Okinawa OTEC Power Initialization Ceremony

IMG_8812_1June 16th marked the beginning of power generation at Kume Island‘s Ocean Thermal Energy Conversion Power Plant with a ceremony and visiting dignitaries from around Japan and the world.  The newly completed OTEC power plant will be able to generate up to 50 kilowatt hours of electricity from a thermal convection powered turbine.  The turbine is propelled by thermal variations provided by warm surface water and cold deep sea water.

IMG_9149This station is the first of its kind in the world, creating energy in a clean manner.  The mineral rich deep sea waters used by the plant can be used in a variety of industries, making the entire process more efficient and beneficial.  The station is part of the Okinawa Prefectural Deep Sea Water Research Institute, and as the goal of the institute is to research the deep sea water, the power plant’s primary role will be as a research and educational tool. Its construction has been part of a continuing dialog on clean energy between Kume Island, Okinawa, and the National Energy Laboratory of Hawaii Authority and their OTEC project.

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The ceremony marked the official start of power generation after initial testing and the first power generated in March of this year.  Starting at ten in the morning, visitors were invited to the Research Institute Grounds to view the OTEC plant, sample some of the many products made with deep sea water, and enjoy entertainment by artists from local to abroad.  The open fair was followed by a half-hour ceremony with speeches and messages that ended with the pushing of the ‘start’ button. Special guests included:

  • Aiko Shimajiri – Parliamentary Secretary of Cabinet Office and Ministry of Reconstruction from the House of Councilors
  • Akikazu Shimoji – Okinawa Commerce and Labor Department Industrial Development Supervising Officer
  • Yoshihisa Kawakami – The Okinawan Vice-Governor
  • Alfred Mageleby – Consul General form the American Consulate General Naha
  • Nonaka Tomoyo – Director of the Gaia Initiative 
  • Mark McGuffie – Managing Director of Enterprise Honolulu
  • Gregory Barbour – Executive Director of NELHA

IMG_9707These guests were all involved in different aspects of promoting the OTEC project on Kume Island in communicating with the Hawaii OTEC program.  This historic achievement will have an important role in the local economy and development of Kume Island and will be a key test of this clean energy technology for institutions around the world.

IMG_9463The official events ended with a reception before the nearby visitor’s center where more performances took place and several speakers were invited to share their thoughts on the OTEC start and future of the program. Keynote speaker Nonaka Tomoyo surprised Kume Island Mayor Taira with a proposal for creating free WiFi on the island, which the mayor was just able to avoid commenting on.  Though it was a positive proposal, the Mayor is limited in the ways he can promote growth on the small island.  Luckily, organizations like Gaia Initiative and the sister-city partnership with Hawaii County are providing knowledge and political support to help Kume Island grow technologically and economically.

The celebration will continue Monday with talks by people involved with OTEC.  The continued dialog between interested parties promotes new ideas and the sharing of vital information.

For the future, project supporters hope that the power plant will justify the creation of a new deep water pipeline and expanded capacity generators which will allow for more industries and power.  Both Hawaii and Kume Island will continue to communicate and share information that will help the different projects create new opportunities for efficient use of the deep sea water and OTEC power.

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Kumejima Kuruma Prawns

It’s no secret that Japanese food is popular outside of Japan.  Not only is the food in-country highly rated, but there are Japanese restaurants all over the world.  A lot of people wonder, why is Japanese food so good?  It’s a complex answer.  Many will tell you it’s umami, others the care and thought put into food, and yet more that it’s the simplicity of the dishes that highlights natural flavors.

I’m not a food expert, but I think it’s a bit of all the above.

When I lived in the States, I never ate fish.  Maybe it was because I lived in the desert and all we got were frozen or river fish.  Whatever the reason, I’ve had an aversion to most fish since I was young.  Then, 5 years ago, I got dropped on a little island in the Pacific, their second industry being fishing.  Their food was fresh, delicious, and amazing.

IMG_6225A week ago I had a shrimp that was still moving a bit.  And IT WAS SO GOOD.  My family will tell you what large strides my palate has taken over the last five years.  So why was that prawn tail I had so much better than any other shrimp I’ve ever had?  How did a bit of still moving shrimp overcome 23 years of stubborn dislike?

Simplicity.  The shrimp was peeled, and served with a bit of soy sauce.   There were no other flavors to get in the way, no cross-contamination from sauce pans, pasta, or other fish.

Umami. The briny flavor combined with the bite of soy and the sweetness of the meat meant create that unique sixth taste that everyone raves about.  It’s a balance easily lost when the simplicity is left out.

Quality.  Kume Island is known for miso cookies, sugar cane, and white sand beaches, but it’s also home to many kuruma prawn farms.  Kuruma Prawns are similar to tiger shrimp, but a slightly different species.  They’re the kind of shrimp Jiro’s restaurant used in Jiro Dreams of Sushi.

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So what makes Kume Island’s shrimp so good?  Checkout the video below then head over to the Ultimate English Guide to Kume Island… Kumeguide.com to learn more about Kume Island Prawns.

**Please note: At least 3 shrimp were harmed in the filming of the video and writing of this post.  They were delicious.**

Mozuku

IMG_1583Mozuku is a type of seaweed.  Before coming to Japan, I had never eaten any kind of seaweed, even nori which is the kind used in sushi rolls.  I had a vague feeling of disgust when thinking about seaweed, which is weird given that they’re just plants that happen to grow in the sea.

On my first day at school, we had soup with seaweed in it, and given that there were a 100 kids around me waiting to see what the gaijin did, I ate it.  What I wasn’t expecting was how delicious it was.  Over the past five years I’ve had a lot of different seaweeds in a lot of different dishes.  One that has popped up a lot since moving to Kumejima is mozuku.

Mozuku (Cladosiphon Okamuranus) is a seaweed that grows in small groups in shallow water in Okinawa.  The actual taste of the seaweed isn’t strong, but is a ready source of vitamins and minerals and is easy to harvest.  During school lunches I’ve most often found it in soups and tempura, though it also went really well on pizza (okay so that wasn’t at school).

On Kume Island, mozuku is harvested between April and June in the shallow waters around Oo Island.  I went out one Saturday afternoon and found several people harvesting during low tide.  They suggested that May was when the mozuku was most delicious.  I also asked them about how long mozuku would keep.  They said that if refrigerated it would stay up to a year, while non-refrigerated mozuku would be good for a month.

KumejimaMozukuMany locals simply go and harvest enough for themselves and their families, though one lady I talked to was planning to send a batch to friends in Tokyo.  At the local store, mozuku was available in a small package for about 150 yen since it in season.  There are also branded packages available for tourists as omiyage.

Once the mozuku is harvested, locals wash it in sea water to remove shells, bits of coral, sand, and small animal.  Be sure to wash your mozuku well before use.

So if you do get some mozuku, here are a few ways you can use it.

  1. Add it to Miso Soup
  2. Strain it well and add to tempura
  3. Top a pizza with mozuku and canned (or fresh) tuna
  4. Mix it into eggs for a vitamin rich breakfast
  5. Eat it raw dipped in ponzu (a sweet and sour sauce based on soy)

 

Ryukyu Hawk Owl

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I don’t always bring my camera with me, but since today was an ensoku before the start of Golden Week, I brought my Canon to school.  When I got there, a crowd of students were staring out the window at a small bird sitting on the ground outside.  As young boys do, one of them prodded it with a broom handle.  A teacher told him off and I ran back to the car for my bag.

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The little Ryukyu Hawk Owl was sitting in the middle of a group of kids sleeping!  I was able to get right up close and grab a few shots before it flew off, but then not far, and I caught it again in a nearby tree.

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I’m not a bird expert, but thanks to The Internet Bird Collection I’m pretty sure I identified it correctly. The scientific name is Ninox [japonica] totogo.  These photos were taken on Kumejima.

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