Safer sashimi, sushi & extra fresh with world’s first electroshock tech

Japan’s advanced freezing-refrigeration technology and logistics are what draw out fish’s natural flavour at its best. It possesses unique ways of eating fish not seen in any other part of the world.

However, one issue has long existed with raw fish cuisine: parasites.
A parasite called “anisakis” is present in many seafood species such as mackerel, horse mackerel and squid. When humans eat live anisakis, it causes symptoms including severe abdominal pain, vomiting, or fever. Reports of its impacts appear from all across Japan throughout the year.

To kill anisakis, people so far freeze fish at -20°C for at least 24 hours or heat it at 60°C for at least one minute.

With these methods, the flesh quality of seafood degrades. The discovery of new ways has, therefore, been long-awaited.

A newly invented device is an insecticidal unit using electrical energy. Developed by Japan Seafoods and Kumamoto University. Through collaborative research, a new device to completely kill anisakis was born using 100 megawatts (equals about 1 million 100-watt light bulbs) and passing electricity 450 times in 3 minutes.

This device allows high amounts of electricity to flow instantly, keeping the seafood condition close to raw.
They needed to pinpoint the exact amount of electricity that would kill anisakis completely without destroying seafood flesh. In the collaborative research, a series of 150,000 tests went through for verification.

This technology is the first of its kind in the world. Japan Seafoods plans to start trial selling of products using the device this autumn.

Now more than ever, you get to enjoy safer, more assured, and tastier seafood dishes!
Once the pandemic is out of the picture, come and enjoy the Halal tourism in Japan! Many await you!

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