{"id":303,"date":"2021-03-17T13:44:30","date_gmt":"2021-03-17T04:44:30","guid":{"rendered":"https:\/\/www.kyushu-tsukiji.co.jp\/?page_id=303"},"modified":"2021-04-24T09:08:30","modified_gmt":"2021-04-24T00:08:30","slug":"miyazaki_sturgeon","status":"publish","type":"page","link":"https:\/\/www.kyushu-tsukiji.co.jp\/en\/miyazaki_sturgeon","title":{"rendered":"Sturgeon Textbooks"},"content":{"rendered":"

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What is a sturgeon?<\/h3>\n\"\"\n

Sturgeon are the world's largest freshwater fish belonging to the sturgeon family.

\nUnlike sharks (fuka), it also has kidneys and can break down ammonia, giving its meat a refined taste with no odor.

\nIt also combines the DHA and EPA (omega-3 fatty acids) of fish with the anti-fatigue components of chicken and whale, such as carnosine and varenine, making it one of the most nutritious foods attracting attention from athletes and the media.<\/p>\n

In Europe, \"theroyal fish<\/strong>\", in China.emperor fish<\/strong>It was called \"the most beautiful of the world,\" and was offered to kings and emperors.

\nIt has a history of being called the food of immortality, as many of them live for nearly 100 years.

\nEcologically conscious consumption is required to protect the species that has existed for 300 million years and will continue to do so in the future.<\/p>\n

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Sturgeon in Miyazaki<\/h3>\n\"\"\n

In 2004, Miyazaki Prefecture became the first prefecture in Japan to successfully produce artificial seedlings of \"white sturgeon\" and established a complete aquaculture technology that does not depend on natural sources.

\nOne of the most important aspects of sturgeon aquaculture is water.

\nMiyazaki sturgeon, raised in a rich natural environment, is characterized by its high protein content and beautiful clear flesh.

\nIts noble flavor and firm texture can be likened to the taste of Thai and the texture of puffer fish, and the skin is rich in collagen.

\nIt is highly regarded as an excellent food with high nutritional value that goes well with all kinds of dishes, Japanese, Western, and Chinese.<\/p>\n

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Eating Supplements<\/h3>\n

Recent research has shown how nutritionally superior Miyazaki sturgeon is.

\nIt was a supplement-like food that contained plenty of nutrients that Japanese people have difficulty obtaining on a daily basis. In particular, it is attracting attention from experts as a food rich in vitamin D, which is involved in maintaining the immune system.<\/p>\n

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Miyazaki Sturgeon for Improved Immunity!<\/h3>\n

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\nDirector, Japan Institute of Functional Medicine

\nDr. Kozo Saito<\/span>
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The nutrient that has received the most attention in the age of with coronas is vitamin D. Vitamin D is closely linked to immunity, so much so that some U.S. reports indicate that sufferers have half the risk of severe new coronary infections.

\nHowever, vitamin D is produced in the skin through exposure to sunlight, and since few foods are abundant in vitamin D, 80% of Japanese who guard against UV rays too much are deficient.

\nAdults can reach the sufficiency range by taking 50 \u00b5g (2000 IU) per day.

\nAmong sturgeon, Miyazaki sturgeon has by far the highest vitamin D content, and it is calculated that 100 g of sturgeon can meet the daily requirement. It is also low in toxic heavy metals, making it ideal for children's nutritional intake.<\/p>\n

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*About vitamin D units

\nCurrently, the \u00b5g (microgram) is the usual unit of weight in Japan, but the IU (International Unit) is also used as a unit of potency.

\nIU is a unit used for fat-soluble vitamins, especially vitamin D.

\nFor vitamin D: 1 IU = 0.025 \u00b5g, 1 \u00b5g = 40 IU<\/p>\n<\/div>\n
\nvitamin D<\/strong>

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To maintain good health, experts recommend a daily intake of 50 \u00b5g (2000 IU) of vitamin D. However, few foods are rich in vitamin D. Even Japanese sardines and sockeye salmon, which are considered to have the highest content among the foods we eat on a daily basis, require 300 g per day. In this respect, Miyazaki sturgeon can be consumed with only 100g.<\/p>\n
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Vitamin D content of fish (other than Miyazaki sturgeon) is extracted from the \"Standard Tables of Food Composition in Japan\" (2020 edition, 8th revision) by the Ministry of Education, Culture, Sports, Science and Technology.

\n*The intake of vitamin D

\nAccording to the Dietary Reference Intakes for Japanese (2020) by the Ministry of Health, Labour and Welfare, the recommended daily intake (not the amount required to maintain good health) is 8.5 \u00b5g\/day (340 IU) for adults.

\nMiyazaki sturgeon can meet that amount with only 20 grams. Incidentally, the Japanese Osteoporosis Society's \"Guidelines for the Prevention and Treatment of Osteoporosis (2015 Edition)\" states that the required amount of vitamin D is 10 to 20 \u03bcg (400 to 800 IU) per day.<\/p>\n
\nomega-3 fatty acid<\/strong>

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Fats and oils that cannot be synthesized in the body and must be obtained from food are called \"essential fatty acids.
\nThere are two types of essential fatty acids, omega-3 fatty acids and omega-6 fatty acids, and in recent years there have been whispers that too much omega-6 fatty acids are being consumed.

\nOmega-6 fatty acids are the kind of oil that enters the mouth without saying a word, and because of their inflammatory effects, too much of them is thought to promote allergies and other inflammatory diseases.

\nOmega-3 fatty acids, on the other hand, have been found to have the opposite effect, directly inhibiting inflammation.

\nThis is why foods high in omega-3 fatty acids are attracting so much attention.

\nAnd the content ratio of omega-3:omega-6 is important.

\nAs in sturgeon, a 2:1 balance with high omega-3 fatty acids is very ideal.<\/p>\n
\ncarnosine<\/strong>

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Carnosine is found in the breast meat of migratory birds and migratory fish such as tuna and bonito.

\nBecause it is also involved in athletic performance such as human endurance and instantaneous force, it is often found in applications used by athletes.

\nIn recent years, the relationship with cognitive function has also become clearer.

\nMiyazaki sturgeon, due to its unique diet, also has a significantly higher carnosine content than other fish.<\/p>\n
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\ncollagen<\/strong>

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Data also show that Miyazaki sturgeon is rich in collagen.

\nCollagen is abundant in the skin of fish, and sturgeon is no exception.

\nMore than 60% of the skin is collagen.

\nDon't throw away the crunchy skin.

\nSturgeon is said to have \"nothing to throw away,\" and the whole fish can be enjoyed as a whole: the middle bone can be fried, the entrails and gills can be used for tempura, and the head can be used for soup.<\/p>\n
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Click here to purchase products<\/i><\/a><\/div>\n
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I want to eat it every day! Sturgeon Cuisine<\/h3>\n

Sturgeon is rich in nutrients. The white meat is light and unctuous, and can be used in a wide repertoire of dishes in both Japanese and Western cuisines.

\nWe encourage you to incorporate it into your daily diet for the sake of beauty and health.<\/p>\n
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