Japanese local news

A Classic Summer Tradition in Japan – Fireworks Festivals Across the Country
Live Helicopter Broadcast of the Itabashi Fireworks Festival (Nippon TV NEWS LIVE)
The Itabashi Fireworks Festival will be held on Saturday, August 2, starting at 7:00 PM along the banks of the Arakawa River.
This exciting event features powerful highlights such as Tokyo's largest firework shell, the 15-shaku-dama (over 45 cm in diameter), and the stunning 300-meter-long "Niagara Falls" fireworks display.
Don't miss this breathtaking summer spectacle—broadcast live from a helicopter!

[Nagaoka Fireworks 2025] The Nagaoka Grand Fireworks Festival – Day 1 (August 2, 2025)
Massive "Shō-Sanjakudama" Shells and the Phoenix Display Light Up the Midsummer Night Sky | The Nagaoka Festival Fireworks Show
The Nagaoka Grand Fireworks Festival, held annually on August 2nd and 3rd, is widely considered one of Japan's "Three Great Fireworks Festivals", alongside the All-Japan Fireworks Competition in Ōmagari, Akita Prefecture, and the Tsuchiura All-Japan Fireworks Competition in Ibaraki Prefecture.

On Day 1 (August 2) of the Nagaoka Fireworks, the night sky of midsummer is illuminated by spectacular displays, including the iconic Shō-Sanjakudama (massive 90 cm shells) and the Phoenix Fireworks for Recovery and Hope.

We bring you full coverage from the opening launch to the grand finale.

◆ Major Large-Scale Fireworks ◆
Triple No. 10 Shells "White Chrysanthemum"

Niagara Super-Wide Starmine

"Tenchijin" Fireworks (August 2)

Super-Wide Starmine

Phoenix Fireworks for Recovery – Phoenix 2025

Shō-Sanjakudama (Multi-tier Launch: No. 5, 7, 10, and 30 Shells) (August 2)

Super-Miracle Starmine

"One Hometown" Fireworks (August 2)

Shō-Sanjakudama (Main launch)

Hyakuhyō Fireworks: 100 Consecutive No. 10 Shells – "Look Up at the Sky"

Nagaoka Grand Fireworks Festival Held — Unprecedented Promotion That Doesn't Encourage Visitors, Amid Strengthened Measures Against Public Nuisance
["Wide! Scramble" – August 2, 2025]
The Nagaoka Grand Fireworks Festival will be held on August 2 and 3 in Niigata Prefecture. Considered one of Japan's Top Three Fireworks Festivals, it draws huge crowds every year. However, this year, the organizers have taken an unusual step: a promotional campaign that deliberately does not encourage attendance.
■ Ticket Scalping for More Than 5 Times the Regular Price
Fireworks festivals — a classic part of Japanese summer — light up the midsummer night sky with countless bursts of color. Among them, Niigata's Nagaoka Festival is widely regarded as one of the top three in the country.
Spectacular attractions like the Super Wide Starmine, where five-colored peony fireworks are launched simultaneously, and the Phoenix Fireworks, stretching along the Shinano River for about 2 kilometers, draw tens of thousands of visitors to Nagaoka each year.
But the festival is not without its issues.
Tatsunobu Isoda, Mayor of Nagaoka City:
"We want everyone to enjoy the festival without engaging in disruptive behavior that might interfere with the event."
One such issue is the resale of tickets at extremely high prices.
Since 2022, all seats at the Nagaoka Fireworks Festival have required paid tickets due to safety concerns such as crowd control.
However, resale has become a serious problem. On ticket resale websites, seats originally priced at 48,000 yen for eight people are being sold for over 250,000 yen—more than five times the official price.
And that's not the only concern.
■ Overflow Parking: Roadside Stations Overwhelmed
Kazuki Bushimata, Director of Roadside Station Nagaoka Fireworks Museum:
"People park here just to watch the fireworks, making it hard for regular visitors to access the facility. It's always full."
At the local roadside station, people often park for extended periods to view the fireworks, causing a shortage of available spaces.
Although signs urge visitors to limit parking to two hours or less, the issue persists.
Director Bushimata:
"During the fireworks, the lot is basically always full. Some people wait for an hour, two hours, or even longer."
However, since the facility is managed by the Ministry of Land, Infrastructure, Transport and Tourism, they cannot charge for parking or forcibly remove vehicles.
In response, new measures have been introduced this year.
Security Staff (on duty):
"Are you planning to stay long to watch the fireworks? Please be aware that this area has restricted parking…"
This year, the city has added parking lots specifically for mid-sized vehicles and camper vans, increased the number of security guards, and is working to ensure a more comfortable experience for regular users.
Bushimata:
"If everyone would just follow the rules and not park for too long, this wouldn't be an issue. I really hope people can enjoy the event respectfully."
■ The Rise of Paid Seating at Fireworks Festivals
Why has the Nagaoka Festival gone fully ticketed?
According to organizers, "Security and equipment costs have increased year after year to ensure safety and prevent trouble. It's not ideal, but having paid seats is essential to keep the festival going."
And Nagaoka isn't alone. More fireworks festivals across Japan are introducing paid seating.
A recent report from Teikoku Databank (released July 28) found that 83 out of 106 major fireworks festivals nationwide now require paid seating.
Prices are also rising. The average price of general seating is now 5,227 yen — a 1.8% increase from the previous year. Premium seats average 36,193 yen, a 7.2% increase.

(From "Wide! Scramble Saturday" – Broadcast on August 2, 2025)

"Shinshu Soba Dojo" Opens in Barcelona: Operated by Spanish 'Disciples' Who Learned Soba-Making in Matsumoto — Master Sees It as an Opportunity to Grow the Fanbase
In May, the "Shinshu Soba Dojo" opened in Barcelona, Spain. It is operated by Spanish individuals who learned the art of soba-making in Matsumoto City. Their instructor sees this as an opportunity to spread the love for soba.
Shinshu Soba Dojo Opens in Barcelona — Operated by Spanish 'Disciples' Who Trained in Matsumoto — Master: "A Chance to Gain More Fans"
Mr. Yoshihiro Yamazaki, from Hotel Tamanoyu
With graceful movements, soba flour and water are blended together.
Yoshihiro Yamazaki, Hotel Tamanoyu:
"Every time feels different. Even if I make it the same way, small variations occur, and that's what makes it enjoyable."
Hotel Tamanoyu is located in Asama Onsen, Matsumoto City. Former president Yoshihiro Yamazaki makes soba every morning and evening to serve to guests.
A Blend of Three Local Buckwheat Flours
His carefully crafted soba, made with a blend of three kinds of Nagano-grown buckwheat flour, is known for its rich aroma and is his signature dish.
Yoshihiro Yamazaki:
"I hope this soba can spread to Spain."
Bringing Shinshu soba to Spain — Yamazaki's dream is now becoming a reality.
Barcelona, Catalonia, Spain
With landmarks like Gaudí's Sagrada Familia and beautiful streetscapes, Barcelona is an internationally renowned tourist destination.
May 26, 2025: Shinshu Soba Dojo Barcelona Opens (Courtesy of Mr. Yamazaki)
On May 26, "Shinshu Soba Dojo Barcelona" was established. It serves as a hub for promoting Shinshu soba in Spain.
Yoshihiro Yamazaki:
"We've finally made it this far. I believe this marks a major turning point."
Mr. Jenis During His Training (Courtesy of Mr. Yamazaki)
The dojo was proposed by Mr. Jenis Castelló, a Spaniard who once came to Japan and trained in soba-making under Mr. Yamazaki — one of his "disciples."
Mr. Ignasi During His Training
Mr. Ignasi Calonja also came to Japan in 2019 and underwent six months of live-in training in soba-making. Yamazaki has taught six Spanish disciples to date.
Yoshihiro Yamazaki:
"Having a soba-making dojo will attract more people to soba. People who become hooked will want to come to Japan for delicious soba — and to Shinshu. That's the flow I want to create."
Promoting Buckwheat Cultivation in Spain (Courtesy of Mr. Yamazaki)
Yamazaki's exchanges with Spain began in 2007 when he was invited to demonstrate soba-making at a local event as part of a cultural exchange program. His university studies in Spanish proved useful.
Not wanting it to end as a one-time interaction, he recommended buckwheat cultivation — suited to the climate — to local governments, fostering deeper ties and nurturing his dream of spreading Shinshu soba in Spain.
He has since provided training to Spaniards who came to Japan to learn soba-making.
Ignasi Calonja:
"It's a bit tough — once, twice, three times. But it's fun."
Ignasi first encountered soba during a trip to Japan and couldn't forget the taste. That led him to Yamazaki.
Yoshihiro Yamazaki (2019):
"He said he wanted to open a soba shop in Spain. I was thrilled — it felt like my own dream was coming true."
After six months of intensive training, Ignasi became skilled enough to serve soba to customers.
Ignasi Calonja:
"I want to keep making soba that people in Spain find delicious."
After returning to Spain, he began working at a Japanese restaurant while offering soba occasionally — steadily growing a fanbase.
Yamazaki Showcasing Soba-Making at the Opening Ceremony (Courtesy of Mr. Yamazaki)
Thanks to years of dedicated efforts, "Shinshu Soba Dojo" was finally opened in Barcelona. Ignasi plans to run a soba shop and hold classes there to promote the appeal of Shinshu soba.
Yamazaki himself visited and donated a full set of soba-making tools. At the opening ceremony, the "master" personally made and served soba.
Yoshihiro Yamazaki:
"The disciples are passionate about spreading soba of the same quality as in Japan. For them, and for me, this dojo is a huge opportunity."
Soba-Making Demonstration at a Japanese Festival (Courtesy of Mr. Yamazaki)
During his visit, Yamazaki also participated in a "Japanese Festival" held in a town about 1.5 hours from Barcelona. The event was organized by his disciple Jenis, who has been running it since 2022. Yamazaki has demonstrated soba-making there every year.
Yoshihiro Yamazaki:
"Japanese cuisine is now more than just a trend — it's established. I really feel that the number of people who love soba is steadily increasing."
Mario, One of the Disciples, Continues Buckwheat Farming Locally
There is still one major hurdle left for promoting Shinshu soba — cultivation. The first disciple Yamazaki trained in 2012, Mario, is a large-scale farmer who continues to grow buckwheat in his hometown.
However, freshness is everything when it comes to soba flour. There are still issues with maintaining high quality throughout the distribution system.
Yoshihiro Yamazaki:
"You need to grind and supply immediately, and use freshly ground flour. Everyone involved needs to take pride in maintaining that system."
Yamazaki's Proud Shinshu Soba
Challenges remain, but the opening of the soba dojo is a major step forward. Yamazaki plans to continue supporting the movement.
Yoshihiro Yamazaki:
"I don't know how many years it will take, but my dream is for people who understand the deliciousness of soba to eventually want to taste the real thing — to come to Japan, and to Shinshu, knowing that's where the best soba is."

— Nagano Broadcasting

"So Annoying..." The 'Worst on Earth' Invasive Plants That Keep Spreading Despite All Efforts to Eradicate Them — Turning a Nuisance into a Popular Resource Through Reinvention? [MBS News Special] (July 28, 2025)
Invasive plants known for their vigorous reproductive ability, sometimes called the "worst on Earth," are wreaking havoc across Japan. They are causing concerns over negative impacts on ecosystems and agriculture, with worries that rice harvests might also be affected. We investigated the current situation of these "hateful plants" troubling residents and farmers, as well as the latest countermeasures.

In response to the expansion of these "worst plants on Earth," a countermeasures headquarters meeting has been established.

(Hyogo Prefecture Governor Motohiko Saito)
"Since the spread of certain designated invasive alien species has become prominent, we will take this opportunity to respond firmly throughout the entire prefectural government."

On August 8, Hyogo Prefecture set up the "Designated Invasive Alien Species Countermeasures Headquarters." Measures will be strengthened against two species whose distribution is expanding within the prefecture: the Pontederia crassipes (Nagaetsurunogeitou) and the red-necked longhorn beetle (Anoplophora chinensis).

The Nagaetsurunogeitou, originating from South America, has spread to 16 cities and towns in the prefecture since it was first discovered in Amagasaki City. Even after removal, it quickly regrows if any part of the stem or roots remain, earning it the nickname "the worst invasive plant on Earth." Residents are also troubled by dealing with it...

(Manager of an irrigation pond)
"We painstakingly killed it by blocking sunlight for two years, but it has grown back again. It's an annoying plant that requires a lot of effort to remove."

The red-necked longhorn beetle is another troublesome pest that damages and kills trees such as cherry and peach. It has spread to nine cities in the prefecture within just three years. Governor Saito, who heads the countermeasures headquarters, expressed a strong sense of urgency.

(Hyogo Prefecture Governor Motohiko Saito)
"While control measures are underway, we are struggling to keep up. A fundamental approach is urgently needed."

At the meeting, they shared distribution status and reviewed how to report sightings by scanning QR codes. Going forward, they plan to dispatch experts to guide eradication efforts and consider training personnel.

Mulberry Leaf Tea, Gaining Attention as a Cooking Ingredient — Top American Chef Visits Production Site (August 8, 2025)
A top American chef visited the production site of mulberry leaf tea, a popular specialty product of Ichikawamisato Town, Yamanashi Prefecture.

The visitor was Chef John Zip Yan, who has served as head chef at prestigious hotels such as the Ritz-Carlton and is currently an instructor at a culinary school in New York.
In the United States, Japanese tea is highly popular as a cooking ingredient, and Chef Yan is considering the use of mulberry leaf tea as a new ingredient.

TV Yamanashi

A top American chef visited the production site of mulberry leaf tea, a popular specialty product of Ichikawamisato Town, Yamanashi Prefecture.

[See Photos] Mulberry leaf tea, attracting attention as a cooking ingredient — top American chef inspects the production site, saying "High potential for success in the U.S."

The visitor was Chef John Zip Yan, who has served as head chef at prestigious hotels including the Ritz-Carlton and is currently an instructor at a culinary school in New York.

Japanese tea is very popular in the U.S. as a cooking ingredient, and Chef Yan is considering the use of mulberry leaf tea as a new material.

On the 7th, at "Kukyo," a company in Ichikawamisato Town that produces and sells mulberry leaf tea, President Han gave explanations about the high nutritional value of mulberry leaves grown in Yamanashi's long hours of sunlight, the temperature control methods that create the beautiful color, and the overall production process.

Chef John Zip Yan, residing in the U.S., said:
"High-quality mulberry leaf tea has a high potential for business success in America."

Han Songmin, President of Kukyo, the mulberry leaf tea producer and seller, said:
"We want to continue proudly bringing mulberry, a resource of Yamanashi, to the world."

Going forward, mulberry leaf tea powder will be sent to the U.S. for trial cooking experiments.

Bumper Catch of Pacific Saury? Cause of Poor Catches May Have Ended — First Haul of the Season at a Port in Iwate
On the 29th, the season's first Pacific saury were landed at a port in Iwate Prefecture.
Buyer:
"Compared to previous years, these saury are incomparably heavy and solid. I felt a real sense of excitement when they were landed."
On the same day, the Japan Meteorological Agency announced the end of the record-long Kuroshio meander, which had lasted for 7 years and 9 months and was believed to be the cause of poor saury catches. This year, there is a possibility of abundant hauls nationwide.
At Ofunato Port, the first day's catch was about 30 tons. At the fish market, the saury were traded at around 830 to 1,250 yen per kilogram — about 10% cheaper than last year.
Most of the fish weighed between 150 and 160 grams each, with some larger ones reaching 200 grams.
Masao Saito, General Manager of Saito Fisheries:
"From here on, the saury will be really good this year. Please do try them!"
According to forecasts from the Fisheries Agency, this year's saury catch will be about the same as last year, but the average size is expected to be larger.

(From Good! Morning, broadcast on August 30, 2025)

[Changes in the Ocean] End Declared to the "Kuroshio Meander" After Nearly 8 Years — Coral Spawning in Tokyo Bay
On the 29th, coral spawning was captured on camera in Tokyo Bay. During the period of the "Kuroshio Meander," in which the Kuroshio Current greatly deviated from its usual path, coral reportedly increased in number. But on this day, the Japan Meteorological Agency announced that this meander had come to an end — the first such declaration in about eight years.
Countless pink particles drifting through the sea.
Cameraman Jumpei Shimizu:
"Capsules of pink are being released one after another from the corals, rising upward. Amazing… it's truly magical."
These were all coral eggs.
Just before 9 p.m. on the 29th, off Katsuyama, Chiba Prefecture, the spawning reached its peak, and the eggs drifted en masse.
The waters of Tokyo Bay are now on the brink of major change.
At a seafood restaurant in Choshi, Chiba Prefecture, where fresh catches are served:
Restaurant Owner (near the fishing port):
"I think this year might be good. Since we're a fish restaurant, the best thing is if the number of fish increases."
Hopes that "this year fish stocks will rise" are tied to this announcement.
Japan Meteorological Agency official (around 11:30 a.m. on the 29th):
"The conditions no longer meet the definition of the Kuroshio Meander. We have determined that it has ended."
The declaration marked the end of the longest-lasting meander on record, nearly eight years.
The "Kuroshio Meander" occurs when the warm Kuroshio Current, which flows along Japan's southern coast, is disrupted by naturally occurring cold eddies and veers off course, forming a large deviation.
Since April this year, the current returned to its normal route, prompting the declaration. But a meander lasting nearly eight years is considered highly unusual.
This deviation raised sea surface temperatures and has been cited as one of the causes of recent heavy rains and extreme heat across the Kanto and Tokai regions.
In surrounding waters, fish that had once been abundant disappeared. With the end of the meander, however, signs of recovery are already being seen in some areas.
At Tagonoura Port in Fuji City, Shizuoka Prefecture, last month:
"For nearly three months, we couldn't catch any whitebait. But now, these are really good — just the right size."
At Ofunato Port in Iwate Prefecture, where this season's first Pacific saury were landed:
"Compared to last year, things seem to be going more smoothly so far."
On the other hand, Choshi Fishing Port continues to feel the impact. Once boasting Japan's largest saury hauls, its catch dropped to zero three years ago. A restaurant that has operated for more than 50 years said it removed saury from its menu two years ago.
Restaurant Owner (near the fishing port):
"Some customers even left their phone numbers, asking us to call as soon as saury are caught. Everyone is looking for saury. I want to serve them again soon."
What has been happening in the ocean during these eight years of meander? With special permission, divers filmed underwater.
Compared with earlier footage, seaweed had disappeared, and the area was now covered by coral — with coral area having expanded about fourfold.
Due to warming seas and the meander, species of coral and fish that thrive in warmer waters have increased.
But fishermen who once relied on sardines expressed concern:
Captain Masayuki Hirose, Katsuyama Fishing Cooperative, Kyonan Town:
"We used to catch a lot of sardines, but in recent years they've become scarce. Turban shells and abalone have almost vanished. I just hope the currents will return, even a little, to what they once were."
At this port, landings worth about 70 million yen a decade ago have fallen in recent years to just a few million yen.
As for the future, an ocean current expert commented:
Toru Miyama, Senior Researcher, JAMSTEC:
"For such an unprecedented state to persist this long is unusual in terms of natural cycles. Since the meander is ending in a way we've never observed before, there remains some possibility that it could return."
(From the broadcast of August 30, 2025)

"Deliciously Fatty!" Massive Sardine Catch in Choshi — Landings 1,890 Times Last August… But Why?
This year, sardines caught off Choshi, Chiba Prefecture, are being landed in extraordinary numbers — about 1,890 times more than last year. We went to Choshi to find out more.
With landings about 1,890 times higher, Choshi Fishing Port is buzzing with a bumper haul. Sardines are being unloaded in such quantities that they are overflowing from crates.
Takashi Miyauchi, Chairman, Choshi Fisheries Distribution Union Federation:
"I have no memory of anything like this. Normally, landings peak during the rainy season. This year, everyone's shocked."
Some say it's the first such catch in 50 years.
In August last year, just 8.4 tons of sardines were landed in Choshi. But this month, landings have reached about 15,800 tons — a staggering increase of 1,890 times.
Restaurants in Choshi are also benefiting from this "1,890-fold" bounty.
Toshikazu Shimizu, owner of Donburiya Shichibee:
"This year, we're seeing a lot of customers coming specifically for sardines."
Among the most popular menu items: sardine rice bowls marinated in rich Choshi soy sauce, and fatty sardine namero (minced sashimi with seasonings).
Customer:
"It's delicious. Choshi had poor catches in recent years, so when I heard about the bumper haul this year, I just had to come."
Customer:
"So tasty! The sardines are really fatty."
A woman trying sardine namero for the first time in her life said:
"It's not fishy at all. It's delicious. Honestly, the first sardine I've ever really enjoyed — I'm impressed."
Even though customers knew about the big catch, they underestimated its scale.
— How many times bigger do you think it is?
Customer: "Ten times?"
— The answer is 1,600 times (as of the morning of the 29th).
Customer: "What!?"
Customer: "It's shocking… especially since we remember how scarce things were until last year."
At a fresh fish shop in Chiba City that sells sardines from Choshi, the bounty has led to lower prices.
Sardines are selling at 214 yen for four fish — cheap, fatty, and very popular with customers.
Customer:
"That's cheap — plenty this year, huh?"
Customer:
"They're fatty, plump, cheap — but the best thing is definitely the price."
The fish are selling quickly, keeping staff busy restocking packs.
Normally, sardines remain off Choshi until around May before migrating north to Hokkaido in search of food. By August, they would usually be much farther north.
So why such an extraordinary 1,890-fold increase now? Experts say the key may be sea temperature.
Ryuji Yuekami, Fisheries Resources Research Institute:
"Honestly, a lot remains unclear, but since sea temperatures off Choshi were low until around late June, those effects may still be lingering."
He suggests that lower water temperatures kept food abundant, preventing sardines from migrating north and leading to the bumper catch.
As for why sea temperatures were lower:
Yuekami:
"Since the Kuroshio Meander ended this year, it could be linked to cooler waters off Choshi compared with last year."
The Kuroshio Meander — which officially ended in April, as announced on the 29th — may have contributed to lower sea temperatures off Choshi.
The sardine boom, 1,890 times last year's haul, is expected to last until around September, when the fish will likely migrate northward.

[Annual Sales of ¥12 Million per Tsubo] The Contrarian Strategy of the Popular Supermarket "Yaosen"! A Close Look at the Procurement by a 24-Year-Old Produce Chief [Kansai NEO Leaders] – 2025/08/30

The supermarket "Yaosen", located in a shopping street in Osaka, is popular for its astonishingly low prices, such as ¥100 for a head of red leaf lettuce. The store's procurement staff go directly to the market and negotiate discounts off-peak, a contrarian strategy that achieves prices half of the usual market rate. Another strength is their product lineup tailored to local needs. On busy days, 2,000 customers visit the store, and sales per tsubo are about three times higher than an average supermarket. Annual revenue has exceeded ¥8 billion, and the store aims to reach ¥15 billion by 2030.

A Love for Public Baths That Could Boil Water… Passing on Profitable Sento Management: "Yutonami Co." with Annual Sales of ¥300 Million [Kansai NEO Leaders] – 2025/06/29 #Sento #BusinessRevival
In Higashinari Ward, Osaka, "Pearl Onsen" was on the verge of closing after the sudden passing of the founder. However, his daughter, Ms. Kitamura, took over the business and, with support from Yutonami Co., which specializes in revitalizing sento, successfully rebuilt its operations. The bathhouse has regained vibrancy, attracting younger customers as well.

The company's CEO, Mr. Minato, started the business after touring sento across Japan, expanding revenue beyond bathing fees through merchandise sales and renting out store space. With a mission to promote the appeal of sento and encourage succession by younger generations, Yutonami Co. now operates 10 locations in the Kansai region with annual sales exceeding ¥300 million.

About 200,000 "Red Invaders" Removed – Turning Them into Gourmet Food: The Secret to Better Flavor Is Seawater Farming? (2024/08/30)
This is a story about the troublesome "red invader," the American crayfish (Procambarus clarkii), which threatens the survival of native species. In Osaki City, Miyagi Prefecture, a member of an NPO has been trying to make use of crayfish caught in local ponds as food. In August, he succeeded in improving their flavor and even began selling them in the city under the name "premium crayfish." The idea is that eating them not only provides a tasty meal but also supports ecosystem conservation.
At a Chinese restaurant in Izumi Ward, Sendai City, the "red invader" is being served as fried or stir-fried dishes. The ingredient? American crayfish. The restaurant offers crayfish deep-fried after marinating, or stir-fried with garlic and leeks.
Restaurant owner Sho Tanaka:
"This is the American crayfish. (Q: Where do you source them from?) From Mr. Takahashi in Kashimadai."
The supplier is Kiyotaka Takahashi (72), head of the NPO Shinaimotsugo-no-Sato Association in Kashimadai, Osaki City.
Takahashi explains:
"Here are small crayfish. About 2–3 kilograms are kept in each tank like this."
Takahashi has long been engaged in protecting native species, such as the endangered Shinaimotsugo fish, in local ponds. But one major threat to the ecosystem there is the invasive American crayfish.
Since 2014, the association has been removing crayfish, and the total number caught has now reached about 200,000. However, securing funds to continue this work has become a major challenge.
Takahashi says:
"To keep this going, we need funds. We've caught a huge number of crayfish, so the idea is to have people eat them and in that way support our efforts."
Last July, Takahashi began experimenting with raising crayfish at home. The inspiration came from a research paper he found, suggesting that the amount of amino acids inside crayfish could be increased to improve flavor.
The secret to "premium crayfish"
Takahashi:
"This tank is freshwater, and this one is seawater. By raising them for four days in brackish water made with 50–75% seawater, their free amino acid content increases, and they become much tastier. Compared to ordinary crayfish, the difference is striking—they turn into gourmet crayfish."
Thus, he succeeded in raising crayfish with enhanced flavor, naming them "premium crayfish." Though American crayfish normally live in freshwater, when kept in brackish water (50–75% seawater) for four days, their umami compounds increase, making them more delicious.
Takahashi:
"There's a cultural barrier to eating crayfish. Even if we offer them locally, people don't immediately try them. So the idea was to improve quality enough that people would want to eat them."
So how do they taste?
Reporter Shun Goto:
"I'll try the premium crayfish. The sweetness has really increased! The meat is firmer and springier, and very tasty."
First sales of "premium crayfish"
On August 24th, at a local market in front of Kashimadai Station, Takahashi and his group sold crayfish dishes.
Takahashi:
"I'm looking forward to this. I hope as many people as possible will buy them."
On sale were boiled crayfish, fried crayfish, and sour-and-spicy soup with crayfish meatballs. Customers quickly gathered.
Customer:
"I bought 2,000 yen worth—boiled and fried."
"More than 60 years ago, when I visited my mother's family, my grandfather boiled crayfish and served them. It was delicious, and I felt nostalgic when I saw the newspaper article. I'd been waiting for a chance to eat them again."
Many passersby stopped at the stall, curious about the unusual crayfish cuisine. Children and adults alike tried crayfish for the first time.
Customer:
"Ah! It tastes like shrimp! My image of crayfish from ditches has completely changed. I'd gladly eat this at home."
"It's my first time trying crayfish. If eating them helps reduce invasive species, then it's good for both ecosystems and the environment—I think that's wonderful."
Sold out!
All 10 kilograms prepared that day sold out.
Takahashi:
"It was really well-received, and I'm very grateful. Since people are even willing to buy them for money, I feel optimistic about the future."
He emphasizes the importance of spreading the initiative locally:
"If we keep catching and eliminating American crayfish, especially from satoyama ponds, many creatures will return. We can protect biodiversity. Some people can help by joining the capture efforts, others by eating them—if the whole community gets involved, that would be ideal."
Eating crayfish, then, becomes a way to protect traditional satoyama landscapes. This project marks a big step toward having people recognize American crayfish as a familiar and tasty food.
Since June of last year, American crayfish have been designated a conditionally specified invasive alien species. While keeping them as pets at home is still allowe.

I see children catching them in our local park all the time. I didn't know they were that delicious.

By ChatGPT
he American Bullfrog and the Red Swamp Crayfish in Japan
The American bullfrog (Lithobates catesbeianus) was first introduced to Japan in 1918 as a potential food source. At the time, Japan was exploring new ways to increase protein supply, and frog legs were considered a delicacy in Western cuisine. The bullfrog, with its large size and edible legs, seemed promising for aquaculture.
However, bullfrogs are voracious eaters and require a steady supply of live prey. To support bullfrog farming, the red swamp crayfish (Procambarus clarkii) was imported from the United States in 1927. About twenty crayfish were brought to Kamakura, Kanagawa Prefecture, to serve as a reliable food source for the frogs.
Both species soon escaped or were released into the wild. The bullfrog spread rapidly across Japan's wetlands, while the crayfish, with its high reproductive ability, adaptability to various environments, and lack of natural predators, quickly colonized ponds, rivers, and rice paddies nationwide.
Today, both the American bullfrog and the red swamp crayfish are considered invasive alien species in Japan. They pose threats to native ecosystems by preying on or outcompeting indigenous species, and their management remains a major ecological challenge.

[Community-Driven Revitalization: Full Support from Local Residents]
An influx of young people eager to relocate to a remote village of just 300 residents in northern Kochi Prefecture!? We take a close look at the nature-rich activities offered at Ishihara-no-Sato, a former school turned lodging facility.
June 3, 2025
This time, the spotlight is on Tosa Town in northern Kochi Prefecture.
The Ishihara district, a mountain village with a population of about 300, is considered a genkai shūraku—a community on the verge of disappearing due to depopulation and aging.

To address these challenges, Ishihara-no-Sato was launched in 2012 as a tourism hub.
The closed-down elementary school was repurposed to offer accommodations, while visitors can enjoy a wide variety of hands-on experiences that showcase the area's rich natural environment.

Among them are special programs made possible through the full cooperation of local residents—unique activities you won't find anywhere else!
And to top it off, a brand-new ultra-spicy local specialty has been created to help promote the region.

Nishinokaze Brand Hall

Description
This is a regional revitalization program that covers the rapidly emerging "local new brands" across western Japan.
It highlights local trends and introduces people and local gourmet foods that are helping to energize their communities.
Discover the richness of western Japan and experience regional revitalization up close.
Also airing on terrestrial TV:

• Kansai region (MBS): Every Monday at 12:59 a.m.
• Hiroshima (Chugoku Broadcasting): Every Saturday at 5:45 a.m.
• Okayama & Kagawa (Sanyo Broadcasting): Every Sunday at 5:45 a.m.
• Tottori & Shimane (San-in Broadcasting): Every Saturday at 6:30 a.m.
• Yamaguchi (TV Yamaguchi): Every Tuesday at 1:10 a.m.
• Ehime (Ai-TV): Every Monday at 1:00 a.m.
• Kochi (TV Kochi): Every Wednesday at 11:56 p.m.

Young People Flock to a Showa-Era Housing Complex!?
Behind the dramatic V-shaped recovery in occupancy rates, innovative renovations and a wave of new independent shops have created a resident-first approach to community living.
September 2, 2025
This time, the spotlight is on Sakai City in Osaka Prefecture, home to around 800,000 people.
Within the Senboku New Town, the Chayamadai Housing Complex—built in 1971 (Showa 46)—consists of 28 buildings and a total of 923 units, making it a massive residential development.
At first glance, it looks like a typical Showa-era complex, but…
The community hall has been transformed into a library and shared space.
Vacant units have been converted into a cafeteria and health room!
Thanks to a major resident-driven reform, the occupancy rate has recovered in just five years in a dramatic V-shaped turnaround!
Moreover, there are secret features in the apartments that attract younger generations:
All units allow 〇〇〇
New-style rental properties are also available!?

The Armor of All 15 Tokugawa Shoguns on Display! Special Exhibition Opens September 12 at Sendai City Museum
A special exhibition showcasing national treasures and important cultural properties connected to the Tokugawa family opened at the Sendai City Museum on September 12. On display are the suits of armor of all 15 successive Tokugawa shoguns, from Ieyasu to Yoshinobu.
The exhibition, titled "The Fifteen Tokugawa Shoguns: Masterpieces from Kunōzan Tōshōgū Shrine", features about 100 items, including two national treasures and 31 important cultural properties, such as swords and other heirlooms belonging to the Tokugawa family, from the museum at Kunōzan Tōshōgū, the shrine dedicated to Tokugawa Ieyasu.
Caster Yuki Tamaki:
"Seeing the armor of all 15 Tokugawa shoguns lined up in a single row is truly overwhelming. If you look closely, you can notice differences in body size and individuality among the shoguns—it's incredibly impressive."
One of the highlights is the complete lineup of the 15 shoguns' armor, something that is not even done at Kunōzan Tōshōgū itself. The armor of the first shogun, Tokugawa Ieyasu, known as Kintarame Gusoku, stands out with its brilliant golden color. In the latter half of the exhibition, beginning October 7, visitors will also be able to see Shida Gusoku, the armor Ieyasu wore at the Battle of Sekigahara.
Also featured are rare items such as the only surviving set of armor from the second shogun, Hidetada, and the ornate armor of the eighth shogun, Yoshimune, adorned with a dragon motif on the helmet.
Priest Yasuhiko Himeoka of Kunōzan Tōshōgū:
"Having all 15 displayed together is truly remarkable. The first three generations had armor designed for mobility in battle. Although later shoguns no longer fought in wars, as leaders of the warrior class they still had armor made, always prepared for the possibility of war."
Other exhibits include a sword once used by Ieyasu, a painting by Yoshimune, and a camera used by the 15th shogun, Yoshinobu, along with many more Tokugawa artifacts. A glass jar containing a powder is particularly notable—it is medicine hand-prepared by Ieyasu himself, known for his obsession with health, and is designated as an important cultural property.
Visitor comments:
"By seeing Ieyasu's personal belongings and other items from Kunōzan, you realize he wasn't just a military leader but also a human being with another side to him."
"The valuable swords and armor on display are stunning. Since the exhibition is divided into two periods, I definitely want to come back for the latter half. I'll probably visit several times."

The special exhibition "The Fifteen Tokugawa Shoguns: Masterpieces from Kunōzan Tōshōgū Shrine" will be held at the Sendai City Museum until November 9, 2025.

Toky Air Conducts Test Flight to Sado Airport Aiming for Regular Service – First Ever Landing on the Island, but Challenges Remain
Broadcast on "Super J Niigata," September 9, 2025
Regional airline Toky Air carried out a test flight using Sado Airport. This marked the first time one of its aircraft landed on the island, and officials expressed a sense of achievement.

Reporter Yoshiki Kanda:
"It's 11 a.m. The Toky Air aircraft is now approaching Sado Airport."

The route to Sado, which Toky Air hopes to begin operating, was tested using the company's third aircraft, a 46-seat plane scheduled for actual service. At Sado Airport—whose runway is 890 meters, shorter than most other airports—conditions for takeoff and landing were assessed.

On September 9, six people, including company officials and pilots, were on board. The aircraft circled the area for about 30 minutes, checking terrain such as mountains and practicing go-arounds in case a landing could not be made.

Then—

Reporter Yoshiki Kanda:
"The Toky Air aircraft has landed on the runway."

Before local spectators, a Toky Air plane successfully landed at Sado Airport for the very first time.

Toky Air Chairperson Yoko Sakaguchi, who was on board:
"It might sound strange coming from us, but it was an incredibly smooth landing—the aircraft touched down beautifully."

However, the test also revealed challenges for launching regular service.

Toky Air's Kunio Miyazaki:
"We learned very clearly that it won't be easy. We saw how factors such as wind direction, rainfall, and whether the runway is dry or wet can greatly affect operations."

Toky Air has stated that the start date for service to Sado remains undecided. Moving forward, the airline will work with the Civil Aviation Bureau to examine whether the runway can be extended, using data gathered from the test flight.

(Information as of September 9, 2025 broadcast)

Hiroyuki Nagashima said:

The Armor of All 15 Tokugawa Shoguns on Display! Special Exhibition Opens September 12 at Sendai City Museum

Click to expand...

That's an exhibition I would love to see!

Itsukushima Shrine – New Ferry "Misen-maru" Launched to Help Celebrate 30 Years as a World Heritage Site
Launched in Fukuyama City, Hiroshima Prefecture

A launching ceremony was held in Fukuyama City, Hiroshima Prefecture, for a new passenger ferry that will connect Miyajima—home to the World Heritage Site Itsukushima Shrine—and Miyajimaguchi on the mainland.

The ferry, commissioned by JR West Miyajima Ferry, measures 37 meters in length, weighs about 285 tons, and has a capacity of 700 passengers. It can also carry up to 10 cars. The vessel's exterior design is inspired by Itsukushima Shrine.

During the ceremony, traditional Shinto rites were performed, and the vessel's name was formally announced.

Minoru Sakai, President of JR West Miyajima Ferry:
"I hereby name this ship Misen-maru."

This new ferry succeeds the current Misen-maru, which entered service in 1996. The new vessel will feature barrier-free passenger cabins.

President Sakai:
"In 2026, Itsukushima Shrine will mark the 30th anniversary of its World Heritage designation. We hope this new ferry can play a role in enhancing the celebrations."

The new Misen-maru is scheduled to begin service in the spring of 2026.

thomas said:

That's an exhibition I would love to see!

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By the way, two years ago, Iehiro Tokugawa, the 19th head of the Tokugawa family, formally succeeded to the family leadership at Zojo-ji Temple in Tokyo through the "Keisō no Gi" ceremony.
Iehiro Tokugawa (57), who succeeded as the 19th head of the Tokugawa main line, continuing from Tokugawa Ieyasu, formally assumed the family leadership on January 1. On the 29th, he reported the succession to relatives and other stakeholders at the "Keisō no Gi" ceremony held at Zojo-ji Temple in Minato Ward, Tokyo. The ceremony was private, attended by more than 400 members of the Tokugawa and Matsudaira families and related parties. After the ceremony, he held a press conference.
The current head of the Tokugawa family (the 19th head of the Tokugawa Sōke, the main line) is Iehiro Tokugawa. He was born on February 7, 1965, in Shibuya, Tokyo. On January 1, 2023, he succeeded his father, Tsunenari Tokugawa (the 18th head), as the head of the family.

Iehiro Tokugawa graduated from Keio University with a degree in Economics, then earned a Master's in Economics from the University of Michigan and a Master's in Political Science from Columbia University. He has also worked for international organizations such as the Food and Agriculture Organization (FAO) of the United Nations.

Currently, he serves as the chairman of the Tokugawa Memorial Foundation, which preserves the legacy and cultural heritage of the Tokugawa family. He is also active as a commentator, writer, and translator, and shares historical content on platforms like YouTube, including the channel TOKUGAWASHOGUN TV, focusing on Tokugawa Ieyasu and related historical topics.

As the head of the Tokugawa family, Iehiro Tokugawa continues to uphold the family's historical and cultural legacy while engaging with contemporary society.

"Cycling Sanctuary" Gains Popularity Overseas – Foreign Tourists Line Up at Imabari's Rental Cycle Hub Ahead of Long Weekend [Ehime] (Sep. 19, 2025, 19:34)
The Shimanami Kaidō, which runs through Imabari City in Ehime Prefecture, is known as a "sanctuary for cycling." On September 19, the day before the upcoming consecutive holidays, long lines formed at the city's bicycle rental hub—even on a weekday. Most of those waiting were foreign visitors.
At the rental cycle station in front of JR Imabari Station, families from Panama and tourists from the UK were among those lining up—nearly all of them from overseas.
Two women from the UK said:
"We're from London."
"After a very busy week in Tokyo, we wanted to see beautiful scenery and enjoy a slower pace, something different from the big city."
The Shimanami Kaidō has been increasingly recognized worldwide as a cycling paradise, thanks to features in overseas media and word-of-mouth on social media.
According to Shimanami Japan, which operates the cycle rental business in Imabari and Onomichi (Hiroshima Prefecture), about 76,000 bicycles were rented between April and August this year. That is roughly 1.3 times the number from the same period last year, and rentals are on track to surpass the 150,000 annual peak recorded in fiscal 2017.
Hiroyoshi Takaku, Manager of the Rental Cycle Division at Shimanami Japan, commented:
"Reservations have been coming in smoothly, and with the weather expected to hold, we are very optimistic."
For the four-day weekend starting on the 20th, reservations at the main Shimanami Kaidō rental hubs are nearly sold out. The cycling route is expected to be bustling with riders throughout the holidays.

Producer Grows Rare "Phantom Fruit" Pawpaw in Shizuoka City — New Product: "Pawpaw Dorayaki"
A man in Shizuoka City is cultivating the rare fruit known as the "phantom fruit," the pawpaw. What drives him to pursue this elusive flavor?
The Phantom Fruit: Pawpaw
Fumi Mochizuki, Representative of Farm Ikenosawa: "These are the pawpaws we grow on our farm."
Yuna Hori, Announcer: "So this is a pawpaw."
Shaped somewhat like an avocado with flesh reminiscent of mango, the pawpaw is rarely seen in markets — hence its nickname, the "phantom fruit." The fruit turns black and spoils within two to three days of harvest. Moreover, the harvest season lasts only about a month each year.
Fumi Mochizuki: "Right now, September is the peak season."
A Family Tradition: "I've been eating them since childhood"
Because the pawpaw is delicate and has a short harvest window, large-scale production is difficult. Only about ten farms across Japan cultivate it. So why did Mochizuki decide to grow pawpaws?
Fumi Mochizuki: "I actually ate pawpaws as a child. They were incredibly sweet, with a wonderful fragrance. The taste was such a shock to me that I decided I wanted to grow them myself."
Mochizuki was able to taste the rare pawpaw thanks to his great-grandfather, a mandarin farmer, who had cultivated the fruit because he wanted to grow something unusual. The flavor that captivated Mochizuki is described as follows:

Yuna Hori: "It's very sweet and rich. Wow… it tastes like melon, banana, and mango all at once — a flavor I've never experienced before."
Fumi Mochizuki: "If I had to compare it, I'd say it's like a mixed fruit flavor."
Sharing the Joy of That Day
The pawpaw's taste is intriguingly complex: it combines the sweetness of mango, the juiciness of melon, and the richness similar to custard cream.
While the average sugar content of musk melons or mangoes is around 15 degrees, the pawpaw measures:
Yuna Hori: "25.7 degrees!"
Fumi Mochizuki: "It's amazing. I don't think there are many fruits with this level of sweetness."
Mochizuki began cultivating pawpaws in 2009 and now produces various processed goods such as jams and jellies. This year's new creation is the "Pawpaw Dorayaki," a fragrant confection made by combining pawpaw with sweet white bean paste.
Fumi Mochizuki: "The name 'pawpaw' isn't well known, but I really want everyone to try it."

Hiroyuki Nagashima said:

Producer Grows Rare "Phantom Fruit" Pawpaw in Shizuoka City — New Product: "Pawpaw Dorayaki"
A man in Shizuoka City is cultivating the rare fruit known as the "phantom fruit," the pawpaw. What drives him to pursue this elusive flavor?
The Phantom Fruit: Pawpaw
Fumi Mochizuki, Representative of Farm Ikenosawa: "These are the pawpaws we grow on our farm."
Yuna Hori, Announcer: "So this is a pawpaw."
Shaped somewhat like an avocado with flesh reminiscent of mango, the pawpaw is rarely seen in markets — hence its nickname, the "phantom fruit." The fruit turns black and spoils within two to three days of harvest. Moreover, the harvest season lasts only about a month each year.
Fumi Mochizuki: "Right now, September is the peak season."
A Family Tradition: "I've been eating them since childhood"
Because the pawpaw is delicate and has a short harvest window, large-scale production is difficult. Only about ten farms across Japan cultivate it. So why did Mochizuki decide to grow pawpaws?
Fumi Mochizuki: "I actually ate pawpaws as a child. They were incredibly sweet, with a wonderful fragrance. The taste was such a shock to me that I decided I wanted to grow them myself."
Mochizuki was able to taste the rare pawpaw thanks to his great-grandfather, a mandarin farmer, who had cultivated the fruit because he wanted to grow something unusual. The flavor that captivated Mochizuki is described as follows:

Yuna Hori: "It's very sweet and rich. Wow… it tastes like melon, banana, and mango all at once — a flavor I've never experienced before."
Fumi Mochizuki: "If I had to compare it, I'd say it's like a mixed fruit flavor."
Sharing the Joy of That Day
The pawpaw's taste is intriguingly complex: it combines the sweetness of mango, the juiciness of melon, and the richness similar to custard cream.
While the average sugar content of musk melons or mangoes is around 15 degrees, the pawpaw measures:
Yuna Hori: "25.7 degrees!"
Fumi Mochizuki: "It's amazing. I don't think there are many fruits with this level of sweetness."
Mochizuki began cultivating pawpaws in 2009 and now produces various processed goods such as jams and jellies. This year's new creation is the "Pawpaw Dorayaki," a fragrant confection made by combining pawpaw with sweet white bean paste.
Fumi Mochizuki: "The name 'pawpaw' isn't well known, but I really want everyone to try it."

生産者は全国で10軒ほど…糖度25度以上「幻のフルーツ・ポポー」　静岡市で栽培　新作は「ポポーどら焼き」（静岡朝日テレビ） - Yahoo!ニュース

「幻のフルーツ」と呼ばれる貴重な果物「ポポー」を栽培する男性が静岡市にいます。男性が「幻の味」にこだわる理由とは？

news.yahoo.co.jp

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Makes me want to look for some now. I know we grow them in Michigan but you won't find them in stores. Only in farmers markets during a short time period. I think I've had it but I'm not sure now.

Hiroyuki Nagashima said:

"Cycling Sanctuary" Gains Popularity Overseas – Foreign Tourists Line Up at Imabari's Rental Cycle Hub Ahead of Long Weekend [Ehime] (Sep. 19, 2025, 19:34)
The Shimanami Kaidō, which runs through Imabari City in Ehime Prefecture, is known as a "sanctuary for cycling." On September 19, the day before the upcoming consecutive holidays, long lines formed at the city's bicycle rental hub—even on a weekday. ...

Click to expand...

I have a couple bikes for sale. Maybe I should take them down to Onomichi and set up somewhere (like near a rental shop) with "For Sale" signs.

mdchachi said:

Makes me want to look for some now. I know we grow them in Michigan but you won't find them in stores. Only in farmers markets during a short time period. I think I've had it but I'm not sure now.

Click to expand...

It seems that pawpaw is difficult to find in Kyushu. Since it originates from the eastern United States, you might be able to eat it in America.

Pawpaw (Asimina triloba)

The pawpaw is a fruit native to the eastern United States and is the largest edible fruit indigenous to North America. Despite its tropical flavor, it actually grows in temperate regions.

Characteristics
Appearance: The fruit is oblong, 2–6 inches (5–15 cm) long, with green skin that turns yellowish or brown as it ripens.

Flesh: Soft, custard-like, and yellow to orange in color.
Seeds: Contains several large, dark brown seeds.
Flavor: Often described as a mix of banana, mango, and melon. Because of this, pawpaws are sometimes nicknamed "the custard apple of North America."

Nutrition
Rich in vitamin C, magnesium, iron, and potassium.
Contains antioxidants and beneficial fatty acids.

Cultivation
Grows in temperate climates with cold winters and warm summers.
Trees need two or more varieties for cross-pollination to bear fruit.
Fruits ripen in late summer to early fall (August–October).
Highly perishable (lasts only 2–3 days after ripening), which makes commercial distribution difficult.

Uses
Traditionally eaten fresh, scooped out with a spoon.
Also used in ice cream, smoothies, baked goods, and jams.
Historically important to Native Americans, who cultivated and ate it widely.