Tuna, which is familiar to Japanese people through sushi and sashimi, has recently become a popular food in the United States and other Asian countries. The consumption of fresh tuna
Caviar, made from sturgeon eggs, is a luxury food popular as one of the world’s top three delicacies. In recent years, however, sturgeon populations have plummeted due to environmental degradation of their habitats and overfishing of their eggs for processing into caviar. All 27 sturgeon species are on the IUCN Red List.
In addition, some species have already become extinct, and sturgeon face a serious extinction crisis. Furthermore, some species of sturgeon require a quarter of a century to spawn, so aquaculture has not kept pace, and demand for caviar is exceeding supply.
If this trend continues, it may eventually be impossible to serve caviar in restaurants. Against this backdrop, moves are underway worldwide to develop caviar substitutes and cultivation techniques.
There are also food tech companies in Japan that develop products using the SDGs as a guideline. “Dr. Foods Co., Ltd.” is attempting to reproduce foods with a high environmental impact, such as caviar, in a completely plant-based form.
The company has now developed “Niseko Vegan Caviar” using Niseko ingredients. For its launch, a press conference was held at the Niseko Town Hall on February 14, 2024.
Niseko Vegan Caviar is a completely plant-based caviar made from Niseko water and Hokkaido seaweed. Developed and marketed by Dr. Foods Co.,Ltd. in 2023, and has been adopted by more than 30 hotels and restaurants nationwide. The vegan caviar was developed as a souvenir and gift for wealthy people and tourists visiting Japan. The use of Niseko’s soft water, which has low hardness, is said to make it smoother on the palate than ever before.
Press conference at Niseko Town Hall
After the coronavirus pandemic, the town of Niseko in Hokkaido has become a popular tourist destination for wealthy people from all over the world.It has also been selected by the government as an “SDGs Future City”. Therefore, efforts to use Niseko-specific materials to produce and sell sustainable products would be consistent with corporate sustainability.
Caviar is an indispensable ingredient in glamorous dishes at hotels and restaurants. One way to ensure a stable supply of caviar dishes in the future is to introduce a completely vegetable-based alternative. Alternatives that utilize materials unique to the region could also be the centerpiece of ethical tourism. Why not create a menu with completely vegetable-based caviar, unique to Japan, to protect sturgeon and promote regional development?
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