The Chairman would be proud. . .

One of my favorite foodie shows of all time is the original Iron Chef. Not that lame Iron Chef America (face it, the only thing that show has going for it is Alton Brown and Iron Chef Masaharu Morimoto). I’m talking the original, Japanese series with Chairman Kaga, Allez cuisine and all.

And for the record, my favorite Iron Chef is and always has been Hiroyuki Sakai, but I digress.

Nomura's JellyfishToday, I came across a facinating article with a very unique solution to a very unique problem that would make Chairman Kaga grin more flamboyantly than any of his costumes. It seems that for the last several years the sleepy fishing village of Obama in the Fukui Prefecture of Japan has been invaded by Nomura’s jellyfish. Now these aren’t your run-of-the-mill little piles of clear goo you find washed up on the shore occassionally. These are six and a half foot wide, 450 pound monsters and their presence is taking a heavy toll on the local fishing.

Now, they could have sat around bemoaning their lot…the loss of jobs, the loss of quality catches in their nets, but instead, the enterprising high schoolers at Obama Fisheries High School did something the Japanese are well known for…

They figured out how to eat them.

Jellyfish CaramelsThat’s right, students took the jellyfish, boiled them down to a thick paste, dried it, then ground it up into a fine powder. They then made it into cookies and now into caramels. In fact, they’ve done such a fine job that the Japan Aerospace Exploration Agency is considering adding their sea-inspired treat to the official menu for astronauts aboard the International Space Station.

Who knows…maybe it will be in a dessert coming soon to a grocer near you!

(Thanks to for this fun foodie treat!)


  1. I love jellyfish! I'm so curious what it tastes like? Jellyfish doesn't generally have much flavor, it takes it from the condiments (sesame oil, hot chili oil, vinegar), but I'd bet it'd still be delicious.

  2. The PinkTentacle article says the taste is both sweet and salty, which is perfect for a caramel. (If you haven't had a dark chocolate enrobed caramel sprinkled with gray smoked sea salt, you haven't lived.)

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.