An old man dances to prepare the fields for an abundant harvest. A Shinto event at Samukawa Temple. February 18, 2012

Translated from the original article at: http://news.kanaloco.jp/localnews/article/1202180003/

At Samukawa Temple, a Shinto dance is performed to prepare the fields for harvest =Miyayamai, Samukuwa Town

To prepare for the coming season of traditional farm work, a request for a rich harvest in 2012 was sent out with a Shinto dance. It was held on the 17th at the Samukawa Temple of Miyayamai, Samukawa Town.

The shrine's association of locally born parishioners (about 160 in total) watched over the event. As a dancer wearing an okina mask performed onstage, members of the temple beat taiko drums, sang a kagura in unison, scattered offerings of rice husks on the stage and wove mulberry leaves up and down, all in the request of an abundant harvest and prosperous business.

While the types of rice husks scattered on stage are locally grown, divided from farms within the city, it's customary to also offer other types of husks.

Original text:

翁が舞い願う豊作、寒川神社で田打舞神事/寒川

2012年2月18日

寒川神社で行われた田打舞神事＝寒川町宮山

本格的な農作業の季節を前に、今年の豊作を願う田打舞（たうちまい）神事が17日、寒川町宮山の寒川神社で行われた。

同神社の氏子、地元の生産組合員ら計約１６０人が見守るなか、翁（おきな）の面を着けた神職らが太鼓に合わせてくわを振り下ろしたり、神楽歌に合わせたりして舞台一面に籾（もみ）種をまく舞を奉納し、五穀豊年や産業の繁栄を祈願した。

神事でまかれた籾種は同町内各農家へ分けられ、ほかの種といっしょに栽培される習わしとなっている。

Elementary schoolers experience the harvesting of wakame, fertilizing it themselves with their full blessing/Kamakura

Translated from the original article at: http://news.kanaloco.jp/localnews/article/1202170009/

February 16, 2012

Children harvest wakame at Koshigoe fishing port.

On the 16th, Grade 5 students from the Koshigoe Municipal School of Koshigoe, Kamakura City experienced the harvesting of wakame at Koshigoe Harbor. Last year, they fertilized the wakame themselves. Returning back to school, they used the wakame as an ingredient for miso soup, enjoying the taste of locally raised food.

Feeling it was very important for the children to experience nature, the Koshigoe Fishing Industry Cooperate Association (Presided by Ikeda Toshio) combined their resources to implement the program. Sixty Grade 5 students participated. Last year, they also fertilized the wakame.

On the 16th, the students went 500 meters offshore. From there, they witnessed the scene of the wakame they fertilized themselves being pulled from the ocean. Upon returning to the port, they cut the now giant, fully grown wakame from the rafts which they were grown.

Returning to school with the harvested wakame, the children used it as an ingredient for hot miso soup. The school menu consisted of food with local ingredients from the sea that they grew under their full blessing.

Sekino Gousuke (Age 11) spoke with deep emotion: "Thanks to the sea, the wakame was able to grow. The ocean is amazing. We students being able to create that was overwhelming."

Original text:

小学生がワカメ収穫体験、自ら種付けの恵み満喫/鎌倉

2012年2月16日

ワカメを刈り取った児童ら＝腰越漁港

鎌倉市立腰越小学校（同市腰越）の５年生らが16日、腰越漁港でワカメの収穫を体験した。昨年末に自ら種付けをしたワカメで、児童らは学校に持ち帰り、みそ汁の具材として地元育ちの味覚を楽しんだ。

子どもたちに自然の大切さを感じてもらおうと、腰越漁業協同組合（池田利男組合長）の協力で実施。５年生ら約60人が参加した。児童らは昨年末にも、ワカメの種付けを体験していた。

この日は、船で沖合約５００メートルまで出て、自分たちが種付けをした養殖いかだが引き上げられる様子を見学。戻った港で、大きく成長したワカメをいかだから刈り取った。

収穫したワカメは学校に持ち帰り、児童らが温かいみそ汁を調理。給食のメニューとして、自ら種付けをした地元の海の恵みを満喫していた。

関野郷介さん（11）は「海のおかげでこんなに成長した。海ってすごいなあ」と感慨深げ。「自分たちでつくったものは、ちゃんといただかないともったいないですね」と話していた。

Two police dogs are publically recognized for a good deed, the discovery of a missing person/Atsugi

Translated from the original article at: http://news.kanaloco.jp/localnews/article/1202160024/

February 16, 2012

"Rin" receiving dog food from Police Chief Suzuki. "Max" is pictured on the left=Atsugi Police Station

For their contributions in discovering a missing person, 2 police dogs were publically recognized on the 16th at the Atsugi Police Headquarters Forensics Branch.

Max (Age 3, male) and Rin (Age 3, female) received recognition from the police chief. According to the police station, at around 5:40 in the afternoon of the 10th, the dogs took part in an investigation of a person who had gone missing in Nanasawa, Atsugi City. They discovered the 20 year old unemployed female in safe condition, relying on the smell of her handbag that was left behind. The discovery was said to be made 10 minutes after the beginning of the search.

Police Chief Suzuki Haruhito presented the dogs with a certificate of commendation and dog food. He commented: "The weather was cold on the day of the search. The time of discovery secured the person's life," as he thanked the dogs for their efforts.

Rin, who discovered the missing woman, spent about a year working as the junior with the department's ace dog Mei, who passed away in January. Police Sergeant Ueno Wani (36) commented: "This is the greatest stretch of time we've had working with the dogs. I would like various other dogs to learn to become like how Mei was," he spoke with expectation.

Original text:

お手柄警察犬２匹を表彰、行方不明者を発見/厚木

2012年2月16日

鈴木署長（左）からドッグフードをもらうリン号。左はマックス号＝厚木署

行方不明者の発見に貢献したとして、厚木署は16日、県警本部鑑識課所属の警察犬２匹を表彰した。

署長賞を受けたのは、マックス号（３歳・雄）とリン号（同・雌）。同署によると、２匹は10日午後５時40分ごろ、厚木市七沢で行方不明となっていた無職女性（20）を本人の手袋のにおいを頼りに無事発見した。捜索を始めて約10分というスピード発見という。

２匹に表彰状とドッグフードを手渡した鈴木美仁署長は「寒い日の捜索だった。発見に時間がかかったら命にかかわるところだった」と労をねぎらった。

女性を発見したリン号は、１月に死んだエース犬メイ号と１年ほどともに勤務をこなした直接の後輩犬。担当の上野和仁巡査部長（36）は「いまが一番伸びる時期。いろいろ学んでメイ号のようになってほしい」と期待を寄せていた。

The harvesting of a giant 5-legged daikon radish. Isn't is huge?/Fujisawa

Translated from the original article at: http://news.kanaloco.jp/localnews/article/1202150030/

February 16, 2012

A marvelously grown 5-legged daikon, in the hands of Kishida Sumiko (left) and her younger sister, Haruko=Kameino, Fujisawa City

The 5-legged daikon was harvested at a family farm in Takakura, Fujisawa city. The radish was plucked from the ground by Kishida Sumiko (Age 70), who had been working the fields for 50 years. Then given to her younger sister Haruko (Age 64), it was said to be cut and served at a nearby dining hall both as a garnish and an ingredient in miso soup.

On the evening of that day, Sumiko sold other harvested vegetables at a direct-sale stand, located behind the dining hall and facing the field where the vegetables were harvested. Daikon vegetables of average size are expected to be pulled out of the ground, however the roots of excessively large ones may stretch and break during the process.

Appearing surprised, the sisters commented "In 50 years of work, this is the first time we've seen a 5-legged daikon. A 3-legged daikon is what you would call a boy, but 5 legs..." as they laughed together.

Original text

大きい“ね”「５本足」の超巨大ダイコン収穫/藤沢　

2012年2月16日

見事に育った５本足の大根を手にする岸田澄子さん（左）と妹の春子さん＝藤沢市亀井野

５本足の大根が14日、藤沢市高倉の農家で収穫された。引き抜いたのは50年畑を耕してきた岸田澄子さん（70）。大根は妹の春子さん（64）が切り盛りする食堂でみそ汁やおろしにするという。

澄子さんは同日の夕方、食堂裏の野菜直売所で売るための野菜を収穫しようと畑に向かった。普通の大根と思い引き抜こうとしたが、あまりに大きく地中に根を張っていたためか、首が折れてしまったという。

「50年やってきたが５本足は初めて」と驚いた様子。「３本足は男の子なんていうけど、５本ってねぇ～」などと姉妹で笑い合っていた。

Industrializing a new business model of farming. Tamagawa College and Nishimatsu Construction aim to build a vegetable factory.

Translated from the original article at: http://machida.keizai.biz/headline/1060/

February 14, 2012

This photo (2010) is of Tamagawa College's "Future Sci Tech Lab" set-up. Plants such as lettuce and herbs are grown through the use of LED technology. Plants are cultivated with the lowest possible cost light source, luminous LED panels. The combined use of LED panels, hydroponic equipment and control systems are researched to discover how to obtain optimal results.

Responding to consumer's demands for peace of mind and safety from food, Tamagawa College and Nishimatsu Construction will begin growing lettuce in a plant factory from October of this year. The areas affected by the disaster of Eastern Japan are planning to adopt the system of this new farming business model and use it in their economic revitalization, with farming being central to the area's recover plans. This system is also being proposed and implemented outside of Japan.

On January 17th, both companies concluded a contract to be used as the basis for their dealings with each other. Currently under construction is the TAMAGAWA－NISHIMATSU Produce－Plant Factory, a 2 story building covering 900 square meters (9688 square feet). Set up in the facility are such facilities as a clerical office, administrative office and practice/training room, with power being supplied by solar energy panels.

Professor Watanabe Hiroyuki of Tamagawa University's agricultural department began development of the factory in 2009. Applying for a patent in direct-cooling high powered LEDs, he hopes to adopt them for use in the hydroponic cultivation system. Compared to the methods of sunlight and fluorescent lamps, the lighting system is said to make available products of exceptional efficiency and quality.

By October, 600 hundred heads of lettuce will be grown per day. After 2 more years, additional production equipment will be added, which have the ability to grow produce besides lettuce and yield a scheduled total of 3900 crops per day. "Between high value added produce from the energy conservation techniques, designs for efficiency in the manufacturing process and dividing the water, lighting and heating expenses by 2 to 3 times, we're hope to go towards conquering the issue of profitability," said Takayuki Endo, from the Real Estate Home Office of Nishimatsu Construction's New Project Promotion Section.

The manufactured produce will first be made available at Tamagawa Academy's student dining hall and is later planned to be sold at small stands in the surrounding area of the academy.


Original text:
玉川大学と西松建設が「植物工場」事業化へ－農業ビジネスモデルの構築目指す
（2012年02月14日）

玉川大学は2010年に「Future Sci Tech Lab」（写真）を建設。レタスやハーブなどのLED栽培技術の確立、植物栽培光源用の低コストな実用的高輝度LEDパネルの開発、LEDパネル光源・水耕栽培装置・栽培制御システムの組合せの最適化などの研究成果をあげた。

「食の安心・安全」に対する消費者ニーズに応えようと、玉川大学と西松建設は今年10月より、植物工場でリーフレタスの生産を始める。新たな農業ビジネスモデルを構築し、東日本大震災における被災地の産業復興策、農業を中心とした地域活性策として、広く国内外に提案・実現する。

両者が1月17日に締結した「産学連携に関する協定書」に基づく取り組み。建設中の植物工場｢TAMAGAWA－NISHIMATSU Produce－Plant Factory－｣は地上2階建てで、延べ床面積は約900平方メートル。事務所、管理室、実習講習室などで使う電力を賄う太陽光発電システムを備える。

工場では、玉川大学農学部の渡邊博之教授が2009年に開発し、特許出願中の「ダイレクト冷却式ハイパワーLED」を使用する植物水耕栽培システムを採用。太陽光や白色蛍光灯で栽培した場合と比べて、格段に生産効率や生産物の品質を向上させることができるという。

リーフレタス600株を日産するシステムを10月に稼働。2年後に生産設備を増設して、レタス以外の作物も生産可能な日産3900株システムを稼働させる予定。「高付加価値な作物を省エネで効率的かつ計画的に生産することで、生産コストの2～3割かかる用水光熱費など収益性における課題を克服していきたい」と西松建設開発・不動産本部新規事業推進部の遠藤隆之さん。

生産した作物は、玉川学園の学生食堂をはじめ、玉川学園周辺の地元小売店に販売する予定。

Black Headed Gulls wait for spring, as the winter passes in the Miura Peninsula/Kanagawa

Translated from the original article at: http://news.kanaloco.jp/localnews/article/1202130014/

February 13, 2012

Caption: Scores of black headed gulls, suddenly take off, dancing in the air.

The gulls are looking forward to spring. In the harbor area of Nagasawa, Yokosuka city, groups of black headed gulls wait for the passing of winter. Over the levy, they're seen congregating together to rest their wings, silently floating on the waves. When a ship comes near, dozens of them take off in an instant, providing a mid-air dance scene for children and spectators.

A member of the gull family, black headed gulls are migratory birds, about 40 inches in length. Their heads are white, with black spots behind the eyes. According to The Wild Bird Society of Japan Kanagawa Branch (Japanese site), they arrive in the area around November, and pass the time until leaving around the enf of April. At this time, other migrating birds such as the Japanese Cormorant, European Herring Gull and Slaty Backed Gull can be spotted at the Miura Peninsula.

(Translation note: I was confused by the article describing the black headed gull as having a white head. I did some reading and found that while usually having a white head, they're known for their dark plumage during the summer.)


Original text:
春待つユリカモメ、三浦半島で越冬中/神奈川
2012年2月13日

ユリカモメ数十羽が一斉に飛び立ち、上空を乱舞

春、待ち遠しい―。横須賀市長沢周辺の浜辺や港で、ユリカモメの群れが越冬している。堤防の上で身を寄せ合って羽を休めたり、静かな波間にぷかぷか浮いたりしている。船が近くを通ると数十羽が一斉に飛び立ち、上空を乱舞する様子も観察できる。

 　ユリカモメはカモメ科の渡り鳥で体長約40センチ。頭部が白く、目の後ろに黒い斑点がある。日本野鳥の会神奈川支部によると、11月ごろから飛来し、４月下旬ごろまで過ごす。この時期、三浦半島ではウミウやセグロカモメ、オオセグロカモメなどの渡り鳥が見られるという。

Producing high quality paper during the coldest of times; cold paper creation at the Tanaka Paper Manufacturing Center of Ōe.

Translated from the original article at: http://www.ryoutan.co.jp/news/2012/02/12/004768.html

February 12, 2012

Mr. Tanaka rhythmically inserts and moves the paper.

The production of Tango style Japanese paper (Washi) continues in Futamata, Ōe Town (Fukuchiyama city). At the Tanaka Paper Manufacturing Center, this season is welcomed as the peak period for the creation of paper. During this period of severe cold, washi of exceptionally high quality is carefully produced (through cold paper processing), one sheet at a time.

The Tanaka Paper Manufacturing Center has been in business since the Edo period, using the town's own paper mulberry. While the paper is created year round, the months of January and February are when raw material production and cold paper processing overlap, making it the busiest work period.　

Toshihiro (Age 50) is the 5th generation from the Tanaka family to deal with cold water paper manufacturing at Tanaka Paper Manufacturing Center. Stretching the paper in a vat of water, the fiber of the leaf mulberry dissolves. The Aibika plant is placed into the water, creating a paste. The mulberry is then inserted and mounted on a sudare, creating the paper.

　

Skillfully controlling the equipment, a "Zabu zabu zabu" of splashing water can be heard inside the container. 200 to 300 papers are piled in a bed atop each other. Afterwards, a jack is used to press out the excess liquid, and the papers are individually left out to dry in the sun.　

The cold water production will continue until the end of March. Mr. Tanaka said "Production during the frigidness of this year's winter was easy. Although my hands are freezing, I have the piece of mind that I created some excellent paper." Cold water processing is used to create paper for such things as a certain type of Fusuma and picture scrolls. It's said to often be used for restoring pre-existing cultural artifacts.

Original text

厳寒期こそ良質の和紙　大江の田中製紙工業所で寒漉き

2012年2月12日

写真＝リズミカルにすげたを動かす田中さん

福知山市内で手漉き和紙（丹後和紙）作りを続ける大江町二俣、田中製紙工業所で、この季節ならではの「寒漉き」が最盛期を迎えている。厳寒期に漉く和紙は特に良質で、一枚一枚丁寧に仕上げられている。

江戸時代から続く田中製紙工業所では、町内産のコウゾを使い、年中和紙を作っているが、１、２月は和紙の原料作りと寒漉きが重なり、最も忙しい時期となる。

寒漉きは工業所５代目の田中敏弘さん（５０）が手掛ける。水を張った漉きぶね（水槽）の中に、コウゾの繊維を溶かした液と植物のトロロアオイの粘液を入れ、すだれを乗せた道具・すげたを使って漉いていく。

すげたを巧みに操ると、「ざぶ、ざぶ、ざぶ」と漉きぶねの中が波打つ。漉き上がった紙は紙床の上に乗せ、２００－３００枚ほど重ねたあと、ジャッキで圧力をかけて水を切り、一枚ずつ天日干しする。

寒漉きは３月上旬まで続く。田中さんは「今年の冬は寒くて作業がしやすい。手は冷たいですが、良質の紙が作れるので安心です」と話す。寒漉きで作られた紙は障壁画や軸物などの文化財の修復に使われることが多いという。

Wishing for an abundant harvest at the Yabusame event of Sogabairi’s Odawara Peach Festival/Kanagawa

Translated from the original article at: http://news.kanaloco.jp/localnews/article/1202110020/

February 11, 2012

Atop a dashing horse, the archer fires his arrow=Sogabairin, Odawara city

Praying for an excellent harvest and world peace, the Yabusame Shinto ritual took place on the 11th in Sogabairin, Odawara City. Continuing until the 29th of this month, the Yabusame is the central event of the festival. This is the 26th Yabusame of the Odawara Peach Festival.

To signal the archer to take off with his horse, an especially large fan is woven through the air. Along a 240 meter straight line, 3 targets have been set up for the archer to release his arrows with force. The crowds go on to cheer in approval according to the degree of accuracy.

During an average year, right now is the best time to view the 30,500 plum trees. This year, the blooming arrived about 2 weeks late, so the buds are still not completely in view. Nevertheless, 15,000 visitors arrived on location by foot, according to an announcement by the city's tourism association.

Original text:

五穀豊穣願い曽我梅林で流鏑馬、小田原梅まつり/神奈川

2012年2月11日

疾走する馬の背から矢を放つ射手＝小田原市の曽我梅林

小田原市の曽我梅林で11日、天下太平と五穀豊穣（ほうじょう）を願う神事「流鏑馬（やぶさめ）」が行われた。今月29日まで続く「小田原梅まつり」の中心行事で、26回目。

射手は、特大の扇が振られるのを合図に馬を走らせ、約２４０メートルの直線沿いに三つ設けられた的へ力強く矢を放った。的中するたびに、観客からは大きな歓声が上がった。

例年なら約３万５千本の梅が見ごろを迎える時期だが、ことしは２週間ほど遅く、まだ全体につぼみが目立つ。それでも約１万５千人（市観光協会発表）が会場に足を運んだ。