Source: Peatix

Land-based aquaculture, which is attracting significant attention from the perspectives of environmental issues and food security, is not some impersonal, futuristic technology.

Who is raising them? In what region? With what kind of water? With what kind of feed? And what kind of landscape and culture will this activity create in the region?!

Salmon raised in snowmelt water. Sea grapes born in landlocked areas. A regional cycle connected by insect feed and aquaponics. Regardless of whether there is a sea or river, Blue Food, born from the water, climate, resources, and human ingenuity of the land, surely embodies the "philosophy of the producers" and the "character of the land." What is the new food terroir emerging from land-based aquaculture?
Local Blue Table 2026 is an event that explores new value and possibilities of land-based aquaculture through dialogue.

▓ Main Content

1. Tasting of Blue Food (land-farmed fish, etc.)
The fish is meant to be enjoyed as an ingredient, not as a cooked dish.
We've gathered not only fish, but also vegetables grown using aquaponics, and various other products from the area surrounding land-based aquaculture.

● Okinawa Onna Village: Yaitohata (a type of grouper)
"Ryukyu Silk Meebai" is a silk-fed grouper (Eriocheir fuscoguttatus) that was fed a diet containing Eriocheir pupa, developed in collaboration with Ryukyu University.

● YKK Kurobe Plant Salmon:
Kurobe City, Toyama Prefecture. Produced in a farming facility located within the YKK Corporation Kurobe Plant. 'Tateyama Kurobe Alpine Snowmelt Salmon' is farmed using the pure snowmelt water from Tateyama.

● Sakana to Oyasai Co., Ltd.:
"Chichibu Hot Spring Vegetables" are produced using land-based aquaculture and aquaponics at "Ofuro Café Hakuju no Yu," a popular hot spring facility in Chichibu, Saitama Prefecture.

● Plantform Co., Ltd. Edible Flowers:
Nagaoka City, Niigata Prefecture. They raise caviar (sturgeon) in this snowy region. They also boast the highest production volume in Japan using aquaponics. "Snow Country Edible Roses"

● Highland Green Caviar, Sea Grapes:
Saku City, Nagano Prefecture. This is landlocked sea grape grown in Nagano Prefecture, a landlocked prefecture. It's not tonburi, but the real deal, "the sea grape furthest from the sea in Japan."

● Mushihicha Co., Ltd. Feces Tea:
"Insect dung tea," which uses plant leaves fermented inside insects, is produced in Obuse Town, Nagano Prefecture, using various insects found locally, especially moths.

● Novelgen Co., Ltd. Oysters:
Nagahama City, Shiga Prefecture. A venture company originating from Nagahama Institute of Bio-Science has developed "microalgae-grown oysters" that combine short-term fattening and CO2 absorption using microalgae.

2. Proposal from a student team at Japan Women's University
A college student who rarely cooks came up with this idea: "How can land-based aquaculture become more popular?"
In a class focused on community engagement, students participated in group work to explore the potential of land-based aquaculture as a new circular industry. The proposals from the student groups will serve as a topic for discussion among the participants.

3. Guest Talk
We have invited guests who, at first glance, may not seem to have any connection to land-based aquaculture. Rather than taking the perspective of a provider of land-based aquaculture, we have asked them to provide an opportunity to consider how to embrace it as a culture and industry, and together with the audience, we will explore the potential of craft fish.

● Nami Fukutome:
Professor of Food Science at Tokyo Seiei University. How can we create new connections with food and ingredients that we have never encountered before?

● Ryuken Tomimoto:
Representative of Koumi Heroes. An activist practicing a blue carbon project through kelp farming, sharing his thoughts on land-based aquaculture.

● Yudai Furukawa:
Philosopher, soil preparation, etc. Exploring the relationship between land-based aquaculture and soil preparation from the perspective of practical experience in sustainable agriculture through soil.

● Yuki Kotaki:
A sushi chef. He runs a company that develops and sells medicinal salmon and medicinal feed. He shares his perspective as an entrepreneur who has developed and sold medicinal salmon, and discusses the future possibilities of land-based aquaculture.

● Yuto Kurosawa: *Schedule currently being finalized
Representative of the NPO wiz, based in Shiwa Town, Iwate Prefecture. A community hub who started sake brewing in a former school building, offering insights into the potential of land-based aquaculture.

● Mitsuyoshi Kimura: *Schedule currently being finalized
Operates Musashino Dairy, a craft milk stand. Shares craft values based on experience visiting craft milk production sites in Japan and around the world.

4. Insect Technology Co., Ltd. Results Report
We will present the results of our joint research with the University of the Ryukyus on the development of insect feed that connects local sericulture culture and aquaculture technology by utilizing the wild silkworm Eri.

▓ Timetable (tentative)

・Open at 17:00. Light snacks and drinks will be served (all-you-can-drink).
・17:30 Opening Ceremony - Introduction of Participants/Companies - Introduction of Craftfish provided by the participants. ・17:45 Insect Technology Co., Ltd. Results Report
・18:00 Japan Women's University Student Proposals (2 groups) We would appreciate any questions from the audience.
・18:30 Guest Talk & Dialogue: We will expand the discussion based on the guest's topic and explore the possibilities of land-based aquaculture.
・7:30 PM Closing remarks. Plans for the future. Food and drinks are available at the venue until 8:00 PM.

▓ Organized by Insect Technology Co., Ltd. Supported by Ryukyu University Agriculture and Fisheries Consortium, Japan Women's University Social Collaboration Course "Learning Social Collaboration B"

Venue