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
July 22, 2019

Setting a quota for Pacific saury was, once again, a major topic of this year’s North Pacific Fisheries Commission meeting, held from 16 to 18 July

Read More
Published on
July 16, 2019

Seven & i Holdings, based in Tokyo, Japan, announced in May its environmental goals for its group companies, under the slogan: “GREEN CHALLENGE 2050.”

The holding company owns major Japanese supermarket chain Ito-Yokado as well as regional supermarket York-Benimaru. It also owns Sogo and SEIBU department stores and Denny’s restaurants in Japan, the 7-Eleven convenience store chain in Japan, and it bought out 7-Eleven Inc.

Read More
Published on
July 15, 2019

The sea pineapple (Halocynthia roretzi) is an edible ascidian, or sea squirt, consumed primarily in South Korea, and to a lesser extent in Japan, where it is known as hoya or maboya. It looks like a bumpy yellow ball. The inside of the ball is filled with seawater which the animal can eject at will, and it also contains edible organs.

Miyagi Prefecture, in northeast Honshu Island, is the major producer of farmed sea pineapple, while

Read More
Published on
July 1, 2019

Tuna prices in Tokyo have been steady in June, with average prices moving slightly higher

Read More
Published on
June 25, 2019

Shiok Meats, based in Singapore, made headlines when it unveiled a small quantity of lab-grown shrimp meat in the form of “siew mai” dumplings at the Disruption in Food and Sustainability Summit in March. Only three people – all associated with the company – got a taste, but it was a proof that the goal was achievable.

The company may have a leg up on competitors working on mammals, as CEO Sandhya Sriram has confirmed to

Read More
Published on
June 20, 2019

There is a shortage of seaweed in Japan this year, including the red seaweed Gelidium amansii, (called “tengusa” in Japanese)

Read More
Published on
June 18, 2019

On 5 June, the Japanese Foreign Ministry’s Asian and Oceanian Affairs Bureau Chief Kenji Kanasugi met the South Korean Foreign Ministry's Director-General for Asian and Pacific Affairs Kim Jung-han in Tokyo. 

Kim told Kanasugi that Tokyo should not use a recently announced stiffer inspection scheme for flatfish and shellfish as a disguised discriminatory measure against South Korean seafood. Korea has maintained restrictions on

Read More
Published on
June 7, 2019

The 47th United States-Japan Natural Resources Scientific Symposium “Marine Aquaculture in a Changing Environment” will be held November 12 to 15, 2019, in Okinawa, Japan. It will be the last year for the three-year theme, “Marine Aquaculture in a Changing Environment.”

The symposium is part of a regular collaboration between NOAA Fisheries and the Japanese Fisheries Research and Education Agency, organized through the

Read More
Published on
June 6, 2019

A new group of seafood and seafood-related businesses based in East Asia have come together with the goal of improving sourcing practices in the region.

The Hong Kong Sustainable Seafood Coalition (HKSSC) was formed in January 2018 by a group of companies including hotels, suppliers, producers and retailers operating in the local seafood industry, to promote the responsible sourcing of seafood.

Coalition members commit themselves to improving

Read More
Published on
June 3, 2019

Those who remember the introduction of surimi to the U.S. in the early 1980s might still recall a fight that rose to the federal level involving what it would officially be named.

“Sea Legs,” “King Krab,” “Crab Shapes,” and “crab sticks” were all put forward as options. Eventually, the U.S. Food and Drug Administration required – but did not have the manpower to enforce – the term

Read More