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
March 25, 2010

Farmed grouper production is growing in Japan, where the fish is popular for winter “nabe” hotpot dishes.

E-gyo is an Uwajima City, Ehime Prefecture-based aquaculture company that promoted farmed grouper at this year’s FOODEX show near Tokyo. “E” stands for Ehime, and “gyo” means fish. The company began grouper culture three years ago. It raises seven-band grouper, also called “convict grouper,” in reference to the striped

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Published on
March 10, 2010

Three companies specializing in seafood snacks exhibited at the Foodex trade show at Makuhari Messe in Chiba Prefecture, near Tokyo, from 2 to 5 March.

Foodex is held annually, with approximately 2,400 exhibitors from nearly 60 countries. Last year’s show had about 78,000 visitors, while this year’s had fewer, 73,556 over the four-day event.

A Korean company, Gangneung City-based Shin Han Sung Food, offers simple roasted squid: whole, sliced

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Published on
March 4, 2010

SeaWatch International Ltd., the world’s largest harvester and processor of clams, exhibited at this week’s Foodex Japan 2010, Asia’s biggest food and beverage trade show, for the first time this year. It is the only overseas trade show at which the company will exhibit this year.

“We do very little exhibiting outside the country, but with the situation so tight in the U.S. now, we decided it would be a good time to try to drum up some

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Published on
March 1, 2010

Two yellowtail exporters will be among the 10 companies sponsored by the Japanese Ministry of Agriculture, Forestry and Fisheries at the International Boston Seafood Show from 14 to 16 March. Both companies also exhibited at the three-day event’s Japan Pavilion last year.

Morimatsu Suisan Reito Co. Ltd. is based in Ehime Prefecture, on Shikoku Island. The company promotes its products under the brand “Rumi Japan.” Staff members who

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Published on
March 1, 2010

 A recent paper in Science magazine recommends that developed nations pay to help developing nations produce sustainable seafood.

The paper's authors are members of the working group "Envisioning a Sustainable Global Seafood Market and Restored Marine Ecosystems," which is made up of 20 economists, marine scientists and seafood experts. They're funded by the U.S. government through the National Center for Ecological Analysis and

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Published on
February 1, 2010

A tuna burger on the menu at Japan’s MOS Burger chain from 6 January to 8 February has been so well received by customers that the targeted volume of 200 million meals sold out prematurely, the chain posted on its Web site on 22 January.

The Gochiso Tuna Burger costs JPY 320 (USD 3.60, EUR 2.53), and customers can choose between two types of sauce. Japanese actress, singer and model Yuuki Maomi served as a celebrity spokesperson during a MOS

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Published on
February 1, 2010

 The sour economy and the trend toward convenient foods are benefiting sales of nabe, a traditional Japanese stew featuring seafood.

"Because of the bad economy, the trend of eating at home is becoming strong, and nabe has been spotlighted as a food that can be cooked easily at home," said Hiroyuki Horiwaki, who's in charge of nabe products at Fukuoka-based seasoning and sauce maker Daisho Co. Ltd.

Nabe means "pot" in Japanese, and a stew cooked

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Published on
January 19, 2010

Dr. Cathy Roheim is a professor in the University of Rhode Island’s Department of Environmental and Natural Resource Economics and director of the URI Sustainable Seafood Initiative, a collaboration between the Rhode Island Sea Grant Program and URI’s College of Environment and Life Sciences.

In part two of a two-part Q&A, Roheim talks to SeafoodSource about consumer awareness of sustainable fisheries and the high cost of

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Published on
January 18, 2010

Dr. Cathy A. Roheim, who has researched seafood marketing and trade for nearly 20 years, is well known for her research in consumer demand for eco-labeled seafood. Roheim is a professor in the University of Rhode Island’s Department of Environmental and Natural Resource Economics and director of the URI Sustainable Seafood Initiative, a collaboration between the Rhode Island Sea Grant Program and URI’s College of Environment and Life

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Published on
December 24, 2009

As Japan prepares for the New Year holidays, seafood dealers are enjoying an annual boost in sales.

Shohei Kamiji of Kamiji Shoten, a processor located near the Osaka Central Wholesale market, told SeafoodSource that he is doing a brisk business in miso-marinated sablefish and Spanish mackerel, salted salmon, tarako (salted cod-eggs) and mirinboshi.

Made using small horse mackerel or other oily fish, mirinboshi is headed and gutted, butterflied,

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