2020.7.8. International Webinar Session on Traditional Vegetables
Developing East Asian Empathy Model for Utilization of Genetic Resources and Related Traditional Knowledge for Asia
International Webinar Session on Traditional Vegetables: Developing East Asian Empathy Model for Utilization of Genetic Resources and Related Traditional Knowledge for Asia (July 8th, 2020) will be held. The researchers and educators from China, Korea, Malaysia, and Japan will present
and discuss the origins, productions, and common cooking methods of traditional
vegetable on Zoom. This webinar will be
streamed on YouTube Live.
This webinar will be held in English, partly supplemented in Japanese. Questions will be taken from the comments on YouTube Live.
This webinar is hosted by Education and Research
Center for Sustainable Co-Development, Nagoya University.
China, Korea, and Japan have all made the colorful histories of traditional vegetables for a long time. Suizenji-na, a traditional leaf vegetable, is called differently by place: Kintoki-sou in Kanazawa, Suizenji-na in Kumamoto, and Handama in Okinawa. This vegetable was brought from Southeast Asia to Okinawa via China. Furthermore, Suizenji-na was named after Suizenji, a neighborhood in Kumamoto City. From Kumamoto to Kanazawa, a sailor on Kitamae-bune (a cargo ship in the Edo era) is said to have carried the vegetable.
the origins and cooking methods of traditional vegetables reveals that these
vegetables have connected areas in Japan and countries in Asia. Through the presentations about these
traditional vegetables, this webinar aims to 1) enhance an understanding of the common cultural characteristics and their changes in the region with empathy in a deeper way; and 2) share
the information on the research of the transmission of knowledge on the traditional
The webinar and the registration ended.
You can see the video of the webinar below.
International Webinar Session on Traditional Vegetables: Developing East Asian Empathy Model for Utilization of Genetic Resources and Related Traditional Knowledge for Asia
Time and Date: 14:00-17:00 on Wed., July 8th, 2020 (Japan Standard Time)
Venues: Presentations and discussions on Zoom, and YouTube Live open to the public
Languages: English, partially supplemented in Japanese
Tentative Schedule (Without honorifics. The presentation titles will be added accordingly.)
14:00(5 min) Introduction: Ryo Kohsaka (Nagoya
14:05(20 min) Mi Sun Park (Seoul National University)
Title: Traditional knowledge and wild simulated ginseng
14:25(20 min) Ryoto Tomita (Shizuoka University)
Title: How can we maintain "Richness" of agriculture? : Focusing on utilization and protection of heirloom crops in Shizuoka
14:45(20min.) Eric Olmedo (Universiti Kebangsaan Malaysia)
Title: ULAM: Nutritious and healing plants from the Malay Archipelago
15:05(20min.) Jinlong Liu（Renmin University of China）
Title: Wild vegetables in Guizhou province
15:25(5min.) Comment: Yuta Uchiyama（Nagoya University）
15:45(15min.) Ryo Kohsaka, Yuta Uchiyama, Yoshitaka Miyake (Nagoya University), Mio Horie
(Gifu University), Ai Kanbe (Okinawa Kyoiku Lab)
16:00(15min.) Mio Horie
Title: Recipes of Yunnan Mushrooms
16:15(5min.) Comment: Yoshitaka Miyake
16:20(10min.) Questions & Answers Session
16:30 -16:50(20min.) Discussion
※This webinar is part of the project funded by the International Grant Program of Toyota Foundation: Developing East Asian Model for Utilization of Genetic Resources and Related Traditional Knowledge in Japan, China, and Korea: Practices on Traditional Vegetables and Beekeeping.
The foundation also helps the collaboration with other funded projects with similar interests: The "Ulam School": A Food Education Transborders' Network to Foster Solidarity and Edible Flora Preservation for Sustainable and Healthy Lifestyle Among Neighboring Countries; How Can We Maintain "Richness" of Agriculture? : Focusing on Utilization and Protection of Heirloom Crops.
Some content of a presentation is part of research through JSPS KAKENHI Grant (16KK0053 ).
Yoshitaka Miyake email@example.com
Ryo Kohsaka Lab, Graduate School of Environmental Studies, Nagoya University, Japan