Latest news with #Niigata
NHK
a day ago
- General
- NHK
Last living parent of Japanese abductees asks government to work more seriously
The 89-year-old mother of a Japanese woman abducted by North Korea has asked the government to commit itself to bringing back the abductees. Yokota Sakie spoke at a news conference on Tuesday, two days ahead of the 5th anniversary of her husband's death. Yokota Shigeru led the group of abductees' families for a decade after its foundation in 1997. He died in 2020 at the age of 87. Their daughter Yokota Megumi was a first-year junior high school student when she was abducted in November 1977 in Niigata City, central Japan. She will turn 61 in October. Her mother said she has long been frustrated by the lack of progress in resolving the abduction issue. She said she has done everything she could, including meeting with several prime ministers, but she has seen no developments in the nearly 50 years since her daughter was abducted. Sakie is the only surviving parent of the government-recognized abductees who remain unaccounted for. The 96-year-old father of Arimoto Keiko died in February this year. Sakie called on the government to work more seriously as time is running out, saying that she and other family members can do nothing but ask the government to take action. Japan's government has so far recognized 17 citizens as having been abducted by North Korea in the 1970s and 80s. Five returned home following a bilateral summit in 2002, but the other 12 are unaccounted for.
Japan Times
3 days ago
- General
- Japan Times
Ceremony marks 60 years since Niigata Minamata disease recognition
A ceremony to mark the 60th anniversary of the official recognition of Niigata Minamata disease, a neurological disorder caused by polluted industrial wastewater containing methylmercury, took place in the city of Niigata. At the ceremony, held on Saturday, about 300 people observed a moment of silence for the victims. The participants included patients, bereaved families, Environment Minister Keiichiro Asao and representatives from chemical maker Showa Denko, currently Resonac Holdings, the operator of the plant that was the source of the pollution. It was the first time in 10 years for an environment minister to attend the ceremony. "Niigata Minamata disease is not over yet," Eiichi Minagawa, 81, the lead plaintiff in a lawsuit filed by uncertified patients against the government and the plant operator company, said in an address. Noting that the plaintiffs are aging, Minagawa said, "We sincerely hope that (the lawsuit) will be settled while we are still alive and are able to walk." Chieko Furuyama, 60, the only person in the prefecture certified as suffering from fetal Minamata disease, said in writing: "You made me like this and what are you going to do about it? Please help me to live my life from now on." Environment minister Asao said, "We will share our experiences and lessons from Minamata disease with the world and work toward the realization of a society without environmental pollution and health damage by mercury." Before and after the ceremony, representatives from groups of Niigata Minamata disease victims held talks with Asao and demanded a revision of the patient certification criteria. Niigata Minamata disease was officially recognized on May 31, 1965, about nine years after the recognition of a similar disease in Kumamoto Prefecture known as Minamata disease. According to the Niigata Prefectural Government, as of the end of April, 2,767 applications had been filed for certification as sufferers of the disease. Of the applicants, 717 were officially recognized as sufferers and 57 were waiting for screening results. Unrecognized patients have filed lawsuits against the government and the plant operator company since 1967. Currently, the fifth lawsuit of this kind, filed in 2013, is ongoing in Niigata District Court and Tokyo High Court.
CNA
4 days ago
- Lifestyle
- CNA
Gaia Series 88: Fight for "the best in the gastronomic world"!
Japan's top young chef leads a determined culinary team to the Bocuse d'Or, facing fierce global rivals and unrelenting pressure. In the heart of Lyon, a city synonymous with haute cuisine, the world's most prestigious culinary tournament, the Bocuse d'Or, ignites fierce competition every two years. Dubbed the World Culinary Cup, it gathers 24 top teams, each having survived gruelling national qualifiers to earn their place in what is often likened to the Olympics of gastronomy. This year, all eyes are on Japan's representative, 31-year-old sous-chef Ryuya Kainuma, as he carries the hopes of a nation that has yet to clinch the coveted crown. Kainuma, originally from Niigata, works at Sens et Saveur, a high-end French restaurant on the 35th floor of the Marunouchi Building in Tokyo. He has spent 10 years honing his culinary skills and emerged as Japan's contender after winning the domestic qualifier in November 2023. 'To me, competing globally through food is so awesome,' he says. 'To have world-famous chefs taste my food is the kind of opportunity this competition offers.' He is joined by 22-year-old commis chef Minami Fujita. 'There's a lot of pressure. I mean, I'm representing Japan,' she says during preparations. 'I'm carrying Japan on my back.' Their pairing has been described as the 'strongest Team JAPAN in history,' a testament to the talent, ambition and depth of support backing their campaign. Despite its longstanding involvement in the contest since 1987, Japan has only made it to the podium once, in 2013, finishing third. The stakes today extend beyond the kitchen, with a potential win likely to bolster Japan's international culinary reputation and drive inbound tourism. 'It's become a competition to attract inbound tourists,' says Hajime Yoneda, who serves as Team JAPAN's head coach and previously judged the competition. 'Winning at a global culinary competition like the Bocuse d'Or could become one of the factors people use to decide where to go.' Under Yoneda's guidance, Kainuma trains rigorously. He travels to Osaka to experience three-star service at Yoneda's own restaurant, HAJIME, which earned its Michelin status in just one year and five months. 'Through my experience at a three-star restaurant, I rediscovered the passion I had in my youth,' says Kainuma. 'Cooking for the customer's delight. That's the heart of my job.' He adds, 'I don't see them as judges anymore. To me, they're guests I'm serving food to.' Assisting the team are prominent chefs such as Noriyuki Hamada, who led Japan's 2013 bronze-winning campaign, and Tetsuya Asano, already named Japan's representative for 2027. They also receive support from Kenichiro Sekiya of Joel Robuchon and Kotaro Hasegawa, who placed sixth in 2007. However, funding remains a concern. 'The members of Team JAPAN are participating without pay,' the programme notes, a contrast to Denmark, where the national team trains with a budget of ¥100 million (S$860,000) and receives salaries and housing. Japan's theme for the large meat platter is 'The Connection of Life,' which incorporates forest elements. The design is led by Yuji Tokuda of Canaria, a multi-award-winning designer. However, the first tasting of the meat dish, which includes venison and foie gras wrapped in pastry, ends poorly. 'Personally, I think it's close to zero,' says Yoneda. 'You really need to work out what refinement means or you won't be able to reach the top ranks.' Kainuma acknowledges the challenge. 'I don't think there's such a thing as 'complete' in this,' he says. 'When cooking, you always think, 'Maybe I could take it further.' Bit by bit, you level up.' As the final competition nears, the team relocates to Vaux-en-Beaujolais, an hour from Lyon, for a two-week training camp. Simulated time trials initially run two hours over the official limit. Romain Barthes, the local restaurant's chef, notes, 'The pie crust is too thick and loses its delicacy.' But adjustments pay off. Fujita uses multiple timers to manage overlapping tasks. Kainuma refines the fish dish, using sesame and other elements to improve both look and flavour. 'We're back on schedule, so no need to rush,' he says. 'We're totally fine.' The final time trial is a success. 'This was the first time it truly looked and tasted like a proper dish,' he says with visible relief. On 25 January, the Bocuse d'Or opens with much fanfare. Japan begins cooking at 8am. Thirty minutes in, their sous vide machine breaks. 'Oh no!' Kainuma exclaims, quickly directing his team to boil water manually. 'You can add the apples now,' he instructs. The delay puts them ten minutes behind schedule, but the fish dish is completed on the dot. Judges praise its taste and presentation. 'Beautiful fluffy lobster sauvignon. Very, very, very tasty.' The meat dish, which evokes a forest scene, is also completed within the limit. When the results are announced, Sweden takes third place and Denmark second. France's Paul Marcon, son of 1995 champion Regis Marcon, claims first, making them the first parent-child pair to win the title. Japan places 11th overall. However, their fish dish ranks fourth, beating Denmark's, with 787 points. The meat dish scores 700 due to issues with temperature control before serving. 'It's frustrating,' Kainuma admits. 'But thanks to the advice I received from so many chefs, I now think about cooking from all kinds of angles.' He adds, 'My goal is still three Michelin stars. So I'll start again from scratch and learn a lot.'
Condé Nast Traveler
4 days ago
- Business
- Condé Nast Traveler
Beyond the Megacities, Uncovering Japan's Quieter Corners
At Satoyama Jujo—a modern ryokan housed in a lovingly refurbished 150-year-old farmhouse in Niigata—the first ritual is the bath. As I lower myself into the open-air onsen, bounded by whispering trees, the setting sun paints the mountains in amber hues. Though just over an hour from Tokyo, this place feels a world away. Later, as evening deepens, I make my way to the nearby river where a flutter of fireflies performs a luminescent ballet. After nearly two decades of calling Tokyo home, Japan continues to reveal itself to me in layers. The capital's labyrinthine sprawl—more a patchwork of village-like neighborhoods than monolithic metropolis—remains endlessly fascinating, with izakayas tucked into narrow alleys and century-old shops wedged between gleaming towers. But it was during the pandemic's forced stillness, when the borders shut for three years, that I began venturing deeper into Japan's peripheral spaces. Previously, my work as a journalist had briefly dispatched me to Japan's distant prefectures—the island of Honshu's sake breweries in Yamagata and fishing villages in Miyagi—but I'd find myself rushing back to the capital before I could properly experience these places. These days, I've embraced being a tourist in my adopted country; lingering in ceramics villages where the potters eschew electricity, and discovering remote temples carved into mountainside cliffs. While Kyoto's famous temples groan under the weight of selfie sticks, these quieter corners offer something that feels genuine—and right now, in particular, feels like a perfect moment to explore them further. Over the past few years, I've noticed a seismic shift in Japan's tourism landscape. Last year, the country welcomed a record 36.8 million international visitors. This momentum has continued into 2025, with over 10.5 million arrivals in the first quarter alone. During this period, foreign tourists spent ¥2.3 trillion (or $15 billion), up 28.4% from the same period last year. The country is evolving to keep up with the demand. New rail extensions have eased access to places like Fukui, on the Sea of Japan coast, while future expansions will unlock more areas in Hokkaido and Tohoku. I've watched with interest as new hotels and design-forward ryokan blend traditional aesthetics with creature comforts in regions where finding a decent cup of coffee once felt like a quest. Alongside these developments, small businesses have emerged to connect travelers with cultural experiences—craftspeople opening up their workshops, farmers offering culinary classes, and local guides creating bespoke itineraries. For communities facing population decline, tourism brings not just economic lifelines but something perhaps more valuable—renewed pride in cultural traditions that might otherwise fade into history. Recently, I've sought out hidden gems like Yamanaka Onsen—a hot spring town renowned for woodworking and lacquerware—that had previously seemed just beyond reach. Thanks to the Hokuriku Shinkansen bullet train expansion last year, I found myself here in just two and a half hours from Tokyo. By day I spent an afternoon at a lacquerware atelier where a master craftsman guided a visiting artist through techniques refined over centuries. That evening, I slipped into Bar Engawa, where Yusuke Shimoki serves sake in locally crafted vessels behind a counter in a traditional house with doors featuring intricate wooden inlays. Throughout the town, a new generation of ryokan and shop owners is working to revitalize the area, creating events that showcase regional artisans alongside local cuisine—and launching a contemporary arts festival inside historic buildings.
Yomiuri Shimbun
7 days ago
- Business
- Yomiuri Shimbun
Niigata Pref. Students Learn About Agriculture, Climate Change on Texas Trip; Texas Students to Visit Niigata Pref. in August
Courtesy of Makoto Koide Niigata students visit volunteer activities at a marshland in Texas. Ten university students from Niigata Prefecture traveled to Texas in March to learn about agriculture and climate change as part of an exchange program between Japan and the United States. The Japanese students were able to work with students in Texas during their six-day trip. The Texas students are scheduled to visit Niigata Prefecture this August. The program is sponsored by the U.S.-Japan Council, which promotes exchanges between the two countries, with the cooperation of Tanaka Sangyo, a Joetsu-based construction company in Niigata Prefecture. Tanaka Sangyo has been engaged in rice cultivation for about 30 years, growing rice on about 340 hectares. As more rice farmers are leaving the business, the company expanded its rice field by 150 hectares over the past five years by taking over the fields of others who have quit. The partnership was made through an introduction by the U.S. Embassy in Japan, which had previously worked with the company. The program started last October with 10 students from universities in Niigata Prefecture, including Niigata University, and eight students from Texas A&M University. After an online workshop, the Niigata Prefecture students went to the United States to learn about measures on tackling climate change. While in Texas, the Niigata students went to a greenhouse that had automated equipment to manage plant growth, visited a large-scale range and saw crops being grown on the roof of a building in an urban area. The students also saw the effects of drought when they volunteered for marshland conservation activities. Akiyuki Tanaka from Tanaka Sangyo hopes the exchange will let young people know that, as digitization and automation advance, agriculture can be fun and exciting. Climate change The Yomiuri Shimbun Makoto Koide, left, shows a photo he took while visiting a greenhouse in Texas, in March in Niigata Prefecture. Climate change will heavily affect the agricultural industry in Niigata Prefecture. As of the end of October, only 4.3% of the Koshihikari variety of rice and only 14.0% of all the rice harvested in 2023 were considered high quality, the lowest ever. 'The price of rice is getting more expensive in Japan, and rice is disappearing from grocery stores,' said Mitsuki Ito, 20, who was a part of the group who went to Texas. 'I think the issue [of climate change] needs to be addressed worldwide.' The students from Texas are scheduled to visit Niigata Prefecture in August, and they will observe the area's agricultural practices, which take advantage of having both mountains and the ocean nearby. 'The American students might be surprised by how small the scale of Japan's agriculture is, but I hope they will see the quality of it, too,' said Makoto Koide, a participant from Niigata University.
