[Event] Test-Tasting Event of aquacultured-turban shells with increased sweetness was held!

On July 10, we held a test-tasting event of aquacultured-turban shells at the Fishery Research Laboratory in Fukutsu City. Despite being in the middle of the rainy season, the weather was fine and many people came to the event.

As a result of raising them on cabbage and kelp that were to be discarded, the turban shells have increased in flavor and sweetness compared to natural turban shells, which has been well received by many people and holds great promise as a new fisheries brand for Fukutsu City.
Those who tasted it commented that the meat was large and full of flavor, that it was easy to eat with little bitterness, that it could be eaten without seasoning, that it had a nice crunchy texture, and that its flavor spread to the aftertaste.

Comments from Associate Professor KURITA

We are very happy that we were able to widely introduce the product of our research on cultured turban shells to society, and that people are now able to enjoy the taste of it. We will continue our efforts to establish a production system and commercialize the product.

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Research-related inquiries

• KURITA Yoshihisa, Associate Professor
• Article about research on turban shell aquacultured technology