Chris Loew

Chris Loew

Contributing Editor reporting from Osaka, Japan

Chris Loew reports from Osaka, Japan as a contributing editor for SeafoodSource.com. In addition to writing for SeafoodSource.com, he covers Japan for stock-investing newsletter Global Investing. He co-authored a college language text, “Healthcare English:  Read, Write and Speak It.” When not writing, he proofreads Japanese-to-English translations. Chris is a 1990 graduate of The Evergreen State College in Olympia, Washington. After graduation, he worked for two years in the purchasing department of a Japanese meat importer, and for five years as export director for two Seattle food companies, selling to customers in the Far East, and arranging shipping and export documentation for mixed containers of frozen foods.

Published on
February 26, 2014

The 11th Annual Seafood Show Osaka was held 20 to 21 February at ATC Hall.  

There were 250 small booth spaces. The show shared its venue with the Agrifood show, which had 300 small booths featuring agricultural products from Japan’s 47 prefectures.

The organizer, Exhibition Technologies, Inc., expected 15,000 visitors to the combined shows, based on 2013’s head count of 14,562, but instead attendance was off a bit to 13,860. This may

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Published on
January 6, 2014

Shortages of several commercially important species in 2013 resulted in higher prices. Replacement of vessels, hatcheries and ports is on track, but further leaks of radioactive cooling water are likely. The trend of lower fish consumption continues.

Shortages of several species

Pacific saury that usually migrate southwest to Hokkaido instead stayed to the northeast in international waters, where they were taken by Taiwanese and other nations'

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Published on
December 23, 2013

Japanese red seabream prices fell this autumn, as South Korean demand plummeted, but domestic New Year demand should help.

South Korea banned all fishery imports from eight prefectures surrounding the Fukushima Daiichi nuclear plant on Japan's Pacific coast in September, in response to confusing reports about the level of contamination at the plant.

The straw that broke the camel's back was when facility operator Tokyo Electric Power Co.

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Published on
November 7, 2013

The governor of Miyagi Prefecture, one of the disaster-hit areas, has promoted a change in Japan’s fishing and aquaculture rights system for the inshore fishery as a way to promote investment for recovery. These rights used to be preferentially granted to local fishery cooperatives, locally based companies, and JVs of local coops with private companies.
    
On 27 October, Yoshihiro Murai won his third term as governor of Miyagi

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Published on
June 4, 2013

The Trans-Pacific Partnership (TPP) is a proposed multinational trade agreement intended to further liberalize the economies of the Asia-Pacific region. If approved, its most-likely impact on the U.S. seafood market would be an influx of farmed Vietnamese and Malaysian shrimp — to the detriment of Gulf Coast shrimpers.

Provisions of the deal still kept secret could have wide ranging effects.

TPP has been under negotiation since 2010. Australia,

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Published on
March 6, 2013

Shark fin soup was one of the most prominent items displayed at the Seafood & Technology Expo in Osaka, held 21 to 22 February at ATC Hall. Three companies from the tsunami-ravaged town of Kesennuma featured the soup, and a Kobe based importer with its own factory in Indonesia was offering the fins as an ingredient.

The factory of Kesennuma-based Ishiwata Shoten was completely destroyed by the tsunami, and they are still in the early stage of

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Published on
February 25, 2013

The Alaska Seafood Marketing Institute (ASMI) has been making the rounds on the trade show circuit in Japan to promote the brand awareness for the state’s seafood.

At the 47th Supermarket Trade Show 2013, on 13 to 15 February at Tokyo Big Sight, the organization displayed point-of-purchase materials, distributed an Alaska Seafood Buyer's Guide, showed promotional videos and offered smoked salmon tasting.

By participating in the show, which

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Published on
December 3, 2012

In Japan, the health benefits of salmon are being stressed in the media during the autumn salmon season. NHK network’s morning show, Asaichi, featured the health benefits of the antioxidant astaxanthin, explained the differences between salmon and trout species, and gave several recipes. The 10 October show was titled “Salmon Renaissance.”

Guest expert, Professor Katsuhiko Ueda, of the Tokyo University of Marine Science and Technology

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Published on
September 4, 2012

The Juneau-based Alaska Seafood Marketing Institute (ASMI) is working with the All Japan Chef’s Association to sponsor Team Japan in the Culinary Olympics.

The International Culinary Exhibition, well-known known by its German acronym of IKA or as the "Culinary Olympics," was carried out for the first time in Frankfurt on the Main in the year 1900.  Held every four years, it has become the biggest and most traditional culinary exhibition in the

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Published on
July 10, 2012

At the 14th Japan International Seafood & Technology Expo in Tokyo to be held from 18 to 20 July, some surimi products will be brown rather than the familiar white.

Although Alaska pollock and “itoyori” (threadfin bream) are the most popular surimi materials worldwide, due to their whiteness, texture and formability, some areas in Japan like Nagasaki are traditionally known for “nerimono,” or fish paste products, made of other

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