✅ 1. Target Market Selection and Analysis
• Asia (China, South Korea, Vietnam): High potential due to shared food culture.
• Western Europe and North America (USA, France, Germany, etc.): Growing demand for healthy, high-protein, and low-fat foods presents potential as a new market.
• Middle East/Halal Market: Fish-based products are easily adaptable to Halal standards, promising high demand.
🔍 For each market:
• Food culture and taste preferences
• Food safety regulations
• Maturity of distribution and processing infrastructure
✅ 2. Redefining the “value proposition” of processed food products
• Healthy food with high protein and low fat content
• A symbol of traditional Japanese food culture
• Convenient food that can be stored frozen or at room temperature
• Integration with alternative meat and vegan products (tofu, konjac, plant-based ingredients)
🎯 Position the product as “processed food products – the second most popular Japanese protein snack after sushi”.
✅ 3. Content and Communication Strategy Multilingual content dissemination on web and social media
• Share videos showcasing the beauty and craftsmanship of the manufacturing process on YouTube and TikTok (with subtitles)
• Explain the true appeal of “surimi” and “fish cake” to international audiences
• Publish blogs, articles, and recipes in major languages such as English, Chinese, and Spanish
Participating in international trade shows and food exhibitions
• Attending events such as SIAL (Paris, China), Gulfood (Dubai), and ANUGA (Germany)
• Providing product sampling and interactive experiences for visitors
✅ 4. Development of Education and Consulting Services
• Providing online courses and seminars o Topics include: “Fundamentals of processed food technology,” “Application of processing methods using local ingredients,” “Production line design and quality control,” etc.
• Technical guidance and factory design support o Support for OEM and license production in local markets • Localized technology development o Joint development of original recipes utilizing local fish species and spices
✅ 5. Collaboration with local partners
• Collaborate with local food manufacturers, restaurant chains, and supermarkets
• Utilize events organized by government trade organizations (such as JETRO) and embassies
• Leverage partnerships with academic institutions to scientifically promote the concepts of “fermentation,” “health,” and “sustainability”
✅ 6. Linking with Sustainability
• Efficient utilization of fishery resources (utilizing by-products and underutilized fish)
• Promoting the product by linking it to the SDGs (reducing food waste, conserving marine resources)
