Japan News Update #48 (14-20 Mar 2023)
Stay updated on the latest agricultural news in Japan, that we publish every two weeks.
by Yuki Sano
Protein shift boosted by price hikes of eggs and overfishing
As Japan suffers from chicken egg scarcity and price increases, the sales of egg substitutes have increased due to the so-called egg shock, which has seen many restaurant owners stop menu items that involve eggs. Nissui has been selling a food similar to tamagoyaki, or Japanese omelet, made from minced Alaska pollock since last autumn.
Source: Egg substitutes gaining attention in Japan
There are an increasing number of plant-based fish replacements on the market. For example, the Soy Sea Burger, created by Mos Burger, is made with soybean replacement fish. The burger has no dairy or other animal-derived substances. With domestic fish harvests diminishing due to overfishing and other issues, the company concentrated on alternative seafood to conserve fishery resources.
Source: Japan's Mos Burger launches soybean substitute 'fish' burger
Toward zero-carbon from production and consumption
Japan's winter strawberries come with an environmental toll. Farmers grow their out-of-season delicacies in huge greenhouses heated with giant, gas-guzzling heaters to re-create an artificial spring in the winter months. However, one farmer’s working to gain local recognition for her “unheated” strawberries to reduce energy and fuel costs by using a simple irrigation system.
Source: The secret behind Japan’s wintry strawberries
Hokkaido University, a leader in agricultural technology, supports Japan's transition to green growth. Hokkaido University’s research teams lead a soil education program and related initiatives on regenerative farming that protects the environment, healthy soil, and de-carbonization efforts in livestock.
Source: Towards zero-carbon agriculture through 'healthy farming'
The National Institute for Environmental Studies and the general incorporated association Code for Japan collaborated to create and deploy a web tool that allows consumers to calculate their carbon footprints. This online app enables users to calculate the amount of greenhouse gas emissions generated by their daily food and activity and countermeasures expected to produce significant emissions reductions.
Source: Visualization tools for your personal carbon footprint to help cut Japan's CO2 emissions
Trends in livestock production
Hardly a week passes by without news of a poultry farm in Japan being hit by an avian flu outbreak. The expert added that the season of bird influenza in Japan would continue for another two months or so, but it won't stay forever. Infections will subside when migratory birds fly out of the country, now passing through Tohoku and Hokkaido.
Source: Japan on high alert as avian flu rages across the country and heads north
A survey conducted by the Japan Dairy Council, released in September, showed that 85% of Japanese dairy farmers operate at a loss, and 58% are considering leaving the dairy industry. Approximately 40% of the loss-making operations have monthly losses of 1 million yen or more. The percentage of farms in the red has increased since last year’s survey and appears to reflect the prolonged period of soaring feed prices and other hardships.
Source: 85% of Japanese dairy farmers are in the red
JA (Japan Agricultural Cooperatives) in Nagano Prefecture has begun selling pellets made from 100% compost in the Strategy for Sustainable Food Systems framework, a strategy for a sustainable food system launched by MAFF in 2021. Pelletizing compost is a relatively straightforward process for handling, spreading, and use. The aim is to promote sustainable, recycling-oriented agriculture by utilizing local resources through arable-livestock cooperation.
Source: Pellets manufactured with 100% compost are now available
Functional food industry in Japan
National Agriculture and Food Research Organization (NARO) and Shimadzu Co., a Japanese precision instruments manufacturer, established the NARO Shimadzu Testing Labo to support research and product development that contribute to the health of food and beverage manufacturers. Starting in 2019, NARO and Shimadzu are engaged in joint research on functional food ingredients. The establishment goal is to support the research and development of food and beverages beneficial to health and the rapid social implementation of the results obtained.
Source: Shimadzu and NARO provide technology for functional food