Background
Wataru Shimizu was born in Ehime Prefecture in 1900.
渉 清水
Wataru Shimizu was born in Ehime Prefecture in 1900.
Wataru Shimizu graduated from the Agricultural Chemistry Section of the Agricultural Department of Kyoto University in 1927.
After serving as professor of the Fisheries Institute, he was appointed professor of Kyoto University. Published a number of research reports on "Constituent of Oyster," "Analysis of lht Eggs of Salmon," "Study of Salted Bonito," and many other fishes. He also wrote the books "Sea Product Condiments" and "Kamaboko (Boiled Fish Meat Paste)."