2023/8/29
Starting this fiscal year, the “Global Agricultural Heritage (GIAHS) Study Visit Program” has been launched as a joint initiative between Ishikawa Prefecture and UNU-IAS OUIK. This program aims to develop young people with an international perspective and promote contributions to the local community through the GIAHS of Noto’s satoyama and satoumi.
Following the first lecture held in July, a two-day field study was conducted from August 9 to 10, where participants learned about the GIAHS “Noto’s satoyama and satoumi.” This time, seven university students from Ishikawa Prefecture participated in the program.
The first destination of the visit was the Shiroyone Senmaida Rice Terraces, a symbolic site of Noto’s GIAHS. We began with a presentation by Mr. Komoto from the Shiroyone Senmaida Association, who explained the current situation and challenges, as well as various initiatives related to the owner system and how to utilize the site as a tourist destination. Most of the participating students, even those from Ishikawa Prefecture, had never been to Shiroyone Senmaida before. They actively asked questions, such as, “Does the salt from the sea have any impact on rice cultivation?” Mr. Komoto informed us that the moderate salt content from the sea breeze and the traditional method of hanging rice to dry enhance the flavor of the rice.
Since students had previously expressed a desire to experience rice cultivation activities, they also had the opportunity to participate in grass cutting on the terraced rice fields. It was a very hot day, so the time was limited, but the students were able to try their hand at using a sickle for the task.
After lunch, the group visited Heguraya, where they make squid fish sauce ( Ishiru ). First, they were introduced to the process of making fish sauce using squid innards and salt. They also discussed their initiatives based on the SDGs, emphasizing how they effectively utilize the innards generated during processing and repurpose the residue after extracting the fish sauce.
Afterward, the group had the opportunity to taste the fish sauce and participated in a hands-on experience where we learned to fillet squid and marinate it in the fish sauce. For many students, this was their first time tasting the fish sauce and filleting a squid.
Next, in response to requests from students who wanted to learn about wildlife damage and the utilization of gibier meat, we visited the Wildlife Damage Management center in Wajima City. First, we received an overview from the center director, Mr. Miyaji, regarding the trends in wild boar capture numbers in Noto and how the captured boars are processed, along with a tour of the management facility.
Following this, Ms. Fukuoka from the Hunting Women’s Association shared various initiatives aimed at utilizing the boars not only for meat but also for their hides in leather products, highlighting efforts to avoid wasting any part of the animal.
Afterward, the group moved to their accommodation, Shinbashi Ryokan, where a workshop was conducted. Students organized and discussed their research themes in preparation for their midterm presentations.
On the second day, we visited the Satoyama Marugoto Hotel in Wajima City. We participated in a village walk and a vegetable harvesting experience. While there, Mr. Yamamoto discussed the activities and initiatives he has undertaken at the Satoyama Marugoto Hotel. Additionally, a local resident, Mr. Taniuchi, shared insights about local life and culture. Finally, we enjoyed a Satoyama Marugoto set meal featuring the vegetables we had harvested.
After lunch, the group moved to Nanao City and visited the Kadoshima Teichi fixed-net fishing site. Captain Nitta shared insights about the history and mechanisms of fixed-net fishing, along with its advantages and disadvantages. He also discussed the efforts needed to carry out sustainable fixed-net fishing. After his talk, the fishermen taught us some rope work, and they even got to board the boat and enjoy the beautiful landscapes of the satoumi.
Finally, the group visited the Noto Satoyama Satoumi Museum, where they learned about the overall picture of Noto’s satoyama and satoumi and the various elements it encompasses through videos and interactive exhibits.
Even though it was for just two days, the students were able to learn about Noto’s satoyama and satoumi by hearing directly from local residents, seeing, touching, and tasting the environment, fully engaging all their senses. Building on what they learned during this training, each group will summarize their presentations, and a midterm presentation meeting is scheduled for the end of August as we prepare for the last part of the program – the training program in Italy in September.
