April 14, 2019

Renovated Museum Shows Fishing Boat Hit by Hydrogen Bomb

Located in a grove of eucalyptus and other trees, a Tokyo museum remains more or less obscure, but the exhibits remind visitors of the importance of remembering tragedies by the hydrogen bomb tests.
The Outer Appearance of the Daigo Fukuryu Maru Exhibition Hall

The Daigo Fukuryu Maru (No.5 Lucky Dragon) Exhibition Hall in Tokyo’s Koto City reopened to the general public on April 2 after a nine-month long renovation.

The museum was originally built by the Tokyo Metropolitan Government in 1976, with the aim in mind that the tragedies by the hydrogen bomb test would not be repeated.

During the renovation, lights inside the structure were all replaced with LEDs, and its roof and floor were refitted. A video of a survivor’s interview was newly added to a list of materials being shown. It can be watched on a TV screen. Chinese and Korean languages are also used in part offering the general information on top of the Japanese and English versions.

First and foremost, coming into the view, is the actual 140-ton tuna fishing boat that was exposed to the radioactive fallout from the U.S. hydrogen bomb test at the Bikini Atoll of the Marshall Islands in the western Pacific on March 1, 1954. The boat was then operating outside the exclusive zone set by the United States, but the explosion was far more powerful than had been expected, causing widespread damage to not only hundreds of fishing boats in operation but also those living in the nearby small islands.

The Front View of the Daigo Fukuryu Maru
The End View
Two weeks later, the Daigo Fukuryu Maru returned to its home in Japan and all 23 crew members aboard were quickly hospitalized for treatment and diagnosed as having acute radiation syndrome.

One of them, Aikichi Kuboyama, the chief radio operator, died six months later. A monument was later erected in his memory outside the building, with his last saying inscribed in it. It says: "I hope I will be the last person to die from an A-and H- bomb."

The Stone Monument that Aikichi Kuboyama's Message is Inscribed

At present, four of them are still alive, while the remaining 19 died.

Two years later after its return, the fishing boat was declared free of residual radiation in 1956.

Some of the panels inside represent a timeline that shows pictures of different events from the very first day to the present as well as some explanations about them.

The Inside the Museum

A glass vessel containing "radioactive fallout" collected from the deck of the affected boat is also on display. The fallout was analyzed by a group of scientists from the Shizuoka University.

Radioactive Fallout

"An average of 100,000 people visit the museum annually, and one-third of them are school children as part of their school trips," said Mari Ichida, a museum curator. Brought by them are a pile of "senbazuru," or "one thousand folded paper cranes," which hang on a hook inside. Senbazuru signifies prayer for recovery from illness.

Senbazuru, One Thousand Paper Cranes
Yumenoshima Park. This Museum is located in this park.

Admission is free.

Hours: 9:30-16:00

Closed Mondays and New Year holidays Dec.29-Jan.3 (if Monday is a holiday, the following day is closed.)

Address: 2-1-1 Yumenoshima, Koto City, Tokyo 136-0081

Access: Ten minutes walk from Shinkiba Station on JR Keiyo Line, or Tokyo Metro Yurakucho Line

For more information, visit: http://d5f.org/en/index.php

By Kozo


Copyright © Koto English-speaking Volunteer Guide Association - All Rights Reserved.


April 6, 2019

MISO -- Japanese traditional food

“MISO” -- Have you ever heard the Japanese word, MISO ? What is MISO?
Can you guess what it is? “FERMENTED” is a food process using fermenting power by the action of microbe (or microorganism). Cheeses and yogurts are worldwide well-known foods represent as fermented ones, and here are a few more examples for your reference. Tequila: Mexican drink based fermented blue agave, Sauerkraut: Fermented cabbage, Anchovies: Fermented small fish, Nata de Coco: Fermented coconuts cream.

MISO is one of Japanese traditional fermented foods, same as SAKE, SHOYU, NATTO (fermented soy beans), and NUKAZUKE (Rice bran Pickles).

PHOTO 1: Soybeans and MISO

MISO is one of commonly used ingredients for Japanese cuisine, however origin of MISO was brought in from China around 8 centuries, and introduced to Japanese cuisine. Nowadays, it is one of “Super Foods” and very rich in nutrition. And benefits of MISO are often said the preventive agent for cancer, high blood pressure, dementia, and postmenopausal syndrome.

MISO used to be made at home using each family’s recipe and keeping original taste, because making MISO is very simple, using salts, soy beans or barley fermented with the all-round wonder grain (KOJI) and store it at cool and dark places for some time. Depending the length of fermentation, (minimum 3-6 months, and maximum will be several years) the flavors greatly vary. But it becomes common to go and buy MISO at various distribution channels.


PHOTO 2: Variety of MISO

PHOTO 2 depicts a variety of MISO, difference based on the materials (rice, barley, difference in color, and difference in salty/sweetness and the length. Each plate gives handy hints for cooking.

Now, MISO becomes very popular among western world, in particular, through French chefs MISO is getting known and increase its visibility among the gastronomy.

By any chance, if you are interested in MISO, and trying to taste by yourself, please go to MISO specialty stores. One of them is Sano-Miso and the following URL Only in Japanese language available as follows (https://sanomiso.com/omotenasi/) 70 kinds of MISO are collected from all over Japan, and you can taste at their EAT-In corner. Let's enjoy the new taste of MISO.



PHOTO 3 & 4: EAT-IN (Selection of MISO SOUP, RICE and side dishes)

By Yukiko




Copyright © Koto English-speaking Volunteer Guide Association - All Rights Reserved.