k Eelflavored CatfishDeveloped by Kinki University Associate Professor Ariji of Kinki University, who developed eelflavored catfish and held a catfishjyu tasting event. On July 16, I visited a tasting event held in Ginza, Tokyo. The dish served was kabayaki catfish. It looks and smells just like kabayaki eel. The taste is light, but the skin is so aromatic that you would not even know it was catfish if you did not hear the word kabayaki. The catfish has very little fat, so we have conducted a lot of research to make it marbled by blending the feed, said Masahiko Ariji, 40, an associate professor at the university. He is proud to say that mass production is possible and that he can offer the eel at half the price of eels. Photo taken July 16, 2015 in Chuoku, Tokyo. Editorial Stock Photo - Afloimages
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Eel flavored Catfish Developed by Kinki University Associate Professor Ariji of Kinki University, who developed eel flavored catfish and held a catfish jyu tasting event. On July 16, I visited a tasting event held in Ginza, Tokyo. The dish served was kabayaki catfish. It looks and smells just like kabayaki eel. The taste is light, but the skin is so aromatic that you would not even know it was catfish if you did not hear the word kabayaki. The catfish has very little fat, so we have conducted a lot of research to make it marbled by blending the feed, said Masahiko Ariji, 40, an associate professor at the university. He is proud to say that mass production is possible and that he can offer the eel at half the price of eels. Photo taken July 16, 2015 in Chuo ku, Tokyo.
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Eel-flavored Catfish Developed by Kinki University

Associate Professor Ariji of Kinki University, who developed eel-flavored catfish and held a "catfish-jyu" tasting event. On July 16, I visited a tasting event held in Ginza, Tokyo. The dish served was kabayaki catfish. It looks and smells just like kabayaki eel. The taste is light, but the skin is so aromatic that you would not even know it was catfish if you did not hear the word "kabayaki. The catfish has very little fat, so we have conducted a lot of research to make it marbled by blending the feed," said Masahiko Ariji, 40, an associate professor at the university. He is proud to say that mass production is possible and that he can offer the eel at half the price of eels. Photo taken July 16, 2015 in Chuo-ku, Tokyo.

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Creation date
12-07-2016

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