Japan’s Kindai University changed the future of the sea

Science Raised the World’s First Fully Farmed Tuna

Kindai University changed the future

In the world of food research, new technology and creative discoveries can completely change what ends up on our plates. Around the world today, sushi and sashimi are more popular than ever. People are realizing how healthy fish can be. But there’s a problem — many of the fish that used to be common in Japan’s markets are getting harder to catch.

“The international competition over fish is growing. But we must not forget one thing. Unlike meat or eggs, fish in the sea are still a natural resource.”

These are the words of Dr. Shukei Masuma, 71, director of Kindai University’s Fisheries Laboratory. Kindai’s research in fish farming began right after World War II, when Japan was suffering from a food shortage.

“At first, we raised young fish caught from the sea in small net cages,” he said. “We succeeded with yellowtail, then red sea bream, but as long as we depended on wild baby fish, it was no different from regular fishing. Our next goal was to complete aquaculture — breeding fish entirely from other farmed fish.”

That dream came true in 2002, when Kindai University achieved the world’s first complete aquaculture of bluefin tuna — a fish once thought impossible to breed in captivity. The team succeeded in getting farm-raised tuna to lay eggs, hatch them, and raise the next generation.

Dr. Takahiko Okada, 68, who joined the project as a student, remembered:

“They’re extremely sensitive and delicate. They’re migratory fish with huge bodies. It takes years to grow them, and since they’re carnivores, the feed costs a lot. There were countless hurdles to overcome.”

After 55 years of research, Kindai’s fully farmed tuna now appears in global food chains as a sustainable seafood choice. It protects natural ocean resources while offering stable quality and taste.

One Kindai-affiliated company, Amarine Kindai, works directly with the university to raise fish in sea pens and sell both young and adult fish. In Tokyo’s famous Ginza district, there’s even a restaurant called Kindai University Fisheries Laboratory Ginza Restaurant, where all the seafood comes from Kindai research.

Chef Takuya Sugimura, 47, explained:

🌊 Cultivating the Seas: The Future of Sustainable Fisheries – Discover the Secrets of Kindai Tuna 🐟

“The advantage of Kindai tuna is its consistent quality all year round. It’s always fatty and never hit-or-miss like wild tuna. We usually bring in ones around 90 to 110 pounds. They swim freely in large pens and are quite cautious, so during harvest, we bait them carefully to catch just the right fish.”

Every slice of Kindai tuna sashimi comes with a business card-sized “graduation certificate,” showing the fish’s full life history — from hatching to harvest. It’s proof of traceability and quality.

Kindai didn’t stop with tuna. Their Kindai red sea bream has reached restaurant-level flavor equal to wild-caught fish, thanks to improvements in artificial feed. They also developed yellowjack, greater amberjack, and even hybrids like Buri-Hira (a mix of yellowtail and amberjack) and Kue-Tama (a hybrid of two grouper species). These fish grow faster, taste better, and are now favorites in Japan — even selling out online during the winter hot-pot season.

Fully farmed fish are a game-changer for both sustainability and deliciousness. They show how science and care can protect the ocean while keeping our plates full.

Kindai University’s complete aquaculture of bluefin tuna is more than a scientific milestone — it’s a promise to the future. It demonstrates that humans can appreciate the treasures of the sea responsibly, without overexploiting nature. If more people and nations follow this path, we can ensure the oceans remain alive and rich for generations to come.

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