- Progress in the restoration of "Wolf pictures" undertaken by Tokyo Geijutsu Daigaku: article in Kahoku Shimpo (2015/4/16)
Exhibition “Reviving Ofunato”: article in Iwate Nippo. (2015/3/16)
- Tohkai Shimpo local news report (2015/02/17)
- Maps are now included on article pages. (2015/02/17）
- It is now possible to leave a comment. (2015/02/07）
- Report in Yomiuri Shimbun (Miyagi prefecture version). (2015/01/31）
- Update of the events page (2015/01/20）
“Landscape and the mind, a project for creating scenery”.
This is a project which aims to retain the fragmented memories of the homes and scenery that was lost in the Tohoku region before the disaster; these will be reproduced through video and art representation. The foundation of our culture is the landscape that remains forever in our hearts, but we intend to preserve the long nurturing history of the area as well as the harmony between man and nature.
In order for us to revive that memory and for us all to move forward and re-build we would like to offer tips and contributions.
Tokyo Geijutsu Daigaku Public Collaboration Center – Professor Junji Ito
Bred in the rough seas of Sanriku First-rate brand of Sanriku The fishing grounds of Minamisanriku in Miyagi prefecture is well known nationally. The Common Octupus caught here during winter is normally 60cm in length, and the small specimen weighs between 3 to 5kg. The firmness of the meat, sold under the brand name “Shizugawa […]
Excellent for cooking and broiling A strikingly deep taste The Whitespotted Conger, locally called “noresore”, appears in the waters of the Pacific Ocean, just outside the coast, during the spring. Kobuchihama, in Ishinomaki in Miyagi prefecture, boasts the leading catching rate of this type of Eel. Using a device called “Eel body” (a cylinder with […]
Good growth and stable prodcution A fresh Shellfish popular as Sashimi The stable cultivation of Scallops in the prefecture is aided by the improvement of aquacultural technology, which makes it possible to enjoy this seasonal taste annually. Scallops normally takes 3 to 4 years to mature enough to be harvested, but this method uses the […]
The best in Japan for both colour and aroma A highly praised specialty of Miyagi Currently, the seasonal domestic Blood Clam is sold with a 10% discount, and Miyagi takes pride in being one of the areas with the biggest haul of high quality Clams. The delicacy is collected in an offshore area. The Clam […]