After enchanting the world with it’s the most mouth watering sushi and greatest scotch whiskey, Japan is all set to enhance its culinary export with caviar.
As stated by Bloomberg Business, the caviar produced by the country is not like the others. The roe produced by the sturgeons are the result of an aquaculture experiment which started with their import from Soviet Union three decades ago. This is the first time that the roes that are considered as delicacy and prized also the same way, would be shipped overseas to challenge its Russian and Iranian equivalents. Noteworthy is the fact that Russian and Iranian caviar are the most sought after in the high-end market until now.
Miyazaki prefecture in southern Kyushu Island is the hub of Japan’s Caviar production. It is the perfect place for creation of caviar as its mild mountain spring waters remains around 17 degree Celsius throughout the year and thus, becomes ideal for caviar, stated The Telegraph.
Fumiho Hamanaka, is a 71-year-old farmer and owner of 5000 white sturgeons which takes eight years of cultivation to reach maturity. However, it is highly rewarding as1 gram of eggs fetch him ¥1,000, which is 214.81 AUD (152.24USD).
The research on sturgeon farming started in 1983 with fishes sent from Soviet Union. But, the initial breeding efforts with these fishes failed and the country switched to North American white Sturgeons and achieved greater success. This triggered into a government run research institute mass producing eggs in 2011 which followed by commercial harvesting in 2013. this year the production of caviar will rise to 300 kg from 120 kg in 2015 and 60 kg in 2014.
Sakamoto of the Producers Association said, “Our caviar tastes milder than imported eggs, and their texture is more smooth, like cream.” He added that they are perfect to have with sake.
There has not any change in sturgeons from the age of dinosaurs and they can live for a century or more. Nonetheless, they have become endangered because of excessive fishing