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LOCAL FISH CAN Grand Prix 2025: Celebrating Innovation in Marine Solutions

The LOCAL FISH CAN Grand Prix 2025, an innovative competition that encourages high school students across Japan to develop products addressing marine challenges, has successfully concluded. The event is aimed at harnessing the local fisheries resources creatively to solve prevalent problems while promoting sustainability. This year, Hokkaido's Otaru Fisheries High School emerged victorious with their unique product utilizing local fish, a fish sauce called "Oishira" made from mahi-mahi.

Highlights of the Competition

The Grand Prix, organized by the General Incorporated Association Local Lab, attracted 61 teams from various high schools across Japan. On November 16, 2025, the top nine teams, selected among all participants, competed in the final round held at Shiki no Mori Park in Nakano, Tokyo. The event served as a platform for these students to showcase their creative solutions as well as their understanding of local marine issues.

Otaru Fisheries High School students, Yuyu Nagashima and Yuha Hakata, presented their product brilliantly, earning the grand prize. Their seasoned fish sauce reflects not just culinary talent, but an understanding of the marine ecosystem, aimed at preserving it for future generations.

Understanding the Local Fish Initiative

The LOCAL FISH CAN initiative is closely affiliated with the Japan Foundation’s “Ocean and Japan Project.” This project promotes awareness of the deteriorating conditions of our seas among younger generations, encouraging them to take action for the sustainable future of marine life. Students are encouraged to explore their local marine issues and find solutions that can eventually help their communities.

Final Results and Prizes

The competition announced several awards at the conclusion:

• - Grand Prize: Otaru Fisheries High School (Hokkaido) - Mahi-mahi fish sauce 'Oishira'
• - Second Prize: Tokushima Prefectural Komatsushima Nishi High School - Black sea bream dish 'Awa no Kurodai Yuzu Miso Chazuke'
• - Best Story Award: Okayama High School - A dish using mullet, 'Shimalette - Mullet Bokke'
• - Best Gourmet Award: Eimei Kan High School - A dish made from giant mottled eel, 'Aijyo'
• - Teen Awards: Multiple awards for the most votes by students went to various schools, showcasing a diverse array of innovative dishes including the 'Marinated Shark' from Tochigi Prefectural Bato High School and 'Hokkaido Shirakawa White Stroganoff' from Hokkaido Niseko High School.

Event Participation and Community Engagement

Judging was rigorous, consisting of presentations, Q&A sessions, and product tasting. Notably, products made by the participants were also put into production to ensure that the innovative ideas had a chance to be brought to market. Following the finals, a networking session was hosted for the teams and judges to discuss their local marine issues further.

The Grand Prix promotes not only creativity and problem-solving among high school students but also emphasizes collaborative engagement with local marine communities. Through this initiative, the goal is to create a bridge between youth and the local oceanic resource management, fostering a sense of responsibility for the environment.

Conclusion

The LOCAL FISH CAN Grand Prix continues to inspire a new generation in Japan, bringing consciousness to marine sustainability while blending creativity with cuisine. It is a successful model for engaging youth in critical global issues, making every young participant a potential ambassador for marine preservation. As the contest evolves, it remains focused on delivering fresh solutions while celebrating the rich culinary heritage tied to Japan's fishing traditions.

For more details about this initiative or to get involved, visit the official website at Local Fish Can.