Japan PM Ishiba signals intent to stay on despite calls to quit
'I intend to devote myself to the people and the future of the country,' Ishiba said in an interview with national broadcaster NHK. He added he must take responsibility for implementing the recently announced US-Japan trade deal, and that the real work on it starts now.
He is set to speak at a meeting of Liberal Democratic Party (LDP) lawmakers on Monday (Jul 28). Party members have been calling on someone to take responsibility for the Jul 20 elections that saw the LDP lose its majority in Japan's upper house elections. It marks the first time since 1955 that a leader from the storied Japanese party will govern the country without a majority in at least one of the legislative bodies.
Former foreign minister Toshimitsu Motegi called for a leadership change within the LDP on his YouTube channel over the weekend. The party needs a 'fresh start with a new leader', he said.
Local media reported last week that Ishiba was set to resign, but the prime minister denied the news shortly afterwards. Asked by NHK if he had second thoughts about his decision to continue in office, Ishiba said no.
While pressure mounted on Ishiba last week, a relatively favourable trade deal for Japan was announced with the US, including the lowering of across-the-board tariffs to 15 per cent from 25 per cent. The deal could offer Ishiba a mark of success that he can leverage to shore up his leadership.
A Mainichi newspaper opinion poll conducted Jul 26 to 27 after the election defeat showed support for Ishiba's Cabinet rose five percentage points to 29 per cent, compared with a month ago. The most number of respondents also ranked Ishiba as the most suitable person to be prime minister, citing the US tariff issues. BLOOMBERG
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CNA
24 minutes ago
- CNA
Gaia Series 97: "Miracle Wheat" - Japanese people changing the world
This week's episode explores Japan's rice crisis and the global race for wheat resilience in a warming world. In this thought-provoking episode, viewers are presented with the harsh realities of Japan's rice shortage and the global wheat crisis, framed through the lens of scientific innovation and human resolve. The programme offers not only a critical look at the dwindling domestic rice supply, but also a deeply personal journey through the life and legacy of Professor Hisashi Tsujimoto, who has dedicated more than four decades to developing wheat resilient to extreme heat and drought. The story begins with the 'Reiwa Rice Crisis', a term coined to describe the surge in rice prices in Japan. At the 2025 FABEX Tokyo food trade show, the demand for rice-based products underscores the national concern. 'Prices nearly doubled in just one year,' the narrator states, as the camera pans across long queues and signs limiting customers to 'one bag per person'. Shinmei Co Ltd, one of the country's leading rice wholesalers, plays a prominent role. Its president, Mitsuo Fujio, who also serves on the Ministry of Agriculture, Forestry and Fisheries Food Department Council, warns, 'If the population continues to grow, they say we'll need 1.7 times more food than we have now.' He adds, 'The battle for food has already begun.' Decades of rice-reduction policies have taken a toll. Over the last 50 years, the number of rice farmers in Japan has dropped by 80 percent, and production has fallen 40 per cent from 12.53 million tonnes in 1970 to just 7.76 million tonnes in 2020. To meet demand, imports of foreign rice have surged, but consumer confidence in domestic rice continues to erode. As Japan grapples with this crisis, the focus shifts to wheat. Approximately 2.5 billion people worldwide rely on it as a staple, but its price remains volatile, affected by climate events and geopolitical tensions such as the war in Ukraine. 'Even a small rise in the price of wheat can be life or death for people in developing nations,' the narrator explains. At the heart of this global struggle is Professor Hisashi Tsujimoto, 66, a specialist in wheat breeding. 'Wheat is often called a strategic crop, but to prevent it from being used that way, I believe we must ensure a stable, sufficient supply,' he says. At the Tottori University Arid Land Research Centre, where summer temperatures can reach 60°C, Tsujimoto breeds wheat to endure the planet's harshest climates. His methods are painstaking. Each year he makes over 300 crossbreeds, manually transferring pollen between varieties. 'Both bread wheat and macaroni wheat are heat-tolerant,' he explains. 'I'm combining the heat-resistance genes into a single plant, to create a super heat-resistant variety.' These experiments are critical, especially since Japan's wheat self-sufficiency is only 16 per cent. Tsujimoto's field research took him to Sudan over a decade ago. Out of 1,000 wheat varieties he tested, six adapted well to the local environment. His local counterpart, Mr Izzat, led the final stages of research with national hopes pinned on success. But in 2023, civil war broke out. Guerrilla forces looted the research facility and destroyed the seeds. Despite the devastation, hope was rekindled when a Moroccan university extended an invitation for joint research. Wheat from Tottori was once again bound for Africa. In August 2024, Tsujimoto arrived in Morocco, only to be confronted by even more severe conditions than in Sudan. The local irrigation channels had been dry for years. 'There's absolutely zero water,' he observes. 'Seeing it in person makes me want to take action. It really motivates me to do something.' He travelled to Arad Village, where 740 residents live amid withered olive groves. There, he introduced drought-resistant wheat to local farmers. 'Would you all like to try growing drought-resistant wheat?' he asks. One villager responds, 'Of course.' Tsujimoto explains the wheat can 'save water by 30 per cent'. The gratitude of the villagers was evident. A local elder prepared couscous and traditional bread, including batbout and baghrir. 'Wheat truly takes centre stage at the table,' the episode's narrator observes. Back in Tottori, the Daisen Wheat Project is trying to restore local wheat production, which had nearly vanished by the 1990s. Inspired by Tsujimoto, the project now yields 300 tonnes a year. Schoolchildren in Yonago enjoy bread made from this local wheat, although it only appears once a week on their lunch menu. 'But if it's gone, we can't share those memories. One less thing to remember,' says one local. At Tottori University, younger scientists are carrying the baton forward. Associate Professors Sakuma and Ishii, both 39, are researching ways to increase wheat yield and even developing a hybrid of wheat and rice called 'Rice Wheat'. 'We're developing a plant never before seen in the world,' says Ishii. In April 2025, Tsujimoto returned to Morocco where 120 varieties of wheat had been sown. Farmers from Arad Village gathered to evaluate the trial plots. One variety in particular caught their attention. 'It's growing green and healthy with barely any water,' a farmer notes. Tsujimoto names it 'The Children of Arad Village'.
Straits Times
6 hours ago
- Straits Times
Is Taiwan the new Japan: How restaurants are expanding their food sources
SINGAPORE – Nae:um, a one-Michelin-starred restaurant in Telok Ayer, serves contemporary Korean dishes under the direction of a South Korean chef. Its name is equally rooted in that peninsula, derived from a poetic Korean word connoting a fragrance that evokes memories. The ingredients that make up the restaurant's artful creations, however, draw from a more cosmopolitan range. Seafood, for instance, comes from Japan, Europe, New Zealand an d Singapore. About 70 per cent of the fish on Nae:um's current menu is sourced from local fishermen at Jurong Fishery Port. And the diamond trevally – a rarity in fine dining and modern Korean restaurants – caught off Singapore's coasts is the star of its seafood main course. Diamond trevally on Nae:um's A Hanok Prelude menu. PHOTO: NAE:UM With exacting preparation, chef-founder Louis Han wants to introduce diners to the texture and flavour of the underrated yet delicious fish. 'I'd like to erase the misconception that what is more costly equates to better quality. With proper handling and preparation with care, locally bred fish can taste just as good as fish from Japan or elsewhere,' says the 35-year-old Seoul native. Like chef Han, fine-dining restaurants in Singapore are casting their nets beyond traditional waters – meat and seafood are usually hauled in from Japa n, and wine from France or Italy – and embracing less tapped regions. It mirrors a wider national shift towards greater supply chain diversity. In 2024, the Singapore Food Agency (SFA) greenlit pork from Portugal, beef from Brunei and Poland, and poultry from Turkey . This brought the Republic's total number of food supply sources to 187 countries and regions, up from 140 some 20 years ago. SFA say s this diversification strategy has 'proven crucial in mitigating risks associated with global supply disruptions, arising from various factors including disease outbreaks, climate change and geopolitical tensions'. Top stories Swipe. Select. Stay informed. Singapore New vehicular bridge connecting Punggol Central and Seletar Link to open on Aug 3 Singapore Tengah facility with over 40 animal shelters, businesses hit by ticks Business Property 'decoupling' illegal if done solely to avoid taxes: High Court Singapore HSA investigating teen who was observed to be allegedly vaping in MRT train Singapore 60 years of building Singapore Asia 'Every day, we think about how to upgrade': China's factories see rise in robot adoption Sport Spurs captain Son Heung-min says he is leaving the English Premier League club Life Tastemakers: Burnt-out serial entrepreneur cooks up $16m success with Lau Wang Claypot Delights Such is true in chef Han's case. For him, variety is a safeguard against volatile shipment schedules and price fluctuations. International ingredients compensate for the lack of local produce on public holidays, while alternative sources keep the restaurant running when Japanese stock dries up during Golden Week from end-April to early May. But not all restaurants are driven by practical considerations. Some eschew the easy, stable option for produce that, though inconvenient, aligns with their culinary identity. As Ms Chong Ri Jia – chief executive of FoodPlant, the Singapore Institute of Technology's small-batch food production facility – points out, diversification helps to meet evolving consumer expectations. 'There's rising demand for seasonal produce, speciality ingredients and ethically sourced products, which pushes restaurants and suppliers to explore new regions,' she say s. She adds that more produce from South America, Central Europe and Africa might find its way to Singapore in the coming years. 'These regions offer untapped potential in both quality and cost efficiency, especially as trade routes and supply capabilities mature.' For now, meat and seafood from Taiwan and Ireland are gaining traction in Singapore, as are wine and cheese from Japan. Taste of Taiwan Iru Den chef-owner Javier Low started incorporating Taiwanese ingredients into his menu in 2024. ST PHOTO: DESMOND WEE In 2023, chef Javier Low was plying a well-trodden route to culinary prestige. His ingredients were Japanese and his techniques, European. He was running the show at Iru Den restaurant in Scotts Road, a stretch replete with other Japanese and European establishments celebrated for their premium produce. It was, from the outside, a perfectly viable approach. But behind the scenes, cracks started to show. 'The aftermath of Covid-19 was pretty tough. There were period s w hen the prices of produce from Japan went crazy. And when Japan started releasing treated nuclear waste water from Fukushima into the sea in 2023, we knew that bringing in Taiwanese produce was the right move,' says the 33-year-old chef-owner of the Michelin-selected restaurant. That was also the year he took a trip to Taiwan with his Pingtung-born wife, Iru Den's sommelier Emily Chen, 3 2. There, he was introduced to the wonders of Taiwan – rich, juicy carabinero prawns, maguro and sakura ebi that could give the Japanese versions a run for their mone y , as well as his mother-in-law's cai pu (pickled radish). 'Everyone's supporting Japanese products, so we wanted to take the risk and do something different, more meaningful too because of our connection to Taiwan,' he says. He added that it is rare for Singaporean restaurants to incorporate familial touches in the form of produce grown and prepared by their loved ones. So including his mother-in-law's cai p u in Iru Den's chicken broth and brown butter is the closest he gets to that. Initially, the couple found it difficult to fill their larder with Taiwanese produce. There were few suppliers they could tap in Singapore, so they had to approach fishermen and farmers in Taiwan. Unlike Japan, where produce is brought to a central market and distributed through a tightly organised process, seafood in Taiwan is scattered across its various ports an d d ependent on the whims of fishermen. 'They're a lot more laid-back. If the fisherman wants to fish, he'll fish, but if he doesn't feel like it, then too bad,' observes chef Low, who had to endure a few failed shipments that bit off a chunk of his savings when he first made the switch. Over time, however, the couple cobbled together a reliable band of suppliers through Ms Chen's family connections and fellow chefs. They rebranded as a Taiwanese restaurant in mid-2024 . Now, 80 per cent of the restaurant's produce hails from the island , which saves them around 10 to 20 per cent on ingredient costs. Certain meats are still sourced from other countries – wagyu from Japan and chicken from Malaysia – due to government restrictions, but Taiwanese pork has become a staple on Iru Den's menu since chilled and frozen pork products were approved for export to Singapore in November 2024. Such imports were s uspended in 2009 due to an outbreak of f oot-and-mouth disease in Taiwan. However, SFA has since assessed that Taiwan's food safety and animal health systems meet requirements for accreditation. Taiwanese pork is now available in FairPrice supermarkets, and has been well received by customers, according to a FairPrice Group spokesperson. 'Taiwanese pork is particularly suited for Asian cooking and recipes. It is known for its sweet, juicy and tender qualities compared with other pork variations, an apparent result of Taiwan's advanced farming methods and careful selection process when it comes to pig breeding,' adds the spokesperson. Despite its moreish quality, a minority of chef Low's customers have baulked at the prospect of a meal sourced mainly from Taiwan. 'Perception is always going to be a problem. Some people think Japanese food is always the best, and everything else is cheaper,' he says. 'So we know our job is to show them better, more interesting alternatives.' Irish ingredients Irish whelk at Luce's buffet. PHOTO: INTERCONTINENTAL SINGAPORE Ireland is sometimes called 'The Emerald Isle', and for good reason too. Its rolling hills and wide pastures are covered in a lush blanket of green, on which animals graze for an average of 220 days a year. This, in turn, makes for robust grass-fed meat and dairy products packed with nutrients. In the cold, clean waters that surround the island, shellfish such as oysters, whelk, crab and lobsters thrive. Now, such natural abundance is making its way to Singapore in greater volumes. In 2024, Ireland exported €42.5 million (S$63.2 million) worth of products to Singapore, a 10 per cent increase compared with 2023. It was an especially significant jump for Bord Bia, or the Irish Food Board, as many markets in Europe and the United States experience only single-digit growth. The most drastic jumps in export numbers were observed in the pigmeat category, which surged by 1 47 per cent. Dairy and beef exports also rose by around 20 and 30 per cent respectively. 'Singaporean consumers and food service professionals prioritise food safety, traceability and nutritional value – areas in which Irish produce excel, thanks to Ireland's grass-fed farming systems and rigorous quality standards. Irish dairy is prized for its rich flavour and purity, while Irish beef and pork are valued for consistent quality and adherence to strict animal welfare practices,' says Bord Bia's South-east Asia director Lisa Phel an. She credits Singapore's dynamic hospitality and food service sectors for driving demand. Restaurants such as Carnaby at Robertson Quay import Silver Hill Irish Duck, while Bread Street Kitchen at Marina Bay Sands serves cuts of Irish Beef . Bord Bia also runs initiatives such as its Taste of Ireland campaign, which ran from March to April . Despite a slight dip in drink and seafood exports, which fell by 9.3 and 3.6 per cent from 2023 to 2024 respectively, demand for those products has increased steadily over the last decade. Eateries such as Luce at InterContinental Singapore continue to swear by Irish seafood. For the last 1½ years, the buffet restaurant has stuck to Irish whelk, which it favours for its consistent texture and clean, briny flavour with a subtle sweetne ss. InterContinental executive chef Kenny Chung, 43, says these whelks have an exceptionally clean and delicate taste profile. Supply has remained stable too. Likewise, Irish oysters – with their plump texture, clean salinity and refined mineral finish – regularly stream into Singapore. 'Compared with oysters from other regions, Irish oysters are less metallic and more rounded in flavour, making them highly versatile and elegant on the palate,' says Mr Carl Verrelst, 37, operations manager at Italian restaurant Le Pristine Singapore at Grand Hyatt Singapore. The restaurant serves Irish Mor oysters. Ms Phelan says Bord Bia will continue to promote Irish produce through a campaign scheduled near Halloween, which borrows some traditions from the Gaelic festival of Samhain marking the beginning of winter. It will showcase Irish meats, dairy, seafood and snack brands such as Keoghs crisps that are new to Singapore. While clouds of geopolitical uncertainty loom over the food industry and its supply chains, she is choosing to focus on the silver lining. She says: 'We see potential US tariffs as an opportunity for Irish exporters who are heavily invested in the US to diversify their markets and expand into Singapore and South-east Asia.' Japanese wine and cheese New Japanese wines served at Odette. ST PHOTO: AZMI ATHNI Japanese produce is far from foreign to Singaporeans. But while wagyu and sashimi have thoroughly infiltrated Singapore's kitchens, Japanese wine and cheese – traditionally seen as European domains – remain more elusive. That could soon change, with the profile of Japanese wine, in particular, steadily growing. According to the Embassy of Japan in Singapore and the Japan External Trade Organization, the value of such exports to the Republic has risen from 18 million yen (S$157,000) in 2020 to 51 million yen in 2024. 'The number of Japanese winemakers who have studied abroad, including in France, has increased in recent years, leading to rapid improvement in winemaking techniques,' says Mr Takeshi Koga, 42, first secretary (agriculture and food) at the Embassy of Japan in Singapore. He adds that international awards and attention have also boosted awareness of Japanese wines. Whereas in the past, many Japanese wineries struggled with international outreach due to language barriers and limited marketing experience, producers and export managers – many of whom are educated overseas – have started to help bridge that gap, notes Mr Daisuke Shibuya, 44. He is the head sommelier at Terra Tokyo Italian, an Italian-Japanese restaurant in Tras Street. To him, the appeal of Japanese wine lies in its delicate taste. 'In Japan, most grapes grow in volcanic soil, so Japanese wine contains a high level of minerality. The climate is also cooler , like Germany or Austria , so it has a higher acidity, elegant aroma and lighter body.' While temperature fluctuations once made it difficult to preserve this delicacy during travel, reefer containers as well as better storage and handling techniques mean that the infrastructure to ensure safe deliveries is now firmly in place. Odette wine director Vincent Tan takes an exploratory approach to his curation of pairings. ST PHOTO: AZMI ATHNI Which is why Japanese wines can now be found in restaurants such as three-Michelin-starred Odette at National Gallery Singapore. Its wine director Vincent Tan added the first bottles to the French restaurant's menu two years ago, after a trip to Hokkaido in 2023. Of the restaurant's 1,100 wines, 50 or so are from Japan. 'The wine programme was always meant to be more exploratory,' says Mr Tan, 37. 'For wine pairings, we focus on bringing people to regions they might not expect. And I like the idea of using Asian wine in Asia.' He makes it a point not to pair Japanese wine with Japanese-style dishes. A smoked egg dish with potato and chorizo goes with a sweet and rich Niigata pinot noir, for instance, while a langoustine dish is served with a Hokkaido white. So far, guests seem to love it, and some have purchased bottles of Japanese wine to bring home. It is cheaper than European wines too. Mr Tan says a top-of-the-range bottle from Japan is priced in the same ballpark as a mid-tier French wine, as the former does not yet have the history to command a higher figure. Even the Japanese have yet to fully embrace the fruit of their vineyards. Suppliers who import Japanese wine to Singapore have told Mr Tan that they get little business from Japanese restaurants, which still view French and Italian wines as the apex. Mr Koga hopes that recognition in Singapore will help to spur interest back home. 'Japan takes pride in its craftsmanship and quality. But like Lexus or Suntory whisky, many products are valued at home only after earning praise abroad.' He also notes the improving quality of Japanese cheese, though this has proven a harder sell. The value of its Singapore exports has hovered around 21 million yen since 2020, through worldwide demand has inched up from 520 million yen to 608 million yen over the same period. However, some fine-dining restaurants have started to pave the way for this new category of cheese. For example, newly minted one-Michelin-starred restaurant Omakase@Stevens' summer menu features cheddar from Nagano. Executive chef Kazuki Arimoto believes that Japanese cheese has immense potential, but its prevalence is curtailed by the lack of established import channels, which makes distribution to Singapore difficult. 'Japanese cheeses offer a more subtle but robust character – not overpowering, yet deeply flavourful,' says the 31-year-old. 'In my cooking, I strive to showcase the individuality of each cheese while ensuring a harmonious balance in the dish.'
Business Times
8 hours ago
- Business Times
Brunei tweaks Bridgewater bet to a lucrative 20% stake in firm
[NEW YORK] Brunei's sovereign wealth fund pulled money from an investment in a Bridgewater Associates strategy to buy an almost 20% stake in the hedge fund manager's holding company, a move that has helped spur higher gains for other institutional investors. The Brunei Investment Agency is the latest longstanding client to buy a piece of the firm founded by Ray Dalio, which managed US$92 billion as at Dec 31. It's unclear which Bridgewater vehicle Brunei pulled money from, although the sovereign wealth fund remains an investor in all of the firm's funds, according to a source familiar with the money manager. Bridgewater's flagship Pure Alpha II, like many macro funds, has improved its performance in the past few years, but over a longer period, returns have been uneven. That means a long-term investment in the firm itself can be more lucrative than betting on its most popular product. Bridgewater has been selling stakes to institutions for more than a decade. The Teacher Retirement System of Texas, the Ontario Municipal Employees Retirement System, Singapore's sovereign wealth fund and the International Monetary Fund have all purchased a piece of the Westport, Connecticut-based firm. The Texas teachers pension fund invested US$250 million in Bridgewater's holding company in 2012 and reported making an annualised return of 8.7 per cent to Mar 31. An investor in Pure Alpha would have gained an annualised 2 per cent from the beginning of 2012 to June 2025. Last year, the fund climbed 11.3 per cent and it's up 17 per cent in the first half of this year. Dalio recently completed his exit from the company, selling the final slug of his remaining shares in the money manager he started 50 years ago, and resigning from the board. BLOOMBERG
