Forsea Foods, a Rehovot-based cultured seafood start-up, has announced its collaboration with vegan restaurant Saido in Tokyo to introduce a cultivated eel product.
Established in 2021, Forsea has revealed its first prototype of cell-cultivated freshwater eel, which closely resembles the Japanese unagi eel and boasts “the same tender, succulent texture and rich savoury flavour” as authentic eel.
The company has partnered with Saido executive chef Katsumi Kusumoto to develop two traditional Japanese dishes – unagi kabayaki (marinated grilled eel over rice) and unagi nigiri.
Kusumoto commented, “Unagi is an enduring favourite in Japan. Its timeless appeal, however, is impacted by a growing awareness among the Japanese population of the need to take a more sustainable approach. It’s been a thrilling journey to join forces with emerging innovators, and working together to deliver the traditional unagi indulgence with a clear eco-conscience.”
CEO and co-founder of Forsea, Roee Nir, stated, “This milestone marks a major leap in our journey to deliver delicious cultured seafood products. Forsea is pioneering the fusion of traditional, high-quality Asian cuisine with ground-breaking technology to create the world’s first cultured unagi – one that will provide the consumer with a genuine seafood experience without putting further strain on aquatic life.”
Forsea anticipates that its inaugural product will be ready for commercial launch in 2025 as it seeks partners in Japan and across Asia. The company also indicated that the EU and the US are on its radar as “rapidly developing markets.”
