Japanese local news

[Lucky Man Contest] Held for the First Time in Gifu! How Does It Differ from the Original? Who Is the First Champion?
Nakatsugawa Nishinomiya Shrine, Gifu
The annual "Lucky Man Contest" at Nishinomiya Shrine in Hyogo Prefecture is a well-loved tradition, held during the Toka Ebisu festival to pray for prosperity in business. On the morning of January 10, the contest was also held in Gifu Prefecture for the first time, marking the debut of this spirited competition in the Tokai region.

We followed this exciting event closely!
[Broadcast on January 10, 2025]

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中京テレビ（CTV）ニュースの公式チャンネル。 愛知・岐阜・三重の東海３県の最新ニュースをはじめ、中京テレビで過去に放送した特集やドキュメントなどを動画で配信する予定です。 ■公式HP https://news.ntv.co.jp/n/ctv ■Twitter https://x.com/CTV_NEWS_NNN ■TikTok @ctv_news ■LINE @ctvnews 　疑問・お悩みや調査依頼は「あなたの真ん中取材班」へ！ #愛知県 #三重県 #岐阜県 #東海 #ニュース #ドキュメンタリー #特集 #名古屋市 #キャッチ #ストライク #恩田千佐子 #石橋武宜...

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[Apple Peeling Contest] Incredible Length Achieved from a Single Apple!? Last Year's Champion Surpassed 20 Meters—What About This Year?
Fujimi Elementary School, Toyohashi City, Aichi
Chukyo TV, January 10, 2025
At Fujimi Elementary School in Toyohashi City, the annual "Apple Peeling Contest" was held on January 10.
On this day, bright red apples were placed on students' desks, marking the start of the much-anticipated competition to see who could peel the longest apple skin.
This year's top contender was 6th grader Megumi Tsuboi, last year's grade champion. She set a personal best during practice the day before.
Megumi Tsuboi (6th Grade):
"Yesterday, I hit my personal best—18.78 meters."
An astonishing 18 meters and 78 centimeters! Would she surpass that during the contest?
Meanwhile, 2nd grader An Minoda, the younger sister of Karin Minoda, who set a school record of over 20 meters as a 6th grader last year, had her own aspirations.
An Minoda (2nd Grade):
"I want to aim for 6 meters."
The 40-minute time-limited competition then began! The event aims to teach children how to safely use sharp tools while fostering concentration.
Megumi, a strong contender, demonstrated precision with an almost artistic peeling technique. As other students began finishing, she persevered until the very end. However, her peel broke mid-way, and her final result was 10 meters.
Megumi Tsuboi (6th Grade):
"I'm really frustrated."
On the other hand, 2nd grader An Minoda achieved an impressive 7.22 meters, earning the title of grade champion for the 2nd grade.
This year's overall school champion was 4th grader Momoka Ezaki, who peeled an incredible 11.10 meters!

"Silver Kurobe Gorge by Trolley Train: 4th Year of the 'Premium Tour'" (January 11, 2025)
In Toyama Prefecture's Kurobe Gorge, a trolley train tour offering breathtaking views of the snowy landscape has started.

Kurobe Gorge Railway has been hosting the "Premium Tour" as a new tourist attraction, marking its fourth year this year.

The sight of the bright orange locomotive and trolley train running through the snowy Kurobe River Gorge has become a popular new landmark.

The tour will operate four times daily on weekends and public holidays until February 24.
[TV Asahi News]

[Ichispe] Looking Ahead: Enchanted by Traditional Cloisonné Art
Traditional Craft: Cloisonné
In Tottori City, amidst a field where the average age of cloisonné artisans is 70, a 28-year-old woman emerges as a new-generation cloisonné artist. With her grandmother being one of Japan's leading cloisonné masters, this young artist offers a fresh perspective on the world of this traditional craft.

Cloisonné, a craft believed to have originated in ancient Egypt about 4,000 years ago, was introduced to Japan around the 6th century. It involves using gold, silver, or copper as a base material, applying powdered glass known as "yuyaku" as an enamel glaze, and firing it to create a chemically-induced translucent brilliance. This centuries-old technique has captivated many, including 28-year-old Minami Okagaki from Tottori City, who is determined to carry forward the tradition passed down by her grandmother.

Minami is a student at the Okagaki Cloisonné Research Institute and is mentored by her grandmother, Yukie Okagaki, a renowned Japanese cloisonné artist. Growing up surrounded by her grandmother's work, Minami found herself drawn to the art and decided to pursue it at age 21 after leaving university at her grandmother's suggestion. With the average age of cloisonné artisans exceeding 70, Minami stands out as a rare talent among the younger generation.

This story highlights Minami's passionate dedication to the craft, the bond she shares with her grandmother, and the emotions of a grandmother watching her granddaughter embrace the art. Cloisonné serves as a bridge between generations, linking a shared world of creativity and tradition.

Narration by: Sadao Fukutani

(Aired on November 3, 2024, as part of the Ichispe program)

[Chasing a Dream: From Tokyo to Shimane]
A 26-Year-Old Woman Ventures into the Ancient Craft of Kumiko Joinery
In the summer of 2024, a young woman from Tokyo turned her life around by pursuing her dream and relocating to Shimane Prefecture.

Ai Ueno, a 26-year-old Tokyo native, dove headfirst into the traditional craft of kumiko joinery, a woodworking technique that dates back to the Asuka period.

With no prior experience and no knowledge of the craft, Ueno started from the basics, diligently learning the intricate art of kumiko.

(Aired on September 26, 2024, on Nihonkai TV's "One LIFE & NEWS")

Natural Akoya Oysters Discovered in Miyagi: "We Never Expected to Find Them Here" — Exploring Potential for Pearl Farming
Northern Limit in the Pacific Was Previously Off Chiba Coast
Governor Yoshihiro Murai
"This marks the first confirmed presence of natural Akoya oysters along the Miyagi Prefecture coastline."

This announcement was made by Governor Murai during a regular press conference on December 23.

In late October this year, a fisherman in Takehama, Ishinomaki City, discovered bivalve shells resembling Akoya oysters attached to farmed oysters. DNA analysis by experts confirmed on November 17 that the shells were indeed Akoya oysters.

According to the Miyagi Prefectural Fisheries Technology Center, the Akoya oysters are approximately 10 cm in shell height, indicating that they likely survived through at least one winter. As of December 20, a total of 26 Akoya oysters have been found along the prefecture's coastline. These specimens are currently being cultivated at the Fisheries Technology Center in Ishinomaki City.

Akoya oysters are bivalves used in pearl farming, but they cannot survive in seawater temperatures below 12 degrees Celsius. In the Pacific region, their northernmost habitat was previously thought to be off the coast of Chiba Prefecture.

However, due to rising sea temperatures caused by global warming, their habitat range appears to be expanding northward.
Junji Takekawa, Senior Chief Researcher of the Aquaculture Production Team at the Fisheries Technology Center, commented:
"We've never seen Akoya oysters in Miyagi Prefecture before. It was a complete surprise. Perhaps the environment has been favorable for them to survive here for the past couple of years, as water temperatures have increased."

The prefecture plans to investigate whether Akoya oysters can withstand local seawater conditions and will assess the feasibility of farming them over the next 5 to 10 years.

Last updated: December 23, 2024, 6:44 PM

Peak Season for Specialty "Heso Daikon" Production: The String Holes Look Like a "Belly Button" (Heso) (Hiboku District, Marumori Town, Miyagi)
January 10, 2025
In the Hiboku District of Marumori Town, Miyagi Prefecture, the production of the local specialty "Heso Daikon" is at its peak.
"Heso Daikon" is a traditional preserved food that has been made in the Hiboku District for generations. Its name comes from the string holes pierced during the drying process, which resemble a "belly button" (heso).
At the workshop of Katsutoshi Sato, the production of "Heso Daikon," which began in mid-December, is now in full swing.
The process involves peeling and slicing daikon radishes into rounds, boiling them in a pot, carefully threading them onto skewers one by one, and then hanging them outside to dry in the cold winter air for about a month.
The repeated freezing and thawing caused by the day-to-night temperature differences removes excess moisture, enhancing the flavor of the radish.
Producer Katsutoshi Sato
"The cold this time of year is just right for making good Heso Daikon."
The finished "Heso Daikon" is commonly used in stews or curries and is sold at supermarkets throughout Miyagi Prefecture.
For the latest news from Miyagi Prefecture, visit:
[Miyatele NEWS NNN]

"A Distinct Four Seasons Ahead": Traditional Ritual Predicts This Year's Crop Harvest with Rice Porridge at a Shrine in Isehara, Kanagawa – TBS NEWS DIG, January 7, 2025
January 7 is known as the day to eat nanakusa-gayu (seven-herb rice porridge) and pray for a year of good health. At a shrine in Isehara City, Kanagawa Prefecture, a traditional ritual was held to predict whether this year's crops will be abundant using rice porridge.

The ritual, known as the "Tsutsugayu Shinji," has been conducted for over 300 years since the Edo period at Oyama Afuri Shrine in Isehara.

During the ritual, priests use a special ladle to scoop porridge cooked in a pot and distribute it to 18 different types of crops, such as rice and wheat. The number of intact grains is counted to foretell whether each crop will have a good harvest this year.

According to the shrine, this year's prediction suggests that farming might be delayed until March due to cold weather. However, starting in spring, the year is expected to progress smoothly, with distinct seasonal changes. Summer, in particular, is likely to be as hot as in recent years.

Ice and Light Festival Begins in Takayama: 18 Sculptures Including a Giant Serpent and Sarubobo on Display with Exceptional Precision Thanks to Freezing Temperatures
January 12, 2025
The "Ice and Light Festival," featuring ice sculptures over two meters tall, has kicked off in Takayama City, Gifu Prefecture. Set amidst the heart of Hida Takayama's midwinter chill, these massive ice statues were meticulously crafted by chefs from hotels across the Tokai region. Using the knife skills honed in their daily work, they employed chisels and drills to create these stunning works of art.
The venue showcases 18 sculptures in total, ranging from a giant serpent with its mouth wide open, inspired by this year's zodiac animal, to a "Sarubobo" figure that visitors can touch. The largest piece on display is a 2.3-meter-tall centaur. According to event organizers, the harsh cold has allowed for an exceptional level of detail in the finer elements of the sculptures.

The exhibition is open until 9:00 PM on January 13.

20-Year-Olds Take on the Challenge of the "Tōshiya" Dream in Kyoto: National Archery Tournament at Sanjūsangendō
January 12, 2025
The New Year tradition of the "Tōshiya" archery event took place on January 12 at Kyoto's national treasure, Sanjūsangendō, where young 20-year-olds showcased their archery skills in a vibrant celebration.

This year marks the 75th annual "National Archery Tournament" at Sanjūsangendō, held since this morning. Approximately 1,600 participants dressed in brightly colored furisode kimonos and hakama skirts were expected to join.

The event is said to have originated in the Edo period when samurai competed under the eaves of the temple, testing how many targets they could hit in a single day.

Participants' Voices:

"It's been my dream since high school to shoot at this location, and I'm so glad to finally reach 20 years old and take part."
"I want to live with an awareness of the people around me."
As the 20-year-old participants shot arrows at 1-meter-diameter targets located 60 meters away, the audience erupted in cheers whenever a target was struck.

The 75th Sanjūsangendō National Archery Tournament

Popular Oden and Signature Botamochi! A Spotlight on "Sukesan Udon," Known for Its Signature Broth and Chewy Noodles, as It Makes Its Debut in the Kanto Region! [N-STA Special] | TBS NEWS DIG *January 12, 2025 |

Sukesan Udon**, has made its first foray into the Kanto region! How will customers in Kanto react? Let's take a look at its grand opening. --- ###
Kyushu's Beloved Udon: A Look at the Grand Opening of Its First Kanto Location and the Huge Opening-Day Crowds
Before the doors even opened, a long line of eager customers had already formed in front of the shop. These customers had one thing in mind: a taste of Sukesan Udon, a beloved soul food from Kitakyushu. The flagship dish, the Niku Gobo-Ten Udon
, costs ¥790 (prices may vary by location). The dish features sweet and savory beef and five generously sized burdock tempura sticks. The udon noodles are softer and chewier than those typically found in Kanto, paired with a slightly sweet broth made from mackerel, kelp, and shiitake mushrooms. Even customers from Kitakyushu gave their seal of approval.
Kitakyushu Native:
*"It's been a while since I last had it, but the sweet broth brought back memories of Kitakyushu. It's exactly how I remember Kyushu-style udon."
This winter, Sukesan Udon made its Kanto debut with the opening of its first branch in Yachiyo City, Chiba Prefecture. On opening day, even the company president took to the floor in uniform to serve customers.
President Takashi Sato:** "We're truly grateful for the many customers who've come today." For the president, opening the first Kanto location marks the first big step in a significant challenge. Founded in Kitakyushu, Fukuoka Prefecture, in 1976, Sukesan Udon operates 74 locations primarily across Kyushu (as of December 2024). In addition to roughly 30 udon varieties, they also serve about 10 types of oden, including skewered shiitake mushrooms and "Maruten," a fish paste cake. Another standout is their signature Botamochi, a sweet rice cake rarely found at udon shops in Kanto. --- ###
Why Expand to Kanto Now?** President Takashi Sato: "For years, customers in Kanto have been asking us to open a store here. We've finally made it happen." Their concept is to bring the authentic flavors of Kyushu to Kanto.
Kanto Block Manager Tsukasa Tajima:
"Sukesan is all about the broth. We want to highlight that as our key feature." --- ### A Focus on Speed, Order, and Presentation in Food Service Three days before the pre-opening, staff underwent rigorous training in food service. Their primary focus? Speed.
Kanto Block Manager Tsukasa Tajima:
*"If the food isn't served warm, it's a dealbreaker for customers."
Temperature checks were thorough to ensure customers received steaming bowls of udon. The order and presentation of dishes were also carefully considered. **New Store Development Staff Hiroshi Ihara:
"The goal is to keep customers engaged throughout their meal, starting with oden as the first dish."
Even the direction of the dish's placement on the table was precise: Hiroshi Ihara:
"The fish cake on the oden should face the customer—it's part of our tradition."
--- ###
Fukuoka's Staple Topping: Five 14cm Gobo-Ten Sticks!
In the kitchen, staff prepared burdock tempura, a must-have topping for Sukesan Udon. In Fukuoka,
Gobo-Ten** is a standard topping, often used to showcase each shop's individuality. Sukesan's version includes five 14cm sticks, providing ample volume and satisfaction. Other menu highlights include
Motsu Nabe Udon** (offal hot pot udon),
Yaki Udon
(stir-fried udon), and
Katsutoji-Don
(pork cutlet with egg over rice). With over 100 menu items, Sukesan Udon caters to a broad audience, particularly families, and operates 24/7. **President Takashi Sato:
"Our flavors are bold and distinct, which is exactly why they're so addictive. We hope our customers keep coming back."* --- ###
"Beyond Expectations" – Bringing Kyushu's Flavors to Kanto
On pre-opening day: **Kanto Block Manager Tsukasa Tajima:
"I'm nervous, but we'll all work together to make it a success."
By 10:00 AM, a long line of customers had already gathered outside. -
From Yokohama City:
"I came on the 5 AM train!" -
From Yachiyo City:
"I've been waiting here since 7 AM."
From Funabashi City:
"My friend from Kyushu told me to try Sukesan Udon before ramen!"
When the store opened at 10:00 AM, it was immediately packed.
Customer Reactions:
"Kanto-style udon tends to be firmer, but this is soft and chewy while still holding its shape. It's delicious!"
"It's beyond what I imagined.

[Nakano Gourmet Highlights] Just Like Sukiyaki! Beef Udon / Thick Pork Sauté & Minced Meat Cutlet! / Juicy Thick Cutlet Sandwich & 88 Years of Beloved Miso-Simmered Mackerel Set Meal!
(Source: Nippon TV NEWS LIVE)
Here's a roundup of gourmet delights cherished in Nakano Ward.
Note: Information is accurate as of the broadcast date.

A Pizzeria Supported by Locals! Signature dishes from the "Fried Food Master."
[Flagship Stores] Gyoza no Manshu & Tsubame Grill: Discover the origins of these popular chains!
A Resilient Restaurant Owner's Story: A timeless tale of dedication.
Two Classic Dishes in One Place: Popular and unique town-style Chinese cuisine.
Beloved for Generations: A local favorite for signature set meals.
Ah, That Familiar Taste! Retro gourmet loved for years (Part 2).
[Popular Udon Shop] Sukiyaki-style Beef, Oyster Extract, and the Ultimate Kama-tama! Tokyo udon reimagined.

"A Treasure Trove of Gourmet Delights" Investigating Popular Roadside Stations! What Are the Best-Selling Items Right Now?
(Source: N-Sta Special | TBS NEWS DIG)
With over 2 million annual visitors, these popular roadside stations truly live up to their reputation as "treasure troves of gourmet delights." So, what are the hottest-selling products right now? We conducted a fixed-point observation to find out!

[Yamaguchi] Sei Whale Meat Auctioned – Caught by New Mother Ship "Sekigeimaru"

Fresh whale meat from a sei whale captured by the new whaling mother ship Sekigeimaru was auction
At 2 a.m., approximately 2 tons of fresh whale meat, caught off Nemuro, Hokkaido, between November 6-8, wer
A highlight was the rare "tail meat," which reached a record high of ¥800,000 per kilogram in 2023
During the auction, the highest bid settled at ¥200,000 per kilogram, indicating a calm market res.
The auctioned meat has already begun to be sold at local supermarkets and will also be served in restaurants and other dining establishments.

Whaling Mother Ship "Sekigeimaru" Returns: The Present and Future of Commercial Whaling
The whaling mother ship Sekigeimaru has returned to port, symbolizing the ongoing efforts and challenges of Japan's commercial whaling industry. As the global debate over whaling continues, the operation of vessels like Sekigeimaru highlights the complexities surrounding sustainable practices, market demands, and international scrutiny.

This milestone raises questions about the future of commercial whaling: Can it coexist with conservation efforts? How will advancements in technology and shifts in public opinion shape the industry? As Sekigeimaru docks, it marks not only the conclusion of a successful expedition but also a critical moment to reflect on the path ahead for whaling in Japan.

Middle Day of a Three-Day Weekend: Snowball Fight Champions Cup in Sapporo - 23 Teams Compete for the Flag
January 12, 2025 | Hokkaido News | HBC

January 12 marks the middle day of a three-day weekend in Japan. Various events celebrating the cold and snow are being held across the country. One such event is a snowball fight tournament taking place at Takino Suzuran Hillside Park in Sapporo.
The "Central Hokkaido Snowball Fight Champions Cup," organized annually by the Hokkaido Snowball Fight Federation, has attracted 23 teams this year, all competing in fierce battles.
Each team consists of seven members, and matches are conducted in a best-of-three format, with each set lasting three minutes. Victory is achieved by either hitting all members of the opposing team with snowballs or capturing their flag.
The competition will continue until around 3:00 PM.

Updated: January 12, 2025 (Sunday) at 11:51 AM

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Did Fukuoka Castle Have a Keep? Excavation to Begin This Year to Resolve the Mystery
January 8, 2025
Efforts to rekindle momentum for the restoration of Fukuoka Castle's keep, driven by the business community, are gaining traction. Fukuoka City has announced its plan to conduct the first-ever excavation of the castle's keep base this year, aiming to resolve the long-standing debate: Did the castle ever have a keep?

A National Historic Site Built by Kuroda Nagamasa
Miyuki Shimohama, RKB Reporter
"From the keep base of Fukuoka Castle, which offers a panoramic view of the city, we may finally find out whether the castle had a keep. Excavation is planned for this year."

Fukuoka Castle, a national historic site, was constructed over seven years starting in 1601 by Kuroda Nagamasa, the first lord of the Fukuoka domain. Today, only the stone foundation of the keep remains, with no evidence of the keep itself.

Soichiro Takashima, Mayor of Fukuoka City
"We are currently coordinating with the Agency for Cultural Affairs to conduct on-site investigations for the first time. We hope to gain some clarity on whether the keep existed or not."

While historical records suggest the possibility of a keep, no definitive drawings or plans have been discovered. Fukuoka City plans to settle the debate through this year's excavation.

Experts Say "There Was a Keep"
Among experts, the prevailing view is that Fukuoka Castle had a keep. Extensive research has been conducted to substantiate this theory.

Masahiko Sato, Professor Emeritus, Kyushu Sangyo University
"The keep of Fukuoka Castle was likely about the same size as that of Himeji Castle."

Professor Sato, a specialist in architectural history, created a conceptual drawing of Fukuoka Castle's keep. He estimates the structure to have been approximately 26 meters tall, with a five-story, six-level design, including one underground floor. The base of the keep measures roughly 23 by 21 meters, and its design was informed by historical architectural documents.

A "Dark Appearance" for the Keep Walls

Professor Sato speculates that the walls of the keep had a dark appearance. He draws comparisons to Matsumoto Castle, whose black lower walls contrast with white plasterwork under the eaves.

Supporting evidence for this theory comes from the "Tamonyagura," the only nationally designated Important Cultural Property remaining from the Edo period at Fukuoka Castle. Professor Sato believes the keep would have had a similar dark, imposing appearance.

A Letter Suggesting the Keep Was Built
The Fukuoka City Museum recently uncovered new evidence supporting the existence of a keep. Among rediscovered historical documents is a letter exchanged between Kuroda retainers that explicitly states, "The keep was built."

Hideo Takayama, Fukuoka City Museum
"The letter clearly mentions the construction of the keep, strengthening the argument that it did exist."

Push for Restoration by the Business Community
The business community, bolstered by these findings, is advocating for the keep's restoration. Historically, the Agency for Cultural Affairs required precise documentation such as drawings or photographs for approval. However, a 2020 policy change relaxed these criteria, allowing "restorative construction" even if certain structural details remain unclear, provided they are disclosed.

A council led by the Fukuoka Chamber of Commerce has concluded that the keep existed, was built during the Edo period, and was later dismantled. They plan to recommend swift progress on its restoration to Mayor Takashima this month.

Hiromichi Tanikawa, Advisor, Council on Restoring Fukuoka Castle's Keep
"Over time, the restored keep would gain cultural significance, fostering local pride and love for the region, which are essential for city-building efforts."

Yasunari Maruyama, Professor Emeritus, Kyushu University
"When dismantling a keep, roof tiles and timber were often discarded nearby. Excavations around the foundation could reveal such artifacts."

Challenges Remain for Restoration
The Agency for Cultural Affairs, however, has expressed caution, stating that "there is insufficient historical evidence to support restoration," and even if restorative construction were considered, "the current foundation may not support the structure."

As interest in Fukuoka Castle intensifies this year, will a breakthrough discovery pave the way for its restoration? Only time will tell.

[Exclusive] Fukuoka's Beloved "Soul Food" 'Tempura Hirao': Endless Lines and Overwhelming Demand for Popular Menu Items… A "New Project" to Solve Fans' Concerns
(Aired: January 7, 2025)
'Tempura Hirao,' often referred to as the soul food of Fukuoka residents, has captured the hearts of locals, drawing daily crowds and long lines. To address the overwhelming demand and calls from the community to "open more locations," we bring you an exclusive look at their latest secret project.

A Retro "Police Canteen" Celebrating 50 Years: Miso Champon is the Star Dish, Loved by Chiefs and Citizens Alike—Struggling with Rising Costs, But "Don't Stop!"
(Aired: December 23, 2024)
A small eatery located within a police station in Fukuoka City has been run by two generations of the same family, celebrating its 50th anniversary. For half a century, this nostalgic and historic canteen has not only satisfied the appetites of officers but also fostered connections with the local community. We delve into the story of this retro gem facing challenges amid rising costs.

[Exclusive] 10 Years Since the "Top Operation" Against Kudo-kai: Former Kitakyushu Mayor's Battle in The Kitahashi Diaries — 2,760 Days of Kudo-kai vs. Citizens
(Special Edition of the "Most Notorious" Series)
In September 2024, a decade had passed since the "Top Operation," which led to the arrests of Nomura Satoru (78), the leader of the notorious designated dangerous crime syndicate Godaime Kudo-kai, and his second-in-command, Tagami Fumio (68). The fight against Japan's "most notorious" gang wasn't waged by law enforcement alone. It involved countless Kitakyushu citizens, both prominent and ordinary, led by former Kitakyushu Mayor Kenji Kitahashi (71). What was he thinking, and what decisions did he make during those tense days? By delving into The Kitahashi Diaries, which chronicle 2,760 days of struggle, we retrace the relentless battle against organized crime.

Fukuoka Airport's Second Runway to Open on March 20, Easing Congestion Expected
January 10, 2025

The Ministry of Land, Infrastructure, Transport, and Tourism (MLIT) has announced that the second runway under construction at Fukuoka Airport will commence operations on March 20 this year.
According to MLIT, the second runway at Fukuoka Airport was initially scheduled to start operations at the end of March. However, the schedule was moved up, and the decision was made to begin operations on March 20. The smooth progress of construction and successful safety inspections to ensure the secure landing of aircraft are cited as reasons for the earlier start date.
With the new runway in operation, the number of takeoffs and landings at Fukuoka Airport will increase from the current 38 per hour to 40 per hour.
This morning, Fukuoka Governor Seitaro Hattori and Fukuoka City Mayor Soichiro Takashima requested the Minister of Land, Infrastructure, Transport, and Tourism to expedite the runway's opening and consider the impact on surrounding areas.

RKB毎日放送NEWS

Traditional "Baren-Mawashi" and "Ladder Stunts" Demonstrated at Firefighter's New Year Ceremony in Kurume, Fukuoka – January 13, 2025
On January 13, the annual New Year Firefighter Ceremony was held in Kurume City, Fukuoka Prefecture, where volunteer firefighters showcased traditional skills such as ladder stunts. The event, held at Kurume City's Hyakunen Park, was attended by approximately 1,300 participants, including members of the fire brigade.
During the ceremony, the traditional "Baren-Mawashi," which involves spraying water toward a ceremonial banner, was performed. This marked the first time in five years that the Baren-Mawashi was showcased, having been paused during the COVID-19 pandemic. Despite the harsh cold, the sight of firefighters enduring splashes of water as they persevered drew applause from the audience.
Additionally, the firefighters demonstrated "Ladder Stunts," where performers executed impressive techniques at the top of an 8-meter ladder. The ceremony also included a rescue drill simulating a building fire, utilizing ladder trucks to save victims.
The fire department took the opportunity to remind the public to exercise caution when handling fire during the winter season.

"So Cold!" "We Strengthened Both Body and Mind Through Effort" – Children Participate in Karate Winter Training – January 13, 2025
At Hakozaki Shrine in Higashi Ward, Fukuoka City, the annual New Year Karate Winter Training was held. Approximately 250 members of the karate dojo "Ryusukai," ranging in age from 2 to 56, participated in the event.
Participants practiced basic kata with loud shouts and showcased techniques such as board breaking. The morning temperature in Fukuoka City on the 13th was a chilly 3.8°C (38.8°F), and despite the harsh cold, they trained diligently for about 30 minutes.
Comments from Participants:
A young girl: "It was so cold!"
A young boy: "My legs were shaking!"
Another girl: "It was freezing, and my legs hurt a lot, but I worked hard and strengthened both my body and mind."
"Ryusukai" holds its first training session of the year at Hakozaki Shrine annually and performs karate demonstrations at the autumn Hojoya Festival.

"I Worked Hard to Perfect the Strokes" – Around 1,000 Participants Join New Year Calligraphy Competition – January 13, 2025
The annual New Year tradition of the calligraphy competition brought together approximately 1,000 participants in Fukuoka City, all wielding their brushes simultaneously.
Participants took on the challenge without guides or templates within a set time limit. The "National Calligraphy Competition" hosted at the Fukuoka International Center saw around 800 participants ranging from elementary school students to adults, while an additional 250 people from countries like the United States and France participated online.
Each participant was given three sheets of paper and 20 minutes to complete their assigned task without reference material.
The competitors worked with intense focus, their brushes moving with precision.
A 5th-grade participant remarked, "I'm glad I could write better than usual. I worked hard to perfect the strokes in the character for 'light' (光)."
A 4th-grade participant shared, "I focused on writing the character for 'beginning' (初) big and energetically."
The National Calligraphy Competition, held annually during this season, celebrated its 25th edition this year with a special calligraphy performance by the Yamakado High School Calligraphy Club in Fukuoka Prefecture.

Motivation Boosting Mechanical Pencils: High-End Models Gaining Popularity, Ranging from 1,000 to 2,000 Yen, with Some Over 5,000 Yen
2025/01/14
This weekend, the National Center Test for University Admissions will take place in Japan. When it comes to studying essentials, stationery plays a vital role. Among them, mechanical pencils, a staple item, are seeing a shift in popularity trends.

Currently, mechanical pencils priced above 1,000 yen are particularly popular among elementary to high school students, with some products even being hard to obtain.

What criteria do middle and high school students use to choose?
A second-year middle school student shared,
"Many people around me use high-quality items."
Another remarked,
"A really smooth-writing mechanical pencil costs about 1,500 yen. Using a new pencil makes me feel more motivated."

At Loft in Tenjin, Fukuoka City, which stocks approximately 400 types of mechanical pencils, students expressed their preferences:
A first-year high school student said,
"I choose lighter pencils because they're easier to write with. Stylish designs are also increasing, and if it's in a color I like, I feel motivated, thinking, 'Let's work hard together with this pencil!'"

Another second-year high school student commented,
"The most expensive one I've seen is around 3,000 yen. I cared about stationery even back in middle school. I'd buy everything in one go. It really boosts motivation."

Strong Sales Despite Declining Birthrates and Digital Learning
Despite challenges like a declining birthrate and the rise of digital learning tools, analog writing instruments continue to perform well. Over the past few years, the preferred price range for mechanical pencils has shifted toward premium models.

Noriko Ushijima, a staff member at Loft in Tenjin, explained,
"Many customers purchasing high-end mechanical pencils are upper elementary to high school students. For students, these pencils might be considered slightly pricey, ranging from 1,000 to 2,000 yen. Recently, even products priced above 5,000 yen have gained popularity. Some items are so in demand that they rarely make it to store shelves. Even when they do, they sell out immediately."

What Are the Popular Models?
The "Kuru Toga" model, which features a rotating lead mechanism for even wear and smooth writing, is a standout. The metal version of this pencil is especially popular.

Another favorite is the "Orenz Nero," which uses ultra-thin 0.2mm leads protected by a pipe-like cover, making the lead resistant to breaking and ideal for precision writing.

Ushijima noted,
"It feels like mechanical designs are becoming increasingly popular, partly thanks to YouTubers showcasing them. Metallic and visually appealing models have gained attention. Recently, various manufacturers have been releasing unique products, and these have been well-received."

High School Students and Their Preferences
Some high school students are on the hunt for mechanical pencils that suit their personal style.
A second-year high school student said,
"I'll be a senior next year, so I thought this pencil was great. I usually wear glasses in my room, so I found a pencil with a glasses design to be pretty cute. It feels like part of my fashion, and I think it might even help me study better."

It seems that these mechanical pencils not only serve as tools for writing but also help boost students' motivation to study.

[Oita] Oita Tomei High School: 50 Years of the "New Year Poetry Karuta Tournament"
The traditional "New Year Poetry Karuta Tournament" was held at Oita Tomei High School in Oita City.

This event, which has been ongoing for about 50 years, aims to help students develop an appreciation for classical literature through activities such as Hyakunin Isshu.

Approximately 1,600 students from first to third year participated, competing in class-based matches.

In previous years, only selected representatives from each class competed, but in 2025, all students were encouraged to participate to make the event more enjoyable for everyone.

Student Comments:

"In the last match, we won 19 to 17, and I think my move was the deciding factor. I'll do my best to win the next match, too."
"I couldn't take a single card."
"I gave it my all."
Whenever a card was taken, the students erupted in loud cheers.

Chihayafuru's Setting: Master and Queen Karuta Championships Held at Omi Jingu
(2025/01/11 12:03)
The "Master Championship" and "Queen Championship," which determine Japan's best in competitive karuta, were held at Omi Jingu Shrine in Otsu City, a place deeply connected to the Hyakunin Isshu. For the first time, Sojiro Jimi (7th dan) from Fukuoka and high school student Seiran Yajima (8th dan) from Tokyo earned the titles of Master and Queen, respectively.

This annual New Year's event takes place at Omi Jingu, which enshrines Emperor Tenchi, who composed the first poem of the Ogura Hyakunin Isshu.

The competition is played under a best-of-five format, where two players face off over 50 cards, racing to grab the correct card as soon as the upper verse of a poem is read.

Men's Master Championship: In his second attempt, Sojiro Jimi (23) from Fukuoka defeated reigning Master Masayoshi Kawase (30) from Shizuoka with a score of 3-0, ending Kawase's four-year winning streak to claim his first Master title.

Women's Queen Championship: In an all-Tokyo final, high school senior Seiran Yajima (18), competing for the first time, defeated Queen Naho Inoue (25) with a score of 3-1, becoming the new Queen.

It is the first time in 17 years that a high school student has claimed the Queen title.

Gasoline Prices Reach Record Highs: Rising to 185 Yen per Liter from the 16th? How Shrinking Government Subsidies Are Impacting Gas Stations
January 15, 2025
Gasoline prices remain at high levels, and starting on the 16th, a reduction in government subsidies will lead to an additional 5-yen increase per liter.

(Reporter's Report)
"At this gas station, customers are flocking in today to fill up before tomorrow's price hike."

The "gasoline subsidy" implemented as part of the government's measures against inflation began to be phased out last month. From the 16th, it will be reduced by an additional 5 yen per liter.

The national average price of regular gasoline is expected to rise to approximately 185 yen per liter, approaching the all-time high recorded in 2023.

On the 15th, the day before the price hike, customers expressed their concerns:
(Gas station customers)
"It's a big deal. I really hope something can be done about this."
"I use my car daily, so even a 5- or 10-yen increase feels tough."
"It's hard to save on fuel since I drive every day. The only option is to earn more."

While many voiced their struggles with rising costs, this gas station has noticed a change over the past month.

(Dr. Drive Sunrise Nagai Park Station Manager Kazuya Sakaguchi)
"Fewer people are filling their tanks to full capacity. Instead, they're spending just 1,000 or 2,000 yen. It shows how careful people are being."

Manager Sakaguchi described the subsidy reduction as "painful," but also remarked, "We have to overcome it."


I, too, rushed to fill up my tank today.

Curry Price Index Hits Record High: From ¥316 to ¥377 Per Meal. What Lies Ahead for Vegetables and Rice Prices?
TBS NEWS DIG | January 14, 2025
The "Curry Price Index," which tracks price trends based on the cost of curry ingredients, has reached an all-time high. As the cost of living continues to rise, we asked people on the streets about their strategies for saving money.

Why Has the Curry Price Index Remained High for Eight Consecutive Months?
Anchor Takahiro Inoue:
The "Curry Price Index" is published monthly, tracking four categories:

Curry Ingredients (Meat & Vegetables)
Curry Roux
Rice
Utilities (Water, Gas, Electricity)
According to a report by Teikoku Databank, the index for November 2024 showed the following:

Curry Ingredients: ¥200 (up from ¥195 in the same month last year)
Curry Roux: ¥25 (unchanged from last year)
Rice: ¥149 (up from ¥92 last year)
Utilities: ¥4 (unchanged)
→ Total: ¥377 per meal
While vegetable prices have somewhat stabilized, the cost of curry ingredients has risen by ¥5 compared to the previous year. Rice prices saw a significant increase, climbing from ¥92 to ¥149.

The cost per meal has steadily risen:

November 2020: ¥267
November 2023: ¥316
November 2024: ¥377
Teikoku Databank attributes the increases to rising rice prices, marking the largest year-over-year increase in the past decade, and higher imported beef prices due to yen depreciation.

The Curry Price Index, which began in March 2024 at ¥318 per meal, is expected to reach ¥380 by December. The continued rise in rice prices, combined with anticipated increases in electricity and gas bills this winter, will likely push costs even higher.

Anchor Chiaki Horan:
There was hope that prices would stabilize with the arrival of new rice, but forecasts indicate that high prices will persist into 2025.

Former Olympic Swimmer Takeshi Matsuda:
There's no shortage of supply, yet prices remain stubbornly high. Everyday shopping reveals how expensive everything—vegetables, rice, and meat—has become.

What About "Hot Pot Price Index"? Cabbage as a Substitute for Rising Chinese Cabbage Prices
As hot pot season continues, we looked at trends in the "Hot Pot Price Index." According to Hiroaki Akiba, CEO of Akidai Supermarket, January prices are as follows:

Chinese Cabbage (¼ head): ¥198 (up from ¥98 last month), rising to ¥250–¥298 in February.
Carrots (1 bag): ¥158 (unchanged), expected to remain steady.
Shimeji Mushrooms (1 pack): ¥100 (unchanged), expected to remain steady.
Mizuna (1 bag): ¥100 (unchanged), expected to remain steady.
Green Onions (3 stalks): ¥238 (unchanged), expected to decrease to ¥198 by February.
While green onion prices may ease slightly as supply catches up, Chinese cabbage prices have risen sharply and are projected to hit ¥250–¥300 in February due to slow growth caused by a lack of rain.

As a substitute for Chinese cabbage, Akiba recommends cabbage, which has seen a price drop from ¥500 per head last month to ¥380 and is expected to fall further to around ¥200 by February or March. The decline is attributed to reduced demand from the foodservice industry and improved growing conditions following January rains.

Energy Subsidies Resume in January
Amid soaring utility costs, the government is resuming subsidies for electricity and gas bills. Compared to the previous month:

Tokyo Electric Power: ¥647 decrease
Other Major Power Companies: ¥575–¥650 decrease
Tokyo Gas and Other Major Gas Providers: ¥224–¥294 decrease
Anchor Takahiro Inoue:
While the government's efforts may ease utility bills slightly, the rising cost of essentials like food and housing will continue to challenge household budgets.

Former Olympic Swimmer Matsuda:
Cooking at home remains cheaper than eating out. Families can save money by buying in bulk, freezing ingredients, and getting creative with substitutions. My family, for example, has switched from beef to more affordable chicken and pork to keep our meals budget-friendly.

With persistent inflation, consumers are exploring creative ways to adapt. How will these trends impact daily life in the coming months? Stay tuned for further updates.