Photo/Illutration Gras Foie served with mashed potatoes (Tomohiko Kaneko)

In the name of sustainability, a Japanese food company is using a chicken part to replace one of the world’s three great cuisines.

NH Foods Ltd. has released “Gras Foie” as a more ethical alternative to foie gras, the French specialty of duck or goose liver.

Gras Foie is made from chicken liver, but it tastes similar to foie gras, the company said.

The company made at least 50 prototypes in one year to recreate the rich flavor and melting mouthfeel of foie gras.

NH Foods also took note of excess chicken livers that can pile up when demand declines.

For the name, it decided to reverse the order for the French specialty in tribute to the company’s concept of defying common sense to make effective use of limited resources.

Foie gras production, which involves force-feeding of geese and ducks to fatten their livers, has long been criticized by animal rights activists. Production has been banned in European countries and elsewhere.

With Japan’s restaurant industry suffering during the COVID-19 pandemic, the import volume of foie gras decreased by more than half of the level three years ago.

Gras Foie is NH Foods’ first offering in its sustainability-conscious operation. The company said it will come up with additional products based on similar concepts.

Gras Foie is available through Makuake, a website that supports new products and services.

A basic package contains two packs of Gras Foie, each consisting of two 30-gram pieces, and special balsamic vinegar sauce.

Sold for 3,218 yen ($24.50), including tax, it is about one-third to half the price of foie gras, according to the company.

NH Foods intends to expand its sales channels to include its own online store and distribute the product for professional chefs in or after June.

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