日本の生食文化を守りたい｜新アニサキス撃退法の社会実装へご支援を

ーHelping people to feel safe when eating delicious sashimiー

Our goal is to develop and implement a new technology that kills anisakis, a parasite in
seafood, without having to cook or freeze the fish.

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These days, as the parasite anisakis becomes more widely known, some people may chooseto avoid eating raw sashimi for fear of becoming infected and developing painful symptoms.

 

Although various technologies and treatments have been used to try to neutralize anisakisin raw fish (including UV rays, X-rays, ultrasound, high pressure and chemical treatments),the only effective and viable treatments thus far have been heating and freezing.

 

However, freezing can impact the sensory qualities of sashimi to some degree. With this inmind and in order to meet consumer demand for raw and delicious sashimi that has notbeen frozen, steady progress has been made towards effectively finding and removing the tiny anisakis parasites from fish.

 

Nevertheless, the risk of anisakis being present in raw fish has not been completelyeliminated, and when an incident of anisakis infection occurs, it can result in the suspensionof transactions with wholesalers and the shutdown of vendor operations.

 

In the long term, such a risk may mean that it becomes difficult or even impossible toserve raw sashimi in Japan. In fact, in Europe and the U.S., there are already regulations inplace that require sashimi be frozen before consumption, despite the impact on quality andcustomer dining experience. We have thus started this project with the hope of breaking out of this situation.

 

Our goal is to implement a technology that kills anisakis with a high degree of accuracyand without compromising the quality of the sashimi. We firmly believe that this can beachieved by the innovative use of pulsed power, an extremely powerful form of electricalenergy.

 

Please join us on our journey. We are truly honored to have your kind support in the form ofa crowdfunding donation, and sincerely thankful for your trust in our vision.

 

Help us to create a new era, in which people around the world can enjoy the exquisite tasteof raw sashimi both safely and reliably.

 

 

 

 

 

 

 

 

 

 

 

 

Takao Namihira

Institute of Industrial Nanomaterials, Kumamoto University