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- Growing Skinny Sea Urchin for Food! Event to experience shelling of cultured sea urchins” was held.
Growing Skinny Sea Urchin for Food! Event to experience shelling of cultured sea urchins” was held.
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Last updated:
Nov 5, 2021
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About the writer:
Nagato Tourism Convention Association
Tasting event to publicize the initiative with a view to making it into an experience program
On November 4 (Thu.), EVAH Corporation held a "Chicken Farming(*1) Sea Urchin Shelling Experience Event" at "Roadside Station Senza Kitchen" in Senzaki, Nagato City.
(*1) Raising fish caught in a fishpond or pond to make them bigger.
The event was held in cooperation with Maruyama Suisan Co., Ltd. and was an opportunity to actually taste the cultured sea urchins raised by Maruyama Suisan. Monitors were invited from related businesses and the general public, and the event was held at Senza Kitchen's BBQ facility, "Grill House.
The event will begin with a presentation by EVAH's Mr. Yoshimi on the "Chicken Farming Sea Urchin" project. In this project, thin sea urchins, one of the causes of the "iso-yaki phenomenon" (*2) that has become a problem in many parts of Japan, are harvested and farmed by Maruyama Suisan in cooperation with Uninomics Co. Mr. Yoshimi spoke about the effectiveness of the "slaughtering sea urchin" business and how it positively affects the fishing grounds and the fishing industry.
(*2) Global warming and various environmental changes are causing the loss of seaweed along the coasts of the ocean.
(Mr. Yoshimi explains the situation.
After the explanation of "cultured sea urchins," it is time to experience the process. Using scissors, the sea urchin is shelled, and the inedible parts are removed and washed in seawater and fresh water.
(2) Sea urchin being raised for slaughter
Mr. Nishino of Uninomics, Inc. instructing us on how to shell the sea urchins.
Once the meat is cleanly removed, it is eaten directly with a spoon. Common sea urchins on the market often use astringent and bitter-tasting alum to keep their shape longer, but this sea urchin is, of course, alum-free. We were able to enjoy the original taste of the sea urchin, which is sweet and has a strong umami flavor.
The program was a great opportunity to experience the appeal of initiatives that lead to the development of new marine products while addressing the problems of the sea, which is an important asset of Nagato.
This experience is planned for next summer or later, and is also being planned as an experience program open to the general public. We will keep you posted on this site "Nanavi" as further information becomes available!
