Nippon Ham Sees Demand From Hotels & Restaurants After Launching Plant-Based Tuna Sashimi

Nippon Ham recently launched plant-based tuna sashimi, which has already garnered interest from hotels and restaurants. The company is prepared to scale up production if demand continues to rise, with the seafood alternative keeping for up to a year when frozen, making it appealing to food service providers. Developed using ingredients such as konjac, fiber, and yeast, the plant-based sashimi closely replicates the taste and texture of tuna, allowing it to be used with soy sauce and wasabi.

This new product aligns with Nippon Ham's efforts to provide sustainable alternatives to seafood amid increasing concerns over overfishing. The company had previously entered the plant-based seafood market with retail products like fish fries and popcorn shrimp made from soy protein and seaweed extracts. With a focus on meeting the growing demand for diverse protein sources, Nippon Ham continues to develop innovative plant-based products for both the Japanese market and export to regions with high demand for such alternatives.