“Wagyu Olympics” which judges the excellence of branded cattle from all over Japan took place.
Watch and try to unveil the mystery of Japanese Wagyu. English, French and Chinese Subtitles are available (Spoken only in Japanese).-
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Wagyu production surges in Europe Japan’s livestock association urge to keep track of wagyu genetic resource globally
TOKYO, Dec. 15 – The production of WAGYU-brand beef, which is genetically wagyu (Japanese beef) but born and raised overseas, is increasing in Europe rapidly, according to a research done by Japan Livestock Technology Association. The report said wagyu breed cattle were introduced to Europe through the importation of embryos and semen from the U.S. and Australia, and full-blood and F1 breed cattle are grown in Europe and sold in Europe and the Middle East. There are concerns about possible competition with Japanese farmers who want to expand the export of wagyu born and raised in Japan, but also, the association pointed out the needs to have better control over … Continue reading
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ZEN-NOH subsidiary’s Sakura Rice winning popularity among food business operators overseas
TOKYO, Dec. 12 – ZEN-NOH International Corporation has started to export “Sakura Rice,” a rinse-free rice brand created exclusively for food business operators. On the back of the growing popularity of Japanese food in the world, the subsidiary of the National Federation of Agricultural Cooperative Associations (ZEN-NOH) aims at exploring new opportunities in the export market with the new business-use rice brand. The primary advantages of Sakura Rice are “made in Japan” and effectiveness in cooking processes, and multiple foodservice chains in Singapore, the country with many Japanese restaurants, have already started to use Sakura Rice. So, the ZEN-NOH affiliate thinks it has a high chance of expanding the market … Continue reading
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[Joy of Noh no Ikebana] Sugino Tamura, 75, from Agui Town, Aichi Prefecture: The arrangement featuring red nandina will brighten up our happy holiday season
“I met with Noh no Ikebana for the first time in 1989 when the master of Noh no Ikebana, Toshie Yokoi (1912-2004), came to the agricultural cooperative in my hometown in Aichi Prefecture, then Higashi Chita Nokyo which is now JA Aichi Chita. I thought it was interesting, so I went to see her. Then I was astonished by the idea of giving a new life to a twisted daikon radish, something that I used to do away with, as a star in her arrangement. I still remember the moment Ms. Yokoyama told us that this is something only we farmers can do. Since then, whenever I see uniquely-shaped vegetables, … Continue reading
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Urban Agriculture World Summit in Nerima, Tokyo, agrees to show the world how useful it is
Tokyo, Dec. 2 – On December 1, 2019, Urban Agriculture World Summit (UAWS) in Nerima ward, Tokyo, ended with a joint communique adopted by experts on urban farming from Japan, the U.S., the U.K., Canada, South Korea, and Indonesia. The host of the event, Nerima ward, invited farmers, governments, NPO officials, and experts working on urban farming in cities in the six countries. They discussed and agreed on the importance of communicating the advantages and potential of urban agriculture to the world. Also, they confirmed that they would work closely together to promote the further development of urban farming. In the declaration, they said the urban farming provides the basis … Continue reading
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[Joy of Noh no Ikebana] Mitsue Shimizu (67) from Tachikawa City, Tokyo: Focus on unique shape of taro stem
“I’m a member of Noh no Ikebana Club in Tokyo. We often use unwashed vegetables with Noh no Ikebana. That way, we feel the energy, warmth, and peacefulness of the earth. The theme of this arrangement is “Harvest” in autumn. First, I chose a taro stem, and next, other materials that go well with the centerpiece. I try to focus on the shape of the stem. Noh no Ikebana is fun, but it can also be challenging. I grow tomatoes and other vegetables, but what I grow is limited. So, many of the materials in my arrangements come from my friends’ farm. Sometimes, I’m not sure if I am treating … Continue reading
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