Upcycled Dashi Whole Fish Bouillon Made from Atami’s Underutilized Fish

Ayako Mizuno, the representative of the Atami Thousands Fish Base Project, who developed Whole Fish Bouillon, is a native of Atami. Her interest in underutilized fish grew as she rediscovered the abundance of the local sea while participating in Atami’s urban renewal.

Mizuno explains, “I learned that some fish are caught but don’t reach the market because they are sub-standard sizes or have fine bones and scales that make them costly to process. Some data shows that 30 to 40 percent of underutilized fish globally go straight to bins. Not many local residents know about this fact. That’s why I initiated this project, hoping to create opportunities to let as many people as possible become interested in Atami’s sea by adding value to underutilized fish.”

Mizuno initiated the Atami Thousands Fish Base Project in 2020 with a focus on educational initiatives. These initiatives included incorporating underutilized fish into local school lunches and providing educational sessions for schools and parents and children. In addition to these efforts, she also began developing a new product. The Whole Fish Bouillon was launched in January 2024 after more than a year of development.

“I wanted to create a dashi that could be used as a cooking base, as the project’s name implies. However, developing a product using underutilized fish, which presents processing challenges, proved more difficult than I anticipated. In addition to the challenge of selecting underutilized fish that can be stably caught, finding a company with the technology to process hard-to-process fish whole was also difficult.”

After numerous attempts, she used chicken grunt and splendid alfonsino guts, typically discarded, along with underutilized blue mackerel and mahi-mahi. The bouillon is made by stewing fish bones, guts, and scales in a unique process perfected over 18 months. A bottle of it is brimming with the umami of fish.

“I’ve made it versatile, not just for soups but also for a wide variety of dishes like pasta and khao man gai. I’m glad that it’s been well-received, with people finding it useful to have a bottle of it. Atami does not have as many specialties as you might think, so it is popular with local gift shops as a product that is rooted in the community.”

Mizuno recommends combining it with mayonnaise and lemon juice to dress salads. It is truly an all-round seasoning.

It is currently challenging to consistently obtain a supply of specific underutilized fish, and there is a concern that their exploitation could lead to overfishing. Mizuno expresses a desire to undertake initiatives that would generate interest in underutilized fish and ocean conservation without requiring large quantities of fish.

FISH BEER Yunagi no Pale Ale was released on June 1, 2024. This craft beer, made with yeast extracted from underutilized fish, is a result of a partnership with the Numazu Industrial Technical Support Center, Industrial Research Institute of Shizuoka Prefecture. Despite its unique ingredient, it does not smell like fish at all. Its refreshing taste has the potential to change the perception of underutilized fish.

“It’s about enjoying locally caught whole fish instead of just eating underutilized fish. I believe it would be wonderful if the idea of underutilized fish became obsolete and the product itself disappeared, not just in Atami. Everyone should think about it and take action, starting with what we can do.”

Small, diverse initiatives are expanding from Atami. Try the Whole Fish Bouillon, which not only tastes great but also raises awareness about marine resources and animal life.