Latest news with #Yaeyama
The Mainichi
25-05-2025
- Science
- The Mainichi
High school students in Fukuoka locate multiple endangered species, receive gov't award
FUKUOKA -- High school students in this west Japan city have been spotting endangered species through the extracurricular activities of a club dedicated to biology research, leading to national recognition. The "aquatic life study group," with members from Fukuoka Daiichi High School and Daiichi University of Pharmacy High School, both in the city of Fukuoka's Minami Ward, has not only found examples of rare species, but through social media has raised awareness about protecting endangered wildlife and the spread of domestic invasive species. Established in 2019, the study group has cared for rare creatures in a science lab of Daiichi University of Pharmacy High School while conducting ongoing ecological investigations. In 2023, members discovered a specimen of the endangered black-spotted pond frog, a species listed in Fukuoka Prefecture's Red Data Book, in the prefectural town of Sasaguri. In 2024 they found a water beetle, Hydaticus bowringi, in the prefecture's city of Ukiha for the first time in 20 years. Currently, the two sister schools together have 20 student members, who are caring for around 45 specimens across 15 species. On occasion, they venture out in search of creatures alongside their adviser, 59-year-old Yoshimi Ota. The school displays rare animals including a blue mutated Japanese tree frog, found in Sasaguri in 2024, among other notable finds. The group has also received a Yaeyama yellow-margined box turtle from a donor in Miyakojima, Okinawa Prefecture. While the species is a government-designated natural monument, there is concern it was artificially introduced to Miyakojima from its native habitat in the Ishigaki and Iriomote islands, also in Okinawa Prefecture. In Miyakojima, this turtle is now considered a domestic invasive species that could threaten the local ecosystem, and the student group has used social media and other means to bring attention to the issue. The students' efforts were recognized May 11 in Tokyo at the "National Conference on Wildlife Protection," organized by bodies including the Japanese Society for Preservation of Birds, where their group received the education minister's award. One third-year student at Daiichi University of Pharmacy High School who attended the award ceremony said, "I originally joined the study group because I've always loved animals and wildlife. I never imagined our work would lead to receiving an award." Mayu Tanaka, a third-year student at Fukuoka Daiichi High School, added, "It feels like lifeforms I used to see whe inn I was younger are gradually disappearing. I want to help preserve as many species as possible."
Metropolis Japan
16-05-2025
- Metropolis Japan
Ishigaki Island Gourmet Fair
At approximately 200 meters above the streets of Shinjuku, Teppan Ten-yu offers an unforgettable culinary event this summer. Running from May 19 to July 31, 2025, the Ishigaki Island Gourmet Fair brings Okinawa's rarest ingredients—anchored by premium wagyu—into the spotlight. Premium Beef from Kita-Uchi Farm is the highlight of the dinner course. This kuroge wagyu comes from female cows raised for over 40 months in Ishigaki's subtropical climate. Only four are selected monthly, making this one of the rarest wagyu options available in Japan. With its low melting point and increased amino acid profile, the loin cut is grilled over the teppan to coax out a balance of rich fat and meaty depth. The result is a slice of beef with a clean finish and delicate fragrance, best appreciated with a simple seasoning of Okinawan salt. Chef Nobuko Kimura, known for her deep relationships with producers, avoids choosing beef by brand or ranking. Instead, she focuses on lineage and long-term ethical farming, ensuring flavor and safety. Kimura's background includes launching teppanyaki programs at top Tokyo hotels and mentoring upcoming chefs. At Teppan Ten-yu, her goal is to bridge the gap between farmers and diners, serving food that reflects the land and care behind it. The course menu features a full spectrum of Okinawan flavors: Homemade jiimami tofu (peanut tofu) (peanut tofu) Shima rakkyō (island shallots) (island shallots) Omāru ebi (lobster) (lobster) Six varieties of salt used depending on the dish Barrel-aged Yuasa shoyu from Wakayama Each ingredient is chosen for its origin, texture and ability to complement the premium beef. Guests can choose between white rice—Akita-grown saki-hokore —or Yaeyama soba for the final savory course, accompanied by miso soup and seasonal pickles. Dessert includes tropical fruit grown in Ishigaki, such as pineapple and mango, offered with minimal processing to preserve natural sweetness. An optional five-glass pairing starts with champagne and moves through wines chosen to enhance each dish. The final drink is served in Ryukyu glass and can be either awamori or a locally sourced Okinawan juice. With just 10 seats at the counter, Teppan Ten-yu offers a refined yet intimate dining experience. Guests enjoy direct interaction with the chef and unobstructed views of Tokyo's skyline, all while maintaining privacy and calm. The name Ten-yu means 'unexpected good fortune,' a reflection of the thoughtful curation that defines each seasonal menu. Dates: May 19 – July 31, 2025 May 19 – July 31, 2025 Time: Dinner only, 5:30 pm – 10 pm (Last order 9 pm) Dinner only, 5:30 pm – 10 pm (Last order 9 pm) Price: ¥39,000 (course), ¥15,000 (wine pairing, 5 glasses) ¥39,000 (course), ¥15,000 (wine pairing, 5 glasses) Reservations required Teppan Ten-yu, 45F, Bellustar Tokyo, A Pan Pacific Hotel1-29-1 Kabukicho, Shinjuku-ku Phone: 03-6233-7654 Teppan Ten-yu Event Official Website
