Celebrate Life Below Water. Eat Blue™

Toshiro Shigaki

Toshiro Shigaki

After the completion of Ph.D. in plant pathology from the University of Hawaii at Manoa, I worked as researcher at Samuel Roberts Noble Foundation (Ardmore, OK) and Baylor College of Medicine (Houston, TX). Also was a visiting professor at Indian Institute of Advanced Research and principal scientist at Papua New Guinea National Agricultural Research Institute. Currently, I am a researcher (plant pathology) at the University of Tokyo, and Director of Pacific Agriculture Alliance (a Japanese NGO).

Issues Facing Eel Populations & Solutions for Conservation

Article 2 on the History of the Japanese Eel Kabayaki eels have been a delicacy in Japanese cuisine for centuries. Prepared in an authentic sauce, the meal is a staple in Japanese culture. However,

The History of Kabayaki, the Japanese Eel

Article 1: The Cultural Importance of Kabayaki and It’s Recent Decline A Japanese Delicacy On a specific summer day each year, the Japanese people ward off the notorious heat by eating unagi or eel.

Think Global, Act Local: My Journey in Sustainable Food Production

As a biologist, I have always regarded my existence as the result of 3-billion years of evolution of life on earth.  In that time, we’ve experienced many disasters that have placed us on the

© 2019 All rights reserved

From your Friends at BlueNalu.

Celebrate Life Below Water. Join the Eat Blue™ Newsletter.

  • Your Contact Info:

Get News About: