Photo/Illutration Steamed sturgeon served with caviar (Provided by the Ibaraki prefectural government)

MITO--Government and company officials here plan to turn Lake Kasumigaura, known for “wakasagi” smelt and “shirauo” icefish, into a caviar production center using the roe of locally farmed sturgeons.

The Ibaraki prefectural government is helping to promote Kasumigaura Caviar, which has a lower sodium content than imports of the specialty, as a local brand for distribution to restaurants and hotels in Tokyo.

Prefectural officials introduced Kasumigaura Caviar to gourmet magazine editors and foodies at an unveiling event in Chez Inno, a French restaurant in Tokyo’s Kyobashi district, on March 30.

The party kicked off with a pancake made from buckwheat flour produced in Ibaraki Prefecture, along with Kasumigaura Caviar and sour cream.

The caviar was also served on top of a white sturgeon filet, which was steam-cooked with butter.

Two companies in the prefecture, Kawachi-based Tokita and Tsukuba Chozame Sangyo, which operates in Sakuragawa, produce the caviar.

Another company started selling juvenile sturgeons near Lake Kasumigaura in the 1990s before the two companies began their farming operations.

The prefectural government has conducted research since 2018 to find efficient ways to farm sturgeon at its fisheries experiment station.

In fiscal 2022, prefectural officials joined hands with the two companies to find a business concept to differentiate Lake Kasumigaura from other caviar production areas.

They eventually came up with a low-salt aging method to best draw out the flavor of the roe.

According to the prefecture’s fisheries promotion section, imported products, which make up the majority of caviar consumption in Japan, commonly have a salt concentration of nearly 4 percent.

In comparison, Kasumigaura Caviar has a sodium concentration of 2.5 percent.

Kasumigaura Caviar received positive responses from foodies at the unveiling event in March, according to the officials.

One said it overturned the always-salty image of caviar, while another said it would go well with both French and Japanese cuisine.

One critic said it would be better if the caviar had a bit more of a “popping sensation.”

The officials said they intend to continue to make improvements.

SECURING PRODUCTION CAPACITY

The key to expanding sales channels is securing sufficient production.

The two companies currently sell only a limited quantity of caviar through their websites because they do not produce enough for bulk orders.

In January, the prefectural government started promoting the sturgeon farming business to fishery operators around Lake Kasumigaura.

“We feel there is a steadily growing interest in sturgeons among local fishermen,” said Hisao Seya, a senior official of the fisheries promotion section.

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