VisualVisual JapanJapan’’ssFisheriesFisheries

Fisheries Agency

December 2009

Contents

1. Fish for Today’s Dining Table “How have Japanese eating habits changed?”��������������������������������� 1“Why is fish such good food?” �������������������������������������������� 4

2. [The Present] and [The Future] of the Fishing Industry in Japan “What kind of role does the fishing industry play in our daily lives?” ������������� 6“How are marine resources surrounding Japan changing, and

how are they being managed?” ����������������������������������������� 8“Are tuna species declining? How are stocks being managed?” ���������������� 10“What efforts are being made in Japan to Improve the Marine Environment?”����� 12“What can we do to help fishery businesses in Japan that are struggling?” ��������� 14“What efforts are being made to actively increase fish stocks?” ���������������� 17“What efforts are being made to obtain stable marine supplies?” ���������������� 18“What efforts are being made to increase the number of persons engaged in the

fishery industry?” ��������������������������������������������������� 22“What is being done to help Gyoson (fishing villages)?” ���������������������� 23

3. What We Can Do Now “What should we do to help?” ������������������������������������������ 24“What kinds of things should we watch out for in our daily lives?” �������������� 27

[Sources for illustrations and photos (listed in order by page number)]Sakana-kun (ANAN INTERNATIONAL INC.), Japan Fisheries Association, Association for a Study of Sea Grass Beds and Tidelands in Miyako Bay and Conservation, The Institute of Cetacean Research, Fisheries Research Agency, NPO Banzu Satoumi no Kai (NPO Organization to Protect Tidelands in Banzu), Organization for The Promotion of Responsible Tuna Fisheries, Center for Ensuring And Developing Fishery Workers, The National Association of Saury Fishery

1. Fish for Today’s Dining Table

Increased purchase volum

esD

ecreased purchasevolum

es

Source: Prepared by the Fisheries Agency based on the “Annual Report on the Family Income and Expenditure Survey,” the Ministry of Internal Affairs and Communications

Consumption has apparently decreased for some fish including squid and horse mackerel, which are thought to be a bother to cook.On the other hand, consumption has increased for fishery products such as salmon and tuna, which are sold as fillets and requirelittle preparation.

“How have Japanese eating habits changed?”

People are consuming less fish

Meat intake exceeds fish intake

At the back of this issue are trends in which consumers seek out foods that are easy to prepare and low in price

Changes in per capita daily fish and meat intake

Source: “The National Nutrition Survey” (1997 to 2002),” and “Report on the National Health/Nutrition Survey” (since 2003), the Ministry of Health, Labour and Welfare

Changes in Household Purchase Volumes (that for 1965 set to 1)

1

0.0

0.5

1.0

1.5

2.0

2.5

1965 1970 1975 1980 1985 1990 1995 2000 2005 2008

Salmon

Bonito

Saury

Tuna

Sardine

Mackerel

Squid

Horsemackerel

2.0

1.6

1.5

1.2

0.50.50.50.2

80.280.28482.6

86.788.2

949294.395.998.2

82.680.480.277.976.977.576.378.278.477.580.3

50

60

70

80

90

100

110

1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007

Fish Meat

Meat intakeexceeds fish intake!

gram/person/day (g/p/d)

0

Japan’s self-sufficiency rate for seafood for human consumption stands at 62%

Japan’s self-sufficiency rate for seafood for human consumption declined after peaking at 113% in 1964. In recent years, the rate has ceased its downward trend and posted a small rise. But Japan still depends on imports for some 40% of its supply of seafood for human consumption.

Fishery products are imported from all over the world

Source: “Food Balance Sheets,” the Ministry of Agriculture, Forestry and Fisheries

Self-sufficiency rate (%) =

Domestic production Domestic production + Import volumes – Export

volumes � Increase or decrease in inventory

Changes in Self-sufficiency Rate for Seafood for Human Consumption

2

Percentages of Production and Import Volumes for Japan (2008)

Self-sufficiency rate of seafood for human

consumption (%

)

0

200

400

600

800

1,000

1,200

1,400

1,600

1960 1965 1970 1975 1980 1985 1990 1995 2000 2005 2008-60

-40

-20

0

20

40

60

80

100

120

Import volumes

Self-sufficiency rateSelf-sufficiency rate

at 62% for 2008(es timate)

Self-sufficiency rate peaked at 113%in 1964

Domestic production

16

14

12

10

8

6

4

2

0

Supply of seafood for human consum

ption

Fre shwate re e l

Japan33

China59�

Taiwan8�

Octopus Japan51�

Morocco12�

Mauritania14�

China7�

Others16�

Squid Japan65�

Thailand6�

China10�

Vietnam4�

Others14�

Horsemacke re l

Japan81�

The Netherlands8�

Korea4�

Others7�

Crab

Japan28�

Russia54�

Canada6�

The U.S.5� Others

7�

In million tons

P I U PC K ! FOOD ACTION NIPPON LAUNCHED! A national campaign, “FOOD ACTION NIPPON,” was launched in October 2008 to raise the food self-sufficiency ratio.

Food self-sufficiency rate Search Click on “Search”

Visit our home page first!

Let’s take these five actions to raise the self-sufficiency rate!1. Choose foods in season. 2. Include locally-sourced ingredients in daily meals.3. Eat balanced meals centering on rice, and include generous portions of

vegetables.4. Don’t leave food on the plate.5. Learn about, try and encourage various means to raise the self-sufficiency rate.

3

Source: The Fisheries Agency

Ye llowtail

Japan100�

TunaJapan43�

Taiwan15�

Korea8�

China6�

Others27�

Shrimp

Japan5� Vietnam

20�

Indonesia18�

Thailand12�

Others46�

Cod Japan68�

The U.S.30�

Others2�

Salmon /Trout

Japan41�

Chile39�

Russia6�

Norway6�

Others7�

“Why is fish such good food?”

Eating fish promotes juvenile brain development, and supports the development of fishing industry

The latest research demonstrates that such functional components as DHA and EPA, which are synthesized in the body only in small amounts but are present in fish oil, play an important role in fetal and juvenile brain development.

Whale meat is rich in vitamin A, which is good for the eyes. It contains more protein and less cholesterol than beef, pork, or chicken, so it is a healthy food. Whale meat is not just a high-quality protein source for the Japanese. The fat beneath the skin is a source of valuable oil, and the bones can be utilized for fertilizer or traditional crafts. No part of the whale is wasted.The relationship between the Japanese and whales represents a legacy of wisdom bequeathed by our forebears, and the whale is treasured as an endowment from nature’s bounty .

Whales and the Japanese

Fishery products figure in many seasonal aspects of Japanese culture, such as traditional New Year cuisine. Partaking of fishery products lovingly prepared in the characteristic Japanese manner provides an opportunity to transmit Japanese food culture to the next generation.

Fish is rich in nutrients!

DHA helps to develop and maintain brain and nervous system functions and has anti-allergenic and anti-inflammatory properties.

EPA prevents blood clots and vascular constriction and helps to lower blood lipid levels.

Source: Standard Tables of Food Composition in Japan (Fifth Revised and Enlarged Edition)

Eicosapentaenoic acid (EPA)Docosahexaenoic acid (DHA)

Transmit Japanese fish eating culture to the next generation Shrimp (symbolizes a

wish for long life)Herring roe(symbolizes a wish to be blessed with lots of children)

Tazukuri (dried sardine)(symbolizes a wish for an abundant harvest)

Red-white seasoned fish paste(the beginning of a new journey; crimson averts ill fortune, white represents purity)

Kelp roll (the name is similar to Japanese “joy, ” representing the wish that joy come to the recipient)

Origins of New Year Cuisine

C O M NL U

4

Nori (laver), hijiki seaweed, clamsA main component of blood erythrocytes (hemoglobin), helps to maintain human body functionsIron

Small fishForms bone, regulates blood pressure and nervous system functionCalcium

Squid, oysters, octopus, abalone, scallops, prawns, salmonAdjusts blood pressure, eliminates cholesterol, improves liver function, maintains eyesightTaurine

Major types of seafood that are high in these

functional componentsMajor FunctionFunctional components

1,700

1,300

1,100

970

950

0

3,200

0 1000 2000 3000 4000

Bluefin tuna (fatty meat)

Saury (raw)

True sardine (raw)

Freshwater eel (cultured, raw)

Bonito (caught in fall)

Horse mackerel (cut open and dried/raw)

Wagyu beef, chuck with fatty meat

(per 100 g of edible part (unit: mg))

1,200

890

580

500

400

0

1,400

0 1000 2000

Bluefin tuna (fatty meat)

True sardine (raw)

Saury (raw)

Freshwater eel (cultured, raw)

Common mackerel (raw)

Horse mackerel (cut open and dried/raw)

Wagyu beef, chuck with fatty meat

(per 100 g of edible part (unit: mg))

0

2,000

4,000

6,000

8,000

10,000

12,000

14,000

16,000

1960 1965 1970 1975 1980 1985 1990 1995 2000 2005

Others

Japan

Vietnam

The Philippines

Indonesia

India

China

Others

Japan

The U.S.

Indonesia

Peru

China

0

200

400

600

800

1,000

1,200

1960 1970 1980 1990 2000�

ChinaThe EU

Japan

The U.S.

India

According to the UN Food and Agriculture Organization (FAO), global demand for fishery products is growing. While aquaculture may satisfy new demand, open-ocean fishery industry production is expected to remain flat, and the gap between supply and demand will therefore increase.

Sources: Prepared by the Fisheries Agency based on “Fishstat (Capture production 1950-2007 and Aquaculture production 1950-2007) (for countries other than Japan),” FAO; “Annual Report on Fishing and Aquaculture Production Statistics (for Japan),” the Ministry of Agriculture, Forestry and Fisheries.

Source: “SOFIA 2008,” FAO

Global fishery industry production is flattening out, and meeting demand may become difficult

Let’s use the ocean’s bounty skillfully and maintain a rich, nutritionally balanced dietary intake

Although supplies of global fishery products are expected to become tighter in the future, sustainable development of the food supplies to nourish our children and of the fishing industry can be realized through skillful use of the ocean’s bounty and maintenance of a balanced dietary intake that includes fish.

Fish consumption has been increasing throughout the world

Changes in the Supply of Seafood for Human Consumption by Major Country

Changes in Fishery and Aquaculture Production Volumes by Major Country Availability of Marine Fishery Resources

Half of marine fishery resources are being fully exploited

One quarter are being overexploited or depleted

Another quarter is being moderately exploited or are underexploited

5

Aquaculture

Fishery

Aquaculture

Fishery

160

140

120

100

80

60

40

20

0

In million tons

12

10

8

6

4

2

0

In million tons

Five-fold increase from 1970 to 2003

� Marine fishery resources that are being moderately exploited or are underexploited

� Marine fishery resources that are being fully exploited

� Marine fishery resources that are being overexploited or depleted

0

2,000

4,000

6,000

8,000

10,000

12,000

1960 1970 1980 1990 2000�

China

Throughoutthe world

120

100

80

60

40

20

0

In million tons

Sources: “Food Balance Sheets,” FAO; “Food Balance Sheets,” the Ministry of Agriculture, Forestry and Fisheries

Enlarge

d

Source: “SOFIA 2008,” FAO

Water purification

“What kind of role does the fishing industry play in our daily lives?”

Fishery has the role of providing a stable supply of fishery products to us

A reasonable amount of nutrition flowing into the sea cultivates phytoplankton and marine algae which will be bait for fish and make fish grow. Fishery plays a role in serving us fish and marine algae that are grown in such ways.

Bivalve mollusks such as clams and oysters help to purify seawater by feeding on plankton. It is believed that a single oyster filters out about 400 liters of seawater a day.

Photo on the right: Cultured oysters that are being hung from a raft like a curtain

The fishing industry supplies the public with about 40% of the animal-based protein consumed and is an extremely important provider of food for the realization of “Japanese-style eating habits.”The primary role of the fishery industry is to supply the public with fresh and safe fish and other seafood products.

Photo on the above: Clams are added to an aquarium that is full of water that is clouded with plankton, and after about one hour, the water is almost perfectly clear.

A stable supply of fishery products

2. [The Present] and [The Future] of the Fishing Industry in Japan

6

With ClamsWith Clams Without ClamsWithout Clams

Maintaining traditional culture

Fostering communication

Traditional fishing methods developed using the natural environment and characteristics of fish biology. The unique traditional culture of Japan is being carried on by the people of Japan’s Gyoson (fishing villages).

This is also a place where visitors can learn about the role the oceans play and the fisheries and culture of different areas through enjoyment of ocean recreation and activities in which children can experience nature.

Conservation of Marine Environments

Sea rescue, marine environments and Border Patrol

The fishery industry has a role in gathering nutrients (nitrogen and phosphorus) ingested by sea organisms through the food chain up onto land and preventing the eutrophication of the oceans. In addition, the fishery industry has a role in contributing to the beautification and conservation of the environment in coastal areas through efforts such as the collection of garbage that has collected at the bottom of the sea.

The crews of ships put sea rescue above all else if an accident occurs on the seas.

Photo: Fish boat towing a boat that capsized (right) into the port 7

Photo: Mountain of garbage that was recovered

Fishing that uses trawling nets (Hokkaido)

Fishing that uses tuck nets (Okinawa)

Photo: Learning programs for set net fishing for elementary school students (Iwate)

Photo: Expedition to the Tokyo Bay tidelands (Chiba)

Moreover, fishermen also perform independent patrols in order to protect marine fishery resources from so-called fish poaching.These kinds of activities also contribute to activities such as the discovery of suspicious unknown ships.

0

600

1,200

1,800

1960 1965 1970 1975 1980 1985 1990 1995 2000 2005 2010 2015

Distant waterfisheries

Offshore fisheries

Coastal fisheries

Production values hit a peak in 1984with 12.82 millions tons.

Mariculture

Inland water fisheries andaquaculture

Production volumes (In million tons)

Past numerical productionvalues for 2008

(5.59 million tons)

True Sardines

Production volumes (excludes that for true sardines and distant waterfisheries)

Peak production value: 7.02 million tons (1978)

Production volumes for coastalfisheries and offshore fisheries(excludes that for true sardines)

Peak production value: 5.87 milliontons (1978) Imports

Production volumes (excludes thatfor true sardines)

Peak production value: 10.47 milliontons (1973)

Due to such factors as withdrawal from fishing grounds within the 200-nautical mile Exclusive Economic Zones of other nations, as well as the rapid decline of true sardine stocks over long periods of fluctuation, Japanese fishery industry production has fallen by about half from its peak.

Due to such factors as fluctuations in stock levels due to marine environment changes, catches in excess of stock renewal capabilities, and development of coastal areas where breeding and fry development take place, half of the fishery stocks in the seas near Japan are at low levels.

Source: “Assessment of Marine Fishery Resources in Japanese Waters,” the Fisheries Agency and the Fisheries Research Agency

“How are marine resources surrounding Japan changing, and how are they being managed?”

Implementing efforts to maintain and renew fish stocks

Japan’s fishery industry production has fallen by approximately half from its peak

Half of the marine resources in the seas near Japan are at low levels

Changes in Production Volumes and Production Values by Fishery Category

Status of stocks in the seas near Japan (2008)

Source: Prepared by the Fisheries Agency based on “Annual Statistics of Fishery and Aquaculture Production,” the Ministry of Agriculture, Forestry and Fisheries and “Statistics of Foreign Trade,” the Ministry of Finance, Japan.

8

18

12

6

Common mackerel, True sardine, Alaska pollackLow

Japanese mackerel, Japanese common squidMedium

Saury, Southern mackerelHigh

Main species or stocks

Low level42 s tocks

Medium level28 s tocks

High level14 s tocks

0

2,000

4,000

6,000

8,000

1980 1982 1984 1986 1988 1990 1992 1994 1996 1998 2000 2002 2004 2006

Catch quotas (in tons)

Marine resources can become renewable unendingly through proper conservation and management. To maintain and restore fish stocks, efforts are under way to draw up plans to limit annual catch quotas, numbers of fishing vessels and days of operation.

�Total Allowable Effort (TAE) systemRestrictions are set on the number of days on which people can fish for specific waters, fishing methods, and periods during which people can fish in order to manage fishing efforts (since 2002).

�Total Allowable Catch (TAC) systemAnnual catch quotas have been set to manage stocks

(since 1997)

Saury, Alaska pollack, Japanese mackerel, true sardine, mackerel, common squid, snow crab

Red halibut, sand eel, shark-skin flounder, Spanish mackerel, tiger puffer, small-mouthed sole, marbled sole, willowy flounder, calamari

(Resource Recovery Plans by Species)This is the master plan to comprehensively promote (1) the reduction of fishing efforts such as by reducing the number of vessels and suspending fishing operations; (2) active cultivation of resources such as through the release of seedlings; and (3) conservation of the fishing ground environment to achieve restoration of resources of the specified fish species.

(Comprehensive Resource Recovery Plan) The comprehensive resource recovery plan is formulated for multiple species with a focus on types of fisheries such as set net and trawl net fishing, which would be difficult to cover with a species-specific plan.

�Resource Recovery Plans

Snow crab fisheries provide an example of “comanagement” in which the government and fishery operators collaborate with each other. In “comanagement,”the government sets seasonal fishing bans and areas where fisheries is prohibited as public regulations, while fishery operators make a number of voluntary efforts, including extending the length of fishing ban periods, placing limits on permitted shell width and the size of allowable catches and limiting the numbers of fish caught.

Source: The Fisheries Agency and the Fisheries Research Agency

Eco Labels: linking producers and consumers to maintain sustainable resource use

Snow crab and red halibut fisheries conducted by the KyotoDanish Seine Fishery Federation (KDSFF) were the first in Asia to receive certification under the Eco Label system, established by an international non-profit organization.

C O M NL U

In recent years, unauthorized fishing operations, underreporting of catches in Japan’s Exclusive Economic Zone (EEZ), and other pernicious violations have become frequent. Consequently, monitoring and enforcement are being strengthened.

Resource management is ongoing

Intensifying Crackdowns on Foreign Fishing Vessels

Snow crab caught in bottom gill net

Includes Spanish mackerel (Seto Inland Sea stock), Red halibut (snow crab, Sea of Japan western stock), Common mackerel (Pacific Ocean stock), and Alaska pollack (Sea of Japan stock).

High-risk nighttime enforcement

9

(Website) Stock Management Room: http://www.jfa.maff.go.jp/j/suisin/index.html

Also, a certification authority has established an Eco Label system for Japan which reflects the special characteristics of Japan’s fishery industry production and stock management. In 2008, red snow crab fisheries in the Sea of Japan were the first to receive this certification in recognition of their stock management and efforts to create added value, such as shipping fresh and live red snow crabs. Consumer purchases of fishery products with the Eco Label are expected to help promote ecosystem preservation and sustainable resource use.

Boarding inspection of foreign fishing vessel (weighing)

Eco Labels demonstrating that fishery products were harvested in a manner consistent with ecosystem- and resource-sustainability are gaining attention.

Snow Crab Catches in the Sea of Japan Resource Recovery Plans was launched

Efforts were launched in each prefecture to increase snow crab

stocks

Total Allowable Catch (TAC) system was launched

Unrestricted illegal, unreported and unregulated (IUU) fishing operations outside international fisheries management frameworks have harmed certain tuna populations.

Consequently, the five regional fisheries management organizations established to oversee individual tuna migratory routes are acting jointly to monitor each migratory region.

Bluefin Tuna: Bluefin tuna is the highest quality type of tuna out of all species of tuna. The fish is served mostly as sashimi.

Southern Bluefin Tuna:Southern bluefin tuna is also known as “Indian tuna.” The fish is high-quality and served mostly as sashimi.

Bigeye Tuna:Because of its wide-open eyes, the fish is called “bigeye tuna.” This fish is served mostly as sashimi.

Yellowfin Tuna:Because of its yellowish skin, the fish is called “yellowfin tuna.” This fish is served as sashimi and also used for canned tuna.

Albacore Tuna:The fish is characterized by long pectoral fin it has that looks like a knife. Albacore tuna is the type of fish used for canned tuna in oil. It has also recently started being served as sashimi. The fish is also well-known as “Bincho” and “Tombo.”

“Are tuna species declining? How are stocks being managed?”

Strengthened international fisheries management

Tuna species migrate widely across the world’s oceans

Map showing the distribution of Tuna

Source: Organization for The Promotion of Responsible Tuna Fisheries (OPRT)

Source: “The Status of International Fishery Resources for 2008,” the Fisheries Agency and the Fisheries Research Agency.

10

Some tuna stocks have deteriorated

International regulations are being strengthened to impose temporary fishing bans, so stocks can recover to a level where largerfuture catches can be made on a sustainable basis.

CCSBT (The Commission for the Conservation of Southern Bluefin Tuna)�Confirmation of total catch quotas, southern bluefin tuna�From January 2010, a catch verification system will be introduced

IATTC (The Inter-American Tropical Tuna Commission)� Ban season on purse seiner fleet fishing in 2009� Restrictions on catch quotas of bigeye tuna using longline fishing in 2009

ICCAT (The International Commission for the Conservation of Atlantic Tunas)� Catch quotas for east Atlantic bluefin tuna will be gradually reduced and so on

IOTC (The Indian Ocean Tuna Commission)� Restrictions on the number of fishing boats for bigeye tuna, yellowfin tuna, swordfish, and albacore tuna

WCPFC (The Western and Central Pacific Fisheries Commission)To lower the total catch quotas of bigeye tuna by 30% over three years starting in 2009:�Purse seiner fleet fishing (2009): includes such measures as a two-month ban on the use of fish aggregative device (FAD),

as well as a 10% annual catch reduction relative to the 2001-2004 quota average �Longline fishing: starting in 2009, measures include a 10% annual catch reduction relative to the 2001-2004 quota average

(30% over three years)

(Website) Information on tuna: http://www.jfa.maff.go.jp/j/tuna/index.html

Due to the International Whaling Commission (IWC) temporary ban on whaling, since 1988 Japan has also refrained from whaling for purposes other than research. However, years of research have demonstrated that most whale species are increasing.Japan favors sustainable use of whale stocks that have been judged to be plentiful from a scientific viewpoint.

Whales whose numbers are increasing

Minke whale Bryde’s whale

[Website] Information on whaling provided by the Fisheries Agency: http://www.jfa.maff.go.jp/whale/indexjp.htmIllustration source: The Institute of Cetacean Research

Sperm whale Sei whale

Responsible international fisheries management is needed

Toward sustainable use of whale stocks

In recent years, interference in Japan’s whaling research by anti-whaling groups has become a problem. The photo shows a Sea Shepherd ship (right) colliding with a Japanese whaling research ship (left). The Japanese government has asked the countries that are involved to take responsibility.

Recent major decisions

11

In ten thousands of tons

In ten thousands of tonsCatch quotas for southern bluefin tuna

0.00.51.01.52.02.5

2009 2010 2011

22,000� 19,950� 18,500�

Catch quotas for east Atlantic bluefin tuna

0.0

0.4

0.8

1.2

1.6

2006 Since 2007

Total Number Caught Japan14,925�

11,530�

6,065t3,000t

The areas of seagrass beds and tidelands that are grounds for fish spawning and growth as well as places that have water purification capabilities have declined substantially.

Sources: “Basic Survey on Conservation of the Natural Environment,”the Ministry of the Environment; the Fisheries Agency

Seagrass beds and tidelands have declined

Concern about the effects of global warmingIn Japanese coastal waters, a rise in sea surface temperature was reported (figure at right). Consequently, there has been a concern about the impact of changes in marine environment on biodiversity due to global warming.

“What Efforts are being made in Japan to Improve the Marine Environment?”

Conservation of seagrass beds and tidelands

Trends in Long-Term Changes in Average Sea Surface Temperatures in Seas off Japan (Annual Averages) (ºC/100 years)

Source: “2008 Examination of Marine Health—Long-Term Trends in Sea Surface Temperatures,” the Japan Meteorological AgencyNote: 1) The values given are for rates of increase per 100 years (ºC/100 years)

for year average sea surface temperatures.2) For those regions listed with an [�], no trends toward significant long-term changes

could be seen statistically for yearly average seawater surface temperatures.3) The Sea of Okhotsk is exempt from this analysis because data from the 1960s

and before is insufficient.

12

In ten thousand ha

Waters around Hokkaido and east of JapanThe Sea of Japan

Waters south of Japan

Waters around Kyushu and Okinawa

T otal Area of Underwater Seagrass Beds

12.514.5

20.8

0

5

10

15

20

25

1978 1998 2007

T otal Area of Underwater Seagrass Beds

4.9

8.3

0

2

4

6

8

10

1945 1998

Decreased by 40% over 50

years

Decreased by 40% over 30

years

Functions of Marine ForestsFunctions of Marine ForestsAbsorption of nitrogen and phosphorus by underwater plant beds

Functions of TidelandsFunctions of TidelandsIngestion and decomposition of organic matter by organisms in tidelands

CO2 O2

Microorganisms Microorganisms decomposing organic decomposing organic matter into inorganic matter into inorganic matter matter

Eating organic Eating organic matter such as matter such as plankton plankton

(In ten thousand ha)

(In ten thousand ha)

Efforts such as periodically tilling up dirt on the seafloor in tideland areas with a cultivator or other piece of machinery and exterminating pests including starfish, bladder moon shells, and clams, are being made by fishermen in those areas.

Transform rocky-shore denudation into an undersea jungle

Improving productivity in tidelands

Rocky-shore denudation is a phenomenon in which amounts of seagrasses decrease along with rising water temperatures and low nourishment while crop seaweeds such as crustose coralline red algae dominate and this condition continues due to the impact animals that eat seagrasses, such as sea urchins, have on the area. In addition, recently, there are concerns that global warming is also having an effect on reductions in the size of undersea jungles.

Research and Development of Technology for Global Warming

� Development of technology that can extract useful components from fishery biomasses

� Development of technology for biofuel production such as ethanol production from untapped marine algae

Development of cultivated species that adapt to conditions caused by global warming

� Development of technology utilizing genome information such as DNA markers for development of cultivated species that have resistance against high water temperature

Produce cultivated species that have excellent traits efficiently and in a short amount of time

Resistance against high water

temperatures

DNA markers for resistance against high water temperatures

DNA markers for resistance against high water temperatures

Utilization of fishery biomass resources

(1) Extraction of useful components (bioplastics)

(2) Biofuel production (Ethanol/methane)

Tilling of tidelands Extermination of pests such as starfish and bladder moon shells

The shore of The shore of TomarihamaTomarihama, , OshikaOshika Peninsula, MiyagiPeninsula, MiyagiJuly 1982July 1982

July 2007July 2007

The shore of The shore of RausuRausu, Hokkaido, HokkaidoEarly 1990sEarly 1990s

Around 2000Around 2000

� An experiment being carried out in Tomari-mura, Hokkaido. In order to confirm the validity of the hypothesis that the cause of rocky shore denudation in this region was due to lack of nutrients, nutrient salts were added to the waters in trial regions through liquid fertilizer, and it was found that konbu (a type of Japanese kelp) flourished in the trial regions only.

Konbu

Konbu (dri

ed (dried

Japanese k

elp)

Japanese k

elp)

being grow

n

being grow

n

Target RegionTarget Region

Trial RegionTrial Region

As a result, research to rejuvenate konbu (Japanese kelp) by having fishermen exterminate sea urchins, which eat up all the seagrasses in an area, and add nutrient salts to those areas with rocky shore denudation that were low in nutrients has been progressing (Photo on the above).

Source: Mr. Kazuya Taniguchi (the Graduate School of Agricultural Science, Faculty of Agriculture, Tohoku University)

Arame (Eisenia bicyclis, a type of sea algae) is disappearing, and the shores are becoming areas of rocky-shore denudation.

Konbu (dried Japanese kelp) in cold-water currents is disappearing while sargassum in warm-water currents is flourishing.

13

Ulva pertusaKjellman

0

10

20

30

0 5 10 15 20 25 30�

30.0

60.0

90.0

120.0

150.0

1980

1983

1986

1889

1992

1995

1998

2001

2004

2007

Mar

. 200

8

Jun.

200

8

Sep.

200

8D

ec. 2

008

Mar

. 200

9

Jun.

200

9

RopesFishing netsPlas tic products (unsaturated polyester res in)

Aug. 2009Ropes: 128.9

Plastic products : 119.2Fishing nets : 114.1

Conditions are tough for fisheries that are easily susceptible to changes in the price of fuel such as those using large-scale tuna longline fishing.

Source: Prepared by the Fisheries Agency based on “Report on the Survey for the Management of Fishery Businesses,” the Ministry of Agriculture, Forestry and FisheriesNote: Because the system for examination was dramatically revised for the 2006 survey, results from 2006 exhibit no continuity with those from previous years.

Source: The Fisheries Agency

The aging of fishing vessels could cause productivity and levels of safety to decrease while causing maintenance costs to increase.

Sources: “Price Indexes--Annual” and “Price Indexes--Monthly,” Bank of Japan

"What can we do to help fishery businesses in Japan that are struggling?”

Stabilize fishery operations, and strengthen the structure of the fishery industry

The price of fuel and the price of materials change dramatically

The aging of fishing vessels

Trend in the price of Bunker A oil supplied by the JF Zengyoren (National Federation of Japan Fisheries Cooperative Association)

Changes in the price indices for fisheries production materials

(where 2005 = 100)

Changes in Income from Fishery Businesses in Coastal Fishery Households

Fishery Business for large-scale tuna longlinefishing

Age of Offshore Trawlers

Source: The Fisheries Agency

Usually changed every 15 years

The harsh fishery business

14

538.4 507.6 611.4 602.3 Mariculture household

274.2 246.6 214.3 226.7 Coastal fishery household with a fishing vessel

326.6 296.9 280.1 287.1 Average fishery income per coastal fishery household

19 18 17 14

(unit: In ten thousands of yen)

About 40% for more than 20 years

Age (in years)

Number of vessels (units)

0

20

40

60

80

100

120

140

Jan. 2004 Jan. 2005 Jan. 2006 Jan. 2007 Jan. 2008 Jan. 2009

yen/

Aug. 2008124.6 yen/l

Historical high

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��������� ��!"�#�$!%$�&

'(!)���*�+��,�����!��#�--�!�.�����$��/0�1��%����2

(Aug. 2008)124.6 yen/l

Sep.1, 200968.5 yen/l

3

Where fishermen’s groups reduce fuel oil consumption and raise productivity by conserving energy, manpower and labor and introducing such measures as advanced quality control methods, financial assistance is being provided for acquisition of the necessary equipment.

� Enhance fishery business management culture

� Increasing productivity of fishing grounds through suspension periods

A program called “The Fishery Business Stabilization Program” has been offered. This is a new program that is targeted at fishery operators who are seeking proactive and strategic improvement of the management of their fishery business. This program is designed to supplement the management stabilization programs offered by the Fishery Mutual Relief Fund that are currently available in order to alleviate the negative effects of reductions in income on the management of fishery businesses.

(Website) The Fisheries Agency “Tsumitate Purasu (Reserve Plus)” : http://www.jfa.maff.go.jp/j/hoken/keieiantei.html

[Example of equipment procurement]

�Automated winch reduces personnel required for set net fishing.

�Large containers allow shipping with freshness preserved.�Introduction of automatic net washing machine capable of washing immersed set nets reduces operating costs.

Raising profitability and strengthening the organization of coastal fisheries

Stabilize the Management of Fishery Businesses

[Rotating suspensions to regenerate fishing grounds (Saga)]

Seventy-six gill-net fisherman formed groups and implemented rotating 17-day suspensions over a three-month period. During those periods, they crushed mogai (ark shell) shells and distributed them over the fishing ground. Through mixing of the crushed shells with the bottom material, they improved the quality of the seabed.

Automated winch

Large container

Automatic net washing machine

Ice-making machine

�4-cycle engine �Drying machine

15

Switch from 2-to 4-cycle engine will reduce fuel oil consumption

Introduction of fuel-efficient drying machine

To reduce fuel oil usage, fishermen’s groups are successively suspending operations. Where efforts are being made to raise fishing ground productivity during such suspensions, financial assistance is being provided to offset the costs.

Decrease in earnings

Add value by shipping fresh and live red snow crab

17

Hachinohe Area Project Reform Plan (large and medium-size purse seiner fleet fishing)

Kasumi Area Project Reform Plan (fishery for red snow crab that uses fishing baskets)

Production side Sales/distribution side

Streamlined fleet(2 fishing boats, 33 people

on board total)

� Improve working and living environments� Installation of equipment for new production� conserving manpower by introduction of a new fishing net handling machines

Conventional fleet(4 fishing boats, 52

people on board total) Consolidation of three fish producing-locality markets (will be consolidated in 2011)

Freezer

� Increase in the average price of fish by introduction of automatic multi-level sorting machines

� Transportation by sealed containers� Improvement of hygiene control at packaging facilities� HACCP compliance

Production side Sales/distribution side

� Installation of permanent live fish tanks and cold-water manufacturing equipment

� Increases in workability by enlargement of work spaces� Preservation of safety by implementation of monitoring systems for engine and aft peak

Restructured fishing boats Marketing in solidarity with a distribution and sales agent

Acquisition of a food certification system

Net-fishing vessel and fish carrier in one(improved fishing vessel)

Case 1

Case 2

Stimulating regional fisheries by combining operations and adding value to fishery products

Improving the profitability and strengthening the structure of fisheries using fishing vessels

Fish carrier and search vessel in one

Efforts are being made to increase fishery product added value through such measures as new product development, downsizing large and medium-size purse seiner fleets, and drastically reducing production costs through rationalization of operations.Structural reform of production and distribution of fishery products have been also implemented so as to add value to fishery products and develop the distribution routes including export.

A new 19-ton vessel was constructed that is equipped with permanent live fish tanks for shipping fresh and live red snow crab. Moreover, in addition to marketing of live crab being carried out in conjunction with distribution and sales agents, efforts are also being made to establish a brand image with the acquisition a food certification system.

� Establishing a brand image for the red snow crab � Increased added value in regions that have joined together

16

32%

68%

Yellowtail234 thousand tons

Use of plentiful fish species, or species not previously used for feed, is being promoted.

Fully cultured tuna

To actively increase marine resources and use them sustainably, mariculture is being promoted, including development of feed supplies for fish cultivation and egg production technology.

Fish farming is of major importance

Technical development to raise fish to maturity

Bycatch (fish caught unintentionally that are discarded) caught in set nets

Tuna must keep swimming to maintain their supply of oxygen. They are delicate fish; their scales are frail, and even a small amount of light or noise can cause them to panic and swim into barriers, resulting in death. Furthermore, they do not necessarily spawn each year, and most fry do not survive. Consequently, it has been said that raising tuna exclusively through mariculture is a difficult challenge.

The Kinki University Fisheries Laboratory has conducted researches into tuna cultivation for the past 32 years. In 2002, the Laboratory succeeded in producing the world’s first fully-farmed tuna. Today, at Japan’s Fisheries Research Agency and many other research institutions, research into cultivation technologies continues, including development of technology for spawning of three-year old fish, determining the conditions required to raise the early survival rate of larvae and alevin, and development of feed compounds for cultivation.

Successful cultivation!!

Natural resource preservation, stable aquaculture, stable tuna supplies

Stable feed supplies for fish cultivation

Development of herring cultivation technology

Technology was developed for artificially cultivating eggs and releasing larvae from herring harvested in Akkeshi Bay, Hokkaido. In 2008, over 400 tons was harvested.

Herring larvae

Herring landed in Akkeshi Bay

Egg Larvae

AlevinAdult fish

C O M NL U

“What efforts are being made to actively increase fish stocks?”

Promotion of propagation and cultivation

Percentages of production volumes from aquaculture out of total production volume (values for 2008)

Source: Prepared by the Fisheries Agency based on “Annual Report on Fishing and Aquaculture Production Statistics,” the Ministry of Agriculture, Forestry and Fisheries.

Source: The Fisheries Research Agency

17

Volumes of fish catch quotas and numbers of released fish for herring in Akkeshi Bay Fish for which fish resources are abundant

(such as sauries)

Catch quotas (in tons)

Num

bers of herring released (in ten thousands of fish)

18%

82%

Red sea bream87 thousand tons

0

50

100

150

200

250

1987 1992 1997 2002 20070

20

40

60

80

100Catch quotasNumbers of herring released

500405

21%

79%

Total productionvolume

5.59 milliontons

Fishing

Cultivation21%

68%

82%

“What efforts are being made to obtain stable marine supplies?”

Overall, fish prices did not increase much during the period 1991-2006, although volumes if fish landed in producing localities tended to decline. However, there are differences between individual fish species.The lack of increase in prices is related in a complex fashion to such factors as the increase in low-cost imported fishery products, as well as the fact that large-scale retailers demanding supplies at fixed prices have become the main source for consumer fish purchases.

Using auctions and other appropriate price-setting methods, wholesale markets provide stable supplies of fishery products gathered from a variety of localities to the consumer in a speedy and efficient manner.

Distribution through two-tiered market

Falling fish prices

Strengthening sales capabilities of producinglocalities, promoting more efficient distribution

Changes in volumes of fish landed in producing localities and real local prices

Mackerel scad True sardine

18

Source: Prepared by the Fisheries Agency based on “Statistics of Marketing of Fishery Products,” the Ministry of Agriculture, Forestry and Fisheries.Notes: 1) Statistics for 206 ports used from 1991 to 1998, 205 ports in 1999 and 2000, 203 ports from 2001 to 2005, 197 ports in 2006, and

42 ports in 2007 and 2008.2) The real local prices were found by taking the averages by adding and multiplying for prices for fresh and frozen tuna, albacore tuna,

bigeye tuna, yellowtail tuna, and bonitos and fresh, frozen, and True sardine, round herring, anchovies, Japanese mackerel, mackerel scad, mackerel, sauries, Atka mackerel, and Japanese common squid and then deflating the local prices with the three-year consumer price index set to 100.

Key points in the distribution system are being developed to bolster the competiveness of domestic fishery products. This includes promoting management rationalization through consolidation or closure of markets in producing localities, as well as equipping of distribution facilities capable of advanced hygiene management.

Distribution-base market

Establishing diversified distribution routes is important in order to link producing localities that seek individualized sales routes for a wide variety of fishery products with consumers who are demanding stable supplies of fresh and safe fishery products. Measures to this end include direct shipment from producing localities; formulation and implementation of sales strategies drawing on the knowhow and ideas of external specialists (including former supermarket and trading company staff); and new product development.

Producing localities

Consumer market

Retailer / wholesale store for foodstuffs

Producing localities

Buyer

Direct sales

Physical and commercial distribution

� Stabilizing supplies by selling products in lots� Increasing the number of buyers to stimulate transactions� Establishing a centralized system for

controlling the landing, selecting, storing, and shipping of seafood in order to improve the freshness of products and produce high value-added products

� Various types of fish are being landed� Able to provide fresh, delicious fish but sales channels for such products not yet developed� Fish prices are slumping due to an

absence of buyers

� Willing to eat fresher, safer fish� Willing to eat various types of fish but have no idea where to buy such fish from

ConsumerProducer

Matching

Measures to Distribute Fishery Products Efficiently

Establishing diversified distribution routes

Case 1 Close links between retailers and producers through direct dealing

Fishing cooperative JF Shimane was facing rising fishing costs. Aeon Retail Co., Ltd. wanted to provide consumers with fresh fishery products. Beginning in August 2008, the two entities began dealing directly with each other.Several times a month, Aeon buys the entire catch of designated stationary and other nets in Shimane Prefecture and sells them through its retail outlets. This initiative is gaining favorable reactions from consumers, some of whom make inquiries regarding the best way to eat unfamiliar species, praise product freshness, and express the intention to select the products fortheir children.

As of July 2009, JF Shimane has direct dealing with (Ishikawa Federation of Japan Fisheries Cooperative Association), Wajima Branch; the JF Kanagawa (Kanagawa Federation of Japan Fisheries Cooperative Association), Enoshima-Katase Branch; the JF Chiba (Chiba Federation of Japan Fisheries Cooperative Association), Amaha Branch, etc.

ProducerJF Shimane

(Shimane Federation of Japan Fisheries Cooperative Association)

AEON RETAIL CO., LTD. Direct dealing

Increasing the take-home pay of fishermen

Providing extremely fresh fishery products

Difficult-to-distribute fishery products are also

being sold

19

Case 2

Efficiently communicating the delicious flavor of familiar fish to consumers

Case 3 Providing the results of marine harvests

from Hachijojima Island to many children

Relative to the food processing industry overall, the fishery product industry tends to have high raw material procurement costs, and because it has a high degree of dependence on imported raw material, it also tends to be susceptible to influence from changes in overseas resource availability and demand for fishery products. Consequently, efforts are under way to better utilize domestic fishery products that before were unutilized or underutilized.

Increasing value added

Pro Spar Co., Ltd., which produces and sells fishery products in Aichi, obtained wholesaling rights in producing-locality markets and is procuring products through auctions.The company also conducts research into cooking methods, offers tastings at its own retail outlets, and creates commercial menu proposals. In this way, it is promoting greater awareness of unutilized fish species and raising product value added. The fishermen sort the product at sea, package it, and ensure freshness.Thanks to these efforts, producing-locality prices have risen, and the large pub chain market is opening up. Consumers are also praising efforts to teach people how to prepare the fish, saying it is now easier for them to purchase fish species they never tried before.

Efforts to expand consumption via local consumption of local goods are under way, by putting local resources to practical use and providing them for school lunches and other uses.

Putting local resources to practical use

The Women’s Division of JF Tokyo (Tokyo Federation of Japan Fisheries Cooperative Association), Hachijojima Island Branch is working to encourage broader fish consumption. In consultation with nutritionists and child care workers, the Women’s Division has played a central role in establishing cooking facilities, and has begun producing ground and cut fish for school lunch service. They have conserved costs by introducing the use of such species as flying fish and mackerel scad, and the grilled and deep fried fish dishes they devised have been pronounced “delicious” by children.

(top) Grilled ground flying fish(upper right) Food delivered to schools in Tokyo includes a sample of the fish used.(right) The Women’s division also visits schools to give lessons. They are exploring ways to deepen understanding of island life and fish.

Distribution of recipes using local fish A pub menu featuring mehikari(greeneyes fish)

20

In addition to conducting sales activities closely aligned with their localities, fish retailers also provide consumers with information regarding tasty ways to prepare fishery products, as well as which products are in season. The number of fish retailers has declined, but the importance of their role is receiving renewed recognition. In some supermarkets, sales staff and“Osakana (Fish) Meisters” are recently fulfilling a similar role.

Providing safe, reliable fishery products

Tokyo supermarket This fish section is staffed with personnel who give advice on food preparation and products in season, and can cut fish on request for such uses as sashimi.

An “Osakana (Fish) Meister” website and accreditation system was launched in October 2007 to train people to teach others about fish and transmit fish-related information. The website also features a free magazine focusing on the merits of fish in season.

(Website) Osakana (Fish) Meister: http://www.osakana-center.com/meister/meistertop.html

Rising Japanese agricultural, forestry and fishery products exports

Japan’s public is becoming increasingly aware of the issue of food safety, necessitating higher levels of product quality and hygiene at each stage from production to consumption. Consequently, strengthening of hygiene management at fishing ports where fishery products are landed and product quality and hygiene management based on the HACCP (Hazard Analysis and Critical Control Point) approach are being promoted.

Efforts to communicate the excellent taste of fishery products

Rising exports are expected based on improved methods of exploiting demand. In addition, better domestic productivity will contribute to ensuring food safety. Consequently, strengthening of hygiene management systems and improvement of the system for issuing export permits is under way.

JF Kagoshima (Kagoshima Federation of Japan Fisheries Cooperative Association),

Azuma-cho Branch Whole cultured yellowtail and fillets are exported to the U.S., Taiwan and Hong Kong for sushi and sashimi in Japanese and other restaurants.

Niigata Nishikigoi (Brocaded carp) Farmers

Brocaded carp, known as “swimming jewels,”are exported throughout the world. Exports were badly affected by the 2004 Chuetsu Earthquake, but the industry is recovering and exports are on the rise.

JF Hokkaido(Hokkaido Federation of Japan Fisheries Cooperative

Association)

Fall salmon exports to China and scallop exports to the EU and elsewhere help maintain fish prices and ensure stable domestic distribution.

Changes in the value of agricultural, forestry and fishery products exports

Source: Produced by the Ministry of Agriculture, Forestry and Fisheries based on “Statistics of Foreign Trade,” the Ministry of Finance, Japan. 21

(Website) Measures for the Promotion of Exports of Agriculture, Forestry and Fishery Products: http://www.maff.go.jp/j/export/index.html

Landing product from fishing vessel

Fishing ports are the starting point for the supply of fishery products. Promotion of the maintenance of landing spaces (piers) at fishing ports and unpolluted

product packaging facilities that have been shielded from the outside world

12.07 14.4717.03 20.13 17.57

16.5817.72

19.46

22.20 24.37

1.181.04

0.900.92

0.88

0.00

10.00

20.00

30.00

40.00

50.00

2004 2005 2006 2007 2008

Fishery products Forest ry products Agricultural products

50

40

30

20

10

0

In millions of yen

Decline in the numbers of and aging of fishery workers are in progress

Securing and developing resources for fisheries

"What efforts are being made to increase the number of persons engaged in the fishery industry?"

Training for and securement of human resources for fisheries in the future

Changes in the numbers of person engaged in the fishery industry

Sources: “Annual Dynamic Statistics for the Fishery Industry,” “Annual Statistics of Trends in Persons Engaged in the Fishery Industry,” “Fishery Census,” and “Report on the Survey of Trends in Persons Engaged in the FisheryIndustry” the Ministry of Agriculture, Forestry and Fisheries

22 (Website) “Become a fisherman!” / Ryoshi (fisherman).jp: http://www.ryoushi.jp/

We are supporting the provision of job information and necessary on-the-job training programs for fisheries to secure and develop resources for fisheries.

Attend a fishery employment fair Look for sources of employment at a Hello Work office

Long-term OJT at a fishery site (for a maximum of one year)Acquire basic fishery skillsSupport for expenses for training ships including maintenance fees.

Seminar offered on-site at a fishery

1. Learn 2. Take seminars / Experience working at a fishery

Gather together information from the consultation service and website

3. Activities 4. Support

Decide to become fisherman!

Seminar offered in a classroom

Start work as a fisherman at a training site!

I am very interested in fisheries but I have no idea where to begin.

Males

0

5

10

15

20

25

30

1997 2002 2003 2004 2005 2006 2007

Females

Aged 65 or above

Aged 60 to 64

Aged 40 to 59

Aged 25 to 39

Aged 15 to 24(3.3)(2.4) (2.7)(2.8) (2.8)

(12.5)(12.6)(12.0) (11.8)(13.4)

(37.9)(38.3)(38.4) (38.6)

(41.4)

(12.3)(12.1)(12.3) (11.2)

(15.4)(34.5)(33.8)

(34.9)(35.7)

(27.0)

27.8

24.3 23.8 23.122.2

21.2

(12.0)

(38.4)

(10.5)

(36.4)

(2.7)

20.4

(11.5)

(37.9)

(10.5)

(37.4)

(2.7)

300

250

200

150

100

50

0

(In ten thousands of persons)

Sea and fishing villages can serve a diversifying variety of needs, including people who want to enjoy fishing and the coastal scenery. By making efforts to put the local resources of the ocean and of fishing villages to use, localities are working to revitalize themselves.

Cooperative efforts by fisheries, commerce and industry, using refrigeration technology.

Cooperation between fishery and tourist industries puts island resources to use

Revitalizing localities by encouraging tourism

Cooperative efforts by fisheries, commerce and industry, using unutilized resources

Ama-cho, Shimane

Himakajima, Aichi

Kyonan-machi, Chiba�Oyster cultivation efforts Through the collaboration of fishermen and people who have come to live in the region from the other area and who have returned, efforts are in progress to produce and sell cultured oysters, which have been marked under the “Haruka” brand since April 2002.

�Use of new freezing technology To cope with the problem of time-consuming shipment from isolated islands, the CAS (Cells Alive System) freezing technology wasintroduced at the processing facility. By freezing white squid (swordtipsquid) and oysters, the restaurant and other markets in the Tokyo metropolis are being targeted.

�Creation of fish brands Himakajima is branding its octopus and blowfish products as a specialty product, stimulating the local economy with higher fish prices and a significant positive effect on tourism.

�A rich menu of hands-on fishing experiences The tourist business is being developed based on the “Octopus Island, Blowfish Island” brand image. Himakajima is linking tourism with fishing by creating a rich menu of hands-on experiences, such as bare-handed octopus catching and other forms of fishing.

Sasebo, Nagasaki� Product development using nonstandard fish

The fish market in Sasebo, in cooperation with the local JF (Japan Fisheries Cooperative Association), began processing minced fish using nonstandard horse mackerel. A local food company is marketing “Osakana Gyoza (Fish Dumplings),” which have become a popular school lunch menu item. �Sales of odd-lot fish

A freezer manufacturer cooperated with the fish market to introduce an automated processing system that covers the steps from filleting to vacuum packaging of odd-lot fish.

�Restaurant “Banya” OpenedKyonan-machi realized the potential of ocean recreation, and offers pleasure boating. The city also makes use of fishery products in its fish restaurant, “Banya.” These activities are yielding higher fish prices and incomes for fishermen, as well as helping create local jobs.

�Returning profits to the local communityKyonan-machi is actively linking regional tourism resources through such activities as operation of a free bus service that travels to tourist spots. Furthermore, profits are returned to the local community through social welfare, resource circulation and other activities, such as meal delivery for senior citizens.

“What is being done to help Gyoson (fishing villages)?”

Revitalizing fishing villages through use of local resources

Examples of local resource

utilization

23

3 What We Can Do Now"What should we do to help?"

Choose fishery products that are in season

Let's choose fishery products that are in season

C O M NL UA map of regional styles of O-zoni (a Japanese soup that contains rice cakes)

Fukuragi (young yellowtail)[Toyama]Add Fukuragi (one type of fish whose name changes depending on the stage of development it is at) for good luck

Iwanori (seaweed) [Shimane]Garnish with Iwanori including uppurui-nori (well-known seaweed in Uppurui, Shimane)

Hakata zoni (Hakata-style rice-cake soup) [Fukuoka]Fish such as yellowtail are put into broth that was made from grilled flying fish or bonitos

Sendai zoni(Sendai-style rice-cake soup) [Miyagi]Make a broth with grilled and dried goby, and add food from the mountains and ocean.

Anmochi zoni (Rice-cake soup made using rice cakes with sweet bean paste) [Kagawa]Dissolve white miso into a broth that is made with dried sardine. Put anmochi (rice cakes with sweet bean paste) into the mix, and top with ground seaweed.

Do you know what kind of fishery products you can get from your local area and what kind of dishes you can eat with them?A wide variety of different kinds of fish can be caught from the seas around Japan, which stretches from north to south, through which warm and cold currents flow. In addition, Japan has four seasons, and the type of fish you can catch in each area changes depending on the time of year. Fishery products that are “in season,” a prime time when seasonal fish and other types of seafood taste especially delicious, are chock-full of nutrients.Why not enjoy delicious seasonal local fish to feel the change of the seasons?

In addition to these styles of preparing O-zoni, there are regional customs in which local delicacies from the sea, such as salmon and salmon roe in Niigata, oysters in Hiroshima, and habanori (a type of edible seaweed) are added to the O-zoni.

O-zoni, a food we eat for New Year's. There are huge differences in the kind of ingredients added to and soup used in O-zoni from region to region. How about the O-zoni your family eats? What do you put in it? It's kind of fun to learn about and compare differences, isn't it?

24

There is currently an abundance of fish resources such as sauries and bonitos found in waters near Japan. Moreover, they are relatively low-priced and rich in seasonal taste. Eating delicious seasonal fish to feel the change of the season will also raise Japan's self-sufficiency rate and will result in conservation of sustainable fisheries and food culture.

Let’s eat fish in a more ecological way

Let's gobble up some saury! From summer to autumn

Three changes sauries go through (Namerou, Sangayaki, and Mizu-namasu)

Saury 4 fish Long green onion, ginger, green perilla As needed Miso (soybean paste) 1.5 tbs.

25

Be a connoisseur

Fish-catching methods

In season

Starting in July, gill-net fishing begins in the seas off Hokkaido. Starting in August, large-size vessels for saury stick-held dip net fishing go out to sea.

Suaries that have translucent eyes, that have backs that are a clear blue color and bellies that are bright silver, and that do not have any liquid draining from their anus are quite fresh. Those that have wide bodies, are yellowish at the edges of their mouth, and whose heads appear to be small in relation to the rest of their body have a lot of fat on their body.

Yaki-namasu dish made using saury

Namerou Sangayaki

Mizu-namasu

(1)Cut the saury into a fillet, and remove the skin. Then, take this saury fillet and chop it into coarse pieces. Add minced green onions, ginger, and green perilla, and then pound on it with the knife. (2) Add miso and further pound on it with the knife.

Garnish one side with green perilla, add a small amount of warmed cooking oil, and then grill in a frying pan.

(1) Put some ice water into a bowl, add finely sliced cucumber and namerou, and mix it all together.

(2) Dissolve some miso into the mixture, and season to adjust the flavor.

(3) Serve in a bowl with ice.

Saury 2 fishJapanese radish, cucumber As neededJapanese citrus fruit, lemon, soy sauce As needed(Ponzu sauce would work, too!) Even sauries that have plenty of fat on

them are pretty refreshing to eat.

Cook recipes that the fisherman on Boso Peninsula in Chiba prepare using japanese mackerel with saury instead.You can use any kind of medium-sized fish, including isaki (grunt fish) and kawahagi (threadsailfilefish), as long as it's fresh!Namerou made into dumplings and fried is pretty tasty, too.

(1) Remove roughly all of the meat of the salt-grilled saury.(2) Place grated Japanese radish that has been drained, the saury meat, and cucumber in a bowl. Then, add sudachi and soy sauce.

If each Japanese person eats more of these fish in their respective seasons than before, Japan’s self-sufficiency rate will increase!

The self-sufficiency rate for fish and other types of seafood for human consumption will go up by 4% if these suggested goals are all met!

If you have any small leftover pieces of tuna for use in sashimi, you can turn them into salted tuna!

(1) Cut the pieces of tuna into strips,

and then place them in a bowl.(2) Add slight amounts of coarse salt

and sake (cooking alcohol), mix everything together, and let set in the refrigerator for ten minutes.(Add just enough salt to get a gentle sweetness from the tuna.)

26

(1) Lay onion slices onto a plate to cover it. (2) Place pieces of salted tuna on top of the onion slices,

shake coarsely ground pepper and lemon juice over the tuna, and then add olive oil.

(1) Add more salt to the salted tuna, and mix

everything together. Let it set for about ten minutes. (2) Make a broth with konbu (a dried kelp) in a pot,

add the green tops of onion greens, and boil. (3) Add the tuna to the pot, and let boil until the broth

becomes clear, removing any scum that forms on the surface.

(4) Let steep with light soy sauce to draw out the flavor, and chill together with the pot.

(5) Add the mixture obtained in step (4) to rice, and then add two or three ice cubes and sprinkle in some small pieces of onion.

(2) Tuna Carpaccio

(3) A chilled, clear soup dish with tuna

Salted tuna served with wasabi over steaming hot rice is really delicious, too, so check it out!You can also freeze the tuna and enjoy it with rice whenever you want! So, make a bunch and freeze it when it's cheap!

Don't throw away the bones. Use them to make a tasty broth.

Don't throw it away! You can turn small leftover pieces of tuna into an amazing dish with a bit of creative thinking!

A soup that's easy to make! A real masterpiece!

(1) Grill fish spare rib such as bones and head in a fish

grill.(2) Place the (1) in a bowl, and add hot water.(3) Add appropriate amounts of soy sauce and onion

to suit your own personal tastes.

You can prepare any kind of fish so it tastes delicious.The photo shows a soup of Isaki(grunt fish) bones.White-fleshed fish such as sea bream will end up having a refined flavor while bluish fish such as horse mackerel will end up having a robust flavor.

(1) Vinegared tuna

Consuming local fish supports the fishery industry of JapanBecause fishery products require temperatures to be controlled to maintain freshness and fish to be processed into fillets for consumption and other special considerations, a lot of people and costs are involved in getting fishery products from the oceans to the dinning table.With the numbers of consumers who are economizing increasing,

purchase volumes for fishery products, which are thought to be relatively expensive compared to beef, are in a downward trend.However, if we choose to eat local fish, not only is eating fish good for

our health but choosing local fish is also connected to the support of the fishery industry in Japan, which has many different roles including that of supplying food to consumers, conserving the environment, and others.

(1) Add a small amount of vinegar, and mix

everything together.(2) Serve with wasabi (Japanese horseradish

paste).

Let's try making three different kinds of dishes using salted tuna.

Be a connoisseur

Choose meat that is not too bright in color or is a gray-brown color that is not translucent.

An idea referred to as “Satoumi (livable land areas around oceans)” is being proposed to maintain biodiversity and high levels of productivity, restore the abundance of the oceans, and nurture traditional culture by addition of a minimum number of people. Efforts have been increasing so that people living in urban areas can participate, as well.

“Umigyo (marine business)” is the effort being made by people living in a fishing village to generate value for local natural resources related to the sea and fishing villages as the nucleus of the fishing village in which they live.

"What kinds of things should we watch out for in our daily lives?"

Try to be conscious of how the oceans are connected to our daily lives

Let's take a look back on our routine daily lives

Consider participating in activities for the protection of the environment

Contaminants and waste materials generated through our daily lives are ultimately washed out to the sea. It is important that we realize what a close relationship we have with the oceans in our daily lives and work to find a way to live that considers natural resources and the environment.

There are fishing villages where you can take advantage of the abundant nature and beautiful scenery to enjoy marine recreational activities such as going clamming that have also opened up produce stands and morning markets. Efforts to revitalize towns through “Umigyo (marine business)” are emerging through the fusing of fisheries with tourism and leisure, with the aim of creating new value to the citizens of the town.You should try visiting some of these fishing villages, which are full of special kind of charm that you can't find in the big city!

Let’s go out to the sea and Gyoson (fishing villages)!

� I do not litter � I do separate garbage according to rules set out for the

region I live in � I do recycle and/or reuse items � I do turn off the water faucet whenever possible � I do wipe up frying oil for tempura and sauce left on

plates with a paper towel first(Instead of pouring it down the drain)

Daily life

� I can remember what I ate today � I ate domestically produced fish or other seafood products � I know basically where the food I ate came from � I consciously selected foods that were obtained locally � I ate everything on my plate

Eating habits

Time to check out how you're doing!How many boxes did you check off? Now, think about other things you can do to preserve natural resources and help the environment in addition to these.

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(Website) Let’s go out to Gyoson (fishing villages)! : http://www.gyoson-go.com/

Restoring the abundance of the Seto Inland Sea through the regeneration of Amamo (eelgrass) beds.

There are very few Amamo (eelgrass) beds even in the Seto Inland Sea in the Iwagi-Ikina region of Kamijima-cho, Ehime. Efforts began to be made to protect these Amamo beds in this region three years ago. Various sectors, including fishermen, fishery research institutes, companies, and local schools are cooperating with each other to restore Amamo (eelgrass) beds.

Regional Council for the Maintenance And Management of Seagrass Beds in the Iwagi-Ikina Region [Kamijima-cho, Ehime]

(Website) “Conservation of Regions of Seagrass beds, Tidelands, Coral reefs, and Reeds” Information Exchange site: http://www.hitoumi.jp

Case 1

Planting of Amamo (eelgrass)

1-2-1 Kasumigaseki, Chiyoda-ku, Tokyo, Japan 100-8907

TEL.+81-3-3502-8111 (Ext. 6578)

Website for the Fisheries Agency: http://www.jfa.maff.go.jp/

(For inquiries regarding this pamphlet, contact: The Trend Analysis Section, Policy Planning Division, Fisheries Policy Planning Department, The Fisheries Agency)

Do you know the names of these fish?

John Dory Painted sweetlips Soldier fish StripeySweet lips Striped beakfish Red seabream snapper Sacura margaritaceaSplendid alfonsino Japanese butterfish Crescent sweetlips Japanese bigeye

Fisheries Agency