We participated in CRAFT FISH restaurant, held on Friday, June 27. This is an event of an aquaculture restaurant project held under the theme "Taste the fish of the future, in the form of the future." Guests experienced seafood born from sustainable aquaculture technologies through chefs' dishes, and enjoyed each of the marine resources under the idea that "eating becomes an action to protect the ocean of the future."
At this event, we served "Bloom Oyster," fattened in our short-term fattening system, a development outcome of the SBIR Phase 3 project. In addition, Kudo, our Chief Strategy Officer, took part in a panel discussion on thinking together about the future of aquaculture, and held discussions with others who also work with marine resources.
The Bloom Oyster, served as a steamed oyster with wakame seaweed, mountain salt and lemon, was very well received, and was praised for being easy to eat and free of any briny odor.
Going forward, we will continue to develop delicious "Bloom Oyster" and "Bloomo," our algae culture system that produces feed for oysters, and strive even harder to deliver them to everyone.
