Food makers turn to plant-based alternatives as seafood prices rise
One company in Hyogo Prefecture began offering a plant-based product to substitute Akashi brand octopus after prices for it skyrocketed.
Japanese food producers are developing plant-based substitutes for various seafood items in response to rising seafood prices and dwindling catches. Kanetetsu Delica Foods in Hyogo Prefecture introduced "Hobo Tako," a plant-based octopus alternative, in August. The product mimics the texture of genuine octopus meat using a mixture of fibers, starch, and other ingredients.
The company highlighted its suitability for takoyaki octopus balls, a popular dish in the Kansai region. Meanwhile, Ikeda Tohka Industries in Hiroshima Prefecture created a plant-based alternative for dried bonito, utilizing soy protein and plant-based flavor extracts. The resulting flakes are designed to float atop Hiroshima's okonomiyaki, replicating the dish's traditional topping.
Yamaya Communications in Fukuoka Prefecture is set to launch "Daitai Mentaiko," a plant-based version of the region's spicy cod roe delicacy. The new product, featuring an egg-like texture, will contain fish extracts from pollack roe, the key ingredient in mentaiko, and half the salt content, making it suitable for hospital meals and those watching their salt intake.
Written by urgent.news from Japan Times's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
