Dulse is a seaweed that has been used for a
long time in some foreign countries, but in Japan, it is one of the resources
that have been hidden behind kelp production and not paid much attention. Rather,
they may have been viewed as a nuisance that interfered with the production of
valuable kelp. We believe that attempts to find new value in this resource have
great social significance in contributing to the future development of Japan's
fisheries industry.
The goal of our efforts is to add value to
previously underutilized seaweed and utilize it as a new local resource. In
Japan today, there is probably no one who does not know about sea mustard or
kelp. On the other hand, few people know about dulse today. In the future, when
people hear the word “dulse” they will say, “Oh, that seaweed!” If dulse can
gain such widespread recognition and gain such a solid position as a food
ingredient, it will create a culture of use that will continue for 50 to 100 years
and become a great asset to our country. Toward the realization of such a
future, we will make use of the knowledge on nutritional components and health
functions obtained from professors of the Graduate School of Fisheries Sciences
of Hokkaido University, and with the support of the Hokusui Alumni Association
members who are active in a variety of fields, we will continue to promote our
activities.
