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
September 10, 2020

A Marine Stewardship Council-certified Atlantic bluefin tuna was sold for the first time at Tokyo’s Toyosu Market on 1 September ... 

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Published on
September 7, 2020

Seafood Legacy, a Tokyo, Japan-based consultancy that forges connections between sustainable seafood programs and businesses, is hosting a series of free online workshops on sustainable purchasing. The Thursday afternoon workshops, aimed at fishing and distribution companies, research institutions, and others with a commercial or scientific interest in Japanese fisheries, began on 6 August with a Zoom meeting from 3:30 to 5:30 p.m. Japan

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Published on
September 4, 2020

Japan Customs data for the first 10 days of August showed overall exports down by 23.3 percent and imports down by 40.4 percent year-on-year, resulting in a positive balance of trade amid a general reduction in international trade ... 

Photo courtesy of Ben

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Published on
September 2, 2020

This year was supposed to be the “super year” for ocean sustainability, with many major events and gatherings planned to bring momentum and focus to the issue. However, COVID-19 has pushed the pause button for large gatherings and international travel, and has taken attention off of the environment.

In response to the obstacles facing the community of individuals and organizations focused on seafood sustainability issues, virtual

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Published on
August 31, 2020

Wholesalers at Tokyo’s Toyosu Market are preparing online tuna sets to appeal to consumers directly, in a bid to make up for struggling restaurant sales due to the coronavirus pandemic …

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Published on
August 14, 2020

Japan has plans to increase exports of fugu (blowfish, pufferfish) by creating a standard nationwide test to license those who process it, replacing the current mish-mash of prefectural regulations.

The lack of national involvement in the regulations has been been viewed as an obstacle to exporting the blowfish to some foreign countries, many of which are reluctant to import the fish on safety grounds. Famously fugu, depending on the species,

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Published on
August 13, 2020

A joint venture factory in Onagawa-cho, Miyagi Prefecture, Japan – featuring a partnership between Seattle-based Trident Seafoods Corp. and local company Takamasa Co. Ltd. – has been operating since its completion on 11 May making crab-flavored surimi sticks.

The Minato Shimbun reported that the plant is operating with two lines and 45 employees, and that the company plans to produce 500 to 600 metric tons in the first year. The

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Published on
August 12, 2020

In a 31 July press release, Japan’s Fisheries Research and Education Agency reported a poor outlook for Pacific saury for the August to December 2020 season …

Photo courtesy of Chris

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Published on
August 6, 2020

From 21 July and running until 8 August, Japan’s Ministry of Agriculture, Forestry, and Fisheries (MAFF) has been recruiting organizations and restaurants to participate in the "Go To Eat" campaign. The campaign aims to stimulate demand in the food and beverage industry for a limited time by subsidizing part of the cost of dining out.

Restaurants have been hit hard as customers have refrained from eating out as a way of limiting the spread

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Published on
August 5, 2020

Coho salmon farmers in Japan’s Miyagi Prefecture have a hard time making money when forced to go head-to-head with lower-priced imports from Chile.

To escape the price-taker role in a commodity market, a plan formulated by the Miyagi Fisheries Cooperative, the “Miyagi Prefecture coho salmon aquaculture reconstruction project,” promotes a focus on fresh products for the sushi/sashimi market to differentiate from frozen products

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