Japan

A variety of inbound-conscious products are introduced at the exhibition. Fukui Prefecture in Japan is famous for its wood and timber. Inside this trailer, is a ...

This sauna facility is characterised by "All Japan," made of Japanese materials, design, and technology. Most of barrel-shaped sauna is imported. One of the attractions of inbound is Japanese bath culture.

TOKYO – To tackle the growing risk of heatstroke amid increasingly severe summer temperatures, the government has decided to establish an additional alert ...

The details will be established by a government and ministerial ordinance after the revision bill is passed. When extremely high temperatures are expected to pose serious health risks, a special alert will be issued, and the revelant municipal government will provide cooling shelters for residents. The new alert level will change this, with countermeasures to be incorporated into the Climate Change Adaptation Law for the first time.

The forest department would be imparting training to these village heads in a phased manner. To start with, saplings will be planted on one-hectare land in NTPC ...

Work will be done to increase the forest area under MNREGA in the district. The DFO said that in two years the forest area will be prepared in such a way that it will not be possible to enter because of thick vegetation growth. For this, training would be imparted to village heads of different villages of the district.

Japan's edible insect industry is shooting for the mainstream. Major firms have begun noticing the appeal of nutritious and sustainable bug-based food, ...

Rather than compare with more familiar flavors, restaurant owner Yuta Shinohara said he wants to emphasize the uniqueness of the tastes and textures that bugs offer. According to the report, crickets are packed with protein and a particularly sustainable food source. Uchiyama himself hails from Nagano Prefecture, central Japan, which has such a tradition, and he has been eating bugs since he was young. The dish, almost entirely composed of a protein called sericin, has a mild taste and a texture that is moist but crunchy. One item that has become a big hit since its debut last October is the silkworm cocoon sashimi. Shoichi Uchiyama, Japan's most prominent insect connoisseur, is well-versed in bug eating.