“Washoku” traditional Japanese cuisine has been added to UNESCO’s Intangible Cultural Heritage list Wednesday, December 4, raising the nation’s hopes of enhancing its global recognition and boosting exports of its agricultural products. The Japanese government’s proposal was formally approved by the United Nations Educational, Scientific and Cultural Organization at a meeting of its Intergovernmental Committee in Baku, Azerbajan. The move comes as the country faces the spread of Western eating habits and washoku dims in popularity, leading to a decline in rice consumption. The government hopes the registration will provide an opportunity for Japanese people to reevaluate the value of washoku, and plans to make efforts nationwide to pass … Continue reading →

  The government disclosed a draft of its plan to revitalize agriculture on Monday, December 2, reiterating its determination to double farmers’ income in the next 10 years. The draft of the agricultural policy plan, submitted to the ruling Liberal Democratic Party’s headquarters for agricultural revitalization, comprises four major pillars – expanding demand for agricultural products, strengthening functions to link supply and demand, maintaining the agricultural industry’s multifunctional role including tourism and invigorating farmers. The government is scheduled to formally announce the plan around Tuesday, December 10, after making some adjustments, and based on the plan, it will work on revising the basic plan for food, agriculture and rural areas, … Continue reading →

  Chikako Sakamoto As part of its efforts to provide food products fit for people with health problems, Mie Prefecture Agricultural Research Institute has developed low-phosphorus rice and vegetables for dialysis patients who need to restrain phosphorus intake. The institute is working jointly with two hospitals, a vegetable processing firm and a rice milling firm to evaluate the effects of eating food products with reduced phosphorus content. Phosphorus which is found in almost every food, is an essential nutrient needed for proper cell functioning, regulation of calcium, strong bones and teeth. But consuming too much of it weakens bones and increases risk of heart attack. Dialysis patients with chronic kidney … Continue reading →