Japan's sea urchins dine out on new menu Japan's sea urchins dine out on new menu
Backstories

Japan's sea urchins dine out on new menu

    NHK World
    Producer
    Sea urchin is a delicacy in many parts of the world; eaten with rice, in pasta sauce, or just on its own. But a surge in the population of the small, inedible variety has left some coastal communities in Japan struggling to cope.

    Now, some lateral thinking has led to a creative way of dealing with them while turning a profit and reducing food waste.

    Sea urchins multiply rapidly and can quickly lay waste to a marine environment. They are omnivores and leave little behind for other sea creatures, particularly those that rely on seaweed.

    Researcher Kazushige Usui of Kanagawa Prefecture's fisheries technology center began studying Japanese purple sea urchins when the local wild population spiked about five years ago.

    As the species doesn't have much flesh, he decided to focus on a way to fatten them up to make them commercially viable.

    Through trial and error, Usui hit on cabbage, one of the major farm products from the area. He asked local farmers for rejects that would normally be thrown away.

    alt
    Usui tried many different foods before settling on cabbage.

    He discovered that cabbage was a big hit with his spiny charges and, three months later, his crop of sea urchins was in much better shape.

    alt
    Sea urchins can't get enough cabbage.

    "I ate them. They were so good," he says. "It turned out that glycine, a sweet-tasting substance in the flesh, had increased."

    "When sea urchins that would otherwise have been eradicated are fed waste cabbage, they become ready for sale quickly," says Usui. "This should be possible anywhere in the world."

    alt
    Sea urchins before the experiment (Left) and after the experiment (Right).

    Usui's findings have paved the way for urchin farmers not only in Kanagawa, but also around Japan, to dish up local produce. Chinese cabbage is on the menu in Hokkaido and Aomori prefectures, broccoli and tomatoes are going down well in Kyushu, and asparagus is popular in Yamaguchi Prefecture.

    And the technique has gotten attention from places such as Singapore, Mexico and the US, where farmers are now feeding their urchins with greens.

    Watch Video: 02:08