Thanks for your visit.  The 2nd Surimi Forum Japan is re-scheduled to be held in July 2013.

The organization committee felt having Surimi Forum Japan in odd years would be better serving our industry in Japan and NE Asia because TDC has its Surimi Products Show in even years and Surimi School Asia is offered in November of even years.

 

A new program will be uploaded in January 2013.

 

JAPANESE 日本語

The 1st
SURIMI FORUM JAPAN

Tue - Wed, July 20 – 21, 2010

Shinagawa Prince Hotel

 

“Connecting Japan and the Rest of the World with Surimi”

 

with Simultaneous Translation (Japanese – English)

 

Organized by:

OSU Surimi School

US Surimi Industry

 

Secretariat:

Exhibition Technologies Inc

 

Special Co-operation:

ZENKAMA (All Japan Kamaboko Association)

 

Sponsored by

Adrien/Arcopa, Ajinomoto, Alfa Laval, American Seafoods Japan, Arctic Storm Management Group, ASMI, Brookfield Engineering, Kewpie, Kibun Foods, Lactalis, Nichimo/Bibun, NISSUI, Pacific Blends, Surimi Tech/Future Seafoods

 

 

Presenting

“Technologies and Products developed outside Japan during 35-yr after the Invention of Kanikama (Crabstick)” and

“Tribute to the Japanese Surimi Industry” to recognize their initiation and contribution to surimi technology and various surimi seafood developed in Japan.

 

Background

As a part of OSU Surimi School, we would like to offer the first Surimi Forum Japan to connect Japan and other countries under the name of our common word “surimi”. With long history of surimi and kamaboko, spanning several hundreds of years, Japan was the major producer of surimi.  In 1975, Japan used an estimated 95% or more of surimi produced in the world.  The invention of crabstick (kanikama) became a corner stone to introduce “surimi” into various global markets.  That initiated the globalization of surimi.  Today, as a leading country, Japan uses a little over 50% of all surimi produced in the world. This kanikama played a major role in connecting all of us: Japan – Asia – North America – Europe – Russia – South America, together.  At this first Surimi Forum Japan, we would like to revisit those products and technologies, which were developed outside Japan during 35-yr after the invention of kanikama.  We would also like to use this opportunity to demonstrate the world’s recognition and respect for Japan and Japanese surimi industry for their efforts in developing the wonderful products and helping the world enjoy various surimi products.

 

 

Course Description

This 1 ½ day course, which is scheduled to be offered every other year, is designed for operators, marketers, surimi technologists, and executives who wish to update a pragmatic knowledge of fishery resources, surimi supply/demand, market trends of surimi and surimi seafood, new technologies, and current issues/ hot topics in the industry.  A panel, consisting of global leaders, will deliver the most updated market information on surimi and surimi seafood.  Surimi technology and products will be reviewed by Japanese and global experts.  General outline and theme are renewed every other year based on suggestions made by the industry leaders who gather at the program development luncheon meeting in Tokyo in February.

 

Registration & Enrollment

Enrollment limits 100 attendees. Early registration is highly encouraged to secure your seat. 

 

Registration fee (¥35,000 for Japanese; $400 for foreigner) includes three coffee breaks, two lunches, and one dinner.  Program booklet and souvenirs are also provided.  A special rate for multiple registrations from the same company will be honored at ¥31,500 each for Japanese or $360 each for foreigner.  A refund for cancelation would be available by June 20, but a service fee (¥9,000 or $100) will be charged.  No refund is guaranteed for cancelation after June 20.

 

Contact to complete your registration (July 20-21, 2010):

 

1)   Japanese: Contact Ms. Hiromi KUROI黒井 (Exhibition Technologies Inc) at kuroi@exhibitiontech.com or 03-5775-2855 with your Name, Company, E-mail, and Telephone. An invoice will be e-mailed to you.

2)   Foreigner: Contact Dr. Jae Park at surimiman1@yahoo.com or 1-503-440-5636 with your Name, Company, E-mail, and Telephone. An invoice will be e-mailed to you.

 

 

 

Accommodations

Shinagawa Prince Hotel is a recommended accommodation for attendees.  Hotel reservation has to be made individually. Special rates have been secured for attendees: ¥9,000 for East Tower Single; ¥10,000 for North Tower Single; ¥11,000 for Annex Tower Double.  Click “Hotel Reservation”. Contact Dr. Park for Corporation number and Pass word.

 

 

Day 1 (Tuesday, July 20, 2010) – NAEBA Room (Main Tower) – Shinagawa Prince Hotel

 

08:00 – 09:00       Registration

 

09:00 – 09:20       Opening Remark

Mr. Hisashi Nozaki (野崎 恒) (上席技監, Senior R&D Technical Councilor, Kibun Foods, Tokyo, Japan)

 

09:20 – 09:30       Welcome and Introduction

                             Dr. Jae Park (Professor, OSU Surimi School)

 

09:30 – 10:10       1 Alaska Pollock – White Gold:

Mr. Richard Draves (VP, American Seafoods Company, Seattle, WA, USA)

History (First commercial surimi from Alaska pollock); Surimi production for the last 35 years; TAC changes; Future of the stock; Sustainability; Fishery management; Environmental issue

                                     

10:10 – 10:30       Coffee/Tea Break

 

10:30 – 12:30       2 PANEL – Global market update and review for Surimi and Surimi Seafood

This panel will review the most updated surimi production and market condition by species, region, and major countries.

2a Dr. Pascal Guenneugues (Pres, Future Seafoods, France) will lead his panel consisting of global marketing experts

2b Mr. Satoshi Tanbo (丹保 聰)Surimi manager, NISSUI, Japan)

2c Mr. Eduardo Lemmi Gonzalez (Pres, San Arawa, Argentina)

2d Mr. Anucha Technitisawad (Pres, Andaman Surimi Industry, Thailand)

2e Mr. Shivram Warrior (Director, East India Surimi Company, India)

2f Ms. Torunn Halhjem (Director, Trident Seafoods Corp, USA)

 

12:30 – 13: 30      Lunch

 

13:30 – 14:10       3 Surimi Production at Bering Sea

Dr. Jae Park (Director, OSU Surimi School), Mr. Don Graves (Manager, UniSea), Mr. Richard Draves (VP, American Seafoods)

Harvesting fish at the Bering sea and processing into surimi was not commercially viable until mid 1980 in USA.  Freshest fish has provided highest quality of Alaska pollock surimi to its global market.  He will cover how the quality of surimi is managed and controlled in the processing vessel and shore-side.

 

14:10 – 14:50       4 Learn from Japan I: History of Surimi Technology and Its Future. 

                             Dr. Taneko Suzuki (鈴木 たね子) (Guest Professor, Kokusai Gakuin Saitama College, Japan)

With several hundred years of history, surimi has been culture of Japan.  Dr. Suzuki’s surimi textbook (Fish and Krill Protein), which was first written in English in 1981, played a major role in teaching the surimi technology outside Japan. She devoted her research life to fish proteins.  She will cover how surimi technology was developed and utilized and the future of surimi technology in Japan.

 

14:50 – 15:20       5 New Technology I – Test Gel Cooking by Ohmic (Joule) Heat: Better Utilization, More Value, and Accurate Analysis of Surimi

Dr. Jae Park (Professor, Oregon State University, Astoria, OR, USA)

In global surimi industry, surimi paste has always been cooked in a plastic casing (3 cm diameter) in water bath (90C) for 30-40 min.  It is extremely slow cooking process.  This method does not provide accurate gel values.  In fact the manufacture of crabstick (kanikama), fried surimi (tenpura) and grilled surimi (chikuwa) is done in a very rapid cooking manner.  Except steamed kamaboko and fish sausage, the majority of surimi seafood in the world is cooked very fast.  Our industry certainly uses less accurate data for the manufacture of crabstick, tempura, and chikuwa.  We need to get out of the old fashion and move forward with fast gel cooking for better utilization, more value and accurate gel data. That will assure better quality control and more profit.

 

15:20 – 15:40       Coffee/Tea Break

 

15:40 – 16:20       6 Learn from Japan II: Evolution of Surimi Seafood Products in Japan – Then and Now

Mr. Wataru Yuge (弓削 渉) (取締役　開発室　室, Director, Production Dept, Kibun Foods, Tokyo, Japan)

Mr. Hisashi Nozaki (野崎 恒) (上席技監, Senior R&D Technical Councilor, Kibun Foods, Tokyo, Japan)

Various products have been developed in Japan for the last 35 years including kanikama and traditional products (kamaboko, chikuwa, tenpura, and hanpan).  Stories of the success and failure in the market will be reviewed.  Future of surimi seafood will be suggested.

　　　

16:20 – 16:50       7 New Fact: Tropical Surimi – What do we need to adjust at user’s end?

Dr. Jirawat Yongsawatdigul (Asso Professor, Suranaree University of Technology, Nakhon Rachasima, Thailand)

Dr. Jae Park (Prof, Oregon State University)

Tropical surimi is now the majority (more than 60% of surimi produced in the world).  In the past, almost all surimi production and utilization technologies were about Alaska pollock (cold water species).  There is a great need to learn optimum chopping conditions to the maximum values of this tropical surimi.  It has to be addressed.

 

16:50 – 17:30       8 Learn from outside: How was crabstick market established and developed in USA and France?

8a Dr. Jae Park (Director, OSU Surimi School)

8b Mr. Jean-Luc Beliveau (Director, Alliance Oceane, France)

Since 1975, crabstick has crawled all over the world. How was Japanese technology adapted locally in USA and France and hatched out their own products?

 

17:45 – 21:00       NIKKO Room (Main Tower) – Shinagawa Prince Hotel                         

·                    Network Development/Social Gathering

·                    Dinner

·                    Sponsor’s Presentations – All about their Technologies, Products, and Services
         

Day 2 (Wednesday, July 21, 2010) – NAEBA Room (Main Tower) – Shinagawa Prince Hotel

 

09:00 – 09:45       9 New Technology II a – Fish Protein Isolate

Dr. Tyre Lanier (Professor, North Carolina State University, Raleigh, NC, USA)

This is a new concept of fish protein that can be used for the production of various forms of surimi seafood products from kamaboko to crabstick.  It is not surimi by its conventional definition.  However it can be used successfully.  Its production yield can exceed 35% and various researches reported the superior gelling quality. As compared to current surimi production yield 25-30%, 35% or higher means less waste of our limited fishery resources.

 

09:45 – 10:05       10 New Technology II b: Giant Squid Surimi by pH Shift Technology. 

                             Mr. Mike Burns (Surimi Tech, Hong Kong)

New technology of Fish Protein Isolate can certainly be used for one of most underutilized white muscle flesh as a viable resource for surimi replacement. His practical experience will be demonstrated.

 

10:05 – 10:20       11 New Technology IV – New Protein Additives

Dr. Jae Park (Professor, OSU Surimi School)

Egg white is an important ingredient for surimi and surimi seafood for many years.  Dried egg white, regardless of manufacturers, is pretty consistent.  However, technology-enhanced processing has demonstrated superior functionality of dried egg white.

New whey protein concentrate will also be discussed.

 

10:20 – 10:40       Coffee/Tea Break

 

10:40 – 11:10       12 New Technology V- Magic Role of Transglutaminase (TGase) in Surimi – Science behind and diversified usage

Ms. Akiko Maruyama (丸山明子) (Ajinomoto 味の素株式会社, Tokyo, Japan)

Discovering the role of transglutaminase (TGase) was one of the greatest technology evolutions in modern surimi. Initially transglutmase was considered to be effective only in setting products such as Kamaboko.  However, transglutaminase is used in various surimi products with breakthrough technologies which has been developed later.  Science behind transglutaminase enzyme itself and application technologies maximizing its function and future possibility will be discussed.  

 

11:10 – 11:40       13 Evolution of Machinery for Surimi Seafood:

                             Mr. Kazuo Ohkubo (大久保 一夫) (Nichimo/Bibun, Tokyo, Japan)

Machinery development and innovation are clearly linked to different products, energy saving, space saving, labor saving, and improved productivity. 

 

11:40 – 12:05       14 New Technology VI- Decanter Technology

                             Dr. Jette Kristensen (Alfa Laval, Denmark)

Adaptation of centrifuge technology in surimi production has made a significant contribution to maximum utilization of our fishery resources: The production yield increased from 13-15% (1990s) to 28-30% (2000s).

 

12:05 – 12:30       Questions and Answers         

 

12:30 – 12:35       Adjourn

 

12:35 – 13:30       Lunch

 

Don’t forget to visit

The 13th Tokyo International Seafood & Technology Expo,

presenting various kamaboko products in Japan,

Tokyo Big Sight (July 21-23, 2010)

 

As attendees for the Surimi Forum Japan, you will receive free admission to this show. 

Contact Ms. Hiromi KUROI黒井 (Exhibition Technologies Inc) at kuroi@exhibitiontech.com or 03-5775-2855.