Upon entering the market, neatly packaged seafood filled the stalls. Initially wondering if Japanese consumers preferred domestic products, an interview with a vendor revealed the strong demand for K-Food.
Toshimichi Ohigashi, the owner of the "Ori Shop" at the market, stated, "In recent years, Japan's abalone production has decreased, leading to an increase in imports of Korean abalone." His observation was supported by the sight of various Korean seafood products, including abalone and flatfish, displayed throughout the market.
When asked about Japanese consumers' reactions to Korean abalone, Ohigashi noted, "It tastes good and is popular. Compared to Japanese abalone, it is also more affordable, attracting many buyers."
Factors contributing to the rise in imports of foreign seafood in Japan include environmental changes and a decline in domestic fishing. In Hyogo, the nearby sea has become excessively clean, resulting in a decrease in plankton, which is a food source for seafood. Consequently, the catch has diminished. Additionally, an aging population has led to a reduction in labor within the fishing industry and a decline in seafood consumption, further impacting the market.
These environmental changes have allowed Korean seafood to gain a stronger foothold in Japan. While cheaper Chinese seafood is often used as restaurant ingredients, Korean exports are utilized in higher-end dishes.
Nishimoto noted, "I understand that mackerel and anago (conger eel) are popular. The younger generation, particularly those in their 20s and 30s, seems to consume a lot of Korean seaweed due to their interest in Korean culture." Regarding competition with Chinese seafood, he remarked, "Upper-class consumers prefer high-quality products, even if they are more expensive," emphasizing the importance of securing superior quality.
* This article has been translated by AI.
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