UPDATE: An inspection of the hull of “NOCC Oceanic” conducted Tuesday morning has revealed damage to the bow area of the vessel indicating physical contact with an object Norwegian Car Carriers ASA currently has a team present in Sendai-Shiogama to assist the Japanese authorities in the investigations ORIGINAL (24 JUN): Norwegian Car Carriers ASA (NOCC) is working with the Japanese Coast Guard to determine if one of their vessels was involved in a possibly fatal collision with a Japanese fishing vessel off Japan NOCC on Monday said it has been informed by the Japanese Coast Guard that the Japanese flagged fishing vessel “Yujin Maru no 7” was hit by another vessel and broke in two some 300 km off the Japanese coast south-east of Ishinomaki City The Japanese Coast Guard believes that the NOCC-owned vessel and has instructed the vessel to proceed to the port of Sendai-Shiogama for investigations citing information about the incident from the 2nd Regional Office of Japan Coast Guard eight crew members were rescued by the sister ship “Yoshi Maru No.55” at 13:50 hours LT on the same day following the collision 7” is still missing and a a rescue operation has been launched NOCC says that the master of “NOCC Oceanic” has not given any indication that his vessel may have been involved in a collision but the company has agreed to contribute fully to the investigation “NOCC Oceanic” is now currently underway to Sendai-Shiogama port where she is due to arrive on Monday 21:00 hours LT technical manager are en route to Sendai-Shiogama to assist in this investigation “NOCC Oceanic” is 6,450 ceu carrier that was built in 2012 Sign up for gCaptain’s newsletter and never miss an update and updates delivered daily straight to your inbox President Donald Trump’s tariff onslaught has roiled Washington and Wall Street for nearly a month the next upheaval will hit much closer to home Apple AAPL.O plans to shift the assembly of all iPhones sold in the U.S pivoting away from China to avoid steep tariffs Denmark will spend about 4 billion crowns ($614 million) on building and procuring 26 navy vessels for patrolling oil spill response and surveillance of undersea cables Defence Minister Troels Lund Poulsen said on Tuesday Subscribe to gCaptain Daily and stay informed with the latest global maritime and offshore news Stay informed with the latest maritime and offshore news For general inquiries and to contact us,please email: [email protected] To submit a story idea or contact our editors, please email: [email protected] For advertising opportunities contactEmail: [email protected]Phone: +1.805.704.2536 Essential news coupled with the finest maritime content sourced from across the globe Please upgrade your browser to improve your experience Another of Japan's prefectures gets a new guide and its first two-Michelin-starred restaurant The city of Wrocław within the Dolnośląskie Region is the fifth Polish destination to be featured in the Guide The full restaurant selection for The MICHELIN Guide Poland will be announced on Tuesday 10th June 2025 The Mexican capital takes center stage alongside the culinary world's top talents The Golden State's capital welcomes the culinary world's top talents Six states join the illustrious selection with the region's signature flair and flavors The stylish siblings share their haute address book Explore the just-revealed full list of 654 MICHELIN-Star restaurants in France 2025 The 68 new Stars for the 2025 edition appear in red Explore the just-revealed full list of MICHELIN-Star restaurants in Paris 2025 The MICHELIN Guide unveils its 2025 Jiangsu Province selection in Nanjing a historic yet modern culinary powerhouse along the Yangtze River Why choose between a luxurious stay and a world-class meal when you can have both These MICHELIN Key hotels in Japan and Thailand are home to MICHELIN-Starred restaurants offering the perfect blend of impeccable hospitality and cuisine The MICHELIN Guide has arrived in the Philippines setting its sights on Manila and Environs & Cebu for its highly anticipated 2026 debut With our expert Inspectors already exploring the country’s vibrant dining scene Filipino cuisine is poised to take centre stage on the global culinary map With just enough time to plan a trip before cherry blossom season this spring we're taking a closer look at one of the best hotels in Kyoto Discover unique ways to experience Tokyo’s winter charm—from glittering lights to gourmet delights—according to a local a dessert-focused restaurant earned a MICHELIN Star Chef Koichi Katsumata redefines fine dining through an eight-course dessert experience proving that sweets can be just as sophisticated as savory cuisine Actor and idol Yuta Tamamori shares his favorite Tokyo addresses with MICHELIN from third-wave coffee spots to serene hotel restaurants MICHELIN Guide inspectors sample an endless procession of dishes a dish lands on their tables that is simply unforgettable The popular belief about the MICHELIN Guide is that it’s all about the stars Bib Gourmand awarded restaurants are adored by their many diners because these restaurants offer satisfaction beyond what you’d expect for the price we present a list of thirteen restaurants that will be joining our Tokyo Selection SÉZANNE is newly awarded Three MICHELIN Stars in the 18th edition of the MICHELIN Guide Tokyo One restaurant newly awarded Two MICHELIN Stars and 13 restaurants newly receive One MICHELIN Star The MICHELIN Green Star highlights the eco-friendly initiatives of one new restaurant Three Special Awards presented to talented professional including the debut of the Sommelier Award in Japan Non-members can add the privileges at checkout through our 30 day free trial By continuing I accept the Terms & Condition and Privacy Policy. I would like to receive Newsletter from MICHELIN Guide Save lists of your favorite restaurants & hotels Caritas Japan staff members and volunteers have been providing food and other aid to 10,000 survivors following the 11 March earthquake and tsunami The earthquake was largest to have hit Japan on record and the tsunami caused destruction as far as 10 km inland The quake caused a serious accident and a 20 km evacuation zone at the Fukushima nuclear power plant The overall cost could exceed $300 billion making it the most expensive natural disaster ever the transitional shelters had been ready and some families have already moved in but many of the affected are still living in evacuation facilities.They are provided enough food but are suffering from big stress under this abnormal lifestyle The food from Caritas includes ready-to-eat meals while the other relief items include hygiene kits clothing and school kits in both the tsunami and the nuclear affected areas Caritas Japan has been receiving volunteers from all over Japan who help clean up rubbles in tsunami-affected areas We have received over 600 volunteers in 4 volunteer bases (Sendai Ishinomaki and Kamaishi in Miyagi and Iwate prefectures) so far At one shelter (the evacuation facility is a gymnasium of a public secondary school) our volunteers are conducting a ‘hot water service project’ which have makes it possible for those evacuated to drink hot coffee and tea make hot instant soup and noodles and also clean themselves up Some surrounding parishes in Niigata and Saitama dioceses provide shelter and food to the evacuees and also serve hot meals to the affected people Our ideas now are to start providing trauma care services at evacuation facilities and transitional shelters like fishing communities in the coastal areas Easter and Our Christ’s Resurrection meant much to us all this year as we joined together and prayed in solidarity for recovery GET INVOLVED Metrics details An evaluation of atmospheric convective mixing and low-level clouds in climate models suggests that Earth's climate will warm more than was thought in response to increasing levels of carbon dioxide. See Article p.37 Prices may be subject to local taxes which are calculated during checkout Cowtan, K. & Way, R. G. Q. J. R. Meteorol. Soc. http://dx.doi.org/10.1002/qj.2297 (2013) Download references Hideo Shiogama and Tomoo Ogura are at the Center for Global Environmental Research National Institute for Environmental Studies Reprints and permissions Download citation Anyone you share the following link with will be able to read this content: a shareable link is not currently available for this article Sign up for the Nature Briefing: Anthropocene newsletter — what matters in anthropocene research .st1{fill-rule:evenodd;clip-rule:evenodd;fill:#2a2a2a}By Richard Read | The Oregonian/OregonLiveView full sizePaul Rasanen and Darren Templer check the moisture content of sawn wood being kiln-dried at Columbia Vista Corp The company is one of a handful in the Northwest that cuts post-and-beam lumber for Japan.The Oregonian in Japan Japan -- Last year's tsunami tore apart the Miyoshi lumber company here launching logs into neighboring buildings and sweeping an employee onto a rooftop where he froze to death Grieving workers spent weeks cleaning up the family-owned import business said Japan's government won't compensate his company or other lumber importers even as it subsidizes the domestic lumber industry spending about $120,000 a month on six or seven shipping containers of lumber milled by the Vancouver company favors Japanese wood products over foreign lumber "The ministry subsidizes those who intend to promote domestic forestry," Koizumi said would say something so imported lumber won't be jeopardized." say the trade discrimination hasn't affected them yet But they say Japan's favoritism ultimately could hurt sales diplomats are quietly pushing Japan to open access Lumber provides a telling example of Japanese trade barriers officials hammered Japan for its huge trade surplus China gets more attention these days for its far bigger surplus Columbia Vista is one of a handful of Northwest companies that have learned to produce lumber for Japan's post-and-beam-style construction The expanding company with 120 employees remodeled during the late 1980s to cut logs in metric dimensions for sale worldwide privately owned Columbia Vista mills only Douglas fir said the government provided no compensation for his company's $1.25 million tsunami loss the national government would cover half the loss and the prefecture would reimburse up to 25 percent Importers said Japanese officials aim to boost domestic wood products from 26 percent to 50 percent of the market "They are using this occasion of the tsunami to fulfill the objective by subsidizing only one side," Katoh said A Japanese ministry official confirmed that the government expects half the nation's lumber supply will be domestic by 2020 who responded anonymously to written questions denied that the government discriminates against imports Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement, (updated 8/1/2024) and acknowledgement of our Privacy Policy, and Your Privacy Choices and Rights (updated 1/1/2025) © 2025 Advance Local Media LLC. 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Tokyo Home to the planet's greatest fish market and a restaurant scene unlike anywhere else in the world Tokyo is heaven on earth for gourmands with a passion for seafood But with the fish markets buzzing with people and the famous sushi joints usually booked full up to a year in advance connoisseurs of seafood may want to look beyond the obvious spots to satisfy their cravings One destination worth getting out of the capital for is the Sanriku coastline in Miyagi prefecture hard hit by the 2011 earthquake and tsunami but now well on the way to restoring its reputation as one of Japan's premier oyster regions Also boasting one of the country's ‘three most beautiful views’ (as illustrated in the book ‘Nihonkoku Jisekiko’ by confucian scholar Hayashi Shunsai at the beginning of the Edo period) Miyagi is just a 90-minute shinkansen ride from the capital and makes for an attractive weekend getaway Here we look at a handful of sights and good food up in the Tohoku region plus point the way to a couple of less crowded fish-eater's finds right here in Tokyo Also see: The complete guide to Tokyo and Tohoku that certifiably ‘beautiful view’ we mentioned earlier has been an in-demand destination for travelers over the centuries A preferred imagery of Japanese artists since the early Edo era pine-covered limestone islands dotting a cove of almost impossibly still waters the main attraction here is Zuiganji Temple built in the year 828 and remodeled by feudal lord Date Masamune in the early 1600s It's famed for the grand walkway and nearby gardens with moss-covered caves – a beautiful testament to the passage of time and the resilience of this region's residents Matsushima is best reached by train from Sendai: it's approximately 40-minutes on the JR Senseki line to Matsushima-Kaigan Station From late autumn to early spring, you can try grilling your own oysters at the town’s kakigoya (literally ‘oyster shack’). If you’re going in summer, know that conger eel (anago) is another local speciality, in season from May to October and served over rice with sweet shoyu-based sauce at Santori Chaya just a quick stroll from where the sightseeing boats depart look out for a café or street stall dealing in zunda milkshakes – this creamy green concoction is made from edamame but its refreshingly sweet flavour hardly even suggests said izakaya staple Those looking for a deeper dive into Miyagi’s culinary scene will want to hop back on the train (or on a boat – there’s daily service from Matsushima) and ride down to the town of Shiogama Get off at Higashi-Shiogama Station and walk about 15 minutes to Shiogama Seafood Wholesale Market the pulsating hub of one of Japan’s busiest fishing ports Around 140 shops peddle their tasty wares inside but first-time visitors are best off heading straight for the kaisendon corner This is where you pay ¥300 for miso soup and a bowl of rice which you can then pile on the fishy toppings of your choosing Each little treat from the ocean is as fresh as it gets and you might find yourself trying to fit even more pieces of grilled oyster or scallop and sea bream in your already overflowing bowl Note that the market is open from early morning wrapping up business at 1pm on weekdays and 2pm on weekends A lesser known fish market with a friendly old-town feel the Adachi Market in northern Tokyo is popular for its many seafood restaurants where you don’t have to queue for hours to get a seat Head over early to watch the trade spectacle of the biggest tuna you’ll ever seen up close and start your day with a meal of the freshest seafood The Adachi Wholesale Market has a simple but comfy cafeteria serving some of the best-value sushi in town select seafood over rice and even hearty Japanese curry The Adachi Wholesale Market Day held on the second Saturday of every second month (for just a few hours in the morning) is a special showcase catering to visitors and you’ll get to see the resident fishmongers put on tuna-cutting performances They will be more than happy to give you some cooking tips – especially if you make a purchase at their shops Senju-Ohashi on the Keisei line is the station closest to the market but you can also walk from either Kita-Senju or Minami-Senju Note that the market is open from 5.30am until 3pm in the afternoon Tokyo takes fresh seafood to the next level at Zauo the restaurant chain where you can catch your own dinner and surrounding that is a moat teeming with all kinds of fish you'll be handed a fishing rod and some bait Bear in mind: there's no such thing as ‘catch and release’ here Expect to spend ¥4,000 to ¥5,000 on dinner though the price varies according to catch and even grilled it’s moist and light to ensure that the fish’s natural flavour is most prominent don’t arrive hungry – it can be a while before the underwater residents take interest in your bait you'll be lauded in front of the whole restaurant with a special chant you can always order directly from the menu The train ride between Tokyo Station and Sendai Station takes approximately 1.5hr by JR Tohoku Shinkansen 'Hayabusa' For more information about Tohoku and Tokyo visit here. Take a minute to fill out our Visitors’ survey: Tokyo and Tohoku. Visitor’s guide to Tokyo and Tohoku: make the most of the snowy season Visitor’s guide to Tokyo and Tohoku: exploring the holy sites Visitor’s guide to Tokyo and Tohoku: the best sights on two wheels Visitor’s guide to Tokyo and Tohoku: tracing the country's samurai history Visitor’s guide to Tokyo and Tohoku: explore the architectural gems and highlights Visitor’s guide to Tokyo and Tohoku: historical castles and heritage villages Thanks for subscribing! Look out for your first newsletter in your inbox soon! facebooktwitterpinterestinstagramAbout us The name ”Urakasumi” must sound familiar to many people a brewery that makes this nationally famous ”sake” the 13th generation of the Saura family and owner of Urakasumi Sake Brewery Ltd.Urakasumi Sake Brewery was founded in 1724 to provide sacred ”sake” to Shiogama Shrine one of the most important fishing and marine ports in the Tohoku region They now operate three breweries: ”Kyoho-gura” which is a 150 year old traditional ”dozo zukuri” building ”Taisho-gura” which was made during the Taisho to Showa era and ”Yamoto-gura” which is located in Higashimatsushima-shi Together they make about 12,000 ”goku” (approx The company is indeed a leading ”sake” manufacturer of Miyagi Nakata asked as he observed the brewing process Toyonishiki has been used for a long time in Miyagi there was a time when all the brewers of Miyagi sought to make ”junmai shu” and since Miyagi is a major rice production area ordinary rice such as Sasanishiki or Toyonishiki were used to make ”sake” It wasn’t until the 90’s when ”Kurano Hana” is also known to have made a great contribution to improving the quality of local ”sake” ”Nanbu toji” came together to train young ”toji”.As a result ”Cooperative yeast No.12” was created It was discovered in 1965 from ”Urakasumi Ginjo moromi” and was called ”the first yeast of Miyagi” or ”Urakasumi yeast” and was used by many breweries throughout Japan now brews most of its products with yeast cultured in-house there is a signature label called ”Urakasumi Zen” Saura told us the story of how this ”sake” was born his predecessor heard about a monk who trained at Zuiganji Temple and was about to go to France to propagate Zen His predecessor was inspired that ”Urakasumi should export and propagate Japanese ”sake” to France!” and started making ”ginjo shu” but it was necessary for us to differentiate our products from others in order for regional breweries like us to survive.” says Saura The delicate and noble taste of ”Urakasumi Zen” made possible by slow and low temperature brewing became very popular Always looking ahead while continuing consistent ”sake” making That may be the foundation of people’s trust for the ”Urakasumi” brand ”Without reconstruction of the local community there is no real reconstruction of our company.” After the Great East Japan Earthquake the company was unable to process its top quality ”sake” they made plum liqueur with the unfinished ”sake” and plums from Zao The special plum liqueur has been served in many restaurants including those in Europe.The company is spreading the ”sake” culture of Miyagi to the world striving to make ”sake” loved not only by the local community Japan has a long history of making the most of the seas surrounding its many islands Attention is now turning to so-called blue carbon an expression that encapsulates the role of oceans and marine life in sequestering carbon dioxide A variety of initiatives are underway with the goal of revitalizing ocean habitats and local economies while allowing sponsors to offset carbon emissions by providing financial support through blue-carbon trading schemes gathered at the port in Miyagi Prefecture's Shiogama to help with an effort to revive eelgrass in Matsushima Bay Expanses of eelgrass in relatively shallow sea areas act as a nursery and breeding ground for a wide variety of sea life The plant also absorbs carbon dioxide in the process of carrying out photosynthesis but most of it was lost when the seabed was scoured by the massive tsunami of 2011 Local fishers and other concerned citizens have been working to bring the eelgrass back to life The recent event saw participants sandwiching eelgrass seeds and mud between sheets of coconut fiber were taken about a kilometer offshore and sunk in a year's time the grass will have put down roots and grown fronds about a meter in length Matsushima Bay was a rich sea full of eelgrass but the entire bottom of the bay was lost," says event organizer Ito Yoshiaki "Eelgrass absorbs carbon dioxide and emits oxygen which contributes to environmental protection so we aim to continue to focus on eelgrass restoration." Efforts to restore marine ecosystems such as the one in Matsushima Bay offer an ideal combination of nature conservation and carbon absorption local governments and other bodies certified by the Japan Blue Economy Association began a blue-carbon trading scheme This allows companies and organizations to support such efforts and offset their own carbon emissions The association had certified 21 locations around Japan as blue-carbon sites by the end of fiscal 2022 and says that sponsorship had been secured for the sequestration of more than 3,700 tons of carbon a local fishery cooperative and an elementary school are working together to plant eelgrass Funds raised from the trading scheme have been used for ocean conservation activities and other purposes an effort is underway to restore seaweed by removing sea urchin which can overbreed and do severe damage to kelp forests and other habitats This imbalance is known in Japanese as isoyake The spiky creatures are raised in tanks on shore so they can be sold on when they are ready for market the funds obtained can be used for activities aimed at giving a boost to the economy and conserving nature Oysters are also getting a blue-carbon rebrand The mollusks are a specialty of Minamisanriku Town in Miyagi Prefecture Oysters are cultivated on cords that dangle from floating racks Kelp and other types of seaweed attach themselves to the racks and cords The town is seeking blue-carbon certification for the carbon dioxide absorbed as a result It would be the first such certification in Japan Officials are hopeful that being acknowledged as a blue-carbon site will help revitalize the local economy "We are now in an era in which funds can be obtained through proper management of natural capital," says Kondo Michio a professor at Tohoku University's Graduate School of Life Sciences "By making good use of the nature that they have at their disposal local communities can also improve the direction of the economy." And there may be more good news about oyster farming DNA analysis indicates that as many as five fish species live in and around the seaweed-laden oyster racks Municipal authorities believe that oyster cultivation helps to maintain the marine ecosystem in part by providing homes for small fish that have suffered habitat loss due to isoyake They aim to have this ecological upside added to the list of features that merit blue-carbon certification but they live there because they have found it a good place to live It is an unexpected byproduct of oyster farming," says Kondo a higher value could be assigned to oyster racks that can be shown to provide fish habitat Minamisanriku aims for certification in February of next year Suzuki Shota of the Minamisanriku Nature Center says "If we can show that oyster farms are not only producing shellfish for market but also maintaining the health of the sea it will be a real fillip for the aquaculture industry." The rewards of blue carbon could ultimately extend well beyond any one industry to the planet as a whole helping to slow the steady march of climate change and avert its worst consequences They also promise an exciting new chapter in Japan's vital relationship with its surrounding seas Leaf KYOTO Store Locations Found near Kiyomizu Gojo Station A handmade soba noodle restaurant where you can also enjoy ceramics [Sono Baba] A 7-minute walk from Keihan Kiyomizu Gojo Station Yoshida honed his skills by renting a room and then became independent as he had hoped he opened a handmade soba restaurant with a ceramic studio [DONOMA studio] Soba noodles are firm and full of the original flavor of soba and the gentle taste of broth accompanies them Seasonal stick sushi is a popular side dish You can also drink sake with the fatty mackerel as a side dish.