Japanese local news

[Hiroyuki Nagashima]

Tokyo already has these kinds of channels and reservoirs but they are building more.

Tokyo builds Japan's biggest underground flood control space in anti-disaster megaproject - The Mainichi

TOKYO -- The government of Japan's capital has started work on a megaproject to improve its disaster prevention infrastructure by the 2040s, including

mainichi.jp

That's right, Tokyo is the largest underground empire.
This is an article from a year ago:

"Flood control: Tokyo plans to extend one of the largest underground regulating reservoirs in the country (July 25, 2023)."

Tokyo is advancing plans to extend its underground flood-control tunnels to one of the largest in the nation. We got an inside look at its facilities.

The Shirako River Regulating Reservoir, completed in 2017, is a 3.2-kilometer-long underground tunnel connecting the Shakujii River to the Shirako River in Tokyo's Nerima Ward.

The tunnel has a diameter of 10 meters and can store approximately 210,000 cubic meters of water, equivalent to 700 swimming pools, during periods of heavy rainfall.

During Typhoon Hagibis in 2019, the reservoir stored about 180,000 cubic meters of water, preventing flooding in downstream areas of the Shakujii River.

Tokyo is also constructing additional regulating reservoirs southeast of the Shakujii River. By 2025, they plan to complete one of the largest underground regulating reservoirs in Japan, spanning 13 kilometers in length and capable of holding approximately 1.4 million cubic meters of water.

東京都こどもホームページ

東京都こどもホームページへようこそ！みんなの意見をたくさん聞いて、一緒に作ったホームページ。東京の小学生みんなが、今と未来のみんなのために楽しく学べるページを目指しているよ。

tokyo-kodomo-hp.metro.tokyo.lg.jp

The financial power disparity between Tokyo and other regions is overwhelming.

In fiscal year 2022, Tokyo's general account budget reached a record-high ¥7.801 trillion.

When combined with special accounts and public enterprise accounts, the total budget for the Tokyo Metropolitan Government amounts to ¥15.3939 trillion (simple total), which is roughly equivalent to the national budget of countries like Sweden.

 

[Hiroyuki Nagashima]

A gourmet event is being held at Yoyogi Park in Tokyo for three days starting on the 24th.

"A Huge Hit Among Foreign Visitors! A Gathering of Hot Gourmet Delights from Across Japan [Super J Channel] (January 24, 2025)"

Hot gourmet dishes from Hokkaido to Kyushu are coming together in one place.

A Huge Hit Among Foreign Visitors!
From Hokkaido's Ezo deer skewers to boldly grilled free-range chicken from Kagoshima Prefecture, this three-day event at Yoyogi Park features exquisite gourmet dishes from all over Japan that will help chase away the winter chill.

This event is extremely popular among foreign visitors. Brooke, a guest from America, savored grilled squid, a specialty from Aomori.

Brooke (32, USA):
"Squid is my favorite seafood. I love how it's grilled. The sauce is delicious."

Another highlight is xiaolongbao generously topped with Kyoto 's Kujo green onions. A foreign gentleman took a bite of the steaming hot dumpling and tried to savor it slowly—but perhaps it was too hot! He washed it down with a gulp of beer.

Keith (40, USA):
"Very good. The flavor is excellent. It's delicious. The soup inside is tasty, and the texture is amazing."

Seasonal Dishes Are Also a Big Hit
This event also features local hot pot dishes from across the country. Popular options include Fukuoka's motsu-nabe, filled with tender tripe, and a luxurious sukiyaki hot pot made with Hokkaido wagyu beef.

A mother and daughter from Kansai made their selections:

Mother:
"Yamagata's imoni (taro soup)."

Daughter:
"I love scallops, so…"

They chose Yamagata's imoni and Aomori's scallop seafood hot pot.

Mother:
"I almost burned myself while eating!"
(Q: Was it so hot that it almost burned you?)
"Yes, it was very hot."

Daughter:
"It's delicious. Fresh scallops like these aren't very common in Kansai, so they're amazing."

Everyone is thoroughly enjoying the piping hot local gourmet dishes from all over Japan in Tokyo!

 

[Hiroyuki Nagashima]

Gundam Projected on Tokyo Metropolitan Government Building: Aiming to Reduce Operating Costs Through Ad Revenue (January 25, 2025)

Commercial advertisements have begun to be projected on the Tokyo Metropolitan Government Building using projection mapping technology.

On the night of January 24, a 90-second advertisement promoting the latest Mobile Suit Gundam movie and related toys was displayed via projection mapping.

The Tokyo Metropolitan Government began accepting advertisement applications in November last year, and this Gundam ad marks the first campaign.

The advertisement will be shown approximately eight times daily for two weeks before the main projection, with a fee of about 3.5 million yen.

The projection mapping initiative has drawn foreign tourists and demonstrated positive effects, but criticism has arisen over its annual budget of 950 million yen, deemed "too high" by some. In response, the Tokyo Metropolitan Government aims to reduce operating costs through ad revenue.
[TV Asahi News]

 

[Hiroyuki Nagashima]

Asking Foreign Tourists: "What Are Your Reviews About Japan?" | TBS NEWS DIG

The internet is filled with real and candid reviews from foreign visitors about Japan. Following these reviews revealed a series of surprising discoveries.

 

[Hiroyuki Nagashima]

The Gourmet City of Hakodate Welcomes "That Restaurant"! Why Are Locals Lining Up? [Super J Channel] (January 24, 2025)

A New Crowd-Pulling Spot Opens in Hakodate
Hakodate, known for its culinary delights such as sea urchin rice bowls, boiled crab, and the umami-packed Hakodate salt ramen, has just welcomed a new hotspot that has locals flocking to it in droves.

Local Reactions:

"I'm super excited! I'll definitely be a regular!"
"Once a week, for sure!"
"Maybe three times a week?"
"I've been looking forward to this. I'm so happy to finally visit."
"I checked my calendar every day. I saw today marked as the opening day, so I came right away!"
The much-anticipated new opening in this gourmet haven is none other than Saizeriya, a beloved Italian family restaurant chain.

Why Are Locals Flocking to Saizeriya?

Local Residents Say:

"If you search for the nearest Saizeriya from Hakodate, it's 150 kilometers away... It's a toss-up between Aomori or Sapporo."
Indeed, Hakodate had been without a Saizeriya until now. On its opening day, January 23, the restaurant was almost completely full right after its doors opened.

First-Time Experiences:
A university student trying the "Escargot al Forno" for the first time remarked:

"It's snails, right? Will it taste good? It's insanely delicious! Kind of like whelk."
Others discovered the drink bar, something they'd only seen in karaoke places before:

"I could drink 12 cups, no problem."
"It's amazing how it dispenses at the push of a button."
Some even enjoyed "Saize-nomi" (drinking at Saizeriya) with Italian wine:

A Solo Diner Said:

"I came here because I wanted wine. I was in line since this morning. A whole bottle of wine for 1,000 yen? That's such a deal. Saizeriya is so much fun!"
Hakodate's culinary scene just got a little more exciting with the addition of Saizeriya, and locals couldn't be happier!

 

[Hiroyuki Nagashima]

Utilizing Discarded Wakame: "Cheese de Wakame" Wins Top Prize at a Competition to Promote Consumption (Miyagi)
(January 21, 2025, 18:57)

A showcase featuring the finest marine processed foods from Miyagi Prefecture was held on January 21 in Ishinomaki City.

This annual event, now in its 49th year, aims to promote the consumption of marine processed foods from the region. This year, 114 products were entered by marine processing companies and other participants from across the prefecture. The entries were evaluated on eight criteria, including taste, creativity, and regional significance.

Following the judging, the grand prize, the Minister of Agriculture, Forestry, and Fisheries Award, was given to "Cheese de Wakame," a product made by a marine processing company in Kesennuma City. This olive oil-marinated combination of wakame seaweed and cheese was highly praised for its innovative use of parts of wakame that would typically be discarded during the production of salted wakame.

Kenta Murakami, Executive Director
"We heard from wakame producers that climate change has led to a significant increase in discolored or damaged wakame. This inspired us to develop this product. We hope it can serve as a beacon of hope for the hardworking wakame producers."

A total of 21 marine processed products received awards. These will be available for purchase at the "Miyagi Fisheries Day Festival," scheduled to take place at JR Sendai Station on February 19.

仙台放送ニュースチャンネル

仙台放送のニュース公式チャンネルです。宮城の最新ニュースや特集をお届けします。

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[Hiroyuki Nagashima]

Japan Pavilion Unveiled for the First Time! Hello Kitty Welcomes Visitors at Osaka-Kansai Expo's Largest Pavilion
January 26, 2025 – Japan Pavilion

The Japan Pavilion, the largest pavilion at the Osaka-Kansai Expo, welcomed the press for its first unveiling on January 26. Visitors will be greeted by Hello Kitty dressed as seaweed, such as hijiki and wakame, creating a charming and unique atmosphere.

The pavilion's theme is "Circulation." It features an exhibit where visitors can observe how microorganisms break down food waste generated within the Expo venue, producing oxygen and organic materials in the process.

Additionally, there is a special area displaying "Mars Rocks" where visitors can touch actual stones from Mars.

The Japan Pavilion is scheduled for completion by the end of February.

Television OSAKA NEWS

In addition to "timely JAPAN KANSAI news" that is easy to understand and easy to convey, A lot of sports planning, collaborative planning and commentary with NikKei News! We will deliver it every day.

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[Hiroyuki Nagashima]

Miko Bucket Brigade at Work: Fire Prevention Drill Held at Dazaifu Tenmangu as Part of Cultural Property Fire Prevention Day
January 27, 2025

As part of Cultural Property Fire Prevention Day, a fire prevention drill was conducted at Dazaifu Tenmangu Shrine on January 27.
"Fire! Fire!"
The drill simulated a fire breaking out at the shrine's main hall, which is designated as an Important Cultural Property of Japan.
The event, held in recognition of January 26 being Cultural Property Fire Prevention Day, included a bucket brigade led by the shrine's self-defense fire brigade. Mikos (shrine maidens) and the local fire department also participated, using hoses to practice extinguishing the fire.
Cultural Property Fire Prevention Day was established in 1955 following the destruction of wall paintings in Horyu-ji's Kondo (Golden Hall) in Nara Prefecture on January 26, 1949. These murals were considered Japan's oldest at the time.
Dazaifu Tenmangu, which houses national treasures and important cultural properties, has conducted annual fire prevention drills since the day's establishment.
After the drill, children from Dazaifu Tenmangu Kindergarten paraded along the shrine's approach, calling out, "Let's all be careful to prevent fires!"

KBC NEWS in JAPAN

This is the official news account of KBC Kyushu Asahi Broadcasting Corporation (ANN affiliate) in Fukuoka, Japan. We are the first to bring you the latest news from Fukuoka and Saga! We have 24-hour live coverage of area news as well as high-profile special press conferences and other events...

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[Hiroyuki Nagashima]

Another Wave of Severe Cold Hits Japan: Snow Expected in Kyushu, Local Hot Pot Served in Kotatsu in Yokohama | TBS NEWS DIG

January 27 brought a cold day across the Kanto region, with temperatures struggling to rise. Starting January 28, another wave of severe cold air is expected to sweep over Japan, with snow forecasted in Kyushu, requiring caution.
Severe Cold Air from January 28, Snow Expected in Kyushu
Nagasaki City experienced a cold and rainy day from the morning.
Due to the influence of low pressure systems and moist air, many areas in Kyushu saw rain or snow from the morning. In mountainous parts of Kumamoto Prefecture, snow fell intermittently since the early hours.
Tourists:
"It's so cold… really cold."
"My hands hurt. My ears, too."
At an altitude of approximately 1,100 meters on Mount Aso, snow continued to fall as staff were busy clearing snow from parking lots.
Kotatsu for Warmth at the Hot Pot Event
In Yokohama, temperatures in the Kanto region reached only 9.7°C during the day, with cold winds making it feel even chillier.
At the Red Brick Warehouse by the seaside, visitors flocked to the "Sake & Hot Pot Festival 2025," where local hot pot dishes from across Japan were served.
Visitors:
"It was especially cold today, so I really wanted to eat hot pot."
The festival featured unique hot pot dishes, including the "Hakata Mentaiko Beef Motsu Nabe" (1,200 yen), topped generously with spicy cod roe, and the "Hokuriku Fisherman's Hot Pot: Yellowtail and Crab" (2,000 yen), a rich dish blending the flavors of crab broth and yellowtail.
A parent and child enjoying Akita's signature Kiritanpo Nabe (1,000 yen):
"You rarely get to eat Kiritanpo Nabe. This is our first time, and it's so warming."
There was even an area where visitors could enjoy Chanko Nabe while sitting inside a cozy kotatsu (heated table).
Visitors:
"The kotatsu is just perfect. It's warm, delicious, and really warms the heart."
However, in southern Kanto, there is a chance of light rain or sleet late at night on January 27 into the early morning of January 28.
In Kyushu and western Japan, snowfall is expected on January 28, and caution is advised.

TBS NEWS DIG Powered by JNN

TBS/JNNのニュースを配信する「TBS NEWS DIG Powered by JNN」公式YouTubeチャンネルです。緊急ニュースが発生した場合は「ライブ配信」で対応。テレビでは放送していないYouTubeオリジナルコンテンツも、盛りだくさんでお届けします。 The news script automatically converted to audio will be our original news and/or officially licensed news written by professional journalists. The final videos...

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[Hiroyuki Nagashima]

Ritual Marks the Start of Preparations for "Saidaiji Eyo," the Naked Festival: Tools for Making the Sacred Shingi Polished in Okayama

The "Saidaiji Eyo," widely known as the "Naked Festival," will take place this February in Okayama City. The first ritual leading up to the event, known as "Koto Hajime" (the beginning of preparations), was held in Okayama City.

The "Koto Hajime" ritual took place at Saidaiji Kannon-in Temple in Okayama City. The ceremony involves sharpening the tools used to craft the sacred wooden shingi (treasures) that men compete to seize during the festival. Master craftsman Kazuo Tsugita and his younger brother Norio Tsugita spent approximately 20 minutes sharpening the blades of 11 tools, including planes and saws.

The Saidaiji Eyo festival, which boasts a history of over 500 years, is recognized as an Important Intangible Folk Cultural Asset of Japan. It is a nationally renowned and unique festival in which around 10,000 men, clad in traditional loincloths, compete to seize two sacred wooden treasures.

Due to the COVID-19 pandemic, the shingi competition was suspended for three years starting in 2021. In 2024, the event was revived for the first time in four years.
"Last year, there were fewer participants due to the lingering effects of COVID-19. I hope that many young people will join this year so that as many prayers as possible can be fulfilled," said a representative.

The sacred shingi will be thrown into the crowd on February 15 at 10

KSB瀬戸内海放送

岡山・香川を放送エリアとするテレビ朝日系列 KSB瀬戸内海放送のYouTube公式チャンネルです。 日々の気になるニュース、毎日の暮らしに役立つ情報をはじめ、YouTubeでしか見られない限定動画も配信しています。 ぜひチャンネル登録をしてお楽しみください！

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[Hiroyuki Nagashima]

**Fire Drill Held at National Important Cultural Property "Hirakawa Residence" - Residents Practice Early Fire Suppression Procedures in Edo-Period Thatched Roof House January 28, 2025


A fire drill was conducted at the "Hirakawa Residence," a nationally designated Important Cultural Property located in Ukiha City, Fukuoka Prefecture. On the morning of January 28, approximately 30 participants, including firefighters and local residents, gathered at the Hirakawa Residence for the drill. The residence, built during the late Edo period , features a thatched roof and was designated as a National Important Cultural Property in 1971, including its main building and barn. During the drill, residents practiced early fire suppression procedures using fire extinguishers. Following this, firefighters demonstrated the operation of a water cannon installed near the residence. One of the participating residents commented, "The drill is very important. Unless everyone understands and shares this knowledge, early fire suppression won't be possible." A representative from Ukiha City added, "We aim to raise fire prevention awareness through this training."

RKB毎日放送NEWS

早く、正確に、そして深く。日々起きていることや動いていることから調査報道まで、社会の今が分かるニュースをお伝えします。 福岡・佐賀を中心にソウルとバンコクにあるそれぞれのニュース拠点で記者が取材し、「信頼」できる「正確」な情報をお伝えします。 【調査報道】“R調査班” 2022年4月より、視聴者とともにテーマに沿った深堀り取材をする新コーナーR調査班がスタートしました。身の回りで起きている不正やトラブル、疑問、不可解な現象や不思議な慣習など皆さんからの情報提供をお待ちしています。LINE公式チャンネル→RKB報道部までお寄せください。

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[Hiroyuki Nagashima]

Seasonal Mackerel! Crowds at Tokyo's Specialty Restaurants: Sashimi, Grilled, Chazuke, and Black Stew [Super J Channel] (January 28, 2025)


Mackerel is currently in season, and long lines are forming every day at specialty restaurants in Tokyo offering exquisite "mackerel cuisine."

[Fish Prices] Seasonal "Yellowtail" and "Mackerel" See a Price Increase of Over 100 Yen Due to Reduced Catch from Rough Seas and Strong Winds [Price Survey] (January 28, 2025)


At the UoYasu Fish Shop in Nagoya's Naka Ward, Osu, we interviewed Takayoshi Hironaka about the prices of yellowtail and mackerel. On January 20, 2025, the season for "Himi Kan-Buri" (winter yellowtail from Himi) was declared over. As a result, demand for yellowtail from Kyoto Prefecture has surged, raising wholesale prices by 150 yen compared to the previous week. Similarly, mackerel prices increased by 100 yen due to reduced catch caused by unfavorable weather.
Yellowtail (100g)
Store Price: 300 yen (Wholesale Price: +150 yen compared to the previous week)
The "Himi Kan-Buri" season is determined by the Himi Fish Brand Promotion Council, which includes the Himi Fisheries Cooperative and related industry participants. They declare the season based on factors such as the size, weight, and quantity of yellowtail. Yellowtail meeting the criteria is shipped under the "Himi Kan-Buri" label.
This season's Himi Kan-Buri, consisting of yellowtail weighing 7 kilograms or more, was declared on November 20, 2024, and ended on January 20, 2025. With no Himi Kan-Buri left in circulation, demand for Kyoto Prefecture's yellowtail has increased. Kyoto-sourced yellowtail was also on display at the UoYasu Fish Shop on January 27.
Takayoshi Hironaka, UoYasu Fish Shop:
"The yellowtail from Kyoto was very fresh, so we decided to stock it. The high demand, coupled with reduced supply due to rough seas, drove prices up. If the weather improves, prices are likely to drop significantly."
Mackerel (1 fish, approx. 700g)
Store Price: 1,400 yen (Wholesale Price: +100 yen compared to the previous week)
Mackerel sourced from Nagasaki Prefecture saw a 100-yen increase in wholesale prices compared to the previous week.
Hironaka:
"Rough seas reduced the catch, causing the price increase. However, I expect catches to gradually rise, which should lead to lower prices in the future."
(Source: "Goji Sta," January 27, 2025)

4th Year of Imports: Norwegian Mackerel 'Saba Nouveau' Lands in Japan (September 20, 2024)


On the morning of September 20, 1,500 kilograms of Norwegian mackerel, dubbed "Saba Nouveau," arrived at Haneda Airport. This marks the fourth year of air shipments for this premium mackerel. The seasonal mackerel, with a fat content of about 30% and weighing over 500g, is harvested between late September and November.
Half of the mackerel consumed in Japan is imported from Norway, making Japan the largest export market for Norwegian mackerel.
At the "Norwegian Seafood Festival 2024" held at Tokyo Solamachi starting on September 20, ultra-high-speed freezing technology was employed to serve the mackerel raw as sushi for the first time.
Reporter Tamura:
"This is the raw 'Saba Nouveau Sushi.' The flesh is plump, rich, and absolutely delicious."
The mackerel will gradually be made available at supermarkets and restaurants across Japan.

[Aiming to Be Japan's No. 1 in Mackerel!] Fisheries Kingdom Achieves Full-Cycle Aquaculture Success – The Delicious Potential <NEWS CH.4>

Ehime, Japan's "Fisheries Kingdom," is now aiming to become the nation's top producer of mackerel.
The prefecture has successfully achieved full-cycle aquaculture for farmed mackerel, and today, juvenile fish were shipped for the first time.
Expectations are high among chefs and culinary experts.
(Source: "NEWS CH.4," broadcast on June 26, 2024)

 

[Hiroyuki Nagashima]

A Savior Amid Rising Egg Prices! What Is "Liquid Egg"? Boasting a "2-Year Shelf Life" and "No Cracking During Transport," Sales Increase 1.5 Times | TBS NEWS DIG

As egg prices continue to soar, "liquid eggs," which have a shelf life of two years, are gaining attention. But what exactly are liquid eggs?
Marudori Keiran, an 88-year-old company based in Toyohashi City, Aichi Prefecture , is a long-established business that ships packaged eggs.
Marudori Keiran President, Hiromasa Shirai:
"(Q: What do you produce?) We crack eggs and turn them into liquid eggs."
Liquid eggs refer to eggs that have been removed from their shells. They come in various forms, including intact yolks or mixtures of yolks and whites.
Production Scale:
"We produce approximately 32 to 33 tons of liquid eggs per day."
The liquid eggs produced by Marudori Keiran are available not only for commercial use but also for households. About five years ago, they began selling individually portioned liquid eggs equivalent to one large egg or two medium-sized eggs. These liquid eggs offer unique advantages that traditional eggs don't.
Long Shelf Life:
"Our retail (household-use) liquid eggs have a shelf life of two years."
During the production process, the eggs are heated to approximately 65°C for 3 to 5 minutes to eliminate salmonella and other bacteria. By adhering to sterilization standards stricter than international guidelines, they ensure safety. Thanks to this method, household liquid eggs can be frozen and stored for 1.5 to 2 years after production.
Efforts to Keep Prices Stable:
"We primarily produce during summer when demand is low. This allows us to offer consistent prices throughout the year without fluctuations."
With the spread of avian influenza in Aichi Prefecture and across the nation, orders for Marudori Keiran's liquid eggs have increased significantly, reaching about 1.5 times last year's volume.
Additional Benefits:
"Liquid eggs don't crack during transport, which is a major advantage. They can also be easily thawed and used for frying, steaming, or other cooking methods."

If the rise in egg prices continues, liquid eggs may become an even more popular alternative for egg-based dishes.

 

[Hiroyuki Nagashima]

Large-Scale Construction on the Vital Kanmon Bridge Connecting Honshu and Kyushu – A Closer Look (2025/01/28)


Many people have used the Kanmon Bridge, which connects Kyushu and Honshu. However, extensive construction work is currently underway. This project aims to ensure the bridge remains comfortable and safe for future use. We took a closer look at the site.

The Kanmon Bridge: A Stunning Sight at Sunset

Stretching 1,068 meters, the Kanmon Bridge was completed in 1973 as the longest suspension bridge in Asia at the time. It serves as a crucial artery of the Kanmon Expressway, linking Kyushu and Honshu.

A Surprisingly Empty Parking Area

"Many trucks and other vehicles pass over the Kanmon Bridge daily, but today, the nearby Mekari Parking Area is completely empty."

Located just before entering the bridge, Mekari PA is well-known for its stunning view of the Kanmon Strait and its local gourmet offerings. However, on this day, a "Closed" sign was displayed.

Looking up, we saw numerous cranes and construction vehicles. What exactly is happening here?

Uncovering the Secret: A Rare Visit to the Main Tower

To investigate, we ventured to a rarely accessible location: the bridge's main tower, which stands about 140 meters tall. Looking down from the top:

"We're now on the Kanmon Bridge. Construction is underway with reduced lanes."

The bridge, usually six lanes wide, is undergoing lane restrictions near the Moji entrance and exit. Large crane trucks are being used for the construction work.

What's Being Done?

A representative from NEXCO West Japan explained:

"We are removing the bridge joints and connecting the sections continuously."

After more than 50 years since its opening, the Kanmon Bridge has suffered noticeable wear and deterioration.

One of the most critical issues is the bridge joints, which significantly impact its lifespan.

Rainwater has been seeping into these joints, leading to corrosion of the metal components supporting the bridge. To counter this, the project involves sealing the joints with concrete to prevent water infiltration.

Removing these joints is also expected to improve driving conditions on the bridge.

Traffic Restrictions and Closures

Due to the large-scale construction, lane restrictions are in place, and some facilities are temporarily closed.

Mekari PA and Moji Port IC will be closed for certain periods:

• February 3 (midnight) – February 8 (6:00 AM): Moji Port IC entrance and Mekari PA will be restricted.
• February 17 (midnight) – February 22 (6:00 AM): Moji Port IC exit will be closed.

Additionally, construction schedules may change due to bad weather. For the latest updates, search for "Kanmon Bridge Refresh Construction."

Ensuring a Long-Lasting Lifeline Between Honshu and Kyushu

The Kanmon Bridge is a vital artery connecting the two islands. To keep it functioning smoothly for many years to come, this essential maintenance work continues.

KBC NEWS in JAPAN

This is the official news account of KBC Kyushu Asahi Broadcasting Corporation (ANN affiliate) in Fukuoka, Japan. We are the first to bring you the latest news from Fukuoka and Saga! We have 24-hour live coverage of area news as well as high-profile special press conferences and other events...

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While these construction efforts may cause inconvenience to highway users and local residents, NEXCO West Japan asks for their understanding and cooperation.

 

[Hiroyuki Nagashima]

Must-Know Now! Luxurious Chocolates Crafted with Artisanal Passion (January 29, 2025)

With just over two weeks until Valentine's Day, it's time to find the perfect gift for a loved one—or perhaps a well-deserved treat for yourself.

Join us as we explore the world of luxurious chocolates infused with the skill and dedication of Kyushu's finest chocolatiers.

Why Is the "Anko Expo" So Popular? From Classic to Innovative Sweets!

[Super J Channel – January 29, 2025]

The "Anko Expo" kicked off on January 29, drawing crowds eager to experience the fusion of red bean paste and dairy.

From Classics to Innovative Creations!

One standout treat is a dorayaki filled with anko and butter, sandwiched between fluffy, meringue-infused pancakes. The butter melts gently between the smooth red bean paste and soft batter. This popular dorayaki from Maebashi City has made its way to the event.

The Anko Expo is being held at Nihombashi Mitsukoshi Main Store, filling the air with the sweet aroma of traditional Japanese confections.

Returning Fans and New Delights

50s & 20s Visitors:
"We come every year! My daughter is here for ichigo daifuku."

A fresh strawberry wrapped in smooth koshi-an (strained red bean paste) and soft mochi skin is a beloved anko classic, but one shopper picked up something quite different—"Slice Yokan" from Kyoto's Kameya Yoshinaga. This cheese-like slab of yokan melts perfectly on toast, turning it into a quick anko butter toast.

70s Woman:
"I eat bread every morning."
Q: Will you eat it for breakfast tomorrow?
A: "Of course! But I might not be able to wait and eat it tonight."

The Theme of This Year's Expo: "New Anko"

Held annually around Valentine's Day, this festival of anko always introduces new creations.

Buyer Takeshi Tobita (Nihombashi Mitsukoshi)
"This year's theme is 'New Anko'—a fusion of dairy and anko for an even fresher experience."

One exclusive item is the "An Butter Asashio" from Furyudo in Matsue. This steamed bun, filled with butter made from Shimane milk, is crafted with Asashio-an, a refined white bean paste made by removing the skins of azuki beans.

The Secret to the Anko Expo's Growing Popularity

The expo's sales increase every year, fueled by continuous innovation in anko-based sweets.

Buyer Takeshi Tobita
"Each year, new sweets emerge, and the passion of the artisans really shines through."

Freshly Made Butter? Live Demonstrations Take the Spotlight!

At the live demonstration booth of Kashiwaya Tsuchiya, a confectionery from Gifu, visitors noticed an unusual machine.

This machine makes butter on the spot, using fresh cream!

Yuya Tsuchiya (Kashiwaya Tsuchiya)
"I happened to learn about a company in Tokushima that makes machines for freshly churned butter, so I rushed there immediately. I wanted to offer the ultimate freshness to our customers."

This freshly made butter is used to create an event-exclusive monaka (crispy wafer sandwich with anko filling)—another exciting new creation that's available only at the expo.

The possibilities of anko continue to expand, pushing the boundaries of traditional Japanese sweets!

 

[Hiroyuki Nagashima]

Ancient Romance: Excavation Conducted in Conjunction with National Route 9 Renovation Uncovers Nearly Two Tons of Kofun Period Artifacts, Including Rare Discoveries Found Only a Few Times in Japan – Yurihama Town, Tottori Prefecture

An excavation was carried out in conjunction with the renovation of National Route 9, revealing a glimpse into ancient romance. A rare collection of Kofun period artifacts is currently on display in Yurihama Town, Tottori Prefecture.

Yoshikazu Sakamoto, Cultural Property Officer, Tottori Prefecture Educational and Cultural Foundation Research Office
"These discoveries are extremely rare, even on a national scale."

Displayed in a museum in Yurihama Town are various artifacts, including pottery and ironware—all of which were unearthed from the construction site. The excavation began in 2022 as part of cultural heritage protection efforts accompanying the renovation of National Route 9. The investigation revealed pottery identical to those found in the Yamato polity —once located in present-day Osaka, Nara, and Kyoto—as well as pottery that has only been confirmed a few times across Japan.

Yoshikazu Sakamoto, Cultural Property Officer, Tottori Prefecture Educational and Cultural Foundation Research Office
"This area was on a route connecting the Kinai region and Kyushu, making it a hub of exchange. This discovery has further highlighted the importance of the Nagase-Takahama site."

The excavation site is located in northern Yurihama Town, around the Nagase-Takahama site in the Hōjō Sand Dunes area. Last year's survey uncovered rare findings within the prefecture, including fragments of a Hikin Mirror—one of the precious Chinese-made mirrors—and decorative fittings used for spears. Additionally, for the first time at this site, a part of a blacksmithing furnace was discovered, a highly unusual find for the early Kofun period. This suggests that advanced iron production technology might have been practiced in the San'in region at the time, drawing significant attention from researchers.

Yoshikazu Sakamoto, Cultural Property Officer, Tottori Prefecture Educational and Cultural Foundation Research Office
"This was likely an important hub in the region, possibly home to influential figures. I hope people come to appreciate the significance of this remarkable site."

This excavation uncovered nearly two tons of artifacts. The discovered items are currently on display at the Hawai History and Folklore Museum in Yurihama Town until February 2nd.

(Aired on January 28, 2025, One LIFE & NEWS)

日本海テレビニュース

島根県・鳥取県のニュースを配信

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[Hiroyuki Nagashima]

A Powerful Hero: "Kinnikuman" Sand Sculpture Unveiled at the Sand Museum Near Tottori Sand Dunes – Twice the Size of the Original Character Design – A Special Collaboration Realized as Tottori Appears in the Anime

A legendary hero from a beloved manga has appeared in Tottori! A dynamic and powerful sand sculpture is currently on display in Tottori City.
The Sand Museum in Tottori City is showcasing a sand sculpture of Kinnikuman, the popular manga character. Made from approximately eight tons of sand, the sculpture stands at about twice the size of the original character design.
This collaboration was made possible after Tottori Prefecture was featured as a setting in the Kinnikuman anime that began airing this January. Tottori, known as Manga Kingdom, has previously collaborated with famous manga series such as GeGeGe no Kitaro and Detective Conan to promote tourism.
Even as the sand sculpture dries and turns pale, careful detailing ensures that the shading of its muscles remains striking, creating an awe-inspiring presence that proudly represents Tottori. The sculptor poured his childhood excitement into the creation.
Kenichi Ishitobi, Sand Sculptor, The Sand Museum
"For example, we designed it to create a strong three-dimensional effect when photographed. I hope visitors enjoy both the sculpture and the winter scenery of Tottori."
The Kinnikuman sand sculpture will maintain its heroic pose until March 31st.

(Aired on January 29, 2025, One LIFE & NEWS)

 

[Hiroyuki Nagashima]

[Grand Prize] A Culinary Student in Matsue Uses Local Specialty in a Traditional Georgian Dish – What is the Award-Winning Recipe from the Dairy Cuisine Competition?

A culinary student from Matsue, Shimane Prefecture, has won the top prize in a regional cooking competition, and a tasting event was recently held to showcase the award-winning dish.
Koki Inoue, a second-year student in the Culinary Arts Program at Matsue Nutrition, Culinary, and Confectionery School, won the Chugoku-Shikoku Regional Agricultural Administration Bureau Chief's Award, the highest honor at a cooking competition held in the Chugoku region last November.
To celebrate, Inoue and his classmates prepared and sampled his award-winning dish as part of a hands-on cooking session. Representatives from the Prefectural Livestock Division also attended the event.
The dish Inoue created is Shkmeruli, a traditional Georgian home-cooked meal. Typically, it consists of chicken and sweet potatoes simmered in a garlic-infused white sauce. However, Inoue's version incorporates a unique Matsue specialty.
Koki Inoue:
"My dish combines Shkmeruli with 'shijimi' clams."
Not only does the shijimi clam meat and broth pair well with the white sauce, but it also enhances the dish with a deeper richness. This marks the first time that Shimane Prefecture has won the top prize in the Dairy Cuisine Competition.
Kiyomi Otani, Registered Dietitian & Prefectural Competition Judge:
"The key factor was how he combined our local specialty, shijimi clams, with the dish. It was also notable that he made it a meal suitable for people of all ages, from children to the elderly."
The students eagerly tasted the dish. Their verdict?
Student:
"The flavors of garlic and shijimi really stood out, and the broth was incredibly rich and delicious."
"I think this is something that could be easily made at home."
Koki Inoue:
"I was really nervous because so many people were watching, but I'm glad the dish turned out even better than usual."
Inoue, who hopes to open a restaurant specializing in single-dish cuisine in either his hometown of Kyoto or in Shimane, may soon see his Shijimi Shkmeruli used as a teaching material in cooking classes at Matsue Nutrition, Culinary, and Confectionery School.

(Aired on January 28, 2025, One LIFE & NEWS)

 

[Hiroyuki Nagashima]

[Thank You…] A Farewell Ceremony for "Hakuho 85-3," the Sire That Greatly Contributed to the Development of Tottori's Wagyu Industry

A farewell ceremony was held on January 28 in Kotoura Town, Tottori Prefecture, for Hakuho 85-3, a prized Wagyu sire that was once named Japan's top beef-quality breeding bull at a national competition and passed away due to illness in December last year.

Around 100 local producers, government officials, and other attendees gathered to honor Hakuho 85-3, who played a vital role in the development of "Wagyu Kingdom Tottori." Governor Shinji Hirai delivered a tribute to the revered bull.

Shinji Hirai, Governor of Tottori Prefecture:
"He brought an unprecedented blessing to farmers and industry professionals, significantly contributing to our prefecture's Wagyu industry. He also showcased the true value of Tottori Wagyu to the world, strengthening the pride and unity of our region. Thank you, Hakuho 85-3… Thank you, thank you."

In the 2017 National Wagyu Competitive Exhibition, Hakuho 85-3 was awarded first place in the category evaluating the meat quality of calves. This victory greatly enhanced the Hakuho brand's reputation, leading to record-breaking calf auction prices—one reaching ¥8.91 million, the highest in Japan at the time. Additionally, for two consecutive years, Tottori Wagyu topped the national rankings in average calf price, further raising its prestige.

However, on December 22 last year, Hakuho 85-3 passed away at the age of 14 years and 11 months. During the farewell ceremony, attendees took turns offering tamagushi (sacred Shinto branches) at the altar, expressing their gratitude for the bull's contributions.

Although the breeder of Hakuho 85-3 passed away 14 years ago, his grandson, Wagyu breeder Tomoyuki Ikuta, attended the ceremony.

Tomoyuki Ikuta, Wagyu Breeder:
"Together, we will raise the next generation of Hakuho 85-3's successor bulls and aim to win the national championship once again."

Even today, about one-third of the Wagyu calves sold at auction in Tottori trace their lineage back to Hakuho 85-3. While officials expressed sadness over his passing, they also emphasized their commitment to developing new, outstanding breeding bulls to continue advancing the Tottori Wagyu industry.

(Aired on January 28, 2025, One LIFE & NEWS)

 

[Hiroyuki Nagashima]

"Mekari Shinji (Wakame Harvest Ritual)l" Continues Since the Nara Period – Prayers for Maritime Safety and a Bountiful Catch (January 29, 2025)

In the early hours of January 29, coinciding with the first day of the lunar calendar , a traditional ritual called "Wakamegari Shinji" was held at a shrine in Kitakyushu, where wakame seaweed was harvested and offered to the gods.

At 2:30 AM, Shinto priests, carrying sickles and buckets, waded into the cold sea, guided only by the light of torches.

The Wakamegari Shinji, held at Wakamiya Shrine in Moji Ward, Kitakyushu, is a sacred tradition where wakame, considered an auspicious plant for its early sprouting, is dedicated to the deities. The ritual is performed to pray for maritime safety and abundant catches.

A woman from Nakagawa City remarked:
"Seeing them actually enter the sea and harvest wakame was truly mystical. I hope this year brings a bountiful harvest and prosperity for all."

Despite the biting cold and strong sea winds, visitors quietly joined their hands in prayer as the wakame offering was made.


Mekari Shinji (Wakame Harvest Ritual)

和布刈神事（めかりしんじ）

北九州市ホームページです。

www.city.kitakyushu.lg.jp

The Wakamegari Shinji ritual traces its origins to an ancient legend involving Empress Jingū (a semi-legendary figure from the late 4th century and consort of Emperor Chūai). It is said that upon her victorious return from the Three Han Conquest (the mythical expedition against Mahan, Byeonhan, and Jinhan), she took on the role of a priestess and offered wakame from the Hayatomo Strait to the deities in celebration.

In the past, it was believed that watching the ritual would cause blindness, leading people to fear divine punishment and refrain from viewing it. However, after World War II, this restriction was lifted, allowing the public to witness the ceremony.

The ritual is held early in the morning on the first day of the lunar calendar each year. Following the performance of Yokoshiro Yutate Kagura (a sacred Shinto dance and boiling water ritual), three priests descend into the ebbing tide to harvest wakame using sickles. The harvested seaweed is then offered to the gods in prayer for maritime safety and a bountiful catch.

Against the pitch-black darkness, the sight of priests clad in eboshi (traditional black headwear), kariginu (ceremonial robes), white tabi socks, and straw sandals, harvesting wakame by the light of torches, creates a mystical and enchanting scene. The ritual also serves as a harbinger of spring's arrival for the people on both sides of the Kanmon Strait.

 

[Hiroyuki Nagashima]

ANA Launches Only Direct Flight Between Japan and Sweden, Set to Become a Key Gateway for Japanese Travelers to Europe (January 31, 2025)

In the early hours of the 31st, the only direct flight between Japan and Sweden began operation. It is expected to become a key gateway for Japanese travelers heading to Europe.

Starting on the 31st, ANA launched a regular service operating three times a week between Tokyo Haneda Airport and Stockholm, Sweden.

As the only direct flight linking Japan and Sweden, it is not only expected to serve as a new entry point to Scandinavia, but also to attract Japanese travelers transferring to other European destinations.

Additionally, the flight is expected to facilitate cargo transport between Japan and Scandinavia, with demand for goods such as salmon, automotive parts, and pharmaceuticals.

The flight, carrying 166 passengers, departed Haneda Airport just after 12:30 AM and is scheduled to arrive at Stockholm Arlanda International Airport at approximately 6:20 AM local time.

ANA is also set to launch a new route between Haneda and Istanbul, Turkey, next month.
[Television Asahi News]

 

[Hiroyuki Nagashima]

Apologies for bringing you old news from the end of last year. Here's a heartwarming story from Kyushu!

Sumo Wrestlers vs. Kindergarteners! "Dazaifu Basho Sumo Tournament"

November 5, 2024

With the Grand Sumo November Tournament just around the corner, the "Dazaifu Basho Sumo Tournament" was held at Dazaifu Tenmangu Shrine ahead of the ma

A total of 124 enthusiastic kindergarteners from Dazaifu Tenmangu Kindergarten warmly welcomed nine wrestlers from the Isegahama stable, including Y

When asked by the children, "What's your favorite food?" Yokozuna Terunofuji replied, "I love grilled meat and can eat 100 servings!" His answer was met with loud cheers of "Wow!" from the children.

Before the matches began, the wrestlers joined the kindergarteners for their usual "Dis

The Isegahama stable uses Dazaifu Tenmangu Shrine as their training lodgings during the November tournament. As part of their efforts to bring sumo closer to the community, they hold the "Dazaifu Basho" event every year to interact with the ki

The grand finale of the event featured a match between Nishikifuji and a kindergartener from the "Ume" class. The little challenger won by "oshidashi" (push-out)! The children then high-fived Nishikifuji and cheerfully said, "Thank you ver

After spending a heartwarming time with the children, the wrestlers will now focus on the Grand Sumo November Tournament, which kicks off in Fukuoka City on November 10.

Yokozuna Terunofuji commented, "I had so much fun playing with everyone today!"

KBC NEWS in JAPAN

This is the official news account of KBC Kyushu Asahi Broadcasting Corporation (ANN affiliate) in Fukuoka, Japan. We are the first to bring you the latest news from Fukuoka and Saga! We have 24-hour live coverage of area news as well as high-profile special press conferences and other events...

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[Hiroyuki Nagashima]

Silkworms Changing the World – Kyushu University Startup Expands Overseas
January 31, 2025

A biotech startup from Kyushu University has developed an oral vaccine derived from silkworms to help maintain the immune health of pigs and has begun exporting it overseas.

Until now, pig infections that cause diarrhea and growth delays have been prevented using injectable vaccines.

KAICO, a company with a production facility in Kurume City, developed an oral vaccine by introducing baculovirus into silkworm pupae, then powdering the expressed proteins.

Since October last year, the company has been shipping the vaccine to Vietnam.

In Vietnam, the vaccine is mixed into feed, reducing the vaccination process for 1,000 pigs from one hour to just five minutes.

KAICO aims to secure a 20% market share in Vietnam.

Starting at the end of next month, the company will also begin supplying a domestically produced silkworm-based Cordyceps extract, expected to have weight-loss benefits, as a raw ingredient for dietary supplements.

 

[Hiroyuki Nagashima]

A Waiting Time of Six Months to a Year is the Norm!
A Firsthand Experience at a Plush Toy Hospital (January 30, 2025)

When feeling unwell, people rely on hospitals for care. But did you know that there are hospitals specializing in treating plush toys as well?

With overwhelming demand to restore worn-out or damaged plushies, appointments at these hospitals can take at least six months to schedule—some patients even wait up to two years.

We took a closer look at the highly sought-after "plush toy doctors."
At these specialized hospitals, old, sagging plush toys are revived to be fluffy once again, and those suffering from severe "injuries" like torn bodies are carefully mended. These hospitals are now attracting attention from all over the country.

One such facility is "Morino Miyako Natsumi Clinic", located in Chiyoda, Tokyo.
For many people, the longer they own their plush toys, the more they become like family.

ちゃんねるテレポート山陰

BSS山陰放送　ニュース番組「テレポート山陰」　月～金　午後６時１５分～７時 「伝えたいが原動力」 山陰のニュースや話題をお伝えします。 チャンネル登録お願いします！http://www.bss.jp/

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[Hiroyuki Nagashima]

"Divine Management" – A Close Look at the Gardeners of Adachi Museum of Art, Home to the World's Most Beautiful Japanese Garden

(September 9, 2024)

Renowned both in Japan and internationally as the world's most beautiful Japanese garden, Adachi Museum of Art in Yasugi City continues to captivate visitors.

Behind the breathtaking scenery are seven dedicated in-house gardeners, whose meticulous care and expertise have earned them the title of "divine management."

We take an exclusive look behind the scenes at the dedication and craftsmanship that keep this world-class garden in its pristine state.

[ちゃんねるテレポート山陰]