On February 21, we started an initiative to transport sturgeon from Miyazaki Prefecture to the Tokyo metropolitan area with the cooperation of Solaseed Air's "Solachoku Flight".

　Caviar production in Miyazaki Prefecture is aimed at a 10 billion yen project, and the prefecture is the number one sturgeon farm in Japan.
While caviar has been on the market since 2013, sturgeon meat is still not well known.
With Ichigo and Solaseed Air, we are trying to solve this issue.
A meeting was held in Tokyo for young chefs, led by a Michelin-starred chef from Miyazaki Prefecture, to discuss menu prototyping.

Chef Tatsuya Noda, director of the one-star Michelin restaurant "nôl," and four others, including Miyazaki native and one-star chef Ayaya Akita, presented a variety of menus using sturgeon.

Chef Akita says, "There is so much collagen."

Chef Akita presented carpaccio and ravioli, and Chef Noda presented kabayaki and ceviche.
Chef Akita says, "There is so much collagen."
Chef Noda said, "It is difficult to say whether it tastes better than the high-end fish on the market, but I hope to reaffirm the value of ingredients that are not in the spotlight," and "If we can create new cooking methods, we can use sturgeon meat and caviar, which is the egg, without wasting any of it.


(From left to right) Ryuta Sawai, Tatsuya Noda, Ayaya Akita, Yuki Matsumoto


　Kayoko Tsukiji, representative of Kyushu Tsukiji, commented, "Even if caviar is the mainstay of the business, I think it would be a real turnaround if the industry were to sacrifice the bodies of individual sturgeon for the sake of caviar. Miyazaki Prefecture, which has been ahead of the curve in establishing its caviar business, should serve as a model in this regard as well," she commented at the prototype meeting.