcase the unique seafood offerings of Fukushima and Sanriku, the Japan External Trade Organization (JETRO) recently organized an exclusive tour for global buyers. Renowned for its convergence of warm and cold sea currents, the region boasts a diverse array of seafood delicacies. Participants hailing from the USA, Canada, and Singapore enthusiastically joined the event.
Minemura Tadashi, the Chief Director of JETRO Sendai, highlighted the initiative’s goal of inviting foreign buyers to experience the fishing areas firsthand, sample the delectable seafood, and share valuable insights in their respective countries. Tadashi underscored the significance of Sanriku as a rich fishing ground, where warm and cold currents intersect, fostering abundant fishery resources.
One of the highlights of the tour was the renowned Oma Tuna fish, a specialty of the Aomori area that enjoys global acclaim. George Peradze, a buyer from Canada, marveled at the freshness of the seafood, emphasizing its presence in prestigious Japanese, French, and Italian restaurants.
Maintaining the freshness of seafood is paramount, and the foreign buyers got a firsthand experience of the meticulous cold chain management, including the utilization of a large freezer set at 45 degrees Fahrenheit for fish storage.
Despite facing challenges such as the 2011 nuclear power plant accident and subsequent earthquake in Fukushima, the region has successfully established seaweed aquaculture in its creek. The buyers learned about advancements in seaweed harvesting, with fresh nori seaweeds now available even in early winter due to global warming.
Yoshihiro Momose, a buyer from the USA, expressed empathy towards the operators’ struggles and voiced a desire to create a transparent business process that incorporates their sentiments, thus encouraging customers to support their products.
Maruri Foods, a prominent seaweed company, seized the opportunity to introduce their products to the foreign buyers. Junya Abe, the sales manager, outlined their commitment to offering innovative proposals for incorporating nori seaweed in various international dishes such as pasta, pizza, and carpaccio.
The enthusiasm and resilience exhibited by sellers and buyers alike serve as a symbol of recovery and revitalization in Fukushima prefecture. As collaborations between local producers and global buyers continue to flourish, the region’s seafood industry is poised for further growth and recognition on the international stage.
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