Japanese local news

I think this is keyed to the correct verse:

Abnormal Heat Causes Changes in Local Specialty Onions! Large Quantities of "Non-Standard" Sizes—Normally Discarded—Turned into a Whole-Onion Canned Soup by a Local Company
December 11, 2025
Kitami City in Hokkaido boasts the largest onion production in Japan. This summer's extreme heat caused many onions to fall outside standard sizes, but they have now been reborn as a new local specialty.
Peeking out from a can is Kitami's famed onion. Released on November 27, the product is called "Hokkaido Marutto (Whole) Onion Soup," a canned soup containing one whole onion.
The product was developed by Nawa Shoten, a Kitami-based company that handles food products.
Yoshihito Nawa, Nawa Shoten:
"These are small S-size onions that don't meet standard specifications."
The onions used are small, non-standard ones that normally do not make it to market.
The onions are placed whole into cans, then filled with a consommé-flavored onion soup produced by a local company, and heated at 120°C for two hours.
Yoshihito Nawa, Nawa Shoten:
"They become so tender that they fall apart with chopsticks, and their natural sweetness really comes out."
Behind the product's development lies poor onion growth.
Onion farmer:
"This is this year's S-size standard."
"At present, there are inevitably many onions that end up as non-standard S-size. Clearly, the biggest factors are high temperatures and drought."
This year, during mid-July—when onions are in a key growth phase—prolonged high temperatures and low rainfall resulted in 5 to 6 percent of the 600 tons harvested being undersized S-size onions.
Onion farmer:
"Normally, some of them would be taken by processing companies, but when there are this many, they become hard to handle. Under normal circumstances, they would be discarded."
For about two years, Mr. Nawa had been considering whether it might be possible to make canned products using onions.
After hearing about the situation from a farmer friend, he decided to find a way to make effective use of non-standard onions, leading to the development of this product.
Yoshihito Nawa, Nawa Shoten:
"Farmers say they'd be happy if even small onions could see the light of day through product development like this. We hope many people will pick it up so we can share more of what makes Kitami special."
"Hokkaido Marutto Onion Soup" is available at commercial facilities in Kitami City, at roadside stations ("Michi-no-Eki") in and around Kitami, as well as through online shops.

"This Ferry Is Our Lifeline": Passenger Numbers on the Ninoshima Route Have Halved Over the Past 20 Years, Putting Its Future at Risk — Challenges Facing Ferry Routes to Remote Islands in the Seto Inland Sea
(December 11, 2025, 20:00)

[Feature] Hiroshima News TSS
This is a special report.
The Seto Inland Sea, whose breathtaking scenery formed by countless islands has drawn worldwide attention, is facing a harsh reality. Against the backdrop of ongoing population decline, many remote islands scattered across the sea are now struggling to maintain the ferry routes that connect them to the mainland. We take a closer look at the challenges these islands face by examining the current situation on Ninoshima.
Ferries travel back and forth across the Seto Inland Sea.
[Passenger traveling to Ninoshima for work]
"I commute to an elementary school every day, so I use this ferry for both the trip there and back."
[Passenger traveling to the mainland]
"When I go to the hospital, or when I need to buy daily necessities… we absolutely need it. This ferry is our lifeline—Ninoshima's lifeline."
The Ninoshima Route, which connects the remote island of Ninoshima with the mainland, is the only means of transportation for the island, which has no bridge.
The regular ferry service takes about 20 minutes one way, with departures roughly once an hour from each port. Some services also stop at Ninoshima Gakuen, the school attended by local children. Of the two routes that once operated, one withdrew for financial reasons. The remaining route now faces severe challenges.
Yoshiyuki Hamamoto, President, Ninoshima Kisen:
"The island's population has dropped sharply from its peak, and now we're down to about 650 residents. Normally, you can't make a living with a base this small. We're not in a situation where profits can be made."
Island residents, who once made up the majority of passengers, have fallen to less than half their number over the past 20 years. As a result, annual passenger numbers have dropped from about 600,000 to roughly 320,000. Depopulation has had a major impact on the sustainability of the route.
And there is more.
Yoshiyuki Hamamoto, President, Ninoshima Kisen:
"Our biggest issue is the aging of the vessel. The hull looks fine—we take very good care of the ship—but the engine is another matter. We're starting to hear things like, 'We have this part, but that part is no longer available.' If it ever becomes impossible to repair something that really needs fixing, we'd have no choice but to suspend operations."
Building a new vessel would cost several hundred million yen. Rising fuel prices and maintenance costs have further compounded the problem, pushing management into an urgent crisis.
Yoshiyuki Hamamoto, President, Ninoshima Kisen:
"During the daytime, when there's no particular rush, we run at reduced speed and lower engine revolutions. That's how we cut fuel costs."
Mr. Hamamoto also serves as the ship's captain. He is 72 years old this year. Even though he would like to retire, he admits frankly that "with the business running at a loss, I can't hand it over to a successor."
In response, Hiroshima City established the Ninoshima Route Improvement Council to help ensure the route's survival.
Yoshiyuki Hamamoto, President, Ninoshima Kisen:
"Thank you all for gathering today to discuss the continued operation of the Ninoshima route."
Representatives from Hiroshima City, experts, and Ninoshima residents meet to discuss subsidies aimed at keeping the route in service.
Yoshiyuki Hamamoto, President, Ninoshima Kisen:
"Because there are people commuting to work and school, we need hourly services at 7, 8, and 9 a.m., and also from 6 a.m. onward. It's easy to say, 'Why not just reduce the number of services?' but it's not that simple if you want to protect people's daily lives."
At these meetings, the financial condition of Ninoshima Kisen is compiled and subsidy applications are submitted to the national government. Until approval is granted, Hiroshima City plans to provide support on its own. In the initial budget for this fiscal year, approximately 11 million yen has been allocated for subsidies.
In Hiroshima Prefecture, which faces the Seto Inland Sea, there are a total of 59 ferry routes essential to island residents' daily lives (including some tourist routes). Of these, seven routes receive partial subsidies from the national government.
The route receiving the largest subsidy in the prefecture is the one between Onomichi Port and Tsuneishi Port in Fukuyama City. More than 200 million yen annually is provided by the national and prefectural governments as well as Onomichi City to keep the service operating.
In addition, some routes are independently subsidized by the prefecture and the municipalities in which they are located.
Yoshiyuki Hamamoto, President, Ninoshima Kisen:
"In that sense, we've entered an era where we really need everyone's help. Rural train lines get shut down because of low usage, but ferries can't simply be eliminated. That's the crucial difference."
As populations in island communities continue to decline, the number of loss-making ferry routes is expected to grow. Island residents' calls to "protect our daily lives" are becoming stronger.
[Neighborhood association chairperson]
"If it disappears, it's a matter of survival. The service can't stop even for a single day. We want discussions to move forward quickly, and if cooperation is possible, we want that support to be provided properly."
Despite the Seto Inland Sea being internationally recognized for its beauty, the reality is that many of its ferry routes are operating at a loss. How to sustain these indispensable public transportation links between islands and the mainland is one of the major challenges facing Hiroshima, a prefecture with many islands.
[Studio]
According to the Chugoku District Transport Bureau, there are 59 scheduled ferry routes in the prefecture (including some tourist routes). While defining a "route" can be complex, nearly half of them—including routes to Atatajima in Otake City and Hashirijima in Fukuyama City—receive subsidies from the national government, the prefecture, or local municipalities. Subsidy amounts vary depending on the scale of losses, ranging from several million yen to several hundred million yen.
These subsidy amounts are expected to continue rising in the future, but local governments in the prefecture say they will "continue to support routes that are necessary to protect residents' daily lives."
Mr. Kubokawachi, the successor to Mr. Hamamoto of Ninoshima Kisen who appeared in the video, said that for the sake of island residents he wants to maintain current fare levels and schedules, adding, "To keep the route going, we want to work together with the island community to revitalize Ninoshima."

Puncture-Free "AirFree" Tires to Undergo Field Testing Toward Commercialization
Bridgestone and Kurume City Partner — Fukuoka

This is a "puncture-free" tire currently under development by Bridgestone. Field tests aimed at future commercialization will be conducted in Kurume City, Fukuoka Prefecture, where the company was founded.

FBS Fukuoka Broadcasting

Bridgestone's next-generation tire, "AirFree," is designed with a resin framework that supports the vehicle's weight, eliminating the need for air inflation. As a result, it is a "puncture-free" tire.

On the 13th, Bridgestone—founded in Kurume—and Kurume City signed a partnership agreement to carry out demonstration tests toward the practical application of "AirFree."

Kurume Mayor Shingo Haraguchi, who took a test ride in a demo vehicle equipped with "AirFree," said:

■ Kurume City Mayor Shingo Haraguchi
"It doesn't feel any different at all—if anything, the ride is even more comfortable. This really is a next-generation tire."

The field tests will be conducted next year using electric vehicles equipped with "AirFree" at locations such as the Ishibashi Cultural Center and the World Azalea Center in Kurume City.

We had a thread on Bridgestone's new wonder tyre.

Hakata Hankyu's First Sale Draws Large Crowds
January 2, 2026
The New Year's first sale began on January 2 at Hakata Hankyu in Fukuoka City, drawing large crowds of shoppers eager to buy lucky bags and other deals.

By the morning of the 2nd, around 1,000 people had lined up before the store opened. Due to the turnout, the sale started 30 minutes earlier than scheduled.

Inside the store, a total of 13,000 lucky bags were prepared, including food items and luxury brand products.

"How much have you bought today?"
"All of this… I bought it all."

"What's your budget?"
"Uh, about 50,000 yen, I guess."
"I've only spent about 5,000 yen so far,"
"So I think I'll keep shopping."

Hakata Hankyu remains open until 7:00 p.m.

Meanwhile, first sales also began on January 2 at other major department stores in Fukuoka, such as Fukuoka Mitsukoshi and Iwataya in the Tenjin area. The city is filled with lively crowds enjoying their first shopping of the New Year.

"A Childhood Dream" — Long Lines Form Early for Luxurious Tea Chests at Sendai's First Sale
January 2, 2026 | 12:00
The traditional Sendai First Sale, a custom dating back to the Edo period, began again this year, with large crowds lining up from early morning.

Reporter:
"It's just after 6 a.m. It's still dark outside, and in the bitter cold—cold enough to see your breath—long lines have already formed as people wait for the first sale."

The Sendai First Sale, said to have continued for more than 200 years, is known for its lavish giveaway items, which are specially permitted under Japan's Act against Unjustifiable Premiums and Misleading Representations.

Visitor from Tokyo:
"Attending Ikeda's first sale has been a dream of mine since childhood. Being selected first makes me incredibly happy."

At Ocha no Igeta in Aoba Ward, Sendai, customers who spend 10,000 yen or more receive a celebratory tea chest as a New Year's gift.
This year, 550 people applied, and 100 winners were selected by lottery to receive the chests.

The three largest chests, known as "big boxes," awarded to the first three winners, are filled not only with tea and sweets but also with home appliances and other items.

Visitor from Tokyo:
"There's more tea than my family could ever drink, so we plan to share it and enjoy it with everyone."

Kenichi Igeta, President of Ocha no Igeta:
"I hope this first sale marks the beginning of a wonderful year for everyone."

Across Sendai City, first sales are being held at various locations, filling the city with New Year excitement.

450,000 Visit Hokkaido Shrine in Sapporo During New Year Holidays — Hatsumode Draws Crowds Despite −8.4°C Cold
January 1, 2026
Large numbers of worshippers are visiting Hokkaido Shrine in Chuo Ward, Sapporo.

At 9:00 a.m. on January 1, the temperature dropped to minus 8.4 degrees Celsius, yet the steady stream of visitors never stopped. Many offered prayers for the new year and wrote their wishes on ema prayer plaques.

Visitor comments:
"I want to earn a lot this year and not lose out to rising prices."
"Last year was full of regrets, but this year I'll be a university student. I hope to challenge myself in many ways and make it a fun year."

According to the shrine, around 450,000 people visited Hokkaido Shrine during the first three days of the New Year last year.

Meiji Shrine Bustling with New Year Worshippers — Overseas Tourists Also Among Visitors
(Broadcast on January 1, 2025)
On New Year's Day, large crowds gathered at Meiji Shrine in Shibuya Ward, Tokyo, to make their first shrine visit of the year.

As the New Year began, Meiji Shrine was filled with worshippers. Visitors packed the shrine grounds, tossing offerings into a massive offertory box—approximately 40 meters wide—set up in front of the main hall. Many then clasped their hands in prayer, offering wishes for the year ahead.

Among the worshippers were tourists from overseas, some of whom were seen enjoying the experience and taking photos of the enormous offertory box.

Every year, Meiji Shrine attracts particularly large crowds during the first three days of the New Year. The shrine encourages visitors to plan their visits carefully to help avoid congestion.

[LIVE] New Year's General Public Greeting — Full Live Broadcast from the East Gardens of the Imperial Palace
January 2, 2026
We bring you live coverage of the New Year's General Public Greeting from the East Gardens of the Imperial Palace in Tokyo.

TV Tokyo BIZ will broadcast all five appearances of this year's General Public Greeting live in their entirety.

His Majesty the Emperor is scheduled to deliver remarks at the following times
(times may vary slightly each session):

• First appearance: Around 10:10 a.m.
• Second appearance: Around 11:00 a.m.
• Third appearance: Around 11:50 a.m.
• Fourth appearance: Around 1:30 p.m.
• Fifth appearance: Around 2:20 p.m.

Prince Hisahito, who came of age last year, will attend the New Year's General Public Greeting for the first time. This will also mark the first time he stands on the palace balcony alongside Princess Aiko.

It will be a rare occasion bringing together approximately four generations of the Imperial Family, including the Emperor Emeritus, His Majesty the Emperor, Crown Prince Akishino, and Prince Hisahito.

The Emperor Emeritus and Empress Emerita appear in public at this event only once a year as part of their regular engagements, making this New Year's General Public Greeting particularly special.

The colorful attire worn by members of the Imperial Family is another highlight unique to the New Year celebrations.

[Two Backcountry Skiers Missing: Man Makes It Down Safely, Woman Still Unaccounted For]
Police Continue Search Today in Hakuba Village, Nagano
TBS NEWS DIG – January 4, 2026

{ Video deleted }

In Hakuba Village, Nagano Prefecture, an American man and woman went missing while backcountry skiing on Happo-One Ridge. The man managed to descend the mountain on his own, but the woman is believed to have been caught in an avalanche. Police say they will continue the search today (the 4th).

The incident occurred the day before yesterday (the 2nd), when the two Americans, both in their 30s, were skiing off-piste on a slope at approximately 1,300 meters in elevation on Happo-One Ridge in Hakuba Village.

Just before 4:00 p.m. that day, the pair contacted police via a satellite communication service on their mobile phone, reporting that they were "unable to move on a steep slope" and requesting rescue.

Reporter:
"It is 8:00 a.m. Amid light falling snow, the search team is entering the mountain."

Police and other rescue personnel began searching from the morning of yesterday (the 3rd), but were unable to locate them. Due to worsening weather conditions, including a snowstorm, the search was suspended at 2:00 p.m.

Later, shortly before 3:00 p.m., police received a report that the man had made his way down the mountain on his own and asked passersby for help. His safety was confirmed.

Although the man was exhausted, he was not injured. According to police, he stated during questioning that "the woman was caught in an avalanche during the incident and disappeared from sight."

The woman's whereabouts remain unknown, and police plan to resume the search from this morning.

Japanese "Udon" Captivates the World
Foreign visitors become devoted fans, paying "4,000 yen per bowl" back home and coming every day
[J's Investigation] [Super J Channel] (January 18, 2026)

We take a look at how udon, a familiar dish for Japanese people, is now loved by people all over the world. What is it about udon that captivates those who try it? As we dig deeper, surprising levels of dedication and unexpected backgrounds come into view.

---

■ What Is "Soto," the Dish That Captures the Stomach?

Have you ever heard of this "celebratory udon"? It's called Toshikoshi Udon (New Year's udon), a good-luck dish from Kagawa Prefecture, the home of udon.

Sitting right in the center, can you guess what it is? Surprisingly, it's a daifuku filled with sweet red bean paste.

Japanese udon like this is now enchanting people around the world.

Early in the morning at Narita Airport's food court, a long line forms in front of "Kineya Mugimaru," an udon chain that originated in Osaka.

The restaurant uses a self-service system, allowing customers to eat quickly. Their carefully crafted homemade noodles are actually made inside the airport. The menu offers about 15 varieties, including the popular curry udon, and customers can choose from five kinds of freshly fried tempura.

Store Manager, Tsuyoshi Tone
"About half of our customers are foreigners. On some days, it's 60 to 70 percent."

That day, we noticed something interesting.

Man: "(Q: Where are you from?) Brunei."
Man: "Brunei."
Man: "Brunei."

Brunei is a small Southeast Asian country with a population of about 460,000. Why are so many people from Brunei here?

Man: "It's like soto."
"In Brunei, we have a dish called soto, a beef-bone soup similar to udon."

Soto is a national noodle dish in Brunei, characterized by a beef-bone broth flavored with spices and herbs. Because it resembles a familiar dish from home, Japanese udon has become very popular among Bruneians.

One particularly popular item is the "Kuroge Wagyu Beef Udon." The beef topping, similar to soto, really appeals to them.

Visitor from Brunei:
"It's really delicious. The noodles have a great bite."
"The Wagyu beef is truly amazing."

---

■ A Descendant of Commodore Perry?

Here is a couple visiting from the United States. They say they've been traveling around Uraga in Kanagawa Prefecture. That already sounds quite unusual, but then…

Visitor from the U.S.:
"He's actually from Commodore Perry's family line. The Perry who came to Japan when it was closed to the world."
"Commodore Perry is on his uncle's side of the family."

Their surname really is Perry.

Visitor from the U.S.:
"What do you think? Do we look alike?"

The couple is about to return to the U.S., and they stopped by an udon shop for a reason.

Visitor from the U.S.:
"We actually mixed up Haneda and Narita airports, so we rushed here from Haneda and stopped to eat something first. I need my wife to forgive me."
Wife: "We had udon, so it's all fine now."

---

■ Udon Shops Popular with Foreigners

In Kanda, Tokyo, there's another udon shop popular with foreign visitors.

Founded in 2014, "Kagawa Ippuku Tokyo Kanda Main Store" has been featured in the Michelin Guide for three consecutive years, making it well known overseas.

Visitor from Portugal:
"It was so delicious I drank every last drop."
"Don't Japanese people drink the soup?"
Staff: "It depends on the person."
Visitor: "I never leave any."

Based on Sanuki udon, the shop uses rare thin noodles. Rather than a firm chew, they aim for a smooth, elastic texture. The broth is made from carefully selected ingredients such as bonito flakes and mackerel flakes, resulting in a fragrant, rich, and deeply savory flavor.

Their beef udon, supervised by a renowned Japanese restaurant, uses both lean and fatty cuts of beef for balance with the broth. The bonito flakes bring everything together in a bowl full of umami.

That day, a couple from the UK visited the shop.

Visitor from the UK:
"We wanted to eat good udon, so we found this place online."
"We had delicious udon in Omotesando a few days ago, so today we wanted to try something different."

They ordered a limited-quantity Tantan Udon set, served with a soft-boiled egg and rice. It's a spicy, addictive dish.

Chilled udon noodles are topped with minced meat and sauces such as sweet bean paste, then finished with chili oil and Japanese pepper for a spicy kick.

Visitor from the UK:
"It's very spicy and delicious."
"I'm originally from Italy, so I like noodles with good texture and smoothness. This is perfect."
"I've never had udon this good before."

Next to them sat a man from the U.S., who also ordered the tantan udon.

"I've tried many kinds of udon, but this is the best. I've eaten it about eight times already. I love it."

Since discovering tantan udon, he comes almost every day.

"There are udon restaurants in the U.S., but they're very expensive, around 3,000 to 4,000 yen per bowl. This one is about 1,000 yen. I'd be wasting money if I didn't eat it every day."

---

■ "You Are a Hero!" — Overwhelming Praise

In Nihonbashi, Tokyo, there's an udon shop where customers line up even before opening. Among them, we found a couple from the U.S.

"We were walking around town and thought, 'What's this?' and decided to line up. If people are lining up, it must be good."
"(Q: Isn't the wait hard?) For good food, we can wait even two hours."

The shop is "Taniya," founded in 2005. On busy days, nearly 600 people visit. Its carefully crafted Sanuki udon has earned a reputation, and word has spread overseas via the internet.

Visitor from the UK:
"This is the best thing I've ever eaten."

The owner, Kazuyuki Tani (41), has devoted himself to udon since his teenage years. Wanting people to experience authentic Sanuki udon, he remains committed to traditional methods.

The broth is made from carefully selected kelp and dried sardines, simmered for an hour and a half.

Tani:
"(Q: Is the broth-making also traditional?) Yes, completely traditional."

He uses no commercial seasonings, focusing solely on natural flavors. He starts this process every night at 3 a.m.

"I do it every morning. Except for New Year's holidays, about 360 days a year."

The noodles are also kneaded by foot, a traditional method. Because heating affects the texture, he works in the cold, sharpening his senses.

This udon-making process has become a highlight of the shop, captivating even the American couple waiting in line.

Man:
"Those movements are amazing. Elegant and precise. If I tried it, the noodles would be a mess."

The couple ordered seafood tempura udon and the shop's special bowl, topped with shrimp tempura, beef, grated yam, and more.

Visitors from the U.S.:
"Cheers!"
"It smells wonderful."
"Perfect. Absolutely perfect."
"This is food on another level."
"You are a hero. Thank you, noodle master."

Tani:
"Thank you."

---

■ Foreigners Gather at a "Not Your Typical Udon Shop"

In Roppongi, Tokyo, there's an udon restaurant that attracts many foreigners at night.

Founded in 1989, "Tsurutontan" is known for deliberately creating a space that doesn't feel like a traditional udon shop, sticking to its unique style.

Because it stays open until 8 a.m., foreign visitors enjoying Japan late into the night flock there.

Visitor from the U.S.:
"The noodles and the broth are in perfect harmony. The moment it enters your mouth, everything comes together."

The menu offers over 50 varieties, from light chicken-based udon to rich options like katsu curry udon.

Here is a family who just arrived in Japan from São Paulo, Brazil.

Family from Brazil:
"Ayrton Senna!"
"He's from São Paulo."
"(Q: Is this your first time eating udon?) There's a Japanese district in São Paulo, so we've had it there. But we wanted to try the real thing."

They ordered a dish especially popular with foreigners: carbonara udon, topped with thick-cut bacon, lotus root, eggplant, and more. The rich cream sauce makes it irresistible.

Family from Brazil:
"It's very delicious."
"Yes."
"This might be the best thing I've ever eaten in my life."

(From the broadcast on January 13, 2026)

The World Is Enthralled: Japanese Soba
Why Are Foreigners Flocking to a "Hidden" Soba Shop in Asakusabashi?
【J's Investigation】【Super J Channel】

We previously reported on how Japanese soba is captivating people around the world. For foreign tourists, soba that is served quickly has become especially appealing. But as we continued our investigation, we witnessed some surprising moments as foreigners enjoyed soba.

■ Global Soba Boom: Changes Even at Famous Chains
In Tokyo's Shinjuku ward lies Omoide Yokocho. There you'll find a soba shop known worldwide: Kameya, a tiny counter-only restaurant with just eight seats.
Soba arrives in about one minute after ordering, a blessing for busy tourists. An astonishing 500 foreign customers visit daily.
Visitor from Argentina:
"Ramen is very popular in Argentina, but we don't have soba, so I wanted to try it."
The most popular dish among foreigners is Tama-ten soba (560 yen), topped with a soft-boiled egg and crispy kakiage tempura.
Women from Germany:
"It's delicious."
"You order and it comes right away, and it's very cheap. Wonderful."
(Q: How did you find this place?) "A coworker recommended it."
The two women are flight attendants. Among those who travel the world, soba in this alley is apparently well known.
They were even sipping soba while holding takeaway coffee.
German visitor:
"(Q: Coffee with soba?) The combination warmed my body. It was perfect."
The global soba boom is also affecting major chains. This year, a new menu item targeting foreign customers appeared: chilled soba topped with thick-cut beef katsu, inspired by the foreign popularity of katsudon.
Visitor from Malaysia:
"Ramen used to be my favorite Japanese food. Now I like soba more."

■ Why They Insist on "90 Percent" Soba
Next stop: Jindaiji in Chofu, Tokyo, famous for Jindaiji soba, home to many renowned soba restaurants.
As the season for freshly harvested soba arrives in autumn, crowds gather.
At Yusui, founded 31 years ago, students from China and Vietnam were intently slurping soba.
Visitor from China:
"This is the most delicious thing I've eaten since coming to Japan."
The soba flour used comes from Akagi in Gunma Prefecture, known for its rich aroma. The shop serves rare kyuwari soba (90 percent buckwheat).
Owner Yusuke Kodama:
"Some people find 100 percent buckwheat soba hard to eat. We add a small amount of binder and make it 90 percent. You don't see that very often."
Compared to 100 percent soba, 90 percent soba breaks less easily and is easier to eat, while preserving as much aroma as possible.
The most popular dish is the Ten-mori soba, served with a platter of six kinds of tempura, including shrimp and pumpkin.
Woman from Los Angeles:
"(Q: Is there Japanese soba in LA?) Yes, but only at very expensive places. This would cost at least 3,000 to 4,000 yen."
Couple from Canada:
"We've tried making soba at home."
They bought soba at a Canadian supermarket and followed YouTube videos, but overcooked it. Eating authentic soba in Japan had been their dream.
They also experienced sobayu (the hot water used to boil soba) for the first time.

Canadian visitor:
"I've never had sobayu before."
Wife: "Do you know how much water to add?"
Staff: "Add as much as you like."
Canadian visitor:
"It's delicious. Warm and gentle. On a cold, windy day like this, it's very comforting. I might try making soba again."

■ "There's a Buddha for Soba?"
At Jindaiji, there's also a unique soba-related site. A couple from New Zealand came to visit.
Visitor from New Zealand:
"In Auckland, soba is the second most popular Japanese food after ramen."
They visited Sobamori Kannon, a statue holding buckwheat seeds in its left hand and a sake flask filled with soba sauce in its right.
Because rice farming was difficult in this area, soba became important. Soba shop owners visit this statue to pray for business success.
Visitor from New Zealand:
"I never imagined there would be a 'Buddha of soba.'"

■ Foreigners at a Little-Known Soba Shop
Even in places that are hardly tourist spots, foreigners are appearing at hidden soba gems.
One example is Hyakusoba in Asakusabashi, Taito Ward, Tokyo.
A Chinese man was eating Yukaita soba, topped with grated mountain wasabi that clears the sinuses.
Visitor from China:
"Soba is healthy. It makes you feel refreshed."
The soba flour comes from Nagano, a famous production area. The dipping sauce blends five kinds of dried fish flakes.
Another popular dish is On-tama gyusuki soba, inspired by sukiyaki-style beef, sweetly seasoned with sugar and dashi.
The Famous Chicken Tempura Soba comes with five large pieces of chicken tempura.
Visitors from Australia:
"Soba in Australia doesn't have this level of umami. The broth here has much more depth."
"I ordered tsuke-soba with extra meat."
The man ordered niku tsuke soba, adding extra pork belly for an additional charge.
Australian visitor:
"You can really taste the umami of the pork in the sauce. It's deep and rich."
Then came a surprise: they began drinking the soba dipping sauce straight.
"(Q: Like ramen soup?) Yes. Don't you drink it all?"
"In Australia, we usually finish it."
Whether true or not, they drank it all.
"It's really delicious."
So why are foreigners coming to this little-known soba shop?
Owner Kiyoaki Ichii:
"I honestly don't know why. I don't even speak foreign languages that well."
When asked, a foreign customer said:
"I wanted to eat soba, so I searched for a place near my hotel."
Asakusabashi has convenient access to Asakusa and Ueno, leading to an increase in hotels and foreign visitors using the area as a base.

■ Healthy Soba Popular with Foreigners
Near Shibuya's Scramble Crossing is a complex housing a soba shop that doesn't look like one at first glance: Hanemi.
Visitor from Kazakhstan:
"I found it on Google Maps. It had a 4.5 rating."
The soba flour changes by season. Their signature dish is Ten-oroshi soba, topped with grated daikon and tempura crumbs.
The tempura includes shrimp and shishito peppers. The coarsely ground buckwheat gives it a distinctive aroma.
Owner Masahiro Urakawa:
"We were featured in the French or English Michelin Guide that's published overseas."
This shop is actually a sister restaurant of Tamawarai, a soba restaurant repeatedly listed in the Michelin Guide.
Their soba sauce is made by slowly simmering top-grade bonito flakes, blending in mirin that has been flambéed to enhance umami. It's light yet deeply flavorful.
Visitor from the U.S.:
"This soba sauce is amazing. Try it. See? Delicious, right?"
Another popular dish among health-conscious foreigners is Tofu soba, topped with sweet edamame tofu.
American visitor:
"I'm vegetarian, so I eat tofu a lot. I really like the combination of soba and tofu."

■ Making Soba in Kappabashi

Even in Kappabashi, known for kitchenware, you can eat soba. At Rakujō, visitors can try making soba themselves.
Group from Singapore:
"Wonderful."
"There are many Japanese restaurants in Singapore, and we eat soba often, so we wanted to try making it."
They ate the soba they made themselves, adding braised pork to create a ramen-style dish. The experience starts at 5,700 yen.
Visitors from Singapore:
"Soba in Singapore has sauce that's too salty to drink. This soup is drinkable, so it's really enjoyable."
"Next time, I want to learn how to make this soup."

■ A Foreigner with Extraordinary Love for Soba
In Zushi City, Kanagawa Prefecture, we found a foreigner with an extraordinary love for soba.
Just one minute from Zushi Station is Ishi-usu Soba, founded 25 years ago.
First-time visitor:
"When I first walked in, I was surprised. 'Huh? The owner isn't Japanese?'"
Regular customer:
"It's better than many ordinary Japanese soba shops."
The owner, Chowdhury, is from Bangladesh. He discovered his love for soba 29 years ago while studying in Japan.
The trigger was learning about nodo-goshi (the smooth sensation when swallowing).
Owner Chowdhury:
"Foreigners chew their food. They can't just slurp it down."
"When I happened to swallow it smoothly, it felt like a new discovery. You really understand the depth of flavor and texture."
He uses sotoichi soba, favored by connoisseurs for its aroma and smoothness.
Customer:
"It's so smooth and delicious."
"Cold soba usually has more aroma, but even the hot soba here smells amazing."
The shop also offers original creations, such as curry soba made with Bangladeshi spices.
Customer:
"The spice aroma and the sweetness of the broth are irresistible in cold weather."

Ironically, Chowdhury says he can't eat spicy food and doesn't even like curry. He created it simply in response to customer requests.

"Yakisoba" Reemerges as a Household Savior, Drawing Intense Attention from Foreign Visitors
Three Master-Recommended Must-Try Dishes【J's Investigation】【Super J Channel】
The savory aroma of sauce sizzling on a hot griddle is enough to whet anyone's appetite. Yakisoba is now back in the spotlight. From yakisoba shops popular with foreign tourists to eateries deep in the mountains, and even yakisoba with no toppings at all. Amid soaring rice prices, yakisoba is once again being rediscovered as a "savior for household budgets." We followed the current yakisoba boom.

■ Foreign Visitors Take Notice: "Japanese Yakisoba Is Professional"

From a staple home-cooked dish to barbecues and restaurant specialties, yakisoba is one of Japan's true soul foods. Now, it is also gaining attention among foreign tourists as "something you absolutely have to eat in Japan."

Just steps from Kaminarimon is Asakusa Underground Shopping Street, Japan's oldest underground arcade with a 70-year history. In one corner, many foreign visitors can be seen happily digging into plates of yakisoba.

A pair visiting just before heading home said they were drawn in by the smell of sauce charring on the grill.

From Brazil (30s):
"Once you try yakisoba, you get addicted."

From the U.S. (30s):
"The spices, the cabbage, the noodles, and the sauce all work so well together. It goes great with beer."

The sound of noodles being stir-fried and the fragrant sauce filling the shop captivate visitors from abroad.

From the U.S. (30s):
"Japanese yakisoba is professional."

The shop's secret is its crispy-yet-chewy noodles. They use fresh pasta noodles, stir-fry them once, let them rest, then cook them again with sauce when an order comes in. The result is a crisp, aromatic surface with a chewy interior.

Especially popular with foreigners is the "special" topping: a mountain of cabbage, octopus-shaped sausages, luncheon meat, and even a sunny-side-up egg.

An American woman in her 20s, sightseeing in a kimono, tried yakisoba with her family for the first time.

From the U.S. (20s):
"It's crispy, there are so many toppings, and the balance is really good."

Her mother added pickled red ginger and mayonnaise.

From the U.S. (40s):
"I love this flavor. Adding the ginger makes it refreshing. It's a taste I've never had before."

What really wins foreigners over is the freedom of how yakisoba can be enjoyed. At this shop, you can even wrap it in nori seaweed.

From the U.S. (40s):
"It's even better. Wrapping it in nori adds more flavor and crunch."

Haruki Kijima, Manager, Asakusa New Koedo:
"All of these are free to use. Please keep changing the flavor."

There are 18 different seasonings. The ability to customize toppings and flavors is part of the appeal. One standout favorite is the giant pepper mill.

From Germany (40s):
"It's huge!"

They also add plenty of tempura crumbs.

From Germany (40s):
"Delicious! So good!"
"The white pepper I added myself made it spicy and amazing."
"Sushi and ramen are popular, but yakisoba is next."

Japanese yakisoba has now crossed oceans to become a global flavor. In Spanish supermarkets, instant noodles labeled "YAKISOBA" line the shelves. At Japanese food festivals in New York, yakisoba stalls draw long lines. In Brazil too, more and more people are falling in love with yakisoba.

■ Rediscovered in Japan as a "Household Budget Savior"

Yakisoba is also being reappreciated within Japan.

Shopper (60s):
"Rice is expensive, so I choose noodles more often."

With rice prices continuing to rise, yakisoba, sold for around 100 yen for a three-serving pack (sometimes as low as 30 yen per serving), is truly a household hero. One supermarket has expanded its yakisoba section due to strong sales.

Shopper (40s):
"I have two growing boys, so it's never enough. I add lots of vegetables to bulk it up."

By adding vegetables and meat, it becomes nutritious. The flavor can be changed endlessly, so you never get bored and rarely fail. That versatility is part of yakisoba's charm.

■ Master's Recommendation: "No-Topping" Yakisoba

After the local yakisoba boom, more specialty shops serving highly distinctive yakisoba have been appearing.

"There are no two yakisoba dishes with the same taste," says researcher Shogo Shiozaki (54), known as the "Yakisoba Master," who has eaten at over 1,500 shops. He introduced three must-try, one-of-a-kind yakisoba dishes.

Shiozaki:
"A shocking yakisoba. This is the ultimate noodle dish."

Just 10 seconds on foot from Yoyogi-Hachiman Station on the Odakyu Line is the Chinese restaurant Homi Hachiman. Packed every lunchtime, it serves its surprising specialty: no-topping yakisoba. The idea is to enjoy the noodles themselves. Indeed, lifting the noodles reveals no toppings at all.

Regular customer (age 7):
"It's delicious even without toppings."

Regular customer (40s):
"I didn't even notice it had no toppings. Before I knew it, I was hooked."

Why such praise with just noodles? The secret lies in homemade noodles made only from eggs and wheat flour, with no water. They are stir-fried with a seafood soy sauce made from dried shrimp and scallop broth. The low-moisture noodles absorb the sauce instantly, becoming one with it. Simple yet deeply flavorful, this is ultimate yakisoba.

Shiozaki:
"Even with just noodles, the seafood broth and Chinese soy sauce make it completely satisfying."

Regular customer (30s):
"I thought it would be greasy, but it's light and I can keep eating. Surprisingly delicious."

■ "Offal Yakisoba" Deep in the Mountains

Next, we headed into the mountains of Hanno City, Saitama Prefecture.

Shiozaki:
"You think, 'What? Here?' A shop suddenly appears deep in the mountains, far from any village."

After more than 30 minutes by car, a hut-like eatery called Petit Vacances Motsu no Hana stands alone by the road. Soon, groups of motorcyclists arrive one after another.

From Chiba (40s):
"A taste you never forget."

From Saitama (60s):
"It was so good I keep bringing friends back."

Not only bikers, but local seniors also gather at lunchtime. The specialty is motsu yakisoba (yakisoba with offal). For 1,200 yen, you get yakisoba topped with generous sweet-and-savory grilled offal, plus a large rice ball and side dish.

From Saitama (20s):
"This offal is as soft as my stomach. So bouncy and tender, it's amazing."

The sweet offal pairs perfectly with sauce-flavored yakisoba. The shop is run by an elderly couple who opened it six years ago after retirement, featuring the wife's specialty offal dishes.

The offal includes fresh pork large intestine, small intestine, and stomach, seasoned with chili, koji, onions, garlic, and ginger in a sweet sauce. The yakisoba itself uses a lighter, custom Worcestershire-style sauce.

Hatsue Sasaki (77), Owner:
"If both are strong, it's too much. We keep the yakisoba simple to highlight the grilled offal. Yakisoba always belongs with outings."

The light yakisoba intertwines with the rich offal, creating an unforgettable taste.

■ "Otherworldly" Yakisoba: 17 Hours to Make the Noodles

Shiozaki:
"One bite and your concept of yakisoba changes. This is 'otherworldly yakisoba.'"

The shop is in Jinbocho, the city of books. Opened 12 years ago, Mikasa is a yakisoba specialty restaurant serving only two types: sauce and salt. There are just nine counter seats.

The famous sauce yakisoba features medium-thick curly noodles under half-cooked eggs and pork belly.

Shiozaki:
"These noodles take 17 hours to make. That's Mikasa's true essence."

Manager Jun Nagahara (42) explains that their homemade noodles take 17 hours from start to finish, using carefully selected Hokkaido wheat. The dough is pressed over ten times, rested overnight, then curled by applying full body weight every morning.

The noodles are boiled to the second, then finished on a 200°C iron plate with a special noodle-only sauce containing curry powder and over ten spices. Three different sauces are used in total, creating a symphony of flavors.

Shiozaki:
"A trio of aromas, sweetness, spice, and acidity from different sauces."

Limited to 150 servings a day, the yakisoba leaves customers smiling.

Customer (20s):
"I can do my best at work after this."

A Swedish woman who once studied in Japan returned just for this taste.

From Sweden (40s):
"Delicious. Love it! I love Japanese yakisoba."

I'm a big fan of yakisoba and often prepare it, garnishing it with whatever I find in the pantry—but only on days I cycle.

¥11,000 Worth in Tokyo!
The Nationwide Spread of "Municipal Point Programs": A Local Economic System That's "Better Than Cash"
【N-STA Analysis】｜TBS NEWS DIG
As part of measures to combat rising prices, local governments across Japan are rolling out point reward programs one after another.
In Tokyo, a program offering points worth ¥11,000 will begin in February.
We took a closer look at these various municipal "point activities."

■ Who Is Eligible? 11,000 Points Granted via the "Tokyo App"
Caster Junna Yamagata:
Point reward programs run by private companies are now spreading to local governments as well.
【Points Granted Through the "Tokyo App"】
Period: February 2, 2026 – April 1, 2027
Reward: 11,000 points
Eligibility: Residents aged 15 or older whose My Number Card address is registered in Tokyo

Requirements:
A My Number Card
A digital smartphone app
Points earned through the Tokyo App can be exchanged for:
Points for services such as au PAY, d-Barai, and Rakuten Pay, or
Tickets to Tokyo Metropolitan facilities
According to officials in charge of the Tokyo App, the reason for implementing this via an app is that
"In the future, we want people to be able to complete administrative procedures entirely through the app without visiting government offices."

■ The Key Concept Is "Health Promotion": Aiming for Japan's Longest Healthy Lifespan
Caster Yamagata:
Some municipalities are promoting particularly unique point programs.
In Ichikawa City, Chiba Prefecture, the program called "Aruco" allows participants to earn points by walking or by measuring their blood pressure and other health indicators using devices installed at public facilities.
【Health Promotion Program "Aruco"】【Ichikawa City, Chiba】

Earn points by:
Walking
Measuring health data (blood pressure monitors, body composition scales)
Points can be exchanged for the local digital currency "ICHICO"
Up to 5,000 points per year
Usable at participating stores within the city
Purpose: To become No. 1 in Japan for healthy life expectancy
Not only Ichikawa residents, but also commuters and students aged six and older can participate.
While the goal is to achieve Japan's longest healthy lifespan, the program may also ultimately lead to reduced medical expenses.

■ Earning Points by "Taking Items from the Front" and Using Public Transportation

Caster Yamagata:
In Shizuoka Prefecture, a point program aimed at promoting environmentally friendly behavior is being implemented.
【Climate Action Program "Coolpo"】【Shizuoka Prefecture】
Available to residents, commuters, and students in Shizuoka

Earn points by:
Using public transportation
Scan QR codes at stations or inside vehicles
Choosing items closer to their expiration date at supermarkets and convenience stores
Scan QR codes displayed in store aisles
Depending on accumulated points, participants can enter lotteries to win:

Gift certificates
Meal vouchers and other prizes
Over approximately eight years, the program has reduced more than 5,200 tons of CO₂ emissions,
equivalent to the amount of CO₂ absorbed in one year by forests covering about 125 Tokyo Domes, according to officials.

■ Revitalizing Local Economies: Why Points Instead of Cash?
Caster Yamagata:
Some people argue that "cash is easier to use than points with expiration dates."
So why do municipalities choose point-based rewards?
【Point Rewards by Local Governments】
Advantages: Boosting Local Economies
Cash may be saved or spent outside the local area
Time-limited points encourage spending within the region before they expire
Disadvantages: Inequality Among Users

People without smartphones or My Number Cards may find it difficult to participate
(According to Hideo Kumano, Chief Economist at Dai-ichi Life Research Institute)
Hiroshi Hoshi, TBS Special Commentator:

"Some municipalities allow points to be donated to schools, which could help revitalize entire communities."

Profile

Hiroshi Hoshi
TBS Special Commentator
Born in 1955, Fukushima Prefecture
Over 30 years of experience as a political journalist

[An Underground Otherworldly Space]
A bus terminal right in front of JR Sapporo Station transforms completely after nightfall…
Dump trucks loaded with snow arrive one after another.
Beneath the ground lies a massive snow-melting basin with water at 40°C, capable of processing the equivalent of 290 dump trucks of snow per day.
Why is such a facility located in the city center?

JR Sapporo Station, North Exit.
This area, where buses constantly come and go, takes on a completely different appearance once night falls.
"Dump trucks carrying enormous amounts of snow keep arriving one after another. They are drawn into the bus rotary and unload huge volumes of snow all at once,"
says Ryutaro Yagi, field reporter.
Nearby, something resembling white steam rises into the air.
What exactly is happening? We went underground to find out.
"Amazing! It looks like a gigantic swimming pool spreading out beneath us,"
Yagi reports.

Then, suddenly—
A massive amount of snow comes crashing down from above.
It's the snow that was being unloaded by the dump trucks.
"This is the Central City North Snow-Melting Basin, a facility designed to melt snow. What you're seeing is 10 tons of snow from a single dump truck,"
explains Hideharu Goto of the Sapporo City Snow Management Office.
This enormous pool melts snow.
It measures 23 meters wide, 33 meters long, and 6 meters deep, with water kept at around 40°C.
The facility can process approximately 290 dump trucks' worth of snow per day and has been in operation since 1998.
Why does Sapporo have such a facility in the heart of the city?

"Having the facility in the city center shortens transport distances and allows snow removal to be carried out more efficiently,"
says Goto.
At night, it uses surplus heat from nearby district heating and cooling plants.
In spring, the cold air stored in the remaining snow is used to supply air conditioning to surrounding buildings.
In summer, it also functions as a fire-fighting water reservoir.
This is one of the facilities that supports Sapporo as it coexists with heavy snowfall.

A powerful cold wave has arrived, bringing heavy snowfall mainly to the northern mountainous areas and the Nakano–Iiyama region.
As of the 22nd, the maximum snow depth reached 107 centimeters in Nozawa Onsen and 99 centimeters in Otari.
Across the prefecture, heavy snow fell due to a strong winter pressure pattern.
(Broadcast on January 22, 2026)

Snow-Disposal Infrastructure in Heavy Snowfall Areas: Care Needed Even in How Snow Is Thrown Away
Rapid Increase in Snow Accumulation as the "Strongest and Longest" Cold Wave of the Season Hits
[Hōdō Station] (January 22, 2026)
This winter's longest cold wave is causing snow accumulation to increase at an accelerating pace.

In Tsuruga City, Fukui Prefecture, snow removal has become an endless loop.
Snow removal worker:
"When we're clearing snow, by the time we finish all the routes we're contracted to cover, the first routes we worked on are already covered again. So we go back to the beginning and keep circling around."
The steadily falling snow has also made it difficult for nursery school teachers heading home from work.
Nursery school teacher:
"(Q: Is this the car you drove this morning?) Yes, I parked it this morning. I parked it this morning, but this much snow has already piled up.
(Q: How about commuting tomorrow?) We have to commute by car because it's too far otherwise."

On the night of the 22nd, the Japan Meteorological Agency issued information warning of significant heavy snowfall for Fukui Prefecture.
In Hikone, 25 centimeters of snow fell in just six hours by 4 a.m. on the 22nd, prompting the first such heavy snow alert in the Kinki region in two years. Hikone Castle, a national treasure, was blanketed in snow, with accumulation reaching 33 centimeters—11 times the seasonal average.
A man who slipped due to the snow was unable to walk. According to the fire department, the injured man was a tourist who had twisted his ankle.
In the port city of Maizuru, Kyoto Prefecture, which is recording the heaviest snowfall of the season, boat owners are scrambling to respond.

Boat owner:
"They say another peak is coming tonight, so we need to clear the snow once more before that."
Snowfall in the port city is also affecting logistics, including the transport of fresh fish.
At a transport company that ships goods nationwide, all shipments from Maizuru were suspended on the 22nd, with about 30 percent of operations halted overall.
Tomotsugu Sawai, President, Maizuru Small Transport Co.:
"(Q: How much loss in a single day?) About 2 million yen."
This footage shows snow clouds from 9 p.m. on the 21st. The clouds spread widely along the Sea of Japan side. The JPCZ—also known as a linear snowband—continued to hit Wakasa Bay for an extended period, bringing heavy snow to many areas. By evening, the snow clouds had stretched as far as Nagoya, causing snowfall there as well.

In Aomori City, snow depth increased by nearly 28 centimeters since the 21st, reaching 100 centimeters. At Sukayu, snowfall reached 439 centimeters, the highest ever recorded there for January.
In Tokamachi City, Niigata Prefecture, snow depth increased by more than 100 centimeters in just three days after the cold wave settled in. Even in this heavy-snow region, residents can't help but voice their frustration.
Resident:
"When it lasts three days in a row, it really gets tough. Even if you're used to snow."
In such heavy-snow areas, an important piece of infrastructure supporting daily life is the ryūsetsukō—snow-melting drainage channels used to dispose of accumulated snow.
These channels are installed in the area between two rivers connected to the Shinano River. Water drawn from the rivers flows through the channels, carrying snow back into the river system. However, snow cannot be dumped at any time. Each street has a detailed schedule, and staff adjust the water flow using gates according to the timetable. Snow can only be disposed of during a one-hour window each day when water is flowing.
Staff member at an osteopathic clinic:
"Our disposal time is from 2 to 3 p.m. That's during business hours, so today we adjusted our schedule."

If too much snow is dumped at once, the channels can become clogged and overflow, so careful attention is paid to how the snow is disposed of.
Haruhiko Uemura, Tokamachi Snow Channel Management Council:
"Please add the snow little by little. And if possible, don't use snow blowers—do it by hand."
If snow can no longer be disposed of properly, it can pile up on roads and prevent vehicles from passing, leading to serious disruptions to daily life.
Haruhiko Uemura:
"This level of snowfall only happens a few times a year, so it's very challenging. All we can do is make sure the water flows on schedule and do our best so residents aren't inconvenienced."

Nozawa Onsen Village: Ski Season Begins!
Preparations Underway to Welcome International Visitors
What Is the Secret Behind Its Popularity?
Sixty People From 15 Countries Gather at Local Accommodations
Just Before the Season—The Village Is Busy Getting Ready
One after another, ski resorts across the prefecture are opening for the season.
In Nozawa Onsen Village, Shimotakai District, preparations are steadily progressing to welcome inbound visitors who come to use the ski resort. What makes the village so popular?

A large number of foreign nationals have gathered at a hotel in Nozawa Onsen Village—but they are not tourists.
So what exactly is being held in the village?

(Broadcast on December 5, 2025)

Sounds like Maine this weekend. Nighttime temps around -17C and daytime temp a high of -7 in the sun. Sunday into Monday night between 30 centimeters and 60 Centimeters of snow. Hoping I don't lose power.

Today in Fukuoka, it's perfectly clear and the temperature is around 6°C, so it's cold outside. However, because sunlight is streaming into the room, it's about 20°C indoors and there's no need for heating.
The cold wave along the Sea of Japan seems to be continuing, so I think I'll relax by watching footage of the beaches on Ishigaki Island in Okinawa.

Where will the spectacular "Snow Corridor" open? A towering 6-meter wall is nearly complete.
(Super J Channel, March 18, 2026)
Construction of the spring-heralding "Snow Corridors" has begun in various regions.
Koichi Sakumi, Leader of the Hakkoda Snow Removal Team, Shikanai-gumi:
"I think we'll be able to create fairly tall walls. On average, they'll probably reach around 6.5 meters."
The location, where the snow walls are expected to reach about 6 meters in height, is the "Hakkoda–Towada Gold Line," which connects Aomori City and Towada City.
Once completed, visitors will be able to drive between these towering, awe-inspiring walls of snow.
Snow removal work has also begun on the "Zao Echo Line."
When completed, visitors will be able to see the "Snow Corridor" of Zao, carved directly out of deep snow.
Noboru Sakaguchi, Head of Civil Engineering, Sato Giken:
"Because we've had a stretch of warm days, the snow is quite hard. I hope we can create beautiful snow walls."

How much snowfall has there been this year? Snow removal progresses on the Tateyama Kurobe Alpine Route.

Japan's first dedicated freight Shinkansen will begin regular service on the 23rd.

On the 17th, JR East unveiled the country's first Shinkansen designed exclusively for cargo in Tokyo. The train has been converted from a Yamagata Shinkansen set and consists of 7 cars, capable of carrying up to 1,000 cardboard boxes per train.

On the same day, a drill was conducted in which unloaded cargo was transported to trucks using automated guided vehicles. Anticipating demand for transporting items such as fish and vegetables, regular service will begin on the 23rd, operating one round trip per day from Morioka to Tokyo.

"'A Shinkansen, of all things…' — The 'Tsubame' Train Damaged in the Kumamoto Earthquake, Left Resting in a Rail Yard, Unveiled Again After 10 Years; Travels 550 km by Sea and Land to Arrive in Front of Hakata Station"
2026/04/10
It has been nearly ten years since the 2016 Kumamoto Earthquake, which recorded a maximum seismic intensity of 7 in Japan.
JR Kyushu has been working on a project to revive the Kyushu Shinkansen "Tsubame," which derailed in the earthquake and could no longer operate. This is the story of the Tsubame's journey from Kumamoto across the sea to Fukuoka, and the people who supported it along the way.
A Shinkansen Appears in Hakata in the Middle of the Night
RKB Reporter Karen Matsumura:
"It is just after 2:00 a.m. on Taihaku-dori in Hakata Ward, Fukuoka City. A massive Shinkansen train is making its way through the streets of Hakata late at night."
In the early hours of the 8th, the front car of the 25-meter-long Kyushu Shinkansen Tsubame appeared in downtown Hakata.
But it had a long journey before reaching this point.
Kumamoto Earthquake: "I Never Imagined a Shinkansen Could Derail"
In April 2016, the Kumamoto Earthquake struck, recording a maximum seismic intensity of 7.
The Tsubame, which was traveling through Kumamoto City as an out-of-service train, derailed and became immobilized.
"At the time, a Kyushu Shinkansen empty train derailed while heading to the rail depot."
Hiroaki Sonobe, who was responsible for track maintenance in Kumamoto at the time, worked desperately for two weeks on restoration efforts.
Hiroaki Sonobe (40), JR Kyushu Shinkansen Engineering Division:
"I never imagined a Shinkansen could derail. If it had overturned, it would have been a catastrophe. Fortunately, it was an empty train, so no passengers were on board. I hope something like this never happens again."
Tsubame Could Not Return to Commercial Service
After the disaster, JR Kyushu strengthened safety measures, including installing derailment prevention guards across the entire Kyushu Shinkansen line.
However, the damaged Tsubame could not return to service and remained resting in the Kumamoto General Rolling Stock Depot.
Ten years later, to mark the 15th anniversary of the full opening of the Kyushu Shinkansen line and express gratitude to communities along the route, a new project was launched:
"Tsubame's Great Adventure."
JR Kyushu President Yoji Furumiya:
"If it can't run on tracks, then let's send it by road. We first planned to transport it along Route 3 from Kagoshima to Hakata, but that proved impossible. Then came the idea: let's go by sea."
Restored Tsubame Displayed Across Kyushu
Over about six months, the train's exterior was repainted and its interior restored.
The revived Tsubame would be showcased across Kyushu.
At Kumamoto Port, where it departed, citizens who had experienced the earthquake gathered with special feelings.
A Kumamoto native now living in Saitama:
"The earthquake happened, then these children were born, and so many things happened in my life. I can't believe it's already been ten years."
A 9-year-old fourth grader from Kumamoto:
"Natural disasters can happen anytime, and Shinkansen trains can derail too. I learned that unexpected things can happen at any moment."
Finally, departure time arrived.
"Set sail!"
Reporter Matsumura:
"Tsubame's great adventure has begun—not on rails, but across the seas around Kyushu."
From Kagoshima to Oita and Nagasaki
After leaving Kumamoto Port, the train traveled via Miike Port and Yatsushiro Port before arriving in Kagoshima.
MBC Reporter Toyoto Yamane:
"It's just after 8:00 a.m. The ship carrying the Kyushu Shinkansen Tsubame is entering Kagoshima Port."
A person watching in Oita said:
"I wanted to say, 'Welcome back' and 'Thank you for your hard work.' And since it's heading to Hakata now, I came to send it off safely."
Another visitor, whose friend was affected by the earthquake in Kumamoto:
"I think it represents hope. When I saw the words 'Thank you for running with us for 15 years,' I was moved to tears."
After stopping in Nagasaki, Tsubame finally arrived at Hakata Port, completing a 550-kilometer journey.
400 Railway Fans Gather at Hakata Station
At 2:00 a.m. on the 8th, Tsubame—mounted on a transport trailer—traveled about 4 kilometers from Hakata Port to Hakata Station Plaza in approximately 45 minutes.
Despite the late hour, around 400 railway fans lined the route.
RKB Cameraman Kazuya Marumoto:
"Tsubame has arrived at Hakata Station Plaza."
Among those watching was Sonobe, who had worked on the derailment recovery ten years earlier.
Sonobe said:
"To see the same Tsubame car I saw at the derailment site appear on such a grand stage is incredible. Even when something seems beyond recovery, it can rise again."
Full Bloom Cherry Blossoms on a White Body
Decorating the Tsubame at Hakata Station Plaza are the Fujiyoshi Brothers, artists from Kumamoto.
Painted on the white train body is a powerful cherry tree trunk.
Taichiro Fujiyoshi (older brother):
"We wanted to make cherry blossoms bloom in full glory and bring energy to people."
Kotaro Fujiyoshi (younger brother):
"We're using many colorful shades to brighten everyone's spirits."
Around 200 people added pink cherry blossom petals to the painted trunk.
After a full day of work, the train bloomed into a full cherry blossom display.
"Deeply Moving," Says Former Hakata Station Master
Visitor from Osaka:
"It looks so cool because it's not on the tracks like usual."
High school student from Kitakyushu:
"It's so powerful. It feels much bigger than when you see it on the platform."
Parent and child from Fukuoka City:
"My family home is in Kagoshima, so we often rode this Shinkansen."
"It feels like it's celebrating my school entrance ceremony."
Yukio Fukushima, Hakata Station Master 15 years ago:
"When I realize 15 years have passed, it's deeply moving. It brings back memories from that time. I want people to experience seeing a Shinkansen car this close."
Turning Disaster Memories Into Hope for the Future
Wrapped in cherry blossoms, Tsubame will welcome visitors at Hakata Station Plaza until April 19.