Rehovot-based cultured seafood start-up Forsea Foods has collaborated with vegan restaurant Saido in Tokyo to produce a cultivated eel product.
Forsea, which was founded in 2021, has unveiled its first prototype of cell-cultivated freshwater eel, which replicates the Japanese unagi eel and features “the same tender, succulent texture and rich savoury flavour” as real eel.
The start-up has worked with Saido executive chef Katsumi Kusumoto to create two traditional Japanese dishes – unagi kabayaki (marinated grilled eel over rice) and unagi nigiri.
“Unagi is an enduring favourite in Japan,” said Kusumoto. “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.”
Roee Nir, CEO and co-founder of Forsea, said: “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 projected that its inaugural product will be ready for commercial launch in 2025 as it seeks partners in Japan and across Asia. The company said that EU and the US are also on its radar as “rapidly developing markets”.
