Affected by climate change, declining seaweed beds, and volatile catch volumes, Japan’s seafood supply is undergoing a major shift from wild capture to aquaculture. The rapid expansion of fish farms is now quietly redefining the mainstream landscape of seafood on Japanese dining tables.

With marine resources destabilised by environmental change, aquaculture has become essential for Japan to keep both dining tables and markets steady. (Photo via Pixabay.com)

OSAKA, JAPAN (MERXWIRE) – Seafood has always been easy to find in Japan—whether at a supermarket counter or a neighbourhood sushi shop, the taste of the ocean is never far away. But have you ever considered that the seafood now served on your plate may no longer come straight from the sea? From sea urchin to red seabream, an increasing share of everyday ingredients is now produced in aquaculture facilities, and this quietly accelerating shift is reshaping Japan’s seafood landscape.

How much do the Japanese love seafood? From grilled fish at breakfast and sashimi at lunch to grilled dishes at izakayas in the evening, seafood is a near-constant presence on the nation’s dining tables. Statistics indicate that the average Japanese person consumes approximately 23 kilograms of seafood per year—higher than in many other countries. Given such high consumption levels and sustained demand, Japan cannot rely solely on the ocean’s natural supply, especially as wild catches become increasingly unstable. A production system capable of delivering seafood year-round with consistent quality has become essential, and aquaculture has emerged as the most dependable solution.

In recent years, the world’s oceans have come under mounting pressure from climate change and overfishing. Rising sea temperatures and increasingly unstable catch levels have made it difficult for many seafood-dependent fishing ports to sustain traditional harvesting practices. According to the Food and Agriculture Organisation’s latest State of World Fisheries and Aquaculture report, global seafood production reached a record 185 million metric tons in 2022, yet the increase was driven primarily by the rapid expansion of aquaculture rather than by wild capture fisheries, which have remained largely stagnant for decades.

Among Japan’s many seafood items, sea urchin best illustrates the tension between demand and declining natural resources. The shrinkage of nearshore seaweed beds has resulted in thinner, lower-quality wild urchins. Ecological studies show that seaweed coverage in parts of northern Japan has significantly decreased over the past decade, hindering urchin growth. To compensate for these shortages, the private sector has expanded land-based urchin farming and fattening techniques. As reported by Reuters, Japanese researchers have used discarded vegetables as feed, boosting the edible portion of lean sea urchins from 2–3% to 15–20%, thereby significantly increasing their economic value.

The expanding aquaculture boom is also attracting major corporations. FOOD & LIFE COMPANIES, the parent company of the conveyor-belt sushi chain Sushiro, has announced plans to collaborate with aquaculture technology partners to launch a large-scale land-based sea urchin farm in 2026, with an expected annual output of several hundred tonnes. By entering the production end directly, restaurant chains are redefining the division of roles within Japan’s seafood supply chain.

The trend extends beyond sea urchins. Common species such as red seabream and yellowtail are increasingly raised through sophisticated farming methods rather than relying on wild stocks. Rising fishmeal prices, warming waters, and disease risks have driven up traditional farming costs; however, AI-based feeding systems, recirculating aquaculture systems (RAS), and low-fishmeal feed formulations are helping producers reduce risks and maintain quality. Japan’s Ministry of Agriculture, Forestry and Fisheries notes that technological advancement is essential for sustaining both production volume and product consistency.

Demand-side indicators point in the same direction. FAO trade data show that sea urchin imports to markets such as the United States, Hong Kong, and Singapore have grown three- to six-fold over the past decade, reflecting the growing global appeal of Japanese cuisine. To remain competitive internationally, Japan must ensure consistent availability, adequate volume, and stable quality—all of which make aquaculture the most practical solution.

Japan’s seafood demand has remained consistently high, yet wild catches can no longer keep pace, allowing aquaculture to rapidly fill the supply gap. (Photo via Pixabay.com)

Although aquaculture is not a complete remedy for environmental challenges, Japan is attempting to evolve it from a simple mode of mass production into a system that supports ecological recovery. Fattening underdeveloped sea urchins, reducing pressure on seaweed forests, lowering reliance on fishmeal, and adopting closed-loop water treatment are all part of Japan’s efforts to balance seafood supply with marine conservation.

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