Residents struggling to revitalize depopulated areas are shocked by the Japan Policy Council’s study released last month which gave a list of towns and villages highly likely to disappear due to population decline. The think tank’s panel of experts, headed by former internal affairs minister Hiroya Masuda, said that in 2040, 896 municipalities nationwide would see their populations of young women decline considerably, making 523 municipalities suffer from a population drop below 10,000 with high possibility of being eventually emptied. It recommended that public assistance be concentrated in major regional cities in order to prevent people from moving to metropolitan areas. People living in rural villages, who have eagerly … Continue reading →

  The Chiba University Hospital’s high-rise restaurant is offering “yakuzen” meals using Chinese herbal medicines and locally-grown vegetables to promote the idea of “eat well to be well.” Sakae Okabe, a chef at the restaurant Vincennes, developed recipes for the dishes based on advice from Takao Namiki, head of the hospital’s Oriental medicine department, on the effects of herbal medicines and vegetables. The dishes are received well by customers, because they do not have the bitter taste of herbal medicines which many expect from “yakuzen” meals, according to the restaurant. The dishes offered at the restaurant include steamed egg rolls with bamboo shoot and spinach, and Japanese mustard spinach and … Continue reading →

  The geographical indication law aimed at promoting local agricultural and food brands was passed in the Diet on Wednesday, June 18, and is expected to take effect next fiscal year. Local agricultural communities welcome the introduction of the system which enables the government to give endorsement on high – quality farm products and food brands and keep control over counterfeits. In order to facilitate sales of value-added local specialties, it is necessary to make the system well – known among farmers and regional agricultural co-operatives. GIs are already introduced in the European Union for such products as Prosciutto di Parma, an uncooked, dry-cured ham produced in Parma province, Italy. … Continue reading →