Tourism is necessary in the declining fishing village area. However, due to the decrease, the natural tourism resources and humanities resources provided by regional fisheries are on the decline. Therefore, authors analyzed tourism programs that utilize the intangible tourism resources “fishery resource management” and “traditional fishing methods” in regional fisheries. And authors verified the effects of this program on regional fisheries and fishing villages. Then, authors considered the role in the promotion of fishing villages. As a result, it became clear that the participants were more interested in fishing villages and regional fisheries than in advance. It also revealed the effect of creating a sense of contribution to regional fisheries and fishing villages.

In aquaculture production areas of Western Japan, prefectures, fishery cooperatives associations （FCAs） had worked together to establish Good Aquaculture Practice （GAP） before the Ministry of Agriculture, Forestry and Fisheries （MAFF） specified the dissemination of GAP and published its models. This is because aquaculturists should disclose their production process and ensure food safety. This paper is to identify the achievements and challenges of aquaculture production areas in five prefectures as a case study. The background to GAP’s introduction, objectives, systems, control points differed among prefectures; however, ensuring food safety was a common. Case studies were carried out in Nagasaki and Miyazaki prefectures. Both established a workable framework of certification systems in the food chain of production and processing.

This study examines the modernization policies implemented by Hokkaido Government in the 1880s to modernize a cod fishery and its role in both conventional and pelagic fisheries. In 1886, Hokkaido Government built and tested a Western-style fishing boat, the “Kairyo Maru”, to improve Hokkaido cod fishery, but this type of fishing boat was not put into practical use. The Government then developed and promoted “Improved Kawasaki Boat” to improve the conventional fishery, and conducted pelagic cod fishery trials to develop a pelagic fishery. In both cases, foreign technology was introduced. The pelagic cod fishery trials were also pioneering operations for the pelagic cod fishery in Japan.

This study aimed to investigate the cooking and consumption trends toward “Happa-zushi” （sushi wrapped in leaves） in Eiheiji Town, Fukui Prefecture, Japan. The results of a questionnaire survey showed that many residents continue to cook and consume this menu, mainly at local festivals and Bon festivals. The availability of raw materials for sushi, the perceived benefits of making and eating sushi, such as the creation of opportunities for communication with family and friends, and the sale of finished products were factors in the continued cooking and consumption of sushi. However, the form and quality of “Happa-zushi” have transformed, influenced by the changing times, social conditions, lifestyles, and people's interest in food.

This study aimed to investigate the attitudes toward “Happa-zushi” （sushi wrapped in leaves） in Eiheiji Town, Fukui Prefecture, Japan. The results of the survey showed that many of the people evaluated Happa-zushi as a local food culture and a representative menu of Eiheiji Town. In addition, Happa-zushi was regarded as a original menu “of Eiheiji Town” or “of the area where they live”. The differences in taste of each house and the communication with family members during the cooking process were also favorably evaluated. Respondents were also flexible and accepting of the changes in the quality of menus and food culture that have occurred over time. The use of Abura-giri leaves in the cooking of Happa-zushi was considered important.