Our Story
We’re not just making algae
that tastes good.
We’re on a mission to help save the future of seafood.
Here’s something most people don’t know: farmed fish grow by eating wild fish. That’s because wild fish are the most affordable and reliable source of DHA, a key nutrient farmed fish need to grow strong and healthy.
But wild fish are disappearing fast. Japan’s coastal catch has dropped from 13 million tons in 1988 to less than 4 million today. If nothing changes, we might be the last generation that gets to enjoy real sushi.
*The graph illustrates the long-term decline in Japan’s fish harvest.
“Is it possible to farm fish without depleting fish?”
That question is where our story begins. The answer, it turns out, might be algae.
Algae are the original source of DHA in the natural world, not fish. Fish only accumulate DHA by eating algae, directly or through the food chain. So if we can grow algae in a stable and affordable way, maybe we can feed farmed fish without catching more wild ones.
That’s why we started growing algae. But using precious resources to grow it?
That would defeat the purpose.
So we focused on something different: cultivating algae using unused food byproducts.
From shochu lees to sugarcane fiber, we explored all kinds of overlooked materials, and that’s when we discovered awamori mash, a rich byproduct normally thrown away.
And then something unexpected happened.
Not only did we produce DHA-rich algae, it also turned out to be incredibly flavorful.
That’s how UMAMO was born.
Now, we’re introducing algae as the next natural source of umami, joining the ranks of kombu, katsuobushi, and mushrooms.
Because when you follow flavor this rich, you just might find a better future for fish.
