#Japan #Okayama #Black Sea Bream #Okayama Prefecture #Radish Boya

Revitalizing Black Sea Bream in Okayama Prefecture

The black sea bream, affectionately known as 'Chinu', has been a staple in Okayama's culinary scene for ages. This fish, popular for its rich flavor and nutritional value, faces new challenges in recent years, including rising sea temperatures affecting marine ecosystems. To keep the fish population sustainable while also mitigating issues faced by oyster and nori farms, efforts are underway to reintroduce Chinu to the local dining scene.

In a bid to support local fisheries while encouraging consumption, Radish Boya (part of Oisix, La Daichi) is set to launch several new offerings starting June 30, 2025. Among these is the 'Oyasai Kondate Otemashi Set', featuring 'Okayama Prefectural Black Sea Bream with Summer Vegetables Aqua Pazza', designed to amplify the appeal of this beloved fish and its culinary versatility.


Photograph of Okayama Black Sea Bream with summer vegetables.

Promoting a Sustainable Aquaculture

The coastal rivers feeding into Okayama provide an abundant fishing ground where numerous seafood varieties are harvested. The local black sea bream is notable not just for its taste, but also its role in confronting ecological challenges. As black sea bream populations swell, they pose risks to fortified aquaculture areas primarily focused on oysters and nori.

At the Yukishima Fishing Harbor, a meticulous approach to fish harvesting involves hand-processing each black sea bream to ensure optimal freshness, affecting the overall appeal and quality. This is crucial, given the growing concerns about seafood consumption and the need for engaging the public in sustainable practices.

Culinary Innovation: Bringing Black Sea Bream to Every Table

Through the 'Oyasai Kondate Otemashi Set', Radish Boya is not merely focused on sales but aims to cultivate an appreciation for black sea bream. The set includes an easy-to-prepare Aqua Pazza recipe that combines zingy summer vegetables like zucchini and vibrant cherry tomatoes, finishing with olive oil and white wine for maximum flavor. This approach elevates the black sea bream to fine-dining standards, making it accessible at home.

Moreover, the Okayama Prefectural cafeteria 'Okayama Sunshine Food Hall' will serve this dish for a limited time from June 30 to July 4, 2025, to promote black sea bream's palate-pleasing qualities. With only 10 servings available per day, the dish aims to arouse curiosity and create demand around this local delicacy.

Addressing Food Waste in the Aquaculture Sector

Initiatives like 'Fuzoroi Radish', started in 2021, aim to rescue unsold seafood and offer it at affordable prices, reducing food waste while supporting local producers. Between April 2021 to April 2025, this program has rescued around 134.3 tons of seafood, equivalent to more than 270,000 units of common mackerel. Through timely offerings like black sea bream, the project focuses on creating sustainable marine environments while fostering local economies.

Insights from Local Fishermen

The Yukishima Fishermen's Cooperative and its members express a shared passion for black sea bream. Ken Taro Kashu from the cooperative states, 'We want more people to experience the authentic flavor of black sea bream. Ensuring each fish is treated with care maintains our product's high quality, benefiting both consumers and our fisheries.' This sentiment is echoed by a fellow fisher, Masayuki Nakahama, who reflects on the generational aspects of their trade: 'Our family has always relied on this rich marine resource. Knowing that black sea bream appreciates its place in people's hearts motivates us to promote sustainable practices.'

In Conclusion

Radish Boya’s initiative targeting black sea bream consumption is a pivotal step towards preserving marine resources and supporting local fisheries. By promoting culinary experiences surrounding black sea bream, the project aims not only to boost consumer interest but also to drive local economic growth. As we look forward to the June 30 launch, we eagerly anticipate how these efforts will significantly contribute to the sustainable seafood narrative in Okayama and beyond.

Upcoming Products and Promotions

• - For Consumers:

Product Name: Oyasai Kondate Otemashi Set (with Okayama black sea bream)
Price: 1,980 JPY (including tax)
Description: A selection focused on seasonal flavors, delivered across three days for two servings each.

• - For Radish Boya Members:

Product Name: Flavor-rich Okayama Black Sea Bream (Fillets, pre-cooked)
Price: 1,053 JPY (including tax)
Details: Ready to cook for easy home preparation.

Through these culinary offerings and sustainable measures, we hope to delight customers while raising awareness about the importance and potential of black sea bream in our diets and oceans.