Learning from the lives of indigenous peoples - Visiting the indigenous Terramadre Asia
In October 2019, I attended an event in Hokkaido.
The event, " Indigenous Terra Madre Asia-Pacific Rim in Ainu Mosir ," aims to empower indigenous peoples through food.
This four-day international gathering, held in Sapporo, Hokkaido, brought together indigenous peoples and food leaders from the Asia-Pacific region who are working to protect and pass on food culture to the next generation to discuss climate change and food sustainability and think together about the future.
Japan was represented by Ainu and Ryukyu peoples.
Indigenous peoples from all over the world, including Native Americans, the Chamorros of Guam, Russia, Mongolia, the Middle East, and all over Asia, as well as the Maori people who made headlines with the Haka at the Rugby World Cup, gathered to engage in heated discussions.
Some of Japan's top chefs took part as speakers, including Michelin chef Ikue Shinobu, who was also awarded a place in ASIA'S BEST 50 RESTAURANTS, and chef Ota Tetsuo, who trained under Peru's national chef Gaston Acurio and conveys the nature of food through Amazonian cacao.
The future of food lies in ancient wisdom.
It was a valuable experience to be a part of a space of open innovation where indigenous peoples and chefs from around the world exchanged ideas on how to pass on traditional foods to the next generation based on the teachings of the wisdom of indigenous peoples who have lived in harmony with nature, and explored the future of sustainable food.
The event is hosted by the Slow Food Association.
Founded in Italy in 1989, it is the world's largest "Slow Food" network, which works to solve problems related to the food environment and producers.
We also have a branch in Japan called SLOW FOOD NIPPON .
**The term "slow food" was first coined by Italian journalist Carlo Petrini in the mid-1980s, when American fast food was introduced to Italy. He coined the idea of "using local ingredients, making traditional local dishes, and enjoying meals at a leisurely pace."
An approach to food that values local food culture.
Food as a form of communication, food for nutritional supplementation - in today's world where food has continued to change with the development of civilization, I believe it will become increasingly necessary to reexamine the nature of food in order to create a sustainable society.
This belief is that natural phenomena, animals, plants, and even tools made by humans all have souls and have come down from the land of Kamuy (gods), and that it is important to live honest lives while being grateful for the blessings of the earth.
These were shared by our hosts for this trip, the Ainu, an indigenous people of Hokkaido.
"Respect nature, be grateful for its blessings, and take only what you need."
I strongly felt that there is a lot we can learn from the connection between the Ainu, who are a hunter-gatherer people who have faced nature, and food, for those of us living in modern society.
A strong sense of gratitude for the changing seasons and the blessings of nature, a medicinal herb culture, strong ties with family and friends, and the festivals that celebrate these and the music that connects them.
While it struck me as something new and fresh, I also felt there were some similarities with the culture of Okinawa, which lies on the other side of the Japanese archipelago.
Reference: "Blue Zone" and Okinawa's "Nuchigusui"
The Paleo diet is currently attracting attention in the United States and other Western countries.
This is a diet based on the concept of imitating the Paleolithic Era diet, which was centered on wild plants (native plants) and wild game (game meat).
From Wikipedia :
Even without going back that far, I believe there is a lot we can learn in Japan from the Ainu people, who know the roots of Japanese culture, and the Okinawans, who continue the Ryukyu culture.
We Japanese have always held in our hearts the words "eight million gods" and have believed in gods even in the natural world and natural phenomena, such as gods of the sea and mountains.
By turning our attention to the cultures that lie hidden not only in Hokkaido and Okinawa but all across Japan, we can find hints about the food that will create a sustainable future.
The future of food lies in ancient wisdom.
I cherish these words and feel a strong desire to contribute to Japanese food culture with the GRØN brand.
I would like to once again express my gratitude for having had the opportunity to experience this valuable experience.
thank you very much.
Event details: Friday, October 11th to Monday, October 14th, 2019
Venue: Ainu Cultural Exchange Center Sapporo Pirka Kotan (Sapporo, Hokkaido)
Organized by: Slow Food Nippon, Ainu Women's Conference Menokomoshi Supported by: The Japan Foundation Asia Center, IFAD Fund for International Agricultural Development, Christiansen Foundation, Pawanka Foundation, Tamalpais Foundation, Mitsubishi UFJ International Foundation Supported by: Slow Food International, Terra Madre Indigenous Peoples Network Supported by: The Japan Foundation Asia Center, IFAD Fund for International Agricultural Development, Christiansen Foundation, Pawanka Foundation, Tamalpais Foundation, Mitsubishi UFJ International Foundation, Support Hot Fund Sponsored by: Kokubu Hokkaido Co., Ltd., Jozankei View Hotel, Kita Enterprise Co., Ltd., Asuka Japan Co., Ltd., KYODAI Remittance
Sponsored by: Hokkaido Prefectural Government/Sapporo City
Photos by Terra Madre Asia and Pan-Pacific in Ainu Mosir , Jun Watanabe and Moeko Sawada
