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The sea urchin Mesocentrotus nudus is commercially harvested between June and August in northeastern Japan.A previous study showed that feeding on Saccharina japonica between April and June resulted in gonad quantity and quality improvement in this species from a barren. No information is available on the optimal culture period for harvest before the fishing season. The purpose of this study was to determine whether gonad size and quality (color, texture, and taste) can be improved before the fishing season and to verify the possibility of an early harvest. The sea urchins M. nudus were collected from a barren and placed under two types of culture conditions: suspended cages in a bay and a laboratory circulation system. They were fed S. japonica between December and May or March. Gonad indices, hardness, and color [L*, a*, and b*, and [DELTA][E.sub.ab]* (a unit of acceptable commercial color difference from a fishing ground for each treatment)], and free amino acid (FAA) contents of the urchin gonads at the start of rearing experiments and at the end of cage (C) and laboratory feeding (LF) cultures were measured. These variables were also compared between LF and laboratory-starved urchins to confirm the dietary effect of this kelp. Gonad indices in treatments C and LF were significantly higher than those at the start of the experiment and those in laboratory starvation (P < 0.01), although there was no significant difference between C and LF. Gonads in treatment C were significantly softer than that at the start of the experiment (P < 0.0001). [DELTA][E.sub.ab]* of gonads in treatment C was the lowest, indicating that the gonad color was close to the preferred color. There was no significant difference in the total FAA content between C and LF treatments, whereas, of the umami FAA, glutamic acid content was significantly higher in gonads from C than LF. Of the bittertasting FAA, tyrosine and valine contents were significantly higher in LF gonads than in C gonads. These results suggested that gonad size, hardness, and color of M. nudus were improved before the fishing season by initiating culture in December with S. japonica feeding. KEY WORDS: gonad quality, sea urchin, Mesocentrotus nudus, kelp, Saccharina japonica, Sea urchin roe is considered a delicacy with high commercial value. Catches of edible sea urchins have been decreasing worldwide from 108,969 t in 1995 to 76,467 t in 2014 [...]

The present study tested processes to manufacture fermented sauce from low-quality nori (dried and fresh fronds of Pyropia yezoensis). The nori sauce was prepared using three tanks with fresh or dried nori cultured in different conditions. In the present study enzymes were not added for the promotion of the degradation of nori, while in a previous study they were. The supernatants of culture mashes obtained from the three tanks were combined, and this low-quality nori sauce (LNS) was characterized and compared with sauces manufactured from high-quality nori, soy, and fish. The LNS showed low concentrations of total nitrogen compounds (0.20 g/100 ml) and free amino acids, and its taste showed a high sourness score as evaluated by a taste-sensing system. On the other hand, the LNS was rich in polysaccharides, which were observed to be readily degraded to lower molecular weight size sugars by heat treatment. The LNS showed little risk for heavy metal or allergen contamination. The obtained sauce product is expected to be commercially utilized as a component of low allergen-risk sauce products after blending with other seasonings without wheat or soy elements. [ABSTRACT FROM AUTHOR]