The Kanagawa Prefecture Fisheries Technology Center, located near the famous Misaki fishing port, is a treasure trove of innovative ideas for utilizing seafood. The center has achieved a remarkable 50-fold increase in the catch of winter delicacy, fugu, by using a unique method involving a pitch-black room and murky water tanks. Additionally, the center has discovered a secret to cultivating seaweed at three times the normal speed, and has even found a way to fatten up pesky sea urchins, which are often considered a nuisance. Furthermore, the center has developed a groundbreaking way to utilize the blood of tuna, which was previously discarded due to its strong odor. These innovative ideas have led to the creation of delicious recipes, including a tuna blood-based sauce for yukke and sandwiches. #SeafoodInnovation #Sustainability #Fugu #SeaweedCultivation #TunaBlood #FoodTechnology #MarineConservation #JapaneseCuisine
