ABSTRACT
There have been many kinds of fermentation technology and products since ancient times. For example, fermented food items from soybean are common in the East Asian countries of China, Korea and Japan, while those from fi sh are common in Southeast Asian countries (Ishige 1993). Despite the long history of fermentation technology, fermented food items produced from seaweeds are yet to be developed (Fig. 1, Uchida and Miyoshi 2012). Many studies were conducted on methane production via fermentation from seaweeds during the 1970s and 1980s (Aquaculture Associates 1982; Chynoweth et al. 1993). However, methane production via fermentation (methane fermentation) is a technology for supplying energy, not for foods and food production.
