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For halal ramen, Shizuoka creates Fermented Seafood Extract

To tap into the Halal market, the Shizuoka Prefecture Research Institute of Fishery and Marine Technology created Fermented Seafood Extract. It uses lactic acid bacteria extracted from Shizuoka Prefecture’s skipjack tuna intestinal tract, without any pig and alcohol derivatives in the production process.

Shizuoka Prefecture is in the centre of the Japanese archipelago. With about 500 km long coastline, the prefecture is rich in various marine specialities. The Shizuoka Prefecture Research Institute of Fishery and Marine Technology actively developed new food products harnessing one of the prefecture’s best assets, its ocean bounty. Each year thousands of marine-derived microorganisms are collected from all parts of Shizuoka for food development.

The new Fermented Seafood Extract has lactic acid bacteria extracted from the intestinal tract of skipjack tuna. No alcohol is present during the production process, creating a Muslim-friendly extract.

An example of how fermented seafood extracts are used is the Mackerel Ramen, a Halal-compliant product exported to the USA and Europe last year for test marketing. The institute plans to develop with other types of fish such as tuna, jack mackerel and sardines in the future to increase its Halal ramen lineup.

Shizuoka Prefecture Research Institute of Fishery and Marine Technology


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