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Preparations for releasing the crested ibis on the Noto Peninsula in 2026 have been underway since before the earthquake. Following the earthquake and the heavy rain of 2024, the release of these birds is expected to symbolize the region’s recovery of satoyama and satoumi. However, since the situation in Noto still remains difficult, it is important that the project be carried out as a sustainable initiative that meets the wishes and current conditions of the local communities.
The Noto GIAHS (Global Important Agricultural Heritage Systems) Biodiversity Working Group has been developing a mechanism for citizen-participatory surveys of living creatures and implementing them with local residents. From June 13 to 16, 2025, eight members of the working group visited Sado to learn about citizen-participatory surveys of living creatures and efforts to release ibises that have been conducted on the island for many years.
The release of crested ibises began in Sado in 2008, and the population now exceeds 500. Additionally, the “Toki to kurasu sato” certification program, which promotes rice production friendly to living creatures, as well as surveys of living creatures in rice paddies, conducted in collaboration with farmers and children, are implemented as ongoing community-rooted activities. We visited Sado to learn about its efforts and apply them to future sustainable biodiversity conservation and local revitalization in Noto.

Learning from the Sado Ranger Office, Ministry of the Environment, and Sado Japanese Crested Ibis Conservation Center, Niigata Prefecture

Mr. Takashi Kitahashi and Ms. Kanako Ikikame from the Ministry of the Environment, as well as Mr. Takashi Oya and Ms. Kiyoko Inoue from Niigata Prefecture, shared the story of breeding and training of crested ibises prior to their release. At the pre-release training facility, we learned how to acclimate the birds to people and agricultural machinery, as well as the measures taken against predators. We were also shown the remote monitoring system for the breeding cages. It was impressive to see the Ministry of the Environment and Niigata Prefecture work closely together in the same facility which reaffirmed the importance of collaboration among the national government, local governments, universities, and the private sector.

Discussion with Prof. Mitsuyo Toyoda

Professor Mitsuyo Toyoda from Sado Island Center for Ecological Sustainability Office for Community Design, Niigata University, introduced the efforts made on Sado to build consensus among residents and support their activities. Although some fishers from Lake Kamo where the Tenno River flows into, expressed their opposition regarding the nature restoration of the river, through neutral facilitation and careful discussions, they have reached a consensus and are now working together to create reed beds at Lake Kamo and provide environmental education for children. Their story of building a good relationship through consensus building was impressive. We realized the importance of taking a sociological approach, like Professor Toyoda’s, to carry out nature restoration efforts, such as returning the crested ibis to the wild. This approach connects various stakeholders, such as the government and citizens, and carefully picks up the voices of local residents.

Visit to the Tenno River Nature Restoration Site

Institute for Sado Ikimonogatari : Learning from Creature Survey Efforts

First, the Institute for Sado Ikimonogatari arranged for us to participate in one of the twice-yearly (June and August) surveys of creatures, which is one of the requirements for “Toki to kurasu sato” certified rice. We participated in the June survey by the Nagaune Producer’s Association, Agricultural Cooperative which has produced certified rice since the inception of the certification system. Despite the drizzle, many residents, including children, gathered to search for living creatures. We easily found loaches, tadpoles, frogs, dragonfly larvae, and many other creatures. From a distance, crested ibises searching for food could be seen in the neighboring rice paddy.
The next day, we interviewed Mr. Katsumi Oi and Dr. Asami Oishi from the institute about their work. They showed us their original illustrated field guide “Illustrated field guide of creatures in Sado paddies” and shared with us their challenges and the living creature surveys they have been conducting with farmers and children. Although they have not been able to make full use of the data they collected on the creatures, they mentioned that they are valuing the experience of getting to know the creatures more than the data itself. They also shared that the institute is facing challenges to continue its activities due to budget cuts and other factors. We were reminded of the need for sustainable organizational management and the difficulties involved.

Learning from Saito Farm’s Practices

Under the guidance of Mr. Shinichiro Saito, we visited the “Toki to kurasu sato” certified rice paddies. We learned about the various efforts they have made to create rice paddies for the crested ibis. These efforts include paddies where rice paddy art has been created for the past nine years, as well as naturally cultivated rice paddies, farmed without any fertilizer or pesticides, where fishways and ditches have been created, and where weeding is being experimented with using a duck robot.
We learn that the “Fuyumizu tambo” (winter-flooded rice paddies), which originated on the Pacific Ocean side of Japan, are not suited to the environment of Sado on the Japan Seaside, which has high levels of precipitation. He mentioned that it is better to keep the water level low, just enough for it to accumulate in the wheel tracks. This benefits both the quality of the rice and the crested ibis, which has short legs. Mr. Saito’s trial-and-error experience will be very helpful for Noto, which has a similar climate to Sado.
Mr. Saito said, “Efforts will not last long if we only provide economic incentives to farmers.” He emphasized the importance of fostering farmers’ interest in living creatures and crested ibises.

Discussion with Sado City Representative

First, we spoke with Mr. Koichiro Takano, former mayor, and Mr. Takayuki Nishimaki, who was in charge of branding and sales channel development for ibis rice at the time. They told us about the background of the decision to release the ibis on Sado and their rice branding efforts. We learnt that the decision to release the crested ibis was made during a time when Sado rice was severely damaged by a heat wave caused by a typhoon. This event also coincided with a significant turning point in the merging of municipalities. It was impressed by what they said about the importance of cooperating with JA (the Japan Agricultural Cooperatives) to realize branded rice in that situation.
Next, Mr. Nagao Nakamura, Mr. Kazuki Yamamoto, and Ms. Mako Igarashi from the Agricultural Policy Division of the Agriculture, Forestry and Fisheries Department introduced the status of certified rice distribution and their collaboration with Coop Deli. They also introduced educational activities for children through the “Sado Kids Living Creatures Survey Team” conducted in cooperation with the Institute for Sado Ikimonogatari. Also, they introduced the efforts being made to provide certified rice in the school lunches.
More than 30 children participate in the “Sado Kids Living Creatures Survey Team” every year. They also introduced a case of a child who participated in this program became a city officer and now actively working in the community. This drew attention to the program as an effort to nurture the next generation and foster a sense of community attachment. Additionally, with regard to securing human resources to serve as instructors for the survey of living creatures, they mentioned about the instructor system implemented more than 10 years ago. Such a system seems effective in developing human resources, as those who participated in it are still active as instructors.

Lastly, we interviewed Mayor Ryugo Watanabe. He introduced the long history of efforts to release the crested ibis and branding of the certified rice. Sado Koshihikari rice is already a popular brand and is in high demand. For this reason, “Toki to kurasu sato” certified rice, which further incorporates farming methods that nurture living creatures, is sometimes sold under the name Sado Koshihikari to meet the demand for the latter. Therefore, in these cases, farmers are not fully compensated for their additional efforts. For this reason, Sado City is now promoting the sale of the certified rice through hometown tax payments. The mayor also emphasized the importance of engaging in careful dialogue and collaborating with a variety of stakeholders, including the JA and farmers.

During this visit to Sado, we experienced the wide range of efforts to return the crested ibis to the wild, as well as the passion of those who support these efforts. We believe that their experience on Sado is very important to us in Noto as we move forward on our journey to release the birds, coexist with nature, and maintain agriculture in the region. As we make progress towards recovery, we hope to work together with local people to think about a better relationship between people and nature.

This study visit was partially supported by the Taisei Corporation Public Trust of Funds for Natural and Historic Environment.

Five years have passed since “Noto’s Satoyama and Satoumi” was designated as a Globally Important Agricultural Heritage System (GIAHS) by the Food and Agriculture Organization of the United Nations (FAO). OUIK has supported the revision of action plans and monitoring activities after the GIAHS designation.

Biodiversity monitoring activities in Noto, which are carried out in an area that encompasses four cities and five towns, focus on surveys of living creatures conducted independently by municipal governments and private organizations; a unified monitoring system to disseminate information related to biodiversity has not yet been developed.

In response to this situation, “Noto Biodiversity Society” was established by OUIK and Kanazawa University Satoyama-satoumi Project to contribute to Noto GIAHS through monitoring of biodiversity and related activities. The members of this society include people who belong to private organizations that promote the preservation of biodiversity and environmental education in the region, as well as researchers working in laboratories related to biodiversity in Noto.

On January 23, we announced the establishment at a meeting of Noto GIAHS Utilization Executive Committee and Noto GIAHS Promotion Council, in which OUIK participates as an observer. Through surveys of living creatures and related activities, the society will contribute to the preservation and monitoring of biodiversity and dissemination of information, in cooperation with the Council.

After one year since the 1st Asian Conference on Biocultural Diversity, a series of 2 inernational forums were held to explore the measurements to further promote the Ishikawa Declaration with international initiatives and East Asian partner. 

International Forum Series 1 (4/10/2017)

Biocultural diversity & satoyama: Effort towards societies in harmony with nature around the world.

International Forum Series 2 (15/10/2017)

Preserving Biocultural Diversity for Future Generations:Partnarship of East Aisan Countries. 

It documents discussions and article contributions by speakers who participated in the OUIK Noto Satoumi Lecture Series held in 2015. This lecture series highlighted the Noto Satoumi Movement, which emphasizes local, traditional wisdom of living with the sea, and led in part to the Noto Peninsula’s designation as a Globally Important Agricultural Heritage System (GIAHS) in 2011.

The Noto Satoumi Movement aims to establish the Noto region of Ishikawa Prefecture as a leading center for satoumi research and conservation efforts on the Sea of Japan, as well as to promote a deeper awareness both in and outside of Japan of the concept of Satoumi, the charm of Noto’s satoumi and its related livelihoods, and the importance of satoumi conservation. The booklet is available from here

2024/10/25

Following the recent earthquake, there were concerns about the feasibility of this year’s survey. However, on October 25, 2024, sixth-grade students from Nakajima Elementary School in Nanao City successfully completed the Survey of living creatures in satoumi. The event was organized by Nanao City, with support from specialists in the field, including Mr. Arakawa (Noto Marine Center) and Ms. Koyama (Researcher, UNU-IAS OUIK).

Ms. Odake from the Nanao City’s Agriculture, Forestry, and Fisheries Division began the event by welcoming everyone. Afterward, Mr. Arakawa, provided an overview of the survey methods and explained about safety precautions. The students were split into five groups, and equipped with the necessary tools, they began their survey. Using box goggles and nets, they set out in search of various creatures. Some children crawled on all fours, striving to catch crabs hiding between the stone steps, while others became so absorbed in their exploration that they waded waist-deep into the water. When the time was announced to wrap up their collecting, some students voiced their disappointment saying, “Wait, do we have to stop?”, indicating they were eager to continue their search for more creatures.

Next, it was time for species identification. The species collected were observed separately from seaweed. The students documented the organisms they found on the worksheets and newly created complemented materials by the Noto GIAHS Biodiversity Working Group. Mr. Arakawa explained about the species found and that creatures from the same family of Shitadami shells are edible. He also explained that there is a type of shellfish called Sugai (Lunella correensis), which looks similar to Shitadami but has a different shell lid shape. Crabs found by each group were gathered and placed in a single container for comparison. Two different types of crabs, Isogani (Hemigrapsus sanguineus) and Gazami (Portunus trituberculatus), were observed, revealing that the shape of the fifth leg on the Gazami crab is flattened, making it well-suited for swimming.

At first glance, an artificial coastal shore seemed empty, but when we took a closer look, students were able to find a variety of marine life there. Due to the effects of the earthquake, children may have fewer opportunities to go outside and connect with nature. However, OUIK hopes that this survey has helped the students appreciate the richness and charm of their local coastal environment. We also hope that they will continue deepening their understanding of how their daily lives are connected to the sea. Under the clear autumn sky, the shining smiles of the children were truly the most memorable sight of all.

At UNU-IAS OUIK, we are working towards the swift restoration of daily life and activities in the communities alongside the satoyama and satoumi of the Noto Peninsula, as well as aiming for a creative reconstruction that leverages the unique characteristics of the Noto region. Under close coordination with local governments and stakeholders, we are striving to grasp the needs of the region while advancing collaborative efforts with the local community.

To better support the specific needs of the region, with the assistance of the Japan Foundation for United Nations University (JFUNU), we have initiated a fundraising program.

JFUNU is a public interest corporation established in 1985 by individuals, companies, and organizations in Japan to support the activities of the United Nations University. It operates an office within the United Nations University headquarters facility in Shibuya, Tokyo, supporting the activities of the university and its students.

Donations received through this program will be fully allocated to organizations working on sustainable regional restoration and reconstruction in this area, focusing on leveraging the satoyama and satoumi, for the benefit of those affected by the earthquake.

We sincerely appreciate your cooperation and support.

How to donate?
1. Please fill in the donation application form at the URL below.
Donation Application Form URL：https://forms.office.com/r/ucR1p6GghH

2. Please transfer the funds to the account below.

From Japan:
MUFG Bank Ltd. (Financial Institution Code: 0005)
Shibuya Branch (Branch Number: 135)
Account #: 2872951 (Ordinary Account)
Account Name: “Zai Kokurendaigaku Kyoryokukai Saigai Fukko Shien Bokin”
* Please note that you will be responsible for the bank transfer fee.

From Overseas:
Beneficiary Bank: MUFG BANK, LTD.
SWIFT Code: BOTKJPJT(BOTKJPJTXXX)
Beneficiary Account Number: 135- 2872951
Beneficiary Name: JFUNU
Payee’s Address: 5-53-70 Jingumae, Shibuya-ku, Tokyo 150-8925, JAPAN
TEL: 81-3-5467-1369＊This account is only for JPY Denomination. Donation in other currencies will be automatically converted to yen in Japan side.
＊Please note that you will be responsible for the bank transfer fee.

The Noto Peninsula earthquake that occurred on January 1, 2024, caused extensive damage over a wide area, isolating many communities due to landslides that disrupted roads. Additionally, essential lifelines such as water and electricity were interrupted in numerous regions. Particularly in municipalities in the Oku-Noto area and Nanao City, prolonged water supply disruptions have been experienced, with many areas still without water nearly three months after the earthquake.

Amidst this ongoing situation, research associate Koyama has begun an investigation into the use of water sources within the community, including wells and springs.

Through interviews with local residents and on-site surveys, there are plans to explore ways to utilize water for building a resilient community in the face of disasters.

One of the key purposes of travel is “food.”

Ishikawa Prefecture is home to an abundance of ingredients nurtured by its rich natural resources from both the sea and land. The Kaga region has developed a unique culinary culture that evolved during the Edo period, influenced by both samurai and commoners, while the Noto region has its own distinctive food culture shaped by its harsh natural environment and vibrant festival traditions. Many domestic and international travelers visit Ishikawa specifically to enjoy this delightful “food.”

However, alongside this appealing culinary heritage, there are numerous challenges such as the preservation of these traditions, a lack of successors among producers, and food waste. In the third installment of this seminar, we learned about efforts and challenges to achieve more sustainable tourism through discussions with chefs and culinary researchers, all centered around the theme of food.

An everyday food issue that impacts the entire planet

To begin, Yuya Tsuda, a researcher at OUIK, introduced the topic ” Food Tourism and the SDGs”. He presented examples of domestic and international tourism related to food. It was noted that “Japanese cuisine” is registered as a UNESCO Intangible Cultural Heritage and that it is said to contribute to the UN’s Sustainable Development Goals, specifically Goals 2, 4, and 12.

Next, Sayako Koyama, a researcher at OUIK, gave a lecture titled “The Connection Between Food and the SDGs & Introduction to OUIK’s Initiatives.” She presented several critical issues: more than 60% of food in Japan is dependent on imports, 6.46 million tons of food are wasted annually, the sustainable fish stock is continuously decreasing due to overfishing, and the increasing deforestation of tropical rainforests to produce palm oil—an ingredient used in many food products—is leading to a loss of rich biodiversity in other countries. These points emphasized the close connection between food issues and our daily lives.

On the other hand, it was mentioned that Ishikawa Prefecture has many positive aspects that can contribute to the SDGs. An example of this is the world agricultural heritage known as “Noto’s Satoyama Satoumi.” In Noto, there is a tradition of producing food locally and effectively utilizing that food, which is closely related to the SDGs. The richness of both land and sea not only helps to reduce carbon dioxide emissions by minimizing the transportation of ingredients from far away but also contributes to climate change mitigation. We must also not forget the existence of traditional wisdom that allows for the long-term preservation of harvested goods, such as through fermentation, without the use of electricity, thereby reducing waste.

The wisdom of growing and utilizing food, eating without waste, and having a heart of gratitude is essential knowledge for addressing various global challenges. Koyama emphasized that it is very important to pass these teachings on to the next generation of children and to share them with the world.

As part of the initiatives by the UNU-IAS OUIK, we have created a video and a picture book titled “Let’s Make a Harvest Feast!” to convey the richness of agriculture, nature, and culture in Noto to children. Additionally, many individuals who know the traditional knowledge are the elderly, so we believe we can contribute to the preservation of local knowledge by documenting it in videos and sharing them on YouTube. Please here to watch them.

Guest speakers presented their individual case studies

Naoko Taniguchi, a director at Kohaku Co., Ltd., is a culinary researcher and food coordinator who is actively engaged in sharing Kanazawa’s culture and regional food heritage through experiential cooking programs for inbound visitors. She collaborates with university students on initiatives to preserve and promote local culinary traditions. Additionally, she has a close relationship with Omicho Market, where she implements food education programs like the “Parent-Child Omicho Experience.” She also manages the gourmet e-commerce site “Ichiba no Hako,” which features local delicacies, working alongside market vendors to encourage more people to visit Kanazawa.

In the 2021 Michelin Guide for Hokuriku, Chef Umetaro from “respiración” in Kanazawa received two stars and a Green Star, highlighting the richness of regional ingredients. He shared some pressing issues, such as overfishing, the aging of local farmers, and a lack of successors, which has led to a decline in the care for the satoyama and its ecosystems. He pointed out that without successors, not only does food production diminish, but the traditional skills passed down through generations are also lost, along with the culture of the area. Reflecting on the question, “What can chefs do?” he partnered with like-minded chefs in Ishikawa Prefecture to establish the general incorporated association NOTOFUE. Their initiatives include utilizing underused fish, such as types of sea urchin previously targeted for culling, and working to connect the environment and resources of Noto’s satoyama and satoumi to future generations.

Benjamin Flatt, the owner-chef of “Noto Italian and Fermented Food Inn Furatto,” and his wife, Tomoko Funashita, shared some insights into the food culture of Noto. They explained that the practice of fermenting fish has existed for over a thousand years, with fermentation and aging occurring naturally without any temperature or humidity control. They described it as “fermentation being an incredible bundle of wisdom,” noting that the food often tastes even better than when it was initially marinated.

They also highlighted the unique use of rice bran, a byproduct of rice, which is rare in other parts of the world. This method not only enhances the flavor but also increases the nutritional value, making it an all-around beneficial practice. They believe that by incorporating such fermented foods into the next generation’s diet, they can contribute to the sustainability of Noto.

Additionally, he mentioned the reasons why fermented foods are still prevalent in Noto. First, the region boasts an abundance of seafood. Second, due to limited transportation development, Noto had to rely on local production and consumption. Third, the climate, with its hot summers and cold winters, allows for the repetition of fermentation and aging processes. Fourth, the local food culture is closely intertwined with traditions and festivals, resulting in the preservation of culinary practices alongside the culture. He stated that in order to pass on the food culture to the next generation, it is essential to promote sustainable tourism that is aligned with the current conditions of the region. However, a significant challenge lies in how to enhance the recognition of the value of the culture and traditions held by the local residents who welcome visitors.

The challenges related to food and tourism were discussed In the panel session

Next, the four guest speakers and Researcher Tsuda began a discussion that explored further the earlier examples.

Ms. Taniguchi focused on Omicho Market, which has seen an increase in both domestic and international visitors, analyzing it from the perspective of the SDGs. This market, with a history of 300 years, provides a clear insight into food culture. Visitors can engage with knowledgeable vendors and experience the changing seasons through fresh seasonal ingredients, making it a unique place where both locals and tourists can purchase the same items as professional chefs. However, Mr. Taniguchi noted some challenges facing Omicho Market, particularly the lack of successors to continue the tradition. Additionally, many fresh fish shops close on Wednesdays, leading to an increase in items that need to be discarded on Tuesdays. To tackle this issue, Ms. Taniguchi is working to sell these products through e-commerce platforms to reduce waste.

She also mentioned a lesser-known initiative in Kanazawa City that collects leftover fish from Omicho Market and processes it into fertilizer. This fertilizer is then used to grow vegetables, creating a sustainable cycle that she hopes more people will learn about. To raise awareness of how this market operates in a circular manner, she has launched the “Ichiba Basket Project.”

Mr. Flatt talked about the differences in values between Noto and his home country, Australia. Ms. Funashita discussed why it’s important to pass down Noto’s traditional skills to the next generation and mentioned some challenges, giving more specific examples.

Mr. Ume rovided an explanation about how local food ingredients are offered due to the management of Satoyama and Satoumi by human hands.

After that, participants discussed effective ways to pass down knowledge to future generations. They split into two groups for a workshop to share more ideas before wrapping up the seminar.

The speakers at this event all do unique work related to SDGs (Sustainable Development Goals) and tourism, especially in the food area. We hope that by using local shops and accommodations, participants will learn how to combine food and SDGs in their activities.