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SoraNews24
3 days ago
- General
- SoraNews24
This traditional Japanese castle keep is home to a branch of government
Ruling the land from inside a Japanese fortress. As we enter a brave new world, where AI rapidly continues to permeate society, we're now being fed recommendations based on algorithms that analyse our interests, narrowing our view of what's really out there. That's not necessarily reason for despair, though, as it actually highlights the importance of human interaction and conversations, which are now more vital to broadening our horizons than ever before. With everyone seeing a completely different version of the Internet based on their interests, conversations can introduce us to surprises that would otherwise be completely hidden to us, and that's what happened when a friend told us about a place we absolutely had to visit — the Fukui Prefectural Government Office. Government offices are usually low on the list of places we'd ever think to visit for fun, but the reason for this recommendation became clear after taking a look at the location on a map. ▼ As you can see, this government office is surrounded by a moat. That's right — this site of bureaucracy sits on the site of a former castle, complete with moat and stone walls intact. The fortified site may come as a surprise to castle lovers, even in Japan, but those who know about it like to cheekily describe it as the strongest branch of government in the country. It certainly looks imposing from the road on the other side of the moat, and things get even more interesting when you cross over and enter the grounds. During the Edo period (1603-1868), this site was the headquarters for warriors belonging to the Matsudaira clan, and their spirit hangs in the air today, with the moat and stone walls being authentic remnants of the castle that date back to the 1600s. In addition to the original features there are some modern additions like a wooden castle gate, which helps to keep the government building secure. ▼ We don't know any other prefectural office that's protected by a castle gate. No original wooden buildings remain — the main castle tower was destroyed by fire in 1669 and never rebuilt — but with a lot of the stone features still standing from the time of the original castle, it's easy to feel like you've stepped back in time. ▼ This view would've looked somewhat different in the feudal area. While other castle sites in Japan are overrun with tourists, this little-known spot remains deserted a lot of the time, except for the presence of office workers, the modern-day samurai, so you can really connect to the history and beauty of the site in a special way. It's easy for the imagination to run wild in the quiet serenity here — so much so that we could easily imagine a fallen warrior taking refuge in the shade of this mossy, sloping wall. ▼ If these walls and lawns could talk, what stories would they tell? With Japan being prone to earthquakes, it's amazing that this site has survived several centuries. One close call came with the 1948 Fukui Earthquake, though, when some walls shifted, causing them to visibly tilt, as seen in the photo below. ▼ Another little-known but impressive site here is the well that gave Fukui its name. Called Fukunoi, or 'good luck well', this life-giving water source inspired the name of the castle and the surrounding area, making it an important historical site for the city. ▼ It's also a fascinating site for visitors. The good luck seems to have rubbed off on Fukui's residents as the prefecture was ranked the happiest in Japan in 2024 by the Japan Research Institute's 'Happiness Ranking of All 47 Prefectures'. Fukui has maintained this ranking for 12 consecutive years, proving its residents are doing well in terms of income, health, education, employment, and community connections. Then again, when you have your government looking out for you from a castle fortress, there's a strength and security in that knowledge that's bound to leave you feeling content. So perhaps this really is the strongest branch of government in the country! Site information Fukui Prefectural Office / 福井県庁 Address: Fukui-ken, Fukui-shi, Otemachi 3-17-1 福井県福井市大手3丁目17−1 Open: 8:30 a.m.-5:15 p.m. Closed: Saturdays and Sundays Photos ©SoraNews24 ● Want to hear about SoraNews24's latest articles as soon as they're published? Follow us on Facebook and Twitter! [ Read in Japanese ]
News18
3 days ago
- Entertainment
- News18
TOKYO SKYTREE Holds Event Celebrating 30th Anniversary of Toy Story
TOKYO, July 22, 2025 /Kyodo JBN/ — TOBU TOWER SKYTREE Co., Ltd., the operator of TOKYO SKYTREE, is holding 'To the Sky Beyond Imagination TOY STORY SKY IN TOKYO SKYTREE," to commemorate the 30th anniversary of the 'Toy Story" movie release. The event began on Thursday, July 17, and will last until Friday, October 31, 2025. Key visual of 'To the Sky Beyond Imagination TOY STORY SKY IN TOKYO SKYTREE": Special website of 'To the Sky Beyond Imagination TOY STORY SKY IN TOKYO SKYTREE": In areas such as the 450-meter-high Tembo Galleria, visitors can immerse themselves in the world of Toy Story through the exhibition and interior decorations. Also offered on this floor are limited-edition goods that are only available at the event and special cafe menu items. On the 350-meter-high Tembo Deck, exclusive videos are screened on the windows converted into a giant screen of SKYTREE ROUND THEATER every night of the event. During the evening, the exterior of the tower will have a special Toy Story-themed lighting inspired by various characters from the movie series. The event's exclusive key visual depicts the movie characters visiting TOKYO SKYTREE reimagined as a playroom in the clouds. TOBU TOWER SKYTREE hopes that those who come to Japan will visit and enjoy TOKYO SKYTREE on the occasion of the event. About TOKYO SKYTREE The 634-meter-high TOKYO SKYTREE is the world's tallest free-standing broadcasting tower. It has two observation decks, the Tembo Deck, 350 meters high, and the Tembo Galleria, 450 meters high, commanding a spectacular panoramic view of Tokyo. At night, TOKYO SKYTREE is colorfully lit up in three lighting styles — 'Iki," characterized by a pale blue, 'Miyabi," featuring Edo purple, and the 'Nobori" auspicious tangerine hue. Special lighting can be seen during seasonal and other events. (Disclaimer: The above press release comes to you under an arrangement with Asianet and PTI takes no editorial responsibility for the same.). PTI PWR PWR view comments First Published: July 22, 2025, 18:00 IST Disclaimer: Comments reflect users' views, not News18's. Please keep discussions respectful and constructive. Abusive, defamatory, or illegal comments will be removed. News18 may disable any comment at its discretion. By posting, you agree to our Terms of Use and Privacy Policy.
4 days ago
- Health
Good and Good for You! Easy and Doctor-Approved Kanten Recipes
Invented in Japan, kanten , or agar, originates from Chinese tokoroten and began being produced in the Edo period (1603–1868). Although often confused with gelatin, it is different in a number of ways, including the ingredients, its production process, and how it is handled. Kanten comes in three forms: bōkanten sticks, itokanten strands, and konakanten powder. Bōkanten (also known as kakukanten blocks) and itokanten are made mainly from the red seaweed tengusa ( Gelidiaceae ) which is boiled to produce a liquid that is then cooled and set to create tokoroten . It is then further processed using the traditional method of freeze-drying. These types of kanten can be rehydrated, after which the excess water is squeezed out and the ingredient is then cut into bite-sized pieces to be eaten in salads or soup. Konakanten , on the other hand, is generally made by combining tengusa with a similar red seaweed like ogonori ( Gracilaria ) and industrially produced. It has a wide range of uses, including for food processing in factories, moisturizing in cosmetics, and capsules in pharmaceuticals. In any case, kanten is special because, as it is made from seaweed, it is rich in dietary fiber and extremely low in calories. From left to right, bōkanten , itokanten , and konakanten . (© Pixta) Gelatin, meanwhile, is made from collagen extracted from the bones and skin of animals like pigs, cows, and fish. Its main nutrient is protein and it contains no dietary fiber at all. When compared to kanten before rehydration, it also has more than twice as many calories, gram for gram. This means that desserts made with kanten are much healthier. It can also be enjoyed with peace of mind by Muslims, who refrain from eating pork products, and vegans. Related content Kanten: A Japanese Health Food Boasting a 200-Year-Old Industry Water Retainment Produces a Weight Loss Aid Kanten is produced through the traditional method of drying tokoroten outside during winter, repeatedly freeze-drying it for around two weeks. During that time, impurities are removed and it becomes a tasteless, odorless white object. In its dry state, the dietary fibers agarose and agaropectin account for 80% to 90% of its composition. This makes kanten one of the richest foods in dietary fiber. Kanten used to be one of Japan's major exports. In the early 1880s, the German physician Robert Koch successfully isolated and grew the tuberculosis bacteria in pure culture using kanten as the gelling agent on agar plates. Following that, the Scottish physician Alexander Fleming discovered the world's first antibiotic, penicillin, using the same medium. They both received the Nobel Prize for these great achievements. Kanten being used as a gelling agent in an experiment. (© Pixta) 'This is why, overseas, it is known more as a culture medium for bacterial research than as a food product,' states Tochikubo Osamu, a doctor of internal medicine and professor emeritus at Yokohama City University. He is a leading researcher of the health benefits of kanten . 'It's amazing to think that kanten , which has contributed so much to the development of modern medicine, originated from Japan and in the Edo period as well.' Tochikubo poses with uncooked bōkanten . (© ) 'What makes kanten distinctive is how rich it is in dietary fiber and its special properties,' he continues. 'Dietary fiber has a mesh-like structure, and in the case of kanten , it is extremely fine, so it can hold a hundred times its weight in water. Konnyaku , or konjac jelly, by the way, can hold around thirty times as much.' The capabilities of these impressive water-retaining properties are revealed once in the intestine. 'It creates a feeling of fullness, so it can help with dieting and prevent overeating. Kanten isn't absorbed in the intestines and has almost no calories itself. No matter how much you eat, it passes through with the stools, so there is no worry of gaining weight.' The increase in regular bowel movements and metabolism, as well as the promoted excretion of waste products, means it helps with creating healthy skin, too. A Kanten Diet Boom In 2004, Tochikubo conducted clinical experiments to investigate the effect of kanten on lifestyle-related diseases. A set of 76 diabetic patients were randomly divided into two groups, and keeping all other dietary conditions the same, one of the groups was asked to eat a little less than 200 grams of reconstituted kanten (equivalent to two grams of powdered kanten ) every evening before dinner. The changes after three months showed that the kanten -eating group's weight, body fat, blood sugar (Hemoglobin A1c), total cholesterol, and other values had improved compared to the other group. The results of this experiment were published in a co-authored paper, leading to a kanten diet boom in 2005. Says Tochikubo: 'The dietary fiber in gelatinous kanten slows the absorption of sugar in the intestines and suppresses sudden rises in blood sugar levels, which can lead to prevention and improvement of diabetes. It also promotes adsorption and excretion of some bile acids, which is effective against dyslipidemia. Subsequent research has shown that kanten is also effective against arteriosclerosis and high blood pressure.' Tochikubo has been recommending dietary therapy using kanten to his patients for more than 30 years, and has achieved good treatment results. Now 82 years of age, he still maintains his own health by eating kanten every day. Kanten after it has been dissolved in water and then set. (© Pixta) The doctor describes his own regimen as follows. 'I boil and dissolve 2 grams of powdered kanten in 200 milliliters of water, leave it to set, and then eat it thirty minutes before dinner, with around 150 milliliters of soy milk poured over it. It's delicious with a little honey added too.' The addition of the soy milk is to make up for the lack of protein in the kanten . 'I consciously add the soy milk as it contains a good balance of essential amino acids, which can't be produced by the body. Soybeans are high in isoflavones, which act in a similar way to women's hormones, so it is particularly recommended for women suffering from menopausal symptoms. But cow's milk is fine too.' Cooking with Kanten Kanten dissolves at temperatures over 90°C, so it needs to be heated thoroughly to prepare it for ingestion. Kanten being brought to the boil to dissolve it. (© Pixta) It sets firmly once it has cooled to around 35°C to 40°C. You can create a fluffy texture by adjusting the amount used. Unlike jelly made from gelatin, this sets at room temperature and does not melt unless reheated. Keeping these characteristics in mind, let's try making some standard kanten recipes. Points to Remember The amount needed for the kanten to set: 1 bōkanten stick (8 grams) = 8 grams of itokanten threads = 2 teaspoons of konakanten powder (4 grams) to set: 1 stick (8 grams) = 8 grams of threads = 2 teaspoons of powder (4 grams) A total of 400 to 600 millimeters of water is appropriate for one bōkanten stick. (Less water gives a firm set, while more makes it softer. Adjust to your taste.) stick. (Less water gives a firm set, while more makes it softer. Adjust to your taste.) Give the bōkanten or itokanten a quick rinse and then rehydrate it by soaking in water for 10 to 30 minutes. Break up the stick before using it. or a quick rinse and then rehydrate it by soaking in water for 10 to 30 minutes. Break up the stick before using it. If you add a cold ingredient, the mix will set straight away, so heat those ingredients until lukewarm before adding them. For acidic ingredients, remove the pan from the heat and allow the kanten mix to cool before adding them as they are less likely to set if boiled together. ● Milk Kanten Jelly This is a classic kanten dessert! It is popular to add canned fruit such as mandarin oranges. Milk kanten jelly with mandarin oranges. (© Pixta) Ingredients (makes 2–3 servings) 1/2 bōkanten (or 4 grams itokanten , or 1 teaspoon konakanten ) (or 4 grams , or 1 teaspoon ) 200ml water 200ml lukewarm milk 3 tablespoons sugar Preparation Rehydrate the stick or thread kanten in water (extra to what is listed in the ingredients) and then squeeze the water out. Break the stick into pieces. For powdered kanten, start from step 2. Put the kanten in a pan with the measured water and cook on medium heat. Bring it to the boil and simmer for around 2 minutes while mixing well to dissolve the kanten . Add the milk and lower the heat. Stir in the sugar; once it is dissolved, turn off the heat. Strain the mix through a sieve and pour into a mold that has been wetted with water. Let it cool (add fruit at this point as desired), and then move it to the refrigerator to set. * If you make this without using milk and sugar, it becomes a kanten dessert known as mitsumame , which is cubes of kanten , served with fruit, red beans, and shiratama rice flour dumplings. ● Murakumo-yose The name of this dessert, literally 'a cluster of clouds,' comes from the way the egg poured into the dashi stock, creating a cloud-like appearance. Depending on the region, this dessert is also known as tamago (egg) kanten or bekkō ('tortoiseshell'). This is a good dish for in hot weather or when you have little appetite, as it is easy to eat. Murakumo-yose (© Pixta) Ingredients (makes 2-3 servings) 1/2 bōkanten (or 4 grams itokanten , or 1 teaspoon konakanten ) (or 4 grams , or 1 teaspoon ) 200 ml dashi stock stock 1 egg, beaten 1 tablespoon soy sauce 1 teaspoon mirin Preparation Rehydrate the stick or thread kanten in water (extra to what is listed in the ingredients) and then squeeze the water out. Break the stick into pieces. For powdered kanten, start from step 2. Put the kanten and dashi stock into a pan and cook on medium heat. Bring it to the boil and simmer for around 2 minutes while mixing well to dissolve the kanten . Then add the soy sauce and mirin . In a thin stream, pour the beaten egg into the stirred mixture from Step 2. As the egg begins to set, stop the heat. Pour the whole mixture into a mold that has been wetted with water. Let it cool and then move it to the refrigerator to set. ● Kanten Miso Soup Simply add kanten to regular miso soup to experience a new texture! Be sure to eat it before it cools and hardens. Kanten miso soup (© Pixta) Ingredients (makes 2 servings) 4 grams itokanten (or 1/2 bōkanten ) (or 1/2 ) 2 servings of miso soup Preparation Rehydrate the kanten in water (extra to what is listed in the ingredients) and then squeeze the water out. Break the stick into pieces. Place the kanten in a bowl and pour hot miso soup over it. Kanten can be found in the dried food section at all supermarkets in Japan, and at many Asian food outlets overseas. Able to be stored long-term, it is convenient to keep on hand for use whenever you want. Why not try adding kanten to your daily diet? Recipe supervision: Tochikubo Osamu (professor emeritus at Yokohama City University, chair of the NPO Citizen Health and Longevity Network Lab) (Originally published in Japanese. Reporting and text by . Banner photo: Bōkanten and desserts made using kanten . © Pixta.)
Yomiuri Shimbun
5 days ago
- Entertainment
- Yomiuri Shimbun
Noh Prays for Peace: Revived Play to Be Performed in Tokyo by Komparu School Actors
A noh piece themed on the double-flowered cherry blossoms cherished in the ancient capital of Nara will be performed at the National Noh Theatre in Tokyo's Sendagaya on Monday. The piece, titled 'Yaezakura,' had not been performed for centuries, but it was revived and performed in Nara last year. The performance in Tokyo will be the first of its kind outside of Nara. It will be presented by Za Square, a group of four professional Komparu school noh performers, who are: Takahashi Shinobu, Tsujii Hachiro, Inoue Yoshiaki and Yamai Tsunao. Flower had remained unknownNara-no-yaezakura cherry blossoms are said to have been the subject of a famous waka poem by Ise no Osuke, a court lady who served Empress Shoshi (988-1074). The poem reads: 'Inishie no Nara no miyako no yaezakura, kyo kokonoe ni nioinuru kana' (Double-flowered cherry blossoms from the ancient imperial capital of Nara bloom in the Kyoto imperial palace today). The type of cherry blossom tree the poem is referencing had long remained unknown. However, the species was discovered in 1922 in the mountains behind Chisoku-in, a branch temple of Todaiji temple in Nara. Now, the cherry species is a designated national natural monument. Nara-no-yaezakura no Kai, an organization that protects and nurtures the Nara-no-yaezakura cherry species, commissioned Komparu school noh actor Komparu Hodaka to revive the 'Yaezakura' noh piece, which was created during the Muromachi period (1336-1573) and had not been performed since the Edo period (1603-1867). It finally was performed in spring last year after being unseen for many was also performed at the annual Takigi O-Noh event held at Kasuga Taisha shrine and Kofukuji temple in May this year. The Komparu school originated in Nara and is the oldest of the five schools of noh theater. The school has decided to include 'Yaezakura' in its repertoire. Takahashi, leader of Za Square and a back chorus member at the revived piece's premiere, is from Nara Prefecture and has a strong affinity for the piece. 'I want to perform this piece, which incorporates Nara's scenery, in Tokyo,' said Takahashi, who will play the 'shite' lead role this time. The story begins with an imperial minister meeting an old man while admiring yaezakura cherry blossoms in full bloom. The old man says he serves Kasuga Myojin, the deities of the Kasuga Taisha shrine. He tells the minister that the blossoms are from the same cherry tree whose flowers were featured in the famous poem. He also recounts the history of the deities before disappearing. The old man is actually the deity of Mizuya Shrine, associated with Kasuga Taisha. In the second half of the piece, the deity appears and dances in the moonlight to kagura Shinto music, praying for prosperity. This piece belongs to the 'waki noh' category of noh theater. In performances of this category, deities bless the land with peace and tranquility, and the atmosphere is often celebratory. One example is 'Takasago,' part of which is often sung at wedding ceremonies. Compared to many other noh pieces, 'Yaezakura' is relatively short at just over an hour. It also needs no 'tsure' actor supporting the shite lead role. Takahashi describes the piece as 'simple and light.' Tsujii, another Za Square member, said, 'This piece preserves the traditional form of waki noh.' Tsujii also said the piece includes scenes and plot developments seemingly based on other noh pieces, such as 'Nomori' and 'Awaji,' so audiences familiar with noh can enjoy finding their similarities. Za Square member Inoue said: 'Noh is a performing art of prayer. When this piece is performed, the atmosphere of prayer flows across the stage.' The shite lead role wears a powerful-looking 'O-Tenjin' type noh mask. 'I want to perform with energy in order to convey blessings to the audience,' Takahashi said. Performance group back to full strength Za Square was formed in 1998, when its members were in their 20s and 30s. At that time, only one person could become a professional every 10 years or so in the Komparu school. They eagerly support the school's foundations and work hard. The upcoming event in Tokyo marks the unit's 28th performance. The four members, having gained experience, now are like a central pillar of the school. 'Whenever I think of staging a large-scale piece, the other three members come to mind. They are so reliable,' Inoue said. Za Square member Yamai said, 'We want to play a central role in carrying on the tradition of our school into the future.' A month before the unit's previous performance last summer, Yamai suffered a cerebral hemorrhage and canceled his appearance. Takahashi performed in his place. At the time, Takahashi wrote in the performance brochure, 'Yamai absolutely shall return.' True to his words, all four members will take the stage together again as the unit's name indicates.
Yomiuri Shimbun
6 days ago
- Politics
- Yomiuri Shimbun
Depopulation Complicates Japan's Rice Policy; Needs of Farmers, Consumers Have Diverged Over Years
The 'Rice Crisis of the Reiwa Era' is shaking Japanese society to its core due to skyrocketing rice prices. With the House of Councillors election scheduled for July 20, rice policy has become one of the main issues. Prime Minister Shigeru Ishiba has instructed relevant ministers to promote policies that stabilize rice prices and enable producers to increase production with confidence. Shinjiro Koizumi, appointed agriculture, forestry and fisheries minister in May, has been implementing new policies to lower rice prices, including releasing rice reserves through discretionary contracts. The reason for the rice crisis is that rice is not just a staple food for the Japanese people, but a deeply rooted part of their history, society, culture and spirituality. Tadayo Watabe, a former Kyoto University professor who died last year at the age of 100, famously described the Japanese as 'people with a deep desire to eat rice every day.' Rice cultivation in Japan began approximately 3,000 years ago. It was only in the 1960s that Japanese people were able to eat rice daily without worrying about shortages – just about 60 years ago. The importance of rice in Japan is illustrated by a scene in the movie 'Seven Samurai.' Hundreds of years ago, farmers suffering from bandit raids endure a diet of bitter grains so they can save rice to give to the samurai Kambei (Takashi Shimura), whom they ask to defend their village. Resolving to do so, Kambei holds up a bowl of white rice and declares, 'I will not waste your offering of rice.' These words resonate deeply in the Japanese heart, conveying the value of rice and the weight of Kambei's resolve. Eating one's fill of rice is a theme that appears in numerous works, including novels, movies, and period dramas. Rice is not merely a food. During the Edo period, people used rice as a form of currency, and they paid taxes with rice. Even today, rice farming cooperatives and rural communities remain deeply rooted throughout Japan, forming the foundation of Japanese society. Rice paddies are a distinctive feature of Japan's landscape throughout the country. Rice is a food in which the nation is nearly 100% self-sufficient. In trade liberalization negotiations, the Japanese government has consistently designated rice as a 'sacred domain.' However, Japan is now at a critical turning point in its rice policy. Following World War II, the nation's rice policy shifted from addressing rice shortages to addressing rice surpluses, and the production adjustment policy was introduced. This policy effectively led to significant reductions in rice paddy acreage beginning in 1971, thereby suppressing excessive price declines and protecting rice farmers nationwide. The government officially ended the acreage reduction policy in 2018, but to stabilize farmers' livelihoods, it has provided incentives to encourage farmers to shift to other crops, effectively maintaining the policy. Japan produced approximately 14 million tons of rice annually during its peak in the 1960s, but current rice production as a staple food has decreased to around 7 million tons per year. The acreage reduction policy has contributed to the stability of local communities. However, since last summer, rice prices have surged to more than double the level of the previous year, sparking widespread frustration. The government's lack of consideration for the consumer's perspective led to a delayed response. With global warming progressing, the risk of rice crop failures is also increasing. The instability of the international situation has heightened the importance of food security. Continuing the rigid rice production adjustment policy is making it challenging to stabilize rice prices. How should rice policy be reformed? Let's examine the actual conditions of farmers. The production cost of rice decreases as the scale of production increases. In California, a major U.S. rice-producing region, the average farm is about 160 hectares, while in Japan it is 2 hectares. Mountainous regions that cover most of Japan's land area are home to only about 10% of the national population, but these regions account for about 40% of Japan's farmers, farmland and agricultural production value. The mountainous terrain is a barrier to large-scale farming, which makes enhancing international competitiveness a significant challenge. A report by Kimio Inagaki, a fellow at the Mitsubishi Research Institute, attempts a detailed analysis of Japanese farmers. Based on the 2020 agricultural census, there are approximately 1.07 million farming business entities in Japan, with 70% of them cultivating rice. Large-scale farms, defined as those with 20 hectares or more, account for only 3% of the total number of farms, yet they occupy 38% of the farmland. On the other hand, 84% of farmers work on farms of less than 3 hectares, cultivating 30% of the total farmland. This includes the 23% of farmers who work on small-scale farms of less than 0.5 hectares. There are significant disparities in management capabilities among farmers. Inagaki argues for two distinct policy approaches. Small-scale farmers operating in hilly, mountainous areas that are not plains with good conditions for growing rice should be supported from the perspective of social security, while separate policies should be aimed at improving the international competitiveness of rice farming in Japan. The rice production reduction policy has enabled large-scale farmers and small-scale farmers to coexist by maintaining rice prices. The government is reviewing its rice production reduction policy while considering ideas to promote large-scale farming and increased exports, strengthen the production base, and lower prices. If the Japanese government implements this policy, it will be challenging for small-scale farmers in mountainous areas to sustain themselves. In that case, how much income compensation should the government provide to farmers to support their businesses? This issue is common to many of the challenges facing Japan, which is experiencing a declining population. The government predicts that Japan's population will decrease from the current 120 million to 87 million by 2070. In a modern capitalist society, Japan is setting a precedent for population decline. People are leaving depopulated areas in droves, making it difficult to maintain infrastructure such as roads and sewer systems. Railways are having to discontinue the operation of local lines. However, Japan is not adopting policies that would abandon such depopulated areas; instead, it is striving to maintain them as much as possible. Due to the Japanese national character, which favors inclusive policies, there is resistance to implementing harsh policies that abandon rural areas. People throughout Japan believe that rice is an integral part of their daily lives. Rural regions have rich natural landscapes and a tradition of strong local communities. Agriculture is also facing challenges related to a declining birthrate and an aging population. The number of people whose primary occupation is in the agriculture industry has halved over the past 25 years, dropping to about 1.1 million. Their average age is 69. The number is projected to plummet to 300,000 in 20 years. In an era of declining population, how much should Japan as a whole bear the cost of supporting rice production by small-scale farmers in mountainous and rural areas? Ultimately, the question of how much of the current rice production system, including that in mountainous and rural areas, can be maintained is linked to the issues of what to do about Japan's future, considering its declining population. There are no easy answers, but it is a serious issue that everyone needs to consider. Political Pulse appears every Saturday. Akihiro Okada Akihiro Okada is a vice chairman of the editorial board for The Yomiuri Shimbun.
