Fish-fruit pairings catching on as novel way to spur demand

Dishes featuring unexpected fish-fruit pairings, such as tuna and mango, are gaining popularity in Japan for their colorful presentation and refreshing appeal.

Tobu Store, which operates supermarkets mainly in Tokyo and neighboring Saitama Prefecture, began selling laver-wrapped sushi rolls containing minced tuna with green onion and mango at some outlets in late June. From August, the product became available at more than 40 stores.

“We were developing tasty, visually appealing products while trying to curb their selling prices as much as possible, as shortages and high prices for aquatic products (such as saury and squid) became increasingly pronounced,” a buyer for the retailer said.

Consumers have responded with comments such as “original” and “unexpectedly going well together,” the buyer said.

Sushi rolls with mango and minced tuna sold at a Tobu Store supermarket in Tokyo's Chuo Ward last month | JIJI

A sushi restaurant in Tokyo’s Shibuya Ward has made a hit with a nigiri hand-rolled sushi topped with Yakuzen Salmon, a branded fish raised on land in Hokkaido, and peach simmered in red vinegar.

“We introduced it for foreign customers, but it turned out that (peach) goes well with the richly fat salmon. We now serve it to Japanese customers as well,” the restaurant manager said, showing his eagerness to explore more fish-and-fruit combinations.

Many recipes matching fish with fruit can also be found online, including carpaccio of tuna and melon, red sea bream and orange, and yellowtail and grapefruit.

With fish consumption declining, particularly among younger people, a fish market official said, “We hope that effectively pairing fish with fruit to give dishes a sense of novelty and visual flair will help spur fish consumption.”

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