This study examines the standardization of fishing vessel forms in pre-war Shōwa Japan and post-war building permits for fishing vessels. Before the war, the fishing industry and government, led by the Fishing Boat Association, sought to standardize ship forms to improve quality and financing.

During the WWII, the unification of ship forms was enforced. After the war, standard ship forms were introduced as criteria for building permits for fishing vessels, aiming at fisheries coordination rather than for industrial needs as in the pre-war period. These regulations remained in effect until 2002. Additionally, the Fishing Boat Act required the government to publish model designs to enhance vessel quality.

In 1930’s Japanese government planned to operate occupation policies in northern and central parts of China, where pro-Japanese provincial governments were established. In Shanghai and Tsingtao, to operate fishery policies, Japanese government planned to make fishery companies which were run under joint Japanese and Chinese management. Those companies were expected to control the trawl fishery and the fish markets. In this paper, the author tried to make clear how the joint Japanese and Chinese management companies were planned and what were the results. In Shanghai, Kachu Fishery Company was established but in Tsingtao the plan was failed. This paper made clear the processes of the policies and military characteristics of the fishery policies of the Japanese government.

The aim of this study is to understand the consumption of “vitamin chikuwa” by Nagano residents and their perceptions of the food. Based on a questionnaire survey, about half of the residents consume this product at least once or twice a month. The product is primarily cooked in stews, oden, or isobe-age. Based on the active consumption trend and the fact that 70 years have passed since its first distribution, many have recognized it as a traditional, local product that is integral to Nagano Prefecture’s diet and food culture, even though it is mass produced by manufacturers outside the prefecture.

This study aims to investigate the significance of transaction flexibility (hereafter TF), which supermarkets (SMs) highly evaluate as a function of wholesale market agencies in consumption areas (WMAC). To achieve this objective, we reexamined the details of our previous questionnaire results, including a factor analysis of SMs’ evaluations of procurement channels, and conducted interviews with a large-scale SM. As a result, we thought that SMs face limitations in their ability to independently resolve sales and opportunity losses. Consequently, they rely on WMAC for lot adjustment and transaction risk aversion by postponing orders and utilizing small-lot-procurement. It suggests that WMAC’s ability to respond to TF would be a competitive advantage over other channels.

Combining Umigyo, which focuses on social aspects, and Satoumi, which emphasizes environmental aspects, in a mutually complementary manner can lead to more effective coastal zone management measures. Therefore, using various activities in Shizugawa Bay, Minamisanriku Town, Miyagi Prefecture, as an example, we conducted interviews with relevant parties to clarify the overview of Umigyo and Satoumi in the area, as well as to clarify how Umigyo and Satoumi can be combined in a complementary manner to provide a more effective means of coastal zone management. In the case study area, after the recovery from the Great East Japan Earthquake in 2011, the reform of oyster farming led to the development of Umigyo, centered on experience fishing. In addition, the reform of oyster farming has improved the nutrient circulation in the fishing grounds and has had the effect of improving the marine environment as Satoumi. The points that connect Umigyo and Satoumi include the formation of the starting point for Umigyo and Satoumi through oyster farming reforms, and the resulting experiential fishing and environmental education that link Umigyo and Satoumi.

This study examines the impact of women’s participation in onboard fishing operations on the sustainability of local Japanese fisheries. Semi-structured interviews were conducted in two case studies: （1） coastal fisheries operations by married couples in Chiba and （2） women’s engagement in purse seine fishing in Nagasaki. The findings indicate that women’s engagement enhances resource management efforts indirectly but synergistically, reduces stress among fishers, and improves their communication. These changes can address key issues in Japanese small-scale coastal fisheries, such as resource depletion and a declining number of fishers, thereby fostering environmental and social sustainability. Supporting women’s participation not only expands career opportunities for women but also drives transformative changes vital for the long-term sustainability of local Japanese fisheries.

In recent years, the tourism industry has been growing internationally. The number of tourists to Zanzibar is also increasing rapidly. The growth of the tourism industry is expected to have an economic ripple effect on the food production sector. This study investigated the supply of fishery products to tourist facilities in Unguja North Region, Zanzibar. The survey revealed the following points. The fishery products that are in high demand at tourist facilities are basically frozen seafoods, and distributors with freezing facilities play a central role in supplying them. Approximately 50% of the seafoods delivered to tourist facilities are shipped from Tanga in Tanzania mainland. It was found that there are some problems with the cold chain between Tanga and Zanzibar, such as transportation at room temperature.

Japan’s commercial whaling, which resumed in July 2019, is now in its sixth year, and fin whales are scheduled to be caught from this year. Now that operations have begun on the new mother ship, Kangeimaru, it is not possible to purchase cheap whale meat from the expected capture of many whale species, and the market has shrunk compared to the time of research whaling. With whale eating not yet widespread, with the idea of creating an opportunity for citizens to easily eat whale, a civic group was established in June 2021 with the goal of reviving Shimonoseki’s whale eating culture from home cooking and expanding its popularity. After that, through supporting cooking classes and disseminating information, we reaffirmed the importance of collaboration with high schools and universities and getting younger generations to eat whale meat. After launching as an official project in July 2022, concrete consideration work began in April 2023, and we concluded that whale burgers could be a new product because they are easy to eat. Therefore, they started making prototypes with the goal of selling them at the university festival scheduled to be held in November 2023, and conducted a test sale in September 2023 with two types of whale burgers and whale pasta, and investigated areas for improvement through a survey. Based on the results, they further improved the two types of whale burgers and sold them at the university festival, and they were well received, which allowed them to move forward with commercialization in the future.

This report is about tourism demand surrounding Mejika Shinko (young Auxis rochei) sashimi dishes.

In Kure,Nakatosa Town,Kochi Prefecture, where skipjack tuna has been a local resource, in recent years Mejika Shinko sashimi dishes have become a big boom, attracting many tourists from inside and outside Kochi Prefecture, and we learned that Kure is experiencing a situation of overtourism.

In this report, we would like to introduce the actual situation of the Mejika Shinko boom in Kure, the local government’s response to it, and the local residents’ perception of the current situation.