
Hyogo: Roof Tile Smashing Gets Blood Pumping in Factory on Awaji Island; People Smash Their Way to Exhilarating Rush
The Yomiuri Shimbun
A man tries to break 15 tiles in Minami-Awaji, Hyogo Prefecture.
MINAMI-AWAJI, Hyogo — On the second floor of a roof-tile manufacturer on Awaji Island, visitors can get a kick out of smashing roof tiles karate-style in a special class. Challengers are arriving from across Japan to take a swing.
Minami-Awaji in Hyogo Prefecture is home to Awaji tiles, which are one of Japan's three major roof-tile types alongside Aichi Prefecture's Sanshu tiles and Shimane Prefecture's Sekishu tiles.
The 'karate tiles' smashed in the experience have been produced using traditional techniques that stretch back 400 years. They are made slightly less sturdy than regular roofing tiles, though, so that they crack cleanly.
Taking on the role of instructor at the in-house dojo is Hisamitsu Taniike, 49, the president of Taniike Kenji roof-tile factory.
'When I took over the family business in around 2008 and began selling these tiles online, I got a great response,' he said. 'Many customers said they wanted to try breaking tiles here at the factory.'
Taniike said that he wanted to be a karate practitioner after seeing someone break tiles on TV as a child. Even complete beginners can try their hands at smashing 10 tiles at once, and a challenger said it left him feeling wonderfully refreshed.
'The tile industry rarely comes face-to-face with consumers, so I'm glad that our dojo experience is helping people discover Awaji tiles,' Taniike added.

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Yomiuri Shimbun
24-05-2025
- Yomiuri Shimbun
Hyogo: Roof Tile Smashing Gets Blood Pumping in Factory on Awaji Island; People Smash Their Way to Exhilarating Rush
The Yomiuri Shimbun A man tries to break 15 tiles in Minami-Awaji, Hyogo Prefecture. MINAMI-AWAJI, Hyogo — On the second floor of a roof-tile manufacturer on Awaji Island, visitors can get a kick out of smashing roof tiles karate-style in a special class. Challengers are arriving from across Japan to take a swing. Minami-Awaji in Hyogo Prefecture is home to Awaji tiles, which are one of Japan's three major roof-tile types alongside Aichi Prefecture's Sanshu tiles and Shimane Prefecture's Sekishu tiles. The 'karate tiles' smashed in the experience have been produced using traditional techniques that stretch back 400 years. They are made slightly less sturdy than regular roofing tiles, though, so that they crack cleanly. Taking on the role of instructor at the in-house dojo is Hisamitsu Taniike, 49, the president of Taniike Kenji roof-tile factory. 'When I took over the family business in around 2008 and began selling these tiles online, I got a great response,' he said. 'Many customers said they wanted to try breaking tiles here at the factory.' Taniike said that he wanted to be a karate practitioner after seeing someone break tiles on TV as a child. Even complete beginners can try their hands at smashing 10 tiles at once, and a challenger said it left him feeling wonderfully refreshed. 'The tile industry rarely comes face-to-face with consumers, so I'm glad that our dojo experience is helping people discover Awaji tiles,' Taniike added.


Yomiuri Shimbun
23-05-2025
- Yomiuri Shimbun
Aichi Rice Production Under Siege from Warming Climate; Record Heat Stunts Crop Growth, Causes Greater Pest Activity
The Yomiuri Shimbun A rice producer plants early-season Akita Komachi rice in Yatomi, Aichi Prefecture, on April 11. NAGOYA — Amid nationwide high rice prices, Aichi Prefecture is striving to increase rice production. The prefecture, though, faces a formidable threat from pests, whose damage is intensified by global warming, making it more difficult to combat them. The prefecture has set its production target for this year at about 131,800 tons — an increase of about 5,400 tons from the previous year and the highest since 2018 — with the aim of using this increased output to bring down soaring prices. Even now, when farmers across the prefecture are only at the stage of early-season planting, they are already contending with challenges like pest damage, a problem believed to be aggravated by global warming. On April 11 in Yatomi in the prefecture, employees of YTAgri, a rice farming business owning about 70 hectares of paddies, planted 400 trays of Akita Komachi rice seedlings, anticipating a harvest of about 12 tons in early August. Last year, YTAgri produced about 336 tons of rice. Ryota Yamaguchi, the representative of the company, said emphatically: 'The best way we can help consumers facing this rice shortage is to maximize production. While we can't instantly expand our planted area, we will dedicate ourselves to boosting yields.' Aiming to produce 380 tons this year, the company is investing in its paddies, fortifying them through measures like increased fertilization for larger ears of rice and strict pest and disease management. Nevertheless, Yamaguchi worries: 'Fertilizer costs are 1.5 times what they were five years ago. Fuel prices are rising too, which is another headache.' Aiming to hold down spiking rice prices, the central government, which had previously set national production targets, shifted this responsibility to the prefectural level in 2018. The targets set by the Aichi Prefecture's agricultural regeneration council, a group established by the prefectural government and producer organizations, were previously on a slight downward trend, from about 131,300 tons each year between 2018 and 2022 to about 129,000 tons in 2023, and then to roughly 126,400 tons in 2024. However, this year's target is about 131,800 tons, up by about 5,400 tons from last year. The prefecture reported that last year's rice harvest was only 124,300 tons as a result of poor growth due to high temperatures and other factors. Furthermore, the first-ever temporary Nankai Trough earthquake warning, issued last summer, is thought to have intensified the rice shortage by prompting increased household stockpiling. In addition to impacting rice growth, global warming is posing another problem for producers by contributing to a surge in pests. Courtesy of Aichi Prefectural Agricultural Research Center Invasive giant apple snails are seen in Aichi Prefecture. The invasive giant apple snail, not native to Japan, poses a significant threat, as it voraciously consumes young, tender rice seedlings within two to three weeks of planting and deposits large, toxic egg masses. A survey last year by the Aichi Prefectural Agricultural Research Center found the giant apple snail in a record 35.4% of 130 studied rice paddies. In the Mikawa region, some farmers reported planting rice seedlings one day and finding them entirely consumed the following morning. Another serious issue is the damage caused by rice stink bugs, which feed by piercing rice ears and sucking their sap around the summer before harvest, leading to blackening and reduced rice quality. In some areas, the population of these bugs has reached 10 times the normal level. The Agriculture, Forestry and Fisheries Ministry explains that this increase stems from a larger number of bugs surviving the winter because of global warming. JA Aichi Economic Federation reports that the proportion of top-grade rice harvested in the prefecture fell from the usual 80% to 40% for the 2023 and 2024 crops due to rice stink bug damage and other causes. 'Reduced yield and quality directly cut into profits. Although we can't predict the extent of the damage, we will quickly share information with producers and work with local governments to offer effective pest control guidance when outbreaks occur,' a federation official said.


Yomiuri Shimbun
18-05-2025
- Yomiuri Shimbun
Old Tofu Shop in Tokyo Makes Presence Felt in Business District; Owner Uses Manufacturing Techniques Passed On by Grandfather
The Yomiuri Shimbun Yoshiaki Ishikawa cuts tofu made using the traditional kamadaki method at Echigoya in Chiyoda Ward, Tokyo. Echigoya, a tofu shop, sits quietly between tall buildings close to JR Kanda Station. Every morning, a stream of office workers stops by to drink freshly made soy milk before going to work. The Yomiuri Shimbun The exterior of Echigoya The store has been producing tofu for more than 100 years, supporting the local food industry. Founded in the late Meiji era (1868-1912), it was damaged by the Great Kanto Earthquake in 1923, but rebuilt at the same location as a shop with an attached residence. The facade on the second floor is decorated with copperplates to protect the premises from fire. Yoshiaki Ishikawa, 82, is the third-generation owner and grew up in the shop. 'When I was a child, there was nothing but a vast field in front of the store,' he said, fondly recalling the distant past. The shop, which endured World War II and has stood the test of time, evokes an air of history in the middle of the business district. Ishikawa uses his hands to make various kinds of tofu, using the same techniques as his grandfather. He makes his own hard and silken tofu varieties as well as fried tofu, ganmo fried tofu with vegetables and grilled tofu. Ishikawa continues to use domestic soybeans that are cooked in a pot, a method called kamadaki. Regular customers who visit the shop daily praise it for selling the tastiest tofu they have ever had. The Yomiuri Shimbun A cup of soy milk available at Echigoya is called 'morning tonyu.' Ishikawa is no stranger to taking on new challenges. About 20 years ago, along with a professional Japanese chef, he invented the shop's specialty 'bucket tofu.' The dish is characterized by the rich and sweet taste of soybeans. Its name comes from the fact that they initially carried it in a bucket. The shop also sells soy milk for ¥110 per cup. Named 'morning tonyu (soy milk),' it is very popular and usually sells out early. Customers can also order tofu made of the dadachamame variety of soy beans or with yuzu citron. The Yomiuri Shimbun Aburaage fried tofu slices are carefully fried by Ishikawa's wife, Yoko. Ishikawa used to run the shop with his 80-year-old wife Yoko and their second son, the fourth-generation owner. However, the shop's sales fell substantially due to the COVID-19 pandemic. The son later left the shop and began work as a company employee to support his family. Now the shop is operated only by Ishikawa and his wife, who are determined to go on as long as they are physically able. It has been about 60 years since Ishikawa succeeded the family business. 'I feel the happiest when a customer tells me [our tofu is] delicious,' Ishikawa said of his unchanged love for his job. He also rides a three-wheeler moped every day to deliver tofu to local restaurants. Echigoya The Yomiuri Shimbun Address: 2-1-4 Kanda-Tacho, Chiyoda Ward, Tokyo Access: A four-minute walk from JR Kanda Station and Ginza Line's Kanda Station Hours: 7:30 a.m. to 6 p.m. on weekdays, 7:30 a.m. to 1 p.m. on Saturdays. Closed on Sundays and national holidays.