Why the world's best airport for luggage handling is sinking into the sea
The airport is grappling with subsidence problems because it is built on soft clay that cannot adequately support its immense weight. This ongoing sinking threatens the airport's future, as rising seas and natural forces slowly pull down the engineering wonder closer to the depths.
The Japanese airport was hailed as a landmark solution to overcrowding – it was meant to alleviate congestion at the nearby Osaka airport – and a model of regional economic competition when it opened in 1994. It was originally estimated to sink 13 feet in 50 years but has outpaced that prediction by going down over 42 feet since construction.
'When the Kansai airport was constructed, the amount of soil to reclaim the land was determined based on necessary ground level and subsidence estimation over 50 years after the construction,' Yukako Handa, former communications director for Kansai Airports, which managed the artificial islands as well as the original Osaka Itami airport on the mainland, told Smithsonian magazine in 2018.
He said engineers were astonished by the discrepancy between laboratory predictions of soil consolidation – the process whereby newly added soil layers solidify into a stable base – and the much faster settling that occurred after thousands of tons of fill were deposited into the bay.
Last year, the Kansai airport recorded 169,774 flight arrivals and departures and handled 25.9 million passengers, just shy of the pre-pandemic peak of 29.4 million.
It was recognised as the world's best airport for luggage handling, according to The Straits Times, maintaining its record of no lost luggage for over a decade.
The Kansai airport was conceived as a solution to overcrowding at the Osaka international airport, which was hemmed in by dense urban development.
Finding no room for expansion on land, planners opted for an ambitious offshore site in the Osaka Bay, far enough to avoid disturbing local communities, yet close enough to serve the region effectively. This entailed pulling off the engineering feat of building artificial islands on a seabed over 60 feet deep, with Japan 's seismic risks in mind. The runways were specifically designed to flex during earthquakes, reducing the risk of cracks and structural damage.
The project cost around £14bn.
The airport was constructed atop a seabed composed of soft alluvial clay, which engineers knew would compress under the immense weight of the artificial islands.
To accelerate and control this expected sinking, they installed sand drains. However, the subsidence proved far more severe than anticipated. By 1990, just three years into construction, the site had already sunk 27 feet, far surpassing the projection of 19 feet.
Despite efforts to manage the sinking with advanced techniques like sand drains, the forces beneath the surface proved too powerful and unpredictable. This dramatic early subsidence revealed just how fragile the airport's foundation truly was.
At its core, the Kansai airport's ongoing sinking stems from the very nature of its foundation: soft, loose clay and silt beneath the seabed that naturally compresses under immense weight. The enormous landfill used to create the artificial islands put relentless pressure on this unstable ground, and construction moved forward before the sediment had fully settled, setting the stage for continuous and unavoidable subsidence.
To reduce the airport's rapid sinking, engineers invested around £112m to reinforce and raise the seawall around it. They also installed 2.2 million vertical sand-filled pipes deep into the clay seabed to help drain excess moisture and stabilise the ground.
These efforts slowed the rate of subsidence. In 1994, the airport was sinking more than 19 inches a year, but by 2008 that had dropped to 2.8 inches. By 2023, the sinking was down to 2.3 inches annually.
Despite this progress, the airport remains at risk.
Engineers warn that parts of the airport may fall below sea level by 2056 if subsidence continues.
Climate change adds another layer of risk to the airport, already vulnerable to storm surges and seismic activity. In 2018, Typhoon Jebi underlined these dangers when it struck Osaka Bay, flooding the runway and forcing a two-week shutdown. High seas flooded one of its two runways, while strong winds sent a 2,500-tonne tanker slamming into the side of a bridge connecting the airport to the mainland.
Some 5,000 passengers stranded at the airport were transported to the mainland by boat, according to the daily Japan Times.
In response, authorities raised the seawall around the airport by an additional 2.7m to better withstand future flooding.
While such engineering solutions implemented over the years have bought precious time, the battle against subsidence and rising seas is far from over for the airport.
The bleak prediction from experts has sparked anger among some members of the Japanese engineering community. 'It's irresponsible,' Professor Yoichi Watabe from Hokkaido University's engineering faculty told The New York Times in 2018.
Prof Watabe, who has studied the Kansai airport's issues extensively, however did acknowledge that the forecast wasn't completely without merit.
Still, he pointed out that the predictions assumed Japan 'will simply stand by and watch it sink without taking action'. He added: 'We definitely will not.'
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BBC News
8 hours ago
- BBC News
Travelling to Japan this summer? Beat the heat with these cooling dishes
From chilled ramen to flowing noodles caught with chopsticks, these regional specialties blend flavour, fun and centuries of heat-beating wisdom. In recent years, Japan's scorching summer weather has become increasingly intense and heat exhaustion can quickly sap the joy out of a trip. Fortunately, nearly every region in Japan has developed its own unique cooling dishes rooted in local climate, culture and ancient wisdom. From north to south, residents have adapted their diets with regional shokibarai (literally: "beating the summer heat") meals. Some are served chilled to lower body temperature, while others feature hydrating ingredients like pickled vegetables or digestion-friendly broths. From icy noodles to refreshing rice cakes, each dish shows how cuisine and climate are deeply intertwined in Japan. Here are eight mouthwatering foods to try as temperatures rise. North Chilled ramen Japan's northern Yamagata Prefecture is renowned as one of the country's ramen capitals, boasting the nation's highest consumption per household. Among the region's many distinctive noodle dishes, hiyashi ramen (chilled ramen) stands out as a uniquely summery specialty. Both the noodles and soy sauce-based broth are served cold, sometimes with ice cubes floating in the bowl. "Even on scorching days, I find myself willing to wait in line for a bowl," says Chihiro Hasegawa, who lives in Yamagata City. Ririka Hirabuki, another Yamagata resident, echoes this thought. "It's a must-have flavour during Yamagata's hot summers," she says. "On especially hot days, I crave it even more!" Hiyashi ramen was created in 1952 by the owner of Sakaeya Honten, a Yamagata noodle shop, after a customer suggested that if soba could be served cold in summer, why not ramen, too? So, the shop's original owner, Senshiro Abe, set out to create a broth that would stay flavourful and fluid without the fat congealing, even when chilled. According to Toshihiro Suzuki, tourism director at Yamagata Prefecture Tourism and Products Association, Yamagata's location inspired this innovation. "It's a basin city, and summers are brutally hot," he says. "In fact, Yamagata once held the record for Japan's highest temperature – 40.8C in 1933." What began as one man's invention has become a regional icon served in diners and noodle shops throughout the region every summer. Zunda mochi In the city of Sendai, summer isn't complete without a serving of zunda mochi, a strikingly green rice cake made with mashed edamame. The beans are boiled, peeled and lightly mashed with sugar and salt to create a textured, nutty-sweet paste that is generously spooned over freshly pounded mochi. According to Takeshi Ito, a Sendai-based mochi shop owner and self-described "zunda evangelist", the dish is more than just a sweet. "Zunda mochi is a perfect match of nutrition and tradition," he says. "The mochi provides quick energy through its easily digestible carbohydrates, while the edamame paste is packed with protein and vitamins like B1 and B2, ideal for recovering from summer fatigue." Some shops even offer a chilled version in summer, known as hiyashi zunda, designed to be served cold for an added cooling effect. This refreshing, high-protein treat has long been a seasonal staple in Miyagi Prefecture, often served during mid-summer family gatherings and festivals. It's also visually distinctive: the vibrant green of the edamame contrasts beautifully with the pure white of the mochi underneath. Today, zunda has gone beyond mochi and found new life in a variety of modern sweets, from zunda milkshakes and parfaits to zunda soft-serve ice cream. East Yanagawa nabe In the sticky Tokyo summer heat, one centuries-old dish still promises nourishment and nostalgia: Yanagawa nabe. This hotpot features deboned freshwater loach (dojo) simmered in a sweet-and-savoury soy broth with burdock root (gobo), then finished with a layer of beaten egg, forming a silky, golden topping. Despite being served hot, it's long been considered a restorative summer dish, as it's packed with nutrients that help replenish energy, support digestion and fortify the body against the heat. Once seen as a working-class dish, Yanagawa nabe remains a local delicacy, especially in Tokyo, where certain restaurants have preserved its original recipe for generations. "Some foreign visitors don't seem to know what dojo are," says Chieko Hirai of the eponymous eatery Hirai. "When they see them alive, some even leave before ordering. But loach are incredibly nutritious and they really help you beat the Tokyo heat." According to the Ministry of Agriculture, Forestry and Fisheries, loach and burdock were both prized during Japan's Edo period (1603-1868) for their ability to replenish energy and stamina – qualities especially valued in the draining summer months. Loach is rich in protein, iron and vitamins, which can support metabolism and help combat fatigue, while burdock is thought to have cooling properties in traditional East Asian medicine. Combined in a hot, easy-to-digest broth, Yanagawa nabe is a restorative dish that revives body and spirit after a long day in the heat. Mizu manju Gifu Prefecture provides a cooling antidote to the heat with mizu manju (jewel-like sweets filled with red bean paste and chilled in spring water). Its delicate, translucent skin is made from powdered kudzu (a starch derived from the root of a fast-growing vine) and bracken starch, which becomes elastic and slightly chewy when steamed and then chilled. The result is a dessert that looks like a raindrop and melts gently on the tongue. This elegant summer treat hails from Ogaki, which is often called the "City of Water" for its abundant underground springs. The dessert originated in the Meiji era (1868-1912), when locals used idobune (well boats) to cool produce before refrigerators were common. Leveraging this cold-water tradition, confectioners began making mizu manju as a seasonal indulgence and a celebration of summer itself. Just as produce floated in the well boats, these glassy confections now float in display tanks at local sweet shops – a cherished seasonal sight that marks the arrival of summer. "In the peak of summer, people often lose their appetite, but mizu manju goes down smoothly," says Motoyoshi Matsushita, head of the Ogaki Confectionery Association's youth division. "The starches we use, like kudzu and agar, are gentle on the stomach, and the natural sweetness of the bean paste helps quickly restore energy." West Mizunasu In Japan's western Kansai region, summer refreshment comes from the astonishingly crisp and juicy mizunasu (water aubergine). Native to the coastal Senshu area south of Osaka, this variety is prized for its mild flavour, high water content and paper-thin skin, so delicate it can be eaten raw or sliced into delicate pickles known as asazuke. One place preserving the tradition of cultivating mizunasu is Kitano Farm. "Our mizunasu is as juicy as fruit and faintly sweet, so special that it's one of the rare aubergines in Japan that you can enjoy raw, like sashimi," says Tadakiyo Kitano, the farm's representative. Farmers have grown mizunasu here since the Edo period, enjoying it as a natural thirst quencher during hot afternoons in the fields. The pickled version, made by briefly soaking the aubergine in rice bran or lightly seasoned brine, is still a staple in local homes. "Traditionally, mizunasu is mostly enjoyed as nukazuke, or rice bran pickles. But my personal recommendation is wrapping it with prosciutto to highlight its fresh, delicate flavour," Kitano says. Uji kintoki In Kyoto's heat, few things offer relief like Uji kintoki, a matcha-flavoured shaved ice dessert named after the famed tea-producing town of Uji. This refined take on kakigori (Japanese shaved ice) starts with fluffy, snow-like ice drizzled with vivid green matcha syrup and topped with ogura an (a sweet red bean paste made from azuki beans). Other classic toppings include shiratama dango (mochi balls), green tea ice cream or a splash of sweetened condensed milk, turning a simple dish into a parfait-like work of with mizunasu and Yanagawa nabe, the dessert has roots in the Edo era, when sugar, shaved ice and powdered tea were rare luxuries enjoyed by nobility and warlords. According to one theory, the sweet-toothed shōgun Tokugawa Ieyasu, who ruled from 1603 to 1605, added red bean paste to matcha-sweetened ice, laying the foundation for the dish. This green-hued classic is a seasonal highlight at Kyoto cafes and teahouses, where it's served in glass bowls to showcase its layers. For travellers braving Kyoto's midsummer humidity, a bowl of Uji kintoki offers both cooling relief along with a delicious glimpse into Japan's long love affair with tea. South Nagashi somen Nagashi somen ("flowing noodles") is less a meal than a hot-weather ritual. At the height of Japan's steamy summer season, diners gather around long bamboo chutes where chilled somen noodles come sliding down streams of cold spring water. Armed with chopsticks, children and adults then try to catch the noodles before they slip away. Though now enjoyed across Japan, nagashi somen traces its roots to the mountain town of Takachiho in Miyazaki Prefecture. The idea is said to have originated when local newspaper correspondents stationed here in the 1950s were cooling off during summer fieldwork by eating freshly boiled noodles that had been chilled in the cold river water. Inspired by this scene, a local restaurant owner formalised the practice in 1955 by building bamboo channels to send noodles rushing through ice-cold spring water from nearby Takachiho Gorge. That restaurant, Chihonoie, still stands today and is widely credited as the birthplace of commercial nagashi somen. Set against the backdrop of lush forests and waterfalls, it offers an immersive culinary experience with water splashing and communal laughter when someone misses their noodles yet again. More like this:• India's cooling summer dish that costs less than a dollar• Thailand's cooling rice dish to beat the heat• Sichuan peppercorn: A Chinese spice so hot it cools Once caught, the noodles are dipped in tsuyu (a chilled, umami-rich sauce made from soy, mirin and dashi) then slurped down between bites of tempura or cool slices of cucumber. "It's the perfect dish for summer when the heat dulls your appetite," says Ishi Take, director at Chihonoie. "Nagashi somen is light, refreshing and easy to eat – even when [it's so hot outside that] nothing else sounds appealing."He adds, "We get all kinds of visitors here – parents with kids, couples, even travellers from overseas. Everyone gathers around the bamboo flumes, laughing and trying to catch the noodles. It's not just a meal; it's a shared summer memory." Kanzarashi In Shimabara, Nagasaki Prefecture – another so-called "City of Water" for its crystal-clear springs – locals have long cooled off with kanzarashi: small, glutinous rice flour dumplings served in a chilled sugar syrup. This traditional sweet dates back centuries when locals ground their rice into flour to stretch their supply. To keep it from spoiling during the hot summer months, they formed the flour into dumplings, cooled them in spring water and served them with syrup. Over time, the region's abundant sugar production gave rise to this elegant seasonal dessert, served cold to welcome summer guests. -- For more Travel stories from the BBC, follow us on Facebook, X and Instagram.
Times
a day ago
- Times
23 of the world's best luxury holiday destinations
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St Tropez is the classic choice, once a simple fishing town now a seaside enclave for the super-rich, with luxury hotels and Michelin-starred restaurants. Yachties plump for Antibes, high-rollers make a beeline for Monaco, film-lovers go to Cannes and pretty much everyone else heads to Nice to sunbathe along the Promenade des Anglais. To escape the summer crush, take a boat trip out to one of the offshore islands, such as Îles de Lérins or Île de Porquerolles. • Best villas in the south of France• Best things to do in Nice Best for a luxury safariKenya is home to some of Africa's most incredible safari lodges: places such as Angama Mara on the edge of the Rift Valley overlooking the Maasai Mara National Reserve, and the vintage-style camp of Cottar's Safaris. Go on a private jeep safari with local guides to spot lions, leopards, rhinos and elephants; have a picnic out in the bush; head back to camp for some spa pampering and a slap-up supper cooked up by your own personal chef; then go back out at dusk for yet more animal encounters. You'll need deep pockets, but there's no experience on earth like it. • Best safaris in Kenya• Best time to visit Kenya: when to go and what to do Best for cruisingGalapagos is an archipelago where Mother Nature let loose all her wackiest ideas: swimming iguanas, giant tortoises, rainbow-coloured crabs, giant manta rays and blue-footed boobies, to name a few. Access to the national park is carefully controlled, so the best way to visit is aboard an organised cruise — and there are some beauties to choose from. 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Che bella. • Lake Como v Lake Garda: which one should you visit?• Best tours of Italy Best for mountainsThe tiny mountain kingdom of Bhutan has remained wary of embracing mass tourism: visitor numbers are limited, and a government fee covers accommodation, activities and guides, meaning there are few backpackers wandering about, in stark contrast to nearby Nepal. It's a fascinating country, with a rich, complex culture, majestic mountain views and some of the most spectacularly sited temples on earth. Perhaps surprisingly, it also has a few upmarket hotels — the epitome of which is Amankora, a luxury lodge not far from the city of for wild naturePatagonia is nature in the raw: arid pampas, glittering glaciers, snowy peaks and pumas. It's hard to get to and there are few hotels — but if you're prepared to spend, you'll find luxury galore at all-inclusive lodges such as Tierra Patagonia. It provides a pamper-factor quite out of keeping with the wild landscape: gourmet meals, a spa, heated pools and in-house guides to take you on a hiking adventure or find the best spot to watch the sunset over the Torres del Paine. • Best things to do on your Patagonia trip Best for next-level glampingThe Serengeti is legendary among safari aficionados — all of the Big Five can be seen here, along with a rich menagerie of other African wildlife. There are numerous high-end safari lodges to choose from; more fun are the luxury bush stays such as Cherero Camp, which offers solar-powered, safari-style canvas tents on hardwood platforms, minimising their environmental footprint and offering a more immersive — and authentic — safari experience. Indulge in a morning yoga session, hop in a jeep for your first private game drive of the day, then head back for G&Ts as the sun sinks over the savannah: it's a spoil from start to finish. The camp's remote location makes it an ideal place to view the mass annual movement of wildebeests, zebras, and gazelles across the Serengeti plains. Additional reporting by Imogen Lepere
Daily Mail
3 days ago
- Daily Mail
Aussie influencer slammed for tone deaf post in Japan: 'It's giving racism'
Aussie influencer Sopha Dopha has been accused of cultural appropriation while on holiday in Japan. The TikTok star, whose real name is Sophia Begg and boasts 1.4million followers on the platform, made an embarrassing gaffe on Friday as she uploaded a carousel of pictures from her first day in Tokyo to Instagram. The 21-year-old uploaded her post with an audio from a song sung in the spoken language of Mandarin. 'Day one: Tokyo,' Sophia captioned the photo dump that shows her and two friends enjoying matcha, ramen, and posing for a photoshoot beside a vending machine. Sophia wore pink shorts, an oversized white T-shirt emblazoned with the Japanese word Suki (好き), meaning 'like', and a polka dot bandana. From A-list scandals and red carpet mishaps to exclusive pictures and viral moments, subscribe to the DailyMail's new showbiz newsletter to stay in the loop. 'Day one: Tokyo,' Sophia captioned the post, adding a string of emojis that included the Japanese flag and two sushi characters. Fans were quick to point out the irony of the TikToker making travel content about Japan and overlaying it with a Chinese song. 'Girl I love you, but please the song isn't even in Japanese,' the top comment on the post read. 'I fear this song is Chinese,' said another. Others were more pointed in their remarks. 'Looks good but it's giving racism,' one wrote, with another follower adding: 'The casual racism is sending me LMAO.' 'As an Asian woman, [I find] her using Japanese words as an aesthetic racist,' they added in another comment. 'She also seems to be unaware that the song she's using isn't Japanese, it's Mandarin.' The 21-year-old uploaded her post with an audio from a song sung in Mandarin 'Using Asian culture as an aesthetic is racism, period,' they continued. 'This honestly reflects white privilege on another level,' yet another disappointed follower commented. 'Being able to pick and choose parts of someone else's culture for aesthetic without needing to understand or respect it. 'Meanwhile, we as Asians grow up being shamed or mocked for these same things. It's not just a song or a vibe, it's a lived culture, and treating it like a trend is harmful.' Sophia and her friends travelled from Australia to Japan on Thursday. In less than 24 hours, she posted five TikToks about her travels, in addition to the controversial Instagram post. 'We are in Japan, Tokyo and we are going to get ramen,' she began in one video. 'I came here last year and it was one of the best meals I've ever had,' Sophia said. 'We're all starving. We haven't eaten since Maccas in the airport 12 hours ago.' Cultural appropriation is the adoption of an element or elements of culture or identity by members of another culture or identity in a manner perceived as inappropriate or without proper acknowledgement. Such a controversy typically arises when members of a dominant culture borrow from minority cultures. Sophia has not responded to the faux pas online.
