By SATOSHI SHINDEN/ Staff Writer
March 31, 2024 at 07:00 JST
Only a small blackish section home to a seaweed population can be seen along the coast in this aerial photo taken by a drone in the first year of an oceanic iron supply program in Hokkaido’s Mashike. (Provided by Nippon Steel Corp.)
Initiatives to have carbon dioxide (CO2) absorbed and captured in seaweed and seagrass are taking root across Japan, where the population is known for having a taste for a wide range of aquatic plants. [Read More]
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Cooking experts, chefs and others involved in the field of food introduce their special recipes intertwined with their paths in life.
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