Japan firm launches foie gras alternative using chicken liver

Vending machine in remote Akita town sells meat from intruding bears

why not use bears liver....carnivores will eat any meat.

@awa no gaijin

Most farming is controversial. The way they force feed geese and ducks to make foie gras takes things to an entirely new level. I have witnessed it first hand and although it didn't stop me from eating/ordering it, I hoped they could find a new way to do this.

It SOUNDS like they will make it not by force feeding chickens, but making a pate/blend using chicken liver, other fats and egg yolks. At least it's eliminating the cruel force-feeding of the birds.

Now to stop the use of pigs in truffle hunting. Did you know they often need to beat the pigs to death to make them drop the truffles?

Liver is one of the most toxic organs,it were all the toxins are filtered

Contrary to the stereotypes, I've always loved chicken livers even when I was a kid. Add the gravy and it's mmmmmmmmm..............

I understood as the japanese firm is mixing pig fat and egg yolk to reduce use of chicken liver in a product that tastes like chicken liver. I must be missing something.

pork fat, egg yolk, chicken liver (and other ingredients) for only ¥3,218 for 120 grams.... I'll rush out immediately and score a kilo.

This sounds ghastly, yucky wucky

"It is a product that can be enjoyed by even those who have not tasted foie gras before,"

Those who do not know the true foie gras taste will be for sure a better customer target for this new product.

Each package contains 120 grams of the product, named "Gras Foie," and a special balsamic vinegar sauce for 3,218 yen.

Actually more expensive than some foie gras in France

I am quite content to continue eating breaded and fried chicken livers which are delicious, adding egg yolks and pork fat is not necessary.

Love foie gras but you have to it with a tartine de pain grillé or fresh bread, and some sauterne or sweet wine like Gewurztraminer. Egg yolk, that is cheating lol. If it was that good, it would have been done out of chicken centuries ago, what do you think !

Even at 1/3 the price it is overly expensive. Just tagging it with the name "foie gras" doesnt make it worth the money.

Yubaru, they're tagging it with the name "Gras Foie".

Yubaru, they're tagging it with the name "Gras Foie".

Quite so! I guess I just automatically read it the other way around.

To recreate the rich, creamy texture, pork fat and egg yolk are mixed with chicken liver and other ingredients, the company said.

If someone gave me this I'd just give it away to someone in the office. Yuck!

So does this decrease the chicken's pain?

What a mediocre approach. I hope this company goes down.