International Seminar on Fish Sauce Held in Da Nang, Vietnam

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November 18, 2024

On November 12, 2024, an international seminar on fish sauce was held in Da Nang, Vietnam, as part of research exchange activities led by the YU-COE (M) "Research Center for the Culture of Salt and Fish" at Yamagata University (represented by Associate Professor Tetsuya Shiroishi). Participants included members from Yamagata University and the Yamagata Prefecture Fisheries Research Institute from Japan, as well as representatives from the Danang Biotechnology Center, Nam O Traditional Fish Sauce Village Association, and Danang University of Technical Education from Vietnam.

Seminar Overview

The seminar was themed “Traditional Vietnamese – Japanese Fermented Fish Sauce: From Cultural Heritage to Opportunities for Technological Innovation and Market Development.”

Chaired by Dr. Pham Chau Huynh, Director of the Danang Biotechnology Center, the event featured presentations from Associate Professor Tetsuya Shiroishi, Professor Go Matsumoto, and Professor Takashi Okuno from Yamagata University, along with Dr. Makiko Takagi and Dr. Yu Igarashi from the Yamagata Prefecture Fisheries Research Institute. They shared insights on traditional Japanese fish sauce and the fisheries industry in Yamagata Prefecture.

From the Nam O Fish Sauce Village in Da Nang, Mr. Nguyen Viet Dung, President of Binh Minh Fish Sauce Cooperative and Vice President of the Nam O Traditional Fish Sauce Village Association, and Mr. Bui Thanh Phu, President of Huong Lang Co Fish Sauce Production Facility and Executive Vice President of the Association, also attended. Additionally, Dr. Nguyen Sy Toan and Dr. Tran Thi Phu from Danang University of Technical Education, along with researchers from the Danang Biotechnology Center, were present.

Seminar Content

The event began with a welcome speech by Dr. Nguyen Quyet, Head of the Applied Science Department at the Danang Biotechnology Center. He highlighted the center’s achievements in scientific research and its vision to become a leading R&D hub and innovation incubator in Central Vietnam.

Dr. Pham Chau Huynh gave a presentation titled “From Cultural Heritage to Modern Innovation: The Journey of Fish Sauce,” focusing on the historical and cultural value of Vietnamese fish sauce, particularly from Nam O Fish Sauce Village in Da Nang. He emphasized that fish sauce is not only a culinary heritage but also a product with significant potential for technological development and international market expansion.

Research Presentations from Japan

Associate Professor Tetsuya Shiroishi represented the Japanese delegation, sharing the latest research on traditional Japanese fish sauce. He underscored the importance of exchanging information and fostering research collaboration to address challenges in the fish sauce industry. He expressed a strong interest in further collaboration between Japan and Vietnam, particularly in areas such as analytical methods and product development.

Following this, Dr. Makiko Takagi from the Yamagata Prefecture Fisheries Research Institute provided an overview of the fisheries industry in Yamagata Prefecture and shared insights into the development of traditional fish sauce products.

Future Outlook

The seminar facilitated discussions on collaborative research and the application of new technologies to improve the quality of fish sauce products. It also focused on preserving and promoting the cultural value of fish sauce. Participants agreed to continue organizing international seminars and conferences, laying the foundation for long-term and sustainable cooperation.

This seminar is expected to strengthen the collaboration between Vietnam and Japan, enhancing the cultural and economic value of traditional fish sauce in the global market.

▲@Danang Biotechnology Center