[Movie] A fish touching pool and the dismantling of a 70 kilogram tuna; part of Yokosuka's annual fish festival/Kanagawa

Translated from the original article at: http://news.kanaloco.jp/localnews/article/1310060003/

October 6, 2013

A show featuring a fresh tuna taken apart by a knife.

[Look, eat, learn] is the theme of the Yokosuka Fish Festival, held on the 6th. Taking place at the Yokosuka Fish Market in Heiseicho, Yokosuka City, the collaboration was put together for people to experience the fascinating world of sea life. The event was sponsored and held by a city action committee.

[Movie]

Held for the 12th time this year, fresh local seafood was being offered at a discount price. The event was packed with visiting families.

The highlight was a show featuring the dismantling of a 154 pound Bluefin tuna. Fish market employees formed a rock band, performing and clapping their hands to the scene of the tuna show, which drew big applause from the crowd.

Popular with children, they gathered at a touching pool to come into contact with fish caught in Tokyo Bay. Sea life such as rays, sharks, olive flounders, threadsale filefish were released into the pool. Beforehand, any dangerous parts such as barbs or stingers were removed. The fish were able to be touched by children wearing work gloves.

Original text:

【動画】７０キロのマグロ解体やタッチングプール、横須賀で恒例の魚祭り/神奈川

2013年10月6日

あざやかな包丁さばきが披露されたマグロの解体ショー

「見て、食べて、学んで」をテーマに海産物の魅力を体感する総合イベント「よこすかさかな祭り」が６日、横須賀市平成町の横須賀魚市場で開かれた。市が事務局を務める実行委員会の主催。

【動画】

ハイライトは、本マグロの「解体ショー」。重さ７０キロの魚体が、魚市場社員によるロックバンドが演奏する音楽に合わせて手際よくさばかれる様子に、来場者からは大きな拍手が送られていた。

地元産を中心に新鮮な魚介類が特価で提供されるとあって、１２回目の今回も、家族連れら大勢の来場者でにぎわった。

子どもたちの人気を集めたのは、東京湾で捕れた魚と触れ合える「タッチングプール」。トゲなど危険な部位があらかじめ取り除かれたエイやサメ、ヒラメ、カワハギなどの魚が放たれたプールに入り、軍手をはめた手でその感触を確かめていた。

The gillnetting ban on Lake Ashi's Wakasagi fish has been lifted/Hakone

Translated from the original article at: http://news.kanaloco.jp/localnews/article/1310010034/

October 2, 2013

A fishing union member pulls up a net of Wakasagi fish=Lake Ashi

On the 1st, at Lake Ashi in Hakone-machi, the gillnetting ban on Wakasagi fish was lifted. The first day's catch totaled 29 kilograms (64 pounds). "The fish appear small, however this is what we expected," said Nozaki Shigenori, President of the Ashinoko Fishery Cooperative Union.

On that day, members of the fishing union entered Lake Ashi on boats before dawn, having set up nets the night before. The silvery scales of the 12-13 centimeter fish danced inside the nets as they were hauled up from the boats.

In recent years, it's said the intense heat has caused a tendency for the fishing season to be delayed. "The results have been more successful, as their are a lot of fish (in the lake). We're expecting to reach last year's average of 3 tons," said the union. A portion of the catch will be blessed at Hakone Temple and then sent as an offering to the Imperial Household Agency.


Original text:
ワカサギの刺し網漁解禁、芦ノ湖／箱根
2013年10月2日

ワカサギがかかった網を引き上げる組合員＝芦ノ湖

箱根町の芦ノ湖で１日、ワカサギの刺し網漁が解禁された。初日の漁獲高は約２９キロ。芦之湖漁業協同組合（野崎茂則組合長）は「魚は小ぶりのようだが、漁獲は期待できそう」としている。

この日は、同漁協の組合員１１人が夜明け前の芦ノ湖に船をすべらせ、前日夕に仕掛けた網を引き上げていった。船上へとたぐり寄せると、体長１２～１３センチほどの銀鱗（ぎんりん）が踊った。

近年、猛暑の影響などで漁期が遅れがちというが、「釣りでの成果もよく、魚の数は多い。昨年並みの３トンは期待できるのでは」と同組合。漁獲の一部は箱根神社でまつられた後、宮内庁に献上された。

[Movie] 148 mascot characters assemble at the Yokohama Red Brick Warehouse Gourmet Festival/Yokohama

Translated from the original article at: http://news.kanaloco.jp/localnews/article/1309280011/

September 28, 2013

148 mascot characters from all over the country gather at the first "Mascot Character Gourmet Festival in Yokohama"=Yokohama Red Brick Warehouse (Naka Ward, Yokohama City)

148 mascot characters all came together on the 28th, at the Yokohama Red Brick Warehouse in Yokohama City's Naka Ward. Bringing colorful food and charm from all over Japan, the cute characters assembled for a PR event, the 1st "Mascot Character Gourmet Festival in Yokohama". Lasting until the 29th, the event was supported and put together by Kanagawa's newspaper companies.

[Movies]

At the opening, "Kumamon" of Kumamoto Prefecture, Ebi-nya of Ebina City and others lined the stage to take souvenir photos with the audience. Visitors were also able to come in contact with the mascots in front of their area's PR booths.

A day pass to the event is 1200 yen ($12.30). Children below elementary school age are free (A guardian can bring up to 2 children)

Original text:
【動画】ゆるキャラ１４８体集結、赤レンガ倉庫でグルメフェス／横浜
2013年9月28日

全国各地から１４８体の「ゆるキャラ」が集まった第１回ゆるキャラグルメフェスティバルｉｎ　ＹＯＫＯＨＡＭＡ＝横浜赤レンガ倉庫広場（横浜市中区）

ゆるキャラ１４８体が一堂に－。横浜市中区の横浜赤レンガ倉庫広場などで２８日、全国各地の地域色豊かな食や魅力を愛くるしいキャラクターを通じてＰＲするイベント「第１回ゆるキャラグルメフェスティバル　ｉｎ　ＹＯＫＯＨＡＭＡ」が始まった。２９日まで。同実行委主催、神奈川新聞社など後援。

【動画】

オープニングで熊本県の「くまモン」や海老名市の「えび～にゃ」などがステージに並ぶと観客らは一斉に記念撮影。マスコットたちは地元ＰＲブース前などで来場者と触れ合っていた。

当日券１２００円。小学生以下無料（保護者１人につき２人まで）。

In a five-variety kodaimai rice patty in Yuno-Cho’s Oosaku area, a giant frog appears in the field!

Translated from the original article at: http://headlines.yahoo.co.jp/hl?a=20130831-00010001-rtn-l26

Transmitted at 4:23 PM on Saturday, August 31 by the Ryoutan Daily Shinbun

The image of a frog floats over the rice field.

In a rice field in Yakuno-cho's Oosaku area, a giant frog has appeared. Amongst the five different varieties of kodaimai rice, the field serves as a canvas from which the frog can be floating on top of the "rice crop art". Each day the colors change, forming a nice display.

The Imoyama Club, a group of local nature and hiking enthusiasts went to work on creating the artwork. Led by the group’s president Iio Koyo, 50 members assembled. Enjoying rice cultivation, they became involved in exchanges with the city and its farming villages in 2006.

Until now, the group took on the task of creating bears, UFOs, and (local town character) Goya-Sensei. With the area being known as a spot to view scenes of the fall, each year, more and more people come from far away to pay a visit.

Planting took place on a 9-are wide rice field owned by President Iio. With this year marking the 50th anniversary of the organization, a frog was chosen through a public vote. With not enough members being recruited by the end of May, friends as far away as Kyoto, Osaka, and Nara called out for assistance, resulting in 70 people offering their cooperation. Ropes were laid down and stretched to form the outline image of the frog. From there, seeds of red, black, green, purple and habutae varieties of godaimai rice were planted.

Despite worries of the lingering intense heat causing a lack of hydration for the plants, growth was favorable, with the image beginning to appear one week ago.

"The growth of the red godaimai rice was slow. Looking at the weather from here on out, I think mid-September will be the best time to come see the crop. On the 22nd, people will be arriving to harvest the rice and plan to hold a harvest festival," said President Iio.

Original text:

夜久野町大岶地区の田んぼに巨大ガエル！　古代米など5種類で

両丹日日新聞 8月31日(土)16時23分配信

田んぼに浮かび上がったカエルの絵

福知山市夜久野町大岶地区の田んぼに、巨大ガエルが現れた。古代米など色が違う5種類の稲穂で、キャンバスに見立てた田に絵を浮かび上がらせる「田んぼアート」の作品。日ごとに色づき、見栄えが良くなっている。

地元を中心とした山登り愛好者約50人で組織している居母山クラブ（飯尾恒洋会長）が取り組んでいる。遊び心をもった稲作を通じて農村と都市の交流、地域活性化につなげようと、06年に始めた。

今までクマやUFO、ゴーヤ先生などを題材に取り組み、地域の秋の風物詩として定着し、遠方から毎年のように見学に来る人も増えている。

田んぼは飯尾会長の所有で、約9アールの広さ。結成50周年となる今年は公募した中からカエルを選び、5月下旬にメンバーだけでなく、親交がある京都、大阪、奈良など遠方の人たちにも声をかけ、約70人が協力して赤、黒、緑、紫、新羽二重の古代米の苗を、カエルの絵の輪郭に合わせて張ったロープを目印に植え付けた。

猛暑が続いて水不足が心配されたが、順調に育ち、1週間ほど前から絵が現れ始めた。

飯尾会長は「赤の古代米の生育が遅く、今後の天候にもよりますが、9月中旬が、一番の見ごろとなると思います。22日には田植えをした人たちも迎えて稲刈りをし、収獲祭を開く計画です」と話していた。

The peak season for traditional octopus vase fishing, “Delicious food is coming from here on out”/Miura

Translated from the original article at: http://news.kanaloco.jp/localnews/article/1308120018/

August 13, 2013

Fisherman Yuu Yamamori pulls up one octopus vase after another=Miura City

The peak season for Octopus fishing has arrived. Using the ancient method of octopus vases, the octopi are caught by taking advantage of their habit of concealing themselves within rocky areas.

During the day, in the Kaneda fishing harbor area of Miura City, an octopus fishing boat floats on the calm ocean. There, fisherman Yuu Yamamori (Age 80) pulls a 15 meter rope up out of the water. Attached to the rope are 25 octopus vases, which likely have octopi inside half of them.

Octopus fishing usually begins in mid-July, but this year the season arrived about a month later than average. There were plenty of medium sized octopi brought up, weighing about 1 kilogram (2.20 pounds) each. "The octopi are healthy and have eggs. Things will get delicious from here!" Mr. Yamamori said with a smile.

Original text:

伝統のタコつぼ漁が最盛期、「これからがおいしい時期」／三浦

2013年8月13日

タコつぼを次々と引き上げる漁師の山森優さん＝三浦市

岩間に潜り込むタコの習性を利用した、昔ながらのタコつぼ漁が最盛期を迎えている。

三浦市の金田漁港周辺では、波が穏やかな日にはタコを捕る船が浮かぶ。漁師の山森優さん（８０）は、約１５メートル間隔で縄に結ばれた２５個のタコつぼを次々に引き上げる。入っている確率は２割程度。

ことしは例年よりも１カ月ほど遅い７月中旬から捕れ始めた。１キロ前後の中ダコが多いが、山森さんは「卵持ちがいたり、身も締まり、これからがおいしい時期」と笑顔を見せる。

“Growing bigger towards being the town’s specialty”. The harvesting of Halloween pumpkins in Kiyokawa/Kanagawa

Translated from the original article at: http://news.kanaloco.jp/localnews/article/1209290009/

September 29, 2012

A yield of large pumpkins for Halloween=Susugaya, Kiyokawa

At an unused farming area near the public offices of Susugaya, Kiyokawa, Halloween pumpkins have been harvested. Halloween is an annual event taking place on October 31. It’s customary to create decorations by carving faces into orange pumpkins, then placing a candle inside for light.

Mr. Kenya Yamaguchi (58) began harvesting pumpkins five years prior. This year, he also made use of some unused farming space in the village, bringing in an additional three workers to grow the pumpkins, which reach a circumference of about 30 centimeters. The Yamaguchis said "We would like to grow our pumpkins into being the greatest product of the village."

Original text:

「村の逸品へさらに大きく」　清川村でハロウィーン用カボチャ収穫／神奈川

2012年9月29日

収穫されたハロウィーン用の大きなカボチャ＝清川村煤ケ谷

清川村煤ケ谷の清川村役場近くの遊休農地で、「ハロウィーン」用の大きなカボチャが収穫されている。ハロウィーンは毎年１０月３１日に開かれるイベントで、オレンジ色のカボチャを掘り抜いて顔の形にし、内側をろうそくで照らして飾る風習がある。

　同村では山口健也さん（５８）が５年前から作り始めた。ことしからは村の遊休農地も使い、生産者も３人に増えた。大きいもので直径３０センチほど。山口さんらは「清川村の逸品としてさらに大きく育てたい」と話していた。

The rice harvest has already begun. Using a parasol on his combine, Ooe-Machi's Mr. Murakami escapes the sun.

Translated from the original article at: http://headlines.yahoo.co.jp/hl?a=20120810-00000303-rtn-l26

Transmitted at 5:13 PM on Friday, August 8 by the Ryoutan Daily Shinbun

In the intense sunlight, the drooping, mature rice stalks are cut one after another. (After 10:00AM on August 10)

Along the Yuragawa River of Ooe-machi, Fukuchiyama City, rice harvesting has already begun. On the 10th, Yahiro Murakami (Age 70) of the Kitaariji area began cutting down the golden, mature rice crops.

Since long ago near Ooe-Machi's Yura River Bank, in order to yield a harvest before the  fall's typhoon season, the area's farms have planted rice early in the spring. By the (late summer) lantern festival season, it's ready for harvest.

Mr. Murakami owns 4 rice fields, covering 50 ares of land. From the 10th, harvesting commenced. First, he went to work on his largest field, measuring 37 ares. Continuing to work under the intense heat, he attached a colorful umbrella to his combine. Boarding the vehicle while also covered under a straw hat, one mature, swaying rice stalk is cut after another.

"What's needed the most is water. With the rain stopping after the beginning of July, there's a bad possibility that this year will have a small rice yield. After all the rice has been harvested, we'll begin again around September." said Mr. Murakami.


Original text:
早くも稲刈り始まる　コンバインに日よけのパラソルつけて大江の村上さん
両丹日日新聞 8月10日(金)17時13分配信

強い日差しの中、たわわに実った稲が次々と刈り取られていった（１０日午前１０時すぎ）

福知山市大江町の由良川沿いで、早くも稲刈りが始まっている。１０日は北有路の村上八弘さん（７０）が黄金色に実った稲を刈り取っていった。

町内の由良川筋では、秋の台風シーズンを避けて収穫するため、昔から春の早い時期に田植えをして、盆ごろに稲刈りをする農家がある。

村上さんは４枚の田んぼ約５０アールを所有。１０日から収穫を始めた。まず一番広い３７アールの田で作業。まだ厳しい暑さが続く中、コンバインにカラフルなパラソルを付け、麦わら帽子をかぶって乗り、たわわに実った稲を次々と刈っていった。

「一番水が必要な７月上旬に雨が降らなかったので、今年は少し生育が悪いかもしれない。全部の稲刈りが終わるのは９月初めぐらいになります」と村上さんは話している。

Sayonara, “reba sashi” (raw liver slices). The prefecture’s restaurants become crowded before the ban/Kanagawa

Translated from the original article at: http://news.kanaloco.jp/localnews/article/1206290014/

June 29, 2012

A group of smiling women reach for the plate of reba sashi. "Tomorrow, we have reservations at more restaurants," they said, intent on eating it while they can=Koukiya Restaurant, Naka Ward, Yokohama City

The popular raw beef liver dish, called "the king" of items listed on raw meat menus will completely disappear this month. In July of last year, the Ministry of Health, Labor and Welfare http://www.mhlw.go.jp/english/ requested the entire country's restaurants to refrain from serving reba sashi, drawing the request from food sanitation laws. On the 12th of this month, a formal ban was decided upon. Every day afterwards, customers within the prefecture have been travelling between various steakhouses by foot, keeping them packed as they seek to eat the dish while they still can. "A part of culinary culture is being erased". Throughout the night in Yokohama's China Town, voices expressing regret could be heard.

After 8:00PM, the restaurant became fully seated. This was on the 26th, a Tuesday evening. "So far, most of our customers have come to order reba sashi. This has been going on continuously since last week." said Takatomo Kawai (33), the manager of Koukiya (Naka Ward, Yokohama City), a grill that serves organ meat. "This is the flyer of our dishes. While being under continuous sanitary supervision for the 5 years since we've opened, we haven't had a single issue. It's regrettable that the method decided was that of a ban." From next month, the restaurant plans to offer stove-cooked reba sashi.

3 co-workers from the Kounan Ward of Yokohama visited the restaurant. Nursing assistant Naomi Ono (40) signed an internet petition opposing the ban. "I like the sweetness and feeling of reba sashi. I want to be able to keep eating it" she said, showing regret as she reached for the remainder with chopsticks.

San Sei An Grill, also located in the Naka Ward, displayed a "Reba Sashi Ban Countdown" on their storefront. With the swelling demand, they were undecided on how much to order, stopping on the 26th.

"First, raw meat has to be cooked before eaten. Now, cold noodles are becoming popular. This has become my highlight for this half of 2012," lamented restaurant manager Jun Oe (53).

With up to twenty people a day showing up for reba sashi, losing their "top earner" will be a serious wound to business. "Dealing with inventory going forward, we'll have to strive towards carrying items that don't go beyond “zero risk”. A part of dining is being completely erased. It's regrettable for things to go this way," he said with a lowering voice.

In April of last year, the Ministry of Health, Labor and Welfare received word of a number of food poisoning cases coming from a grill chain offering Yukhoe and tightened standards for the handling and preparation of raw beef. By December of that year, receiving a number of food poisoning cases, many still dealt with beef liver. Additionally, upon seeing the report of Verotoxin-producing Escherichia coli 0157 coming from beef liver, they decided to implement a ban that goes into effect after July 1st of this year. Those violating the law are subject to up to 2 years of imprisonment, as well as being punished with a fine up to 200,000 Yen ($25,000).

Original text:

さよなら“レバ刺し”、禁止目前で県内飲食店にぎわう/神奈川

2012年6月29日

笑顔でレバ刺しに手を伸ばす女性客。「明日も別の店に行く予定」と食べ納めに意欲的だった＝横浜市中区の幸喜屋

生肉メニューの“王様”として人気の「牛のレバ刺し」が、今月いっぱいで姿を消す。厚生労働省は昨年７月、食品衛生法に基づき全国の飲食店に牛の生レバー（肝臓）の提供自粛を要請してきたが、今月12日に「禁止」を正式決定。以降、県内の焼き肉店などは「食べ納め」へと足を運ぶ客で連日にぎわっている。「一つの食文化が消える」。別れを惜しむ声が、夜の繁華街に響く。

午後８時を過ぎると、店内は満席となった。26日、火曜日の夜。「ほとんどレバ刺し目当てのお客さまで、先週からずっとこの状態です」。横浜市中区のホルモン屋「幸喜屋」の川合崇友店長（33）は「うちの看板商品。衛生管理を徹底して開店以来５年間、一度も問題になったことがない。禁止が決定されたものは仕方ないが、悔しい」と話す。来月からは、コンロと一緒に「焼きレバー」として提供する予定だ。

同市港南区から職場仲間３人で訪れていた看護助手の大野直美さん（40）は、インターネット上で禁止反対の署名に賛同した。「生レバーの甘さと食感が好き。できればこれからも生で食べたい」と名残惜しそうに箸を伸ばした。

同市中区の焼き肉店「燦星庵」では店先で「レバ刺し禁止カウントダウン」の表示を行っていたが、需要の高まりで入荷予定が定まらず、26日でやめた。

大江淳店長（53）は「まず生肉を食べてそれから焼き肉、冷麺というのが流れだったが、前半のハイライトがなくなる」と嘆く。

１日20人前ほど出る“稼ぎ頭”を失うのは、営業的にも痛手だ。「食品を扱う以上、限りなくリスクゼロに近づけるよう努力してきた。一つの食文化がなくなってしまうことは、残念で仕方ない」と声を落とした。

厚労省は昨年４月にユッケを提供した焼き肉チェーン店の集団食中毒を受け、生食用牛肉の提供基準を厳格化。より食中毒件数が多い牛レバーについても同年12月、肝臓内部から腸管出血性大腸菌Ｏ１５７が見つかったことが報告され、ことし７月１日以降の禁止が決まった。違反した場合には、２年以下の懲役または２００万円以下の罰金が科せられる。

Preparing for fall beer production, barley is harvested in Seya-Ku/Yokohama

Translated from the original article at: http://news.kanaloco.jp/localnews/article/1206150009/

June 15, 2012

Cutting down barley to be used for beer = Seya Ward, Yokohama City

On the 14th, at the Iwasaki Farm of Seya-Ku, Yokohama City, barley meant for beer was harvested. The work of threshing and stockpiling finished, the barley will make it's next appearance in the fall, having become beer.

Because of a favorable demand for beer, the farm doubled the land used for two rowed barley cultivation to 20 ares. On that day, father and son Eiichi (61) and Ryoichi (29) spent 5 hours harvesting the fully grown, 1 meter high stalks. After drying and packing it into sacks, it was shipped out to Yokohama Beer (Yokohama City, Naka Ward). After the fermentation and production period passes, it will go on sale in the fall as the Hama Lager brand of beer.


Original text:
瀬谷区で大麦刈り取り、秋には地ビールに/横浜
2012年6月15日

ビール用の大麦の刈り取り＝　横浜市瀬谷区

横浜市瀬谷区の岩崎農園で14日、ビール用の大麦が刈り取られた。脱穀や仕込み作業を経て、秋には地ビールとなってお目見えする。

ビールの売れ行きが好調なこともあって、同園では昨年の倍にあたる約20アールの畑にビール用の二条大麦を栽培。岩崎良一さん（29）、英一さん（61）の親子はこの日、高さ約１メートル程度に成長した大麦を約５時間程度で収穫した。乾燥し、袋詰めした後、横浜ビール（横浜市中区）に出荷。発酵などの工程を経て、秋にも「濱麦ラガー」のブランドで売り出される。

Learning to work as a fisherman, children of Toudai Fukuura Elementary board fishing boats/Yugawara

Translated from the original article at: http://news.kanaloco.jp/localnews/article/1205210016/

May 22, 2012

Aboard the fishing boat, the children enjoy touching fresh fish.

On the 21st, sixty 5th and 6th graders from Toudai Fukuura Elementary School (Yoshihama, Yugawara Town) experienced what it's like to be a fisherman, boarding local fishing boats for the day.

The children were split among two fishing boats, according to their grade level. With the boats' tairyo-bata flags raised, they departed from Fukuura Fishing Harbor. After gazing from the ocean at the streets of Yugawara and the Mitsu Ishi Rock of Manazura Peninsula, the boats arrived off-shore for them to witness the operation of fishing nets placed in the area. Bringing up a large catch of saba (mackerel) in the nets, the children were surprised, saying "They captured all that..."

While the children caught kawahagi, japanese bullhead sharks and touched 1-meter long, giant conger eels, flying fish were seen leaping from the ocean's surface. There's was always something interesting to rediscover in different parts of the sea.

5th grader Iwata Yukihisa (Age 10) commented: "Now I understand how cool being a fisherman is. I would like to do this again." Boat captain Takahashi Minoru (Age 52) added: "Not having enough successors is my biggest worry. If even one of these children takes the path of a fisherman, that would be wonderful."

Original text:

漁師の仕事学ぶ、東台福浦小児童が体験乗船/湯河原

2012年5月22日

船上で新鮮な魚を触り、喜ぶ子供たち

湯河原町立東台福浦小学校（同町吉浜）の５、６年生約60人が21日、地元の漁船に体験乗船し、漁師の仕事を学んだ。

児童は学年ごとに２隻に分かれ、大漁旗が掲げられた福浦漁港を出航。海上から湯河原の街並みや真鶴半島の三ツ石を眺めた後、沖合で定置網漁の様子を見学した。たくさんのサバが掛かった網が引き上げられると、「あんなに捕れるんだ」と驚いていた。

児童たちは捕れたてのカワハギやネコザメ、体長約１メートルのオオアナゴを触ったり、海面を飛ぶトビウオを見つけたりして、いつもとは違う海の面白さを再発見していた。

５年の岩田幸久君（10）は「漁師さんの仕事のかっこよさが分かった。１度やってみたい」。船長を務めた高橋稔さん（52）は「後継者不足が最大の悩み。子どもたちが一人でも漁師の道を歩んでくれたらうれしい」と話していた。

A speedier harvest from the rice paddies of Ishigaki Island (The fastest yielding rice in Japan)

Translated from the original article at: http://ishigaki.keizai.biz/headline/939/

May 21, 2012

Mr. Nakaarashiro, smiling broadly.

At Okinawa's #1 rice field, Hirata Field of Ishigaki Island, the harvest of its fast growing rice has begun.

On Nakaarashiro Jun's 9-hectare rice paddy, the harvest season has already begun. Nakaashiro's island farm is battling to be ranked above all others as the fastest producing rice farm. Usually, farms begin harvesting rice from the end of this month. Planting his koshihikari rice in the middle of January, he's been harvesting since May 18 from 50 ares of space. "On the Chinese Calendar, March 2012  marks a leap month, extending the time period from planting until harvesting. From March, the temperatures have gradually risen, creating a favorable condition for the growth of the rice. Selecting delicious tasting rice is the basis for improving the flavor of a meal. 2012 is set to have the greatest harvest in several years," said Nakaarashiro, his face cracking with a huge smile.

Nakaarashiro divides the cultivation of rice between 3 periods within each year. After the end of this period, the next goes from the end of June until mid-August, followed by another period from late August until late November. "Even though the summer typhoons cause damage, the harvests from the other seasons supplement the total yield and disperse the risks from the weather." said Nakaarashiro.

Retailers within the city quickly line their shelves with Nakaarashiro's recently grown rice, for residents of Ishigaki to enjoy Japan's fastest growing rice. 

Original text:

石垣島の水田で早くも稲刈り－「日本一早い米」収穫

（2012年05月21日）

顔をほころばせる仲新城さん

沖縄一の米どころ・石垣島平田原（ひらたばる）で早くも米の収穫が始まった。

稲刈りが始まったのは仲新城淳さんの9ヘクタールある水田。仲新城さんは島内の稲作農家の中でも1、2位を争う超早場米の生産者で、一般農家は今月末ごろから収穫を始めるのに対し仲新城さんは1月中旬に植えたコシヒカリを5月18日から日に50アールずつ収穫している。「今年は旧暦の閏（うるう）3月があり田植えから稲刈りまでの期間を長く取った。3月から気温が徐々に上昇したのは稲の生育に好条件だった。米のおいしさの基準である食味が増し、今年は数年に一度の豊作になるだろう」と顔をほころばせる。

仲新城さんは毎年3期に分けて米を生産し、今後は5月末から8月中旬、8月下旬から11月下旬にかけても稲作を行う。「夏場の台風で被害が出ても、ほかの期の収穫で補えるリスク分散の役割もある」と仲新城さん。

市内の小売りスーパーでは早くも仲新城さんの生産した新米が並び、石垣市民は日本一早い新米を食べることができる。

Blessed to be growing quickly in clear waters, the wasabi marsh of Hadano city/Kanagawa

Translated from the original article at: http://news.kanaloco.jp/localnews/article/1205010005/

May 1, 2012

A wasabi marsh in Bodai, Hadano City

In Bodai, Hadano City, tea farmer Isamu Yamaguchi (54) cultivates wasabi in his marsh. The leaves can be seen growing out of the bright blue waters of the 7 are (700 square meter) marsh, stopping at a stone wall.

The name of Yamaguchi's store is Wasabiya. The family has been farming since the first half of the Meiji era. Because of the main river current strenuously flowing into the wasabi marsh, it was in the process of being destroyed. However, 15-16 years prior, the family restored the old scenery by erecting a stone wall to guard against the stream.

The period for this harvest was moved up, as river crabs were thought to have damaged the crops and subsequently the progress at which they grew. At the beginning of spring, a larger variety of seeds were planted, hopefully ready to be harvested after next year’s spring. Yamaguchi commented "If possible, I would like to offer scenery of the beautiful water as a way of enhancing the image of Hadano city."

Original text:

清流の恵みすくすくと、秦野のワサビ沢/神奈川

2012年5月1日

秦野市菩提のワサビ沢

秦野市菩提、茶農家山口勇さん（54）のワサビ沢で、ワサビの栽培が行われている。石垣で区切られた７アールの沢には青々とした葉が育っている。

山口家の屋号は「わさびや」。明治前半から栽培を始めたとされている。主流の茶栽培に本腰を入れたため、ワサビ沢は荒廃しつつあった。15、16年前、家族でかつての風景を取り戻そうと、石垣整備などに取り組んだ。

一定の収穫を上げる時期もあったが、サワガニなどの食害で思うように生育は進んでいない。この春先には種類を増やし苗を植え、来春以降の収穫を待ち望んでいる。山口さんは「水がきれいな秦野のイメージアップに貢献できれば」と話している。

Pear tree pollination begins, making this year even more delicious/Yamoto

Translated from the original article at: http://news.kanaloco.jp/localnews/article/1204160032/

April 17th, 2012

Mr. Yasuda performs the pollination process=Daikan, Yamato City

In the corner of a residential town in Daikan, Yamoto City, farmer Yasuda Yoshio's (Age 68) white pear fields (35 Ares large) have begun to bloom. To carry out the business of pollination, he handles a device resembling an ear pick. Covered in red pollen, he places it onto the pistils of each flower.

After the period has elapsed for picking flowers and the fruit has sprung, the harvest season lasts from the end of July until Mid-September. It's said that if a kousui or housui pear of 350-450 grams doesn't reach the marketplace, 500 customers are ready for the pears to be delivered to their homes. Word of his fruit has spread all over the country, from Hokkaido to Okinawa.

Mr. Yasuda, working the pear fields for 28 years: "Thanks to couriers, fully ripened pears can be harvested and delivered onto people's dining tables the next day. At any rate, fresh (and therefore) juicy pears are delicious," he commented, stretching his torso. But, being in a residential area, it's difficult to have an expansive pear field. Regrettably, once production has reached a limit, new orders cannot be accepted.

Original text:

今年も美味に、ナシの花粉付け始まる/大和

2012年4月17日

花粉付けを行う保田さん＝大和市代官

大和市代官の住宅街の一角にある農家保田嘉雄さん（68）の35アールの畑で白いナシの花が開き始め、花粉付けの作業が行われている。耳かきのような道具を手に赤く着色された花粉をめしべに付けていく。

摘花や摘果を経て、収穫は７月下旬から９月半ばごろまで。一つ３５０～４５０グラムほどという大玉の香水や豊水などを市場を通さず、口コミで広がった北海道から沖縄まで全国の顧客５００人に宅配で届けている。

ナシ栽培28年という保田さんは「宅急便のおかげで、完熟状態で収穫したナシを、翌日には食卓に届けることができる。新鮮だから、みずみずしくとにかくおいしい」と胸を張る。ただ、住宅街ゆえに畑は拡大するのは難しい。生産が追いつかず、残念ながら新規の注文を断らざるを得ない状態という。

The taste of spring, a mountain of Hijiki. Harvesting begins at Jōgashima Island/Miura

Translated from the original article at: http://news.kanaloco.jp/localnews/article/1204130038/

April 14, 2012

Fisherman bundle jet-black Hijiki into sacks.

Harvesting the flavor of spring: On Jōgashima Island of Misakichō, Miura City, the reaping of Hijiki has begun. Along the coast, fishermen can be seen bundling sacks of jet-black Hijiki that's been left to dry in the sun.

Jōgashima Island’s Fishing Association states that because of unfavorable weather conditions, the annual harvest period arrived over a month late. According to the fishermen, this year's harvest is somewhat small, with the area not yielding much fully grown Hijime.

Pulling the Hijiki from the tide to the shore, about two days were spent harvesting it, where it was then dried in the sun. It's being bundled into sacks in order for businesses to put in their bids. This season, a harvest of 4 tons has been estimated.

Smiling, a fisherman of 4 years (Age 40) said　"This (harvest of) Hijiki is special for its fluffy and soft texture. I would recommend eating it boiled."

Original Text:

春の味、ヒジキ山盛り　城ケ島で収穫始まる/三浦

2012年4月14日

真っ黒なヒジキを袋詰めする漁師

春の味、収穫―。三浦市三崎町城ケ島でヒジキ漁が始まった。海岸では、天日干しで乾燥した真っ黒なヒジキを袋詰めする漁師の姿が見られる。

城ケ島漁協は、天候不順で刈り取りが例年より１カ月遅れた。漁師たちによると、今年は量がやや少なく、場所によっては生育があまりよくないという。

潮の引いた周辺の磯で刈り取ったヒジキは２日間ほど天日干しされ、業者の入札にかけるために袋詰めされる。今シーズンは計４トンの収穫を見込んでいる。

漁師歴４年という男性（40）は「ここのヒジキはふっくらして柔らかいのが特徴。煮て食べるのがおすすめ」と笑顔で話していた。

At the Misaki Fish Market, children from Fukushima cheer during a tuna preparation show

Translated from the original article at: http://yokosuka.keizai.biz/headline/765/

March 30, 2012

A sliced up tuna fish, its eyes facing the children.

On the 29^th, in the vicinity of the Misaki Fish Market (Misaki, Miura City), children of Fukushima prefecture visited for a tour. They had fun learning about such things as sub-zero freezers and viewing the disassembly of a tuna.

An experiment, where after being placed in a sub-zero freezer, frozen bananas were used to hammer nails.

The event was organized by the Fukushima Kids Project, part of Fukushima prefecture's non-profit organization network. Due to the effects of the earthquake and the nuclear reactor accident, the children of Fukushima have enjoyed less time for outdoor leisure. This event aims to give them as much fun outdoors as possible. The event was managed by the NPO "The Ocean and Nature Ocean Family Experience Center" (based in the town of Hayama), and the "Misaki Fish Market Fish Scale Club" youth group.

On that day, 35 children from Fukushima participated, ranging from elementary grade 1 to junior high grade 2. Children from within Kanagawa prefecture also attended. After the learning experiences, competitions could be seen in the fish market. When the eye of a dissasembled tuna was placed in front of the children, they shouted in excitement.

After bananas were placed into a minus 60 degree freezer, they were wrapped in towels and handled. Children were startled at how the frozen bananas instantly cracked. At lunch time, they were offered pieces of tuna sashimi, which they appeared to enjoy immensely as they stuffed their faces.

Ishibashi Masamitsu of the Misaki-Megumi Company (Japanese) commented "The children enjoy tuna sashimi so much, they finished eating 93 pounds of it within 30 minutes." "We want you to keep going on. Don't let the earthquake defeat you!" he yelled.

The Miura Peninsula’s "Nature in it's entirety" event, which began on the 25th, lasts until April 1st. Also available: Wildlife observation on the beach, hiking on Oogusu Mountain and tours of the nearby farms.

Original text:

福島の子どもたち、三崎魚市場を体験－まぐろ解体ショーに歓声も

（2012年03月30日）

まぐろ1匹分の刺し身を目の前にした子どもたち

三崎魚市場周辺（三浦市三崎）で3月29日、福島県の子どもたちが体験ツアーに訪れ、まぐろの解体ショーや超低温冷凍庫などの見学を楽しんだ。

【画像】超低温冷凍庫に入り、凍ったバナナでクギを打つ実験も

福島県のNPOネットワークが主催する「ふくしまキッズプログラム」の一環。震災・原発事故の影響で外で遊ぶことが少なくなった福島の子どもたちに、野外活動を思い切り体験してもらおうというもの。運営にはNPO法人「オーシャンファミリー海洋自然体験センター」（葉山町）、市場若手グループ「三崎魚市場鱗（うろこ）会」などが協力した。

当日は小学1年～中学2年までの福島の子どもたち約35人が参加し、県内の小学生らと交流した。魚市場で競りの様子を見学後、まぐろ解体ショーを目の前で見て大きな歓声を上げた。

マイナス60度の冷凍庫の中にも入り、持ち込んだバナナやぬれたタオルが瞬時にバリバリに凍ってしまう様子にビックリ。昼食には、解体されたまぐろ１匹分の刺し身が提供され、おいしそうにほお張った。

三崎恵水産の石橋匡光さんは「まぐろ好きな子どもたちは42キロのまぐろの切り身を30分で完食するなど喜んでくれた。震災に負けず頑張ってほしい」とエールを送る。

同ツアーでは、3月25日～4月1日まで「三浦半島・自然まるごと体験」を実施。磯の生物観察や大楠山ハイキング、農業体験なども行う。

The fluttering of the Udo. Now is the peak time for harvesting the spring vegetable/Yokohama

Translated from the original article at: http://news.kanaloco.jp/localnews/article/1203250005/

March 25, 2012

Udo that has reached the harvest season.

For the farmers of Yokohama City's Seya Ward, the best time for harvesting udo has arrived. Located near Kaigun road are what are called "udo rooms." Narrow, vertical cave-like structures. Relying on the faint lighting, farmers arrive to ship them out.

Produced only inside of Yokohama City's Seya Ward, 14 farming establishments cultivate the udo. Just 1.5 meters tall and stretching 8 meters long, 88 udo rooms have been set up. Near the end of January, udo trunks (about 15 centimeters high) are moved into the rooms. After a week of watering, they mature at a height of 80 centimeters. Until the end of April, they're sent out to the marketplace, but only available for direct sale within Seya.

Unique to the flavor is its peculiar crunchiness. Aoki Kazuaki (58) of the Kamiseya Shipping Association said "While the coldness of this winter meant shipments got sent out late, it was good to feel their crunch while tying them."

Original text:

ヒョロッと春野菜、ウド収穫最盛期/横浜　

2012年3月25日

最盛期を迎えたウドの収穫

横浜市瀬谷区の生産農家で、春野菜のウドの収穫が最盛期を迎える。海軍道路近くにあるウド室（むろ）と呼ばれる狭い横穴で、ほのかな明かりを頼りに出荷作業に追われている。

横浜市内では瀬谷区内だけで生産され、栽培農家は14戸。高さ１．５メートル、奥行き約８メートルのウド室が計88室設けられている。１月下旬に15センチほどの根株を室に移し、週１回の水やりで約80センチに成長した。４月下旬まで市場に出回り、同区内の直売所でも販売される。

独特の風味と歯応えが特徴で、上瀬谷出荷組合の青木和昭さん（58）は「この冬の寒さで少し出荷が遅れたが、締まってシャキシャキしていい感じになった」と話す。

As the Oyama Tofu Festival begins, the tofu within the giant "hermit pot" is blessed with gratitude

Translated from the original article at: http://news.kanaloco.jp/localnews/article/1203040004/

March 4th, 2012

In one day,  a thousand people are treated to tofu soup from a huge pot, 4 meters in diameter [The Oyama Tofu Festival]=Oyama, Isehara City

On the 3rd, the Oyama area of Isehara City, known as the home of tofu dishes, began the annual Oyama Tofu Festival event. Sponsored by an executive comitee created by local business members involved in the tourist industry, this year marks the 22nd occasion of the festival.

At the main location  (the city's Dai-Ni parking lot) a huge, 4 meter diameter cooking pot (Hermit Pot) is stationed. Both in the morning and afternoon, a Shinto ritual was performed, blessing the tofu with gratitude. Afterwards Oyama area's own unique medicinal herbs were added into the pot. An estimated 1000 spectators received tofu soup, free of charge.

In addition, there were other events such as a 90 second eating contest for who could eat the most plates of tofu (The Fried Tofu Speed Eating Contest) and a workshop for creating tofu by hand.

”Although I've already come to Oyama, this is my first tofu festival. I was suprised that the pot was bigger than I thought. The bitterness of the herbs makes the tofu soup even more delicious,"  said Kanno Yuji (58) a company employe of Fujisawa City, inbetween slurps.

The festival will also be held on the 4th, with the tofu soup being served at 9:45AM and 2:00PM.

Original text:
大山とうふまつり始まる、「仙人鍋」で恵みに感謝/伊勢原
2012年3月4日

直径４メートルの大鍋で１日千人分の湯豆腐が振る舞われた「大山とうふまつり」＝伊勢原市大山

豆腐料理の里として知られる伊勢原市の大山地域で３日、毎年恒例の「大山とうふまつり」が始まった。地元の観光事業者などでつくる実行委員会の主催で、今年で22回目。

メーン会場のとうふ広場（市営第２駐車場）では、直径４メートルの大鍋「仙人鍋」が設けられた。豆腐の恵みに感謝する神事の後、地元特産の薬草「大山菜」とともに豆腐が鍋に入り、午前と午後の２回、計約千人分の湯豆腐が観光客らに無料で振る舞われた。

このほか、90秒間で豆腐を何杯食べられるかを競い合う「椀子（わんこ）豆腐早食い大会」や、手作り豆腐体験なども行われた。

藤沢市の会社員今野祐司さん（58）は「大山には来たことがあるけど、とうふまつりは初めて。鍋が思ったより大きくてびっくりした。湯豆腐も薬草の辛みが効いておいしい」と舌鼓を打っていた。

まつりは４日も行われ、湯豆腐は午前９時45分と午後２時に振る舞われる。

The topic of shio kōji. Still created just as it was long ago/Yokohama

Translated from the original article at: http://news.kanaloco.jp/localnews/article/1202280046/

February 28, 2012

Blanketed in the rising steam, Kyō Kawaguchi removes the rice and wheat from the huge barrel= The Kawaguchi Kōji Store of Yokohama City's Seya Ward

Lately, many cookbooks being published have covered the topic of shio kōji. At a factory in Yokohama City's Seya Ward, raw ingredients are used to produce kōji according to long-held traditions. The name of the place is Kawaguchi Kōji, established in 1818.

The kōji production season lasts from October until June of the following year. Though it's difficult for bacteria to thrive in the cold season of January through March, producing high quality kōji is still easy (because of climate control).

At once, 700 kilograms (three quarters of a ton) of steaming rice and wheat are inserted into the wooden barrel. As the contents begin to cool, the kōji culture is mixed in. Inside a cellar, the appropriate temperature is maintained while the fermentation process completes itself.

Instead of the popular white kōji, the traditional yellow kōji culture was utilized. It's said that the meticulous temperature control process can mean the difference between producing a sweet flavor or an umami flavor. 

"I've been working with this kōji batch since November of last year. The store already sold out by mid-morning. Production can't catch up. No one knows how to get this flavor without the traditional production methods," said Kyō Kawaguchi (36), 9th generation kōji artisan. It's said that because of the importance of  serving local customers, orders taken from within Kanagawa prefecture are given priority.

Original text:

話題の塩麹、昔ながらの製法で/横浜

2012年2月28日

もうもうとわき上がる湯気の中、米や麦を木おけから出す川口恭さん＝横浜市瀬谷区の川口糀店

最近、レシピ本が多く出版されて話題となっている塩麹（こうじ）。その原料となる麹を昔ながらの製法で生産する工場が横浜市瀬谷区にある。１８１８年創業の川口糀（こうじ）店だ。

麹作りは10月から翌年６月がシーズン。１月から３月までのものを寒仕込みといい、雑菌が発生しにくく、質のよい麹が作りやすい。

一度に約７００キロが入る木おけで米と麦を蒸し、粗熱を冷ましながら、麹菌を混ぜる。ムロに入れ、適温を保たせながら、発酵させると完成。

麹菌は一般的に使われる白麹ではなく、昔ながらの黄麹が使われている。温度管理が難しいが甘みやうま味が違うという。

「塩麹は昨年11月から手掛けている。店に卸しても午前中で品切れに。生産が追いつかないが、昔ながらの製法でないと納得のいく味が出せない」と９代目の川口恭さん（36）。地元の客を大事にするため、神奈川県内の注文を優先するという。

Cooking pizza in a hand-made earthenware oven. An event for locals at Kyukataura Middle School/Odawara

Translated from the original article at: http://news.kanaloco.jp/localnews/article/1202180023/

February 18, 2012

A participant cooks pizza in a hand-crafted earthenware oven=Kyukataura Middle School, Nebukawa, Odawara City

One hundred fifty local residents gathered to taste pizza cooked in a hand-made clay oven. The event was held on the 18th, at the Kyukataura Middle School of Nebukawa, Odawara City.

Event planning was handled by committee members of the city and local area non-profit body "Project for Locally Grown and Generated Foods and Energy." This is the 4th event since November of last year, created especially for local residents. A completed clay oven, 60 inches in diameter was placed in a corner of the school grounds.

On that day, each person was challenged to create a pizza. First they mixed together both strong and weak flour that was fermented, stretching it to a flat/thin shape and finally placing their favorite locally grown ingredients on top.

Eating the freshly baked pizza he skillfully created, a 10 year old boy from the 5th grade of Kataura Elementary School commented "Delicious" in satisfaction. Kiyama Yasuko (46) of the committee office said: "We would like to create a place for Kyukataura citizens of all ages to meet."

After the oven project, a workshop was held to create solar energy panels and compost trays.

Original text:

手作り土窯で焼きたてピザ、旧片浦中で地元住民らお披露目/小田原

2012年2月18日

手作りの土窯でピザを焼き上げる参加者＝小田原市根府川の旧片浦中

小田原市根府川の旧片浦中学校で18日、地元住民らが手作りした土窯のお披露目会が開かれ、集まった約１５０人が焼きたてのピザを味わった。

イベントを企画したのは、市や地元ＮＰＯ法人でつくる「食とエネルギーの地産地消プロジェクト」実行委。昨年11月から４回、地元住民らを対象にワークショップを開き、校庭の一角に半径約60センチの土窯を完成させた。

この日は参加者一人一人がピザ作りに挑戦。強力粉や薄力粉を混ぜ合わせて発酵させ、薄く伸ばした生地に好みの具材を載せて仕上げた。

できたてのピザを堪能し、片浦小学校５年の男児（10）は「おいしかった」と満足そう。実行委事務局の帰山寧子さん（46）は「旧片浦中を世代間を超えた交流の場にしていきたい」と話していた。

プロジェクトでは今後、小型太陽光パネルやコンポストトイレを製作するワークショップを展開していく。