[Event report] Test sale of 3 new soups using fish kanabakka, rabbitfish and chinook that cause sea scorching, and low-use fish tenguhagi. I want to help improve ocean issues.
*View in browser* *Houdison*
Press release: February 28, 2024
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[Event report] Test sale of 3 new soups using fish kanabakka, rabbitfish and chinook that cause sea scorching, and low-use fish tenguhagi. I want to help improve ocean issues.
*Rito Keizai Shimbun × Chefs for the Blue ×
Co-hosted by Sakanabakka. [Seaweed fish from Tsushima Island, Nagasaki] [Chinu from Yuge Island, Ehime] [Tenguhagi from Yoron Island, Kagoshima] Tasting experience of 3 types of fish soup from 3 islands for customers*
Sakana, a fish shop operated by Foodison Co., Ltd. (Headquarters: Chuo-ku, Tokyo, Representative Director and CEO Toru Yamamoto, Stock Code: 7114, hereinafter referred to as the Company), whose vision is to create a new cycle in fresh food distribution.
bacca (hereinafter referred to as Sakanabacca) is a specified non-profit corporation that operates media specializing in inhabited remote islands and develops regional projects.
Rito Keizai Shimbun (hereinafter referred to as NPO Rito Kei) and Chefs for the General Incorporated Association whose mission is to connect the rich ocean and Japan’s fish-eating culture to the future. Blue (hereinafter referred to as Chefs for the
In collaboration with Blue), we conducted a test sale of “Fish Soup that Deliciously Eats and Makes the Sea Happy” for three days from February 23rd (Friday) to February 25th (Sunday), 2024.
The products we test-sold this time are “Aigo from Tsushima Island, Nagasaki,” which is said to be a cause of seaweed bed destruction and rocky shore burn, and “Chinu from Yugejima, Ehime Prefecture.” Three types of soup from three islands using the fish used, “Tenguhagi from Kagoshima and Yoron Island”. litkei and chefs
For the
Blue was in charge of product planning and development, and samples were sold at three Sakanabakka stores (Nakameguro, Toritsu University, and Nakanobu). Going forward, we will proceed with consideration of full-scale sales based on the results of test sales.
* Background of test sales *
* I want to eat delicious fish that cause rock formations and underutilized fish, and help improve ocean issues*
The production volume of Japan’s fishing and aquaculture industries has been declining since around 1990. A variety of factors are believed to be contributing to this decline, including changes in the marine environment such as seawater temperature and currents, and the impact of fishing by foreign fishing vessels. Therefore, eating fish that cause rock formations and underutilized fish is now attracting attention as one of the actions that can be taken to improve ocean issues. However, although the utilization of these types of fish is gradually progressing, we believe that there is an issue in which it is difficult to purchase them due to a lack of consumer awareness. Sakanabakka not only sells fish, but also aims to create a store that will attract more interest in fish by disseminating information to customers. We support this project received from NPO Ritokei, and are selling it with the hope that it will be an opportunity for customers visiting Sakanabakka to take action to “eat a variety of fish” through “delicious food”.
Reference: Fisheries Agency HP Domestic production trends in fisheries and aquaculture
https://www.jfa.maff.go.jp/j/kikaku/wpaper/r03_h/trend/1/t1_2_1.html
*In-store tasting event*
On the day of the sale, two staff members from the NPO Ritokei stood at the Sakanabakka store and encouraged customers to sample the warmed soup. Nearly 90% of the customers who visit the store are unaware of the ingredients used in the soup, such as “Aigo,” “Chinu,” and “Tenguhagi,” and they listen intently to the staff who
enthusiastically explain the product development story and ocean issues. It looked like he was there. We also distributed flyers at the store, which were picked up by a wide range of people, from children to the elderly. This time, approximately 200 packs of products were purchased during the three days of test sales.
In-store tasting sales (sakana bacca Nakameguro)
Flyer distributed
Three types of soups from three islands served for tasting
Yoron Island tenguhagi ball and mushroom onion soup
Staff conveying product development stories and ocean issues to customers (sakana bacca Tokyo Metropolitan University)
Staff conveying product development stories and ocean issues to customers (Sakana Bacca Nakanobu)
Impressions from customers who tried the food
*Excerpt from the survey*
– It had no odor and was so delicious that you wouldn’t think it was a low-use fish. I would definitely like to buy it again in the future. (Male in his 50s)
– The Aigo soup was spicy and delicious. It was also good that there were so many ingredients. (Female in her 40s)
– The tenguhagi fish balls from Yoron Island were especially delicious! (Male in his 30s)
– The package design was cute and caught my eye. I enjoyed all three flavors, but they had a taste that I couldn’t make at home, so it felt very special. (Female in her 40s)
– All three types had different textures and were delicious. It was great to be able to eat some rare fish. (Female in her 40s)
* “Fish soup that is delicious and will make the sea happy” * *Test sales overview*
■Sales date: February 23, 2024 (Friday) to February 25, 2024 (Sunday) ■Sales location:
・sakana bacca Nakameguro (tasting sales 23rd and 25th 11:00-19:00) ・sakana bacca Tokyo Metropolitan University (tasting sales 23rd and 24th 11:00-19:00)
・sakana bacca Nakanobu (tasting sales 24th and 25th 11:00-19:00) ■Products: 3 types of fish soups that are delicious and will make the sea happy 1. Soup with lots of Tsushima salmon and vegetables (734 yen including tax) 2. Yugejima Gorotto Chinu and sweet potato clam chowder (518 yen including tax) 3. Yoron Island tenguhagi ball and mushroom onion soup (626 yen including tax) *This product is a retort food.
■Recipe development: Amour Yusuke Goto
Born May 25, 1979 in Tokyo. Received one star in “Michelin Guide Tokyo 2013″. Since then, it has received one star for seven consecutive years. November 2016
Awarded the title of “Chevalier d’Honneur” by the Order of Champagne. We are working on “French cuisine that can only be expressed by Japanese people” by utilizing Japanese ingredients based on the techniques and spirit of French cuisine.
*This project is part of the Nippon Foundation’s “Ocean and Japan Project,” which connects people through the ocean in order to pass on the rich and beautiful ocean to the next generation.
Reference
[Product development from Ritokei Sea] Utilizing unused and underused fish from Yuge Island, Tsushima Island, and Yoron Island. “Fish soup that is delicious and will make the sea happy” is now ready! https://ritokei.com/forum/products
[Product development at Ritokei Kai] We want to be in a position that connects the ocean and consumers. Chef Yusuke Goto brings out the deliciousness of three types of fish from three islands.
https://ritokei.com/forum/c_blue_goto_chef
[Product development by Litkei Kai] “It’s really delicious!” Surprise your taste buds. Editor-in-Chief Litkei’s report on eating 3 types of fish soup from 3 islands
https://ritokei.com/forum/jissyoku_report
* About Rito Keizai Shimbun (NPO Rito Kei) *
URL: https://ritokei.org/
The total population of the 416 inhabited remote islands is
approximately 1 million people. Approximately 570,000 people live on 305 islands that have no bridges to the mainland. NPO Ritkei focuses on the values and challenges that exist in remote island regions, as well as the possibilities that exist between them.We specialize in “islands” across the country, and collaborate with local residents, fans, related populations, governments, companies, etc., and provide “media management”. With the two pillars of “local business,” we support the recruitment and training of people who support local communities, support industrial development, and expand environmental conservation activities.
*About Chefs for the Blue*
URL: https://chefsfortheblue.jp/
A team created by food journalists and top chefs from Tokyo and Kyoto to protect Japan’s rich oceans and pass on food culture to the future. Aiming for a sustainable ocean, we are conducting collaborative projects and events with local governments and companies.
*About Sakanabakka*
URL: https://sakanabacca.jp/
Sakanabakka is a fish shop with eight stores in Tokyo (Nakameguro, Toritsu University, Nakanobu, Ecute Shinagawa, Gotanda, Shinbashi, Gransta Tokyo, and Gransta Marunouchi). With the desire to spread Japan’s rich fish-eating culture to the general public, we have modernized and updated fish shops in towns, which are disappearing from the Japanese landscape, to provide a place that not only tastes delicious but also helps people learn about fish. Aiming to create a shop that offers an experience-based experience, we purchase fish species that are not widely available in Tokyo and highly fresh fish from production areas and markets. By utilizing social media and e-commerce, and providing a new purchasing experience that combines online and offline, we are used by a wide range of generations, including the younger generation who are increasingly turning away from fishing.
*About Houdison Co., Ltd.*
URL: https://foodison.jp/
note：https://note.com/foodison/
Toru Yamamoto, who quit the medical and nursing care company where he was a founding member and even went public, heard from a Sanriku saury fisherman, “I can’t even make enough money for gas for my boat” and “I don’t want my son to inherit the fishing business.” After experiencing this, I became aware of the issues surrounding the fishing industry, and established our company in April 2013. Currently, with the vision of “a new circulation in fresh food distribution”, we are currently working on the fresh food e-commerce site “Uo Pochi” for restaurants, and the city fish shop “sakana” where you can always discover new things.
bacca” and “Food Talent Bank”, a recruitment service specializing in the food industry.
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