Spring 2024

A news magazine presented by Hokkaido University

Litterae Populi Spring 2024

01

R ec ent Ne w s f rom
Hok k a ido Un iver sit yContents

03

Feature: Food Culture Cultivated by 					 Hokkaido University
04
06
08

10

Interview with the president

16

Alumni ＆ Current Student Interview

Litterae Populi
Litterae Populi is a bi-annual magazine
with the latest news about Hokkaido
University. Its name is Latin for “lettersof the poplar trees.”

Chapter 1: Wine
Chapter 2: The Hokudai Shorthorn
Chapter 3: The Hokudai Raspberry

MARUTANI Tomoyasu
Representative director and chairman, Secoma Co., Ltd.

16

		

17
		

TANZAWA FumikoActing Director of Château Mercian Katsunuma Winery
KITAMURA Moana				1st year, Master course, Graduate School of Fisheries Sciences

18

Letters from Ambassadors and Partners

20

150 Years of Challenge

22

Topics24

Campus Landscapes

26

Hokkaido University’s 150th Anniversary
Ambition to enlighten the world

Feature:Food Culture Cultivatedby Hokkaido University
Hokkaido University, set to celebrate its 150th anniversary in 2026, hascontinuously confronted the subject of food head-on since its inception
as Sapporo Agricultural College.
We vow to keep proposing a new food culture that closely aligns withsocietal changes.
Here we present three initiatives under the theme of “food culture
cultivated by Hokkaido University.”This magazine is an English translation ofLitterae Populi Vol.72, published in March 2024.

Litterae Populi Spring 2024
Published by Office of Public Relations and Social Collaboration andPublic Relations Division, Hokkaido University

Chapter 1: Wine

Kita 8, Nishi 5, Kita-ku, Sapporo, Hokkaido 060-0808, JAPAN.
pr@oia.hokudai.ac.jp
https://www.global.hokudai.ac.jp

Chapter 2: The Hokudai Shorthorn

Edited by the Litterae Populi Planning and Editing Team

Chapter 3: The Hokudai Raspberry

Photos by Hiromi Terashima (Kotoha-sha)
Production assisted by Morikatsu Sato (Morikatsu Sato Design Office),
Maki Yashiro (word work)
Printing by Iword Co., Ltd.
Cover Photo taken at Furukawa Hall

Photo of Center of Education and Research for
Hokkaido Wines

02

Litterae Populi Spring 2024

Litterae Populi Spring 2024

03

R ec ent Ne w s f rom
Hok k a ido Un iver sit yContents

03

Feature: Food Culture Cultivated by 					 Hokkaido University
04
06
08

10

Interview with the president

16

Alumni ＆ Current Student Interview

Litterae Populi
Litterae Populi is a bi-annual magazine
with the latest news about Hokkaido
University. Its name is Latin for “lettersof the poplar trees.”

Chapter 1: Wine
Chapter 2: The Hokudai Shorthorn
Chapter 3: The Hokudai Raspberry

MARUTANI Tomoyasu
Representative director and chairman, Secoma Co., Ltd.

16

		

17
		

TANZAWA FumikoActing Director of Château Mercian Katsunuma Winery
KITAMURA Moana				1st year, Master course, Graduate School of Fisheries Sciences

18

Letters from Ambassadors and Partners

20

150 Years of Challenge

22

Topics24

Campus Landscapes

26

Hokkaido University’s 150th Anniversary
Ambition to enlighten the world

Feature:Food Culture Cultivatedby Hokkaido University
Hokkaido University, set to celebrate its 150th anniversary in 2026, hascontinuously confronted the subject of food head-on since its inception
as Sapporo Agricultural College.
We vow to keep proposing a new food culture that closely aligns withsocietal changes.
Here we present three initiatives under the theme of “food culture
cultivated by Hokkaido University.”This magazine is an English translation ofLitterae Populi Vol.72, published in March 2024.

Litterae Populi Spring 2024
Published by Office of Public Relations and Social Collaboration andPublic Relations Division, Hokkaido University

Chapter 1: Wine

Kita 8, Nishi 5, Kita-ku, Sapporo, Hokkaido 060-0808, JAPAN.
pr@oia.hokudai.ac.jp
https://www.global.hokudai.ac.jp

Chapter 2: The Hokudai Shorthorn

Edited by the Litterae Populi Planning and Editing Team

Chapter 3: The Hokudai Raspberry

Photos by Hiromi Terashima (Kotoha-sha)
Production assisted by Morikatsu Sato (Morikatsu Sato Design Office),
Maki Yashiro (word work)
Printing by Iword Co., Ltd.
Cover Photo taken at Furukawa Hall

Photo of Center of Education and Research for
Hokkaido Wines

02

Litterae Populi Spring 2024

Litterae Populi Spring 202403

storage area. This area includes a wine cellar that is
equipped with a cold-water-based air conditioning
system for optimal wine preservation, and that isable to store approximately 1,800 bottles. Professor
Teruo Sone, director of the Center of Education
and Research for Hokkaido Wines and head of the
Research Faculty of Agriculture’s Laboratory ofApplied Molecular Microbiology, enthuses about
the future, “Ultimately, we aim to establish a winebank that can store products from wineries across
Hokkaido for extended periods to increase theirvalue.”

Research contributing to theenhancement of Hokkaido wines’ value

Chapter 1:

Wine

The wine storage showcases a collection from more than 50 Hokkaido
wineries, highlighting the increasing diversity of the region’s wine

The Center of Education and Research for Hok kaido Wines,
inaugurated in Elm Forest on the Sapporo Campus, stands as acornerstone for advancing wine research and nurturing wine industry
professionals. It underpins the journey of Hokkaido’s wine industry
toward global recognition.
Reviving a historic building as a hub for wine
education and research

The historic building of the former Department ofEntomology and Sericulture on the Sapporo Campus
underwent preservation and renovations to be reborn as theCenter of Education and Research for Hokkaido Wines, in
September 2023.
The impact of global warming has expanded the rangeof grape varieties that can be grown in Hokkaido, leading
to a surge in the region’s winery count. In April 2022, the
Hokkaido Government launched the Hokkaido Wine
Valley initiative—a collaborative effort between industry,
government, academia, and financial institutions—toelevate Hokkaido to global prominence as a wine-producing
region. This initiative marks a new chapter in the region’s
viticultural journey. The Center of Education and Researchfor Hokkaido Wines is expected to play a key role in thisinitiative.
The building features three areas. In the central Gallery

04

Litterae Populi Spring 2024

Space, the ceiling’s design highlights beams dating back to
its 1901 construction, now meticulously repaired and left
exposed. For the ceiling plywood and flooring, timber fromthe University’s research forests was used. This space is set
to open to the public in 2024 for wine tastings.
The Promotion Hall, marked by its intricately restored
openwork chandelier base, serves as a venue for wine-related
seminars and various other events.
At the Innovation Lab, a research facility, comprehensive
studies are conducted on factors crucial to winemaking,such as soil and microorganisms, and support is offered tovintners/viticulturists. Equipped with advanced analytical
instruments, the lab enables the swift measurement ofvarious parameters, including sugar and acidity levels, insmall-volume juice samples. This facility provides a valuable
resource for those producers who may find independent
analysis challenging, allowing them to bring in juice orwine samples for assessment.
Located behind the center building, the former
Insect Specimen Room has been transformed into a wine

Wine production encompasses myriad research
topics, from soil and climate to microorganisms andmarketing. The strength of Hokkaido University,
a comprehensive, research-oriented institution,lies in its capacity for multifaceted approaches
to winemaking. Professor Sone delves into wine
research from diverse perspectives while grounding
his work in his specialty of microbiology.
From a microbiological standpoint, theprimary goal is to develop technologies that ensurestable production. In wine fermentation, yeast
and lactic acid bacteria play crucial roles, but theabsence of sterilization means that microorganisms
naturally present on the grapes can significantly
impact the final aromas. This effect potentially
imparts a unique character reflective of the wine’s
origin; but, if not adequately controlled, can lead to adverse
outcomes such as undesirable aromas. Professor Sone is keen
on elucidating the types and functions of microorganisms
involved in the vinification process and controlling them toestablish reliable winemaking techniques. He has collected
more than 500 strains of yeast native to Hokkaido, andis working to elucidate their characteristics. In pursuit ofadvancing this research, he intends to obtain a license forexperimental winemaking within fiscal year 2024.
Professor Sone emphasizes health benefits as asignificant characteristic of wine. In collaborative researchwith the University of California, Davis, clinical trials
involving red wines produced by Hokkaido winemakers
have demonstrated that certain wines can lower thedrinker’s blood pressure.
The health benefits of red wine go well beyond
lowering blood pressure and are widely recognized. The
Mediterranean diet, a culinary style deemed beneficial
for health, incorporates red wine alongside olive oil andpulses. Professor Sone comments, “It would be interesting
if a Hokkaido cuisine that combines local ingredients withwine were to give rise to a food culture that paired local
dishes with wine.”

Professor Sone, director of the Center, at the Promotion
Hall

Furthermore, wine has a deep connection with food. By
encouraging people to explore various parts of Hokkaido forwine and food pairings, tourism can be developed, leading
to job creation. This, in turn, will encourage young people
to settle in the region, contributing to its revitalization.
The Center of Education and Research for Hokkaido
Wines will continue to support the development of
Hokkaido’s wine industry as a hub of wine education andresearch that enriches food culture and promotes regional
development, and as a gathering place for the appreciationof wine.

The Center of Education and Research for Hokkaido Wines,
nestled in Elm Forest

The Gallery Space, slated to open to the public in 2024

Cultivating Hokkaido wine in Elm Forest
Professor Sone says that wine serves as a symbol of aregion and reflects climate and terroir (the environmental
factors that affect the crops and wine characteristics).

The Innovation Lab offers support to producers in addition toresearch on winemaking

Litterae Populi Spring 202405

storage area. This area includes a wine cellar that is
equipped with a cold-water-based air conditioning
system for optimal wine preservation, and that isable to store approximately 1,800 bottles. Professor
Teruo Sone, director of the Center of Education
and Research for Hokkaido Wines and head of the
Research Faculty of Agriculture’s Laboratory ofApplied Molecular Microbiology, enthuses about
the future, “Ultimately, we aim to establish a winebank that can store products from wineries across
Hokkaido for extended periods to increase theirvalue.”

Research contributing to theenhancement of Hokkaido wines’ value

Chapter 1:

Wine

The wine storage showcases a collection from more than 50 Hokkaido
wineries, highlighting the increasing diversity of the region’s wine

The Center of Education and Research for Hok kaido Wines,
inaugurated in Elm Forest on the Sapporo Campus, stands as acornerstone for advancing wine research and nurturing wine industry
professionals. It underpins the journey of Hokkaido’s wine industry
toward global recognition.
Reviving a historic building as a hub for wine
education and research

The historic building of the former Department ofEntomology and Sericulture on the Sapporo Campus
underwent preservation and renovations to be reborn as theCenter of Education and Research for Hokkaido Wines, in
September 2023.
The impact of global warming has expanded the rangeof grape varieties that can be grown in Hokkaido, leading
to a surge in the region’s winery count. In April 2022, the
Hokkaido Government launched the Hokkaido Wine
Valley initiative—a collaborative effort between industry,
government, academia, and financial institutions—toelevate Hokkaido to global prominence as a wine-producing
region. This initiative marks a new chapter in the region’s
viticultural journey. The Center of Education and Researchfor Hokkaido Wines is expected to play a key role in thisinitiative.
The building features three areas. In the central Gallery

04

Litterae Populi Spring 2024

Space, the ceiling’s design highlights beams dating back to
its 1901 construction, now meticulously repaired and left
exposed. For the ceiling plywood and flooring, timber fromthe University’s research forests was used. This space is set
to open to the public in 2024 for wine tastings.
The Promotion Hall, marked by its intricately restored
openwork chandelier base, serves as a venue for wine-related
seminars and various other events.
At the Innovation Lab, a research facility, comprehensive
studies are conducted on factors crucial to winemaking,such as soil and microorganisms, and support is offered tovintners/viticulturists. Equipped with advanced analytical
instruments, the lab enables the swift measurement ofvarious parameters, including sugar and acidity levels, insmall-volume juice samples. This facility provides a valuable
resource for those producers who may find independent
analysis challenging, allowing them to bring in juice orwine samples for assessment.
Located behind the center building, the former
Insect Specimen Room has been transformed into a wine

Wine production encompasses myriad research
topics, from soil and climate to microorganisms andmarketing. The strength of Hokkaido University,
a comprehensive, research-oriented institution,lies in its capacity for multifaceted approaches
to winemaking. Professor Sone delves into wine
research from diverse perspectives while grounding
his work in his specialty of microbiology.
From a microbiological standpoint, theprimary goal is to develop technologies that ensurestable production. In wine fermentation, yeast
and lactic acid bacteria play crucial roles, but theabsence of sterilization means that microorganisms
naturally present on the grapes can significantly
impact the final aromas. This effect potentially
imparts a unique character reflective of the wine’s
origin; but, if not adequately controlled, can lead to adverse
outcomes such as undesirable aromas. Professor Sone is keen
on elucidating the types and functions of microorganisms
involved in the vinification process and controlling them toestablish reliable winemaking techniques. He has collected
more than 500 strains of yeast native to Hokkaido, andis working to elucidate their characteristics. In pursuit ofadvancing this research, he intends to obtain a license forexperimental winemaking within fiscal year 2024.
Professor Sone emphasizes health benefits as asignificant characteristic of wine. In collaborative researchwith the University of California, Davis, clinical trials
involving red wines produced by Hokkaido winemakers
have demonstrated that certain wines can lower thedrinker’s blood pressure.
The health benefits of red wine go well beyond
lowering blood pressure and are widely recognized. The
Mediterranean diet, a culinary style deemed beneficial
for health, incorporates red wine alongside olive oil andpulses. Professor Sone comments, “It would be interesting
if a Hokkaido cuisine that combines local ingredients withwine were to give rise to a food culture that paired local
dishes with wine.”

Professor Sone, director of the Center, at the Promotion
Hall

Furthermore, wine has a deep connection with food. By
encouraging people to explore various parts of Hokkaido forwine and food pairings, tourism can be developed, leading
to job creation. This, in turn, will encourage young people
to settle in the region, contributing to its revitalization.
The Center of Education and Research for Hokkaido
Wines will continue to support the development of
Hokkaido’s wine industry as a hub of wine education andresearch that enriches food culture and promotes regional
development, and as a gathering place for the appreciationof wine.

The Center of Education and Research for Hokkaido Wines,
nestled in Elm Forest

The Gallery Space, slated to open to the public in 2024

Cultivating Hokkaido wine in Elm Forest
Professor Sone says that wine serves as a symbol of aregion and reflects climate and terroir (the environmental
factors that affect the crops and wine characteristics).

The Innovation Lab offers support to producers in addition toresearch on winemaking

Litterae Populi Spring 202405

Chapter 2:

The Hokudai Shorthorn
The Japanese Shorthorn— a rare breed of Wagyu— thatis reared at the Shizunai Livestock Farm, was branded
the Hokudai Shorthorn in 2021. Celebrated as “an edible
research outcome,” it has a rich flavor that has won the heartsof many people.

Rare cattle reared with traditional husbandry
methods

06

transitions from pasture to cowshed and back at thechange of seasons, to increase beef cattle production
efficiency.

The Shizunai Livestock Farm, known for rearing the
Hokudai Shorthorn, is located in Shinhidaka Town, about
150 km southeast of the Sapporo Campus. Covering morethan 470 hectares, the farm is home to approximately
150 head of beef cattle and about 100 horses. Since its
establishment in 1950, the farm has dedicated itself to abroad array of educational and research activities, extending
beyond livestock farming to include grassland management
and environmental conservation.
Japan relies on imported feed for over 90% of its beef
cattle production. In contrast, the Shizunai Livestock
Farm leverages its extensive terrain to enable cattle to graze
freely outdoors from spring to autumn. They are raised
exclusively on pasture grass without the use of any grain
feed. In winter, they are fed mainly on farm-harvested hay
and silage, with only very small amounts of supplementarygrain. The manure from the cowsheds is recycled as compost
for the pasture and fodder fields. Associate Professor
Masahito Kawai, director of the Shizunai Livestock Farmat the Field Science Center for Northern Biosphere, says,“Domestic herbivores convert grass, which is indigestible byhumans, into meat and milk. Our research is guided by aconcept passed down for generations that focuses on raisingherbivores in ways that make the most of that ability.” Morethan 98% of the Wagyu cattle raised domestically are of
the Japanese Black breed, making the Japanese Shorthorna truly rare breed. Japanese Shorthorn are reared solely on
grass, including wild grass, and have an exceptionally highcapacity for milk production among beef cattle. They are
well-suited for grazing, because calves allowed to grazewith their mothers can be raised on milk alone. Current
research at the farm includes the study of livestock farming
technologies aimed at minimizing stress on cattle during

Hokudai Shorthorn beef once sold at incredibly
low prices as “Hokkaido-produced Shorthorn,”without any recognition of its rearing by Hokkaido
University. The turning point came when a company
that had been purchasing and selling Shorthorn
beef from Shizunai Livestock Farm suggested
selling it at its appropriate value as beef cattle raisedby Hokkaido University. This suggestion sparked
discussions in partnership with the Institute for the
Promotion of Business–Regional Collaboration,
among other organizations, about branding the
beef.
Since the beef was branded in 2021, theprocessed meat has been available for purchase online andthrough other channels. It is also offered at Café de Gohan,on the Sapporo Campus, and in nearby restaurants. Mainly
pasture-reared, the Hokudai Shorthorn is known for its leanmeat with minimal marbling, which makes it refreshingly
easy to eat. The meat’s rich umami and aromatic flavors
intensify with each bite.
Former Hokkaido University employee Manabu
Sasaki, who serves as president of Wacca Inc., a company
selling processed Hokudai Shorthorn beef, says, “I’ve beena fan of the beef from the Shizunai Livestock Farm since thetime it was sold only within the University. I want people
to know about the availability of beef from cattle raised
under traditional husbandry, and I want people to enjoy
it along with its story.” Wacca Inc. actively participates in
exhibitions related to the SDGs, the Yosakoi Soran Festival,

Associate Professor Masahito Kawai, director of
the Shizunai Livestock Farm

Hokudai Shorthorn beef sold online (Courtesy of
Wacca Table)

Litterae Populi Spring 2024

Savoring research achievements and thestories of such achievements

Hokudai Shorthorn cattle graze at the Shizunai Livestock Farm
(Courtesy of Field Science Center for Northern Biosphere)

the Sapporo Snow Festival, and other events, promoting
the taste of Hokudai Shorthorn beef as well as research on
sustainable livestock farming. Sasaki also supports students
who want to offer Hokudai Shorthorn beef at the Hokkaido
University Festival, by providing culinary guidance. He
says: “Because I’m eager to see more students prepare
Hokudai Shorthorn beef at the Hokkaido University
Festival, I actively promote it to those who show interest.
I aim to continue supporting communication between
Hokkaido University and the local community, not only
regarding food, but also regarding the dissemination ofvarious research findings.”

Savor beef from the Hokudai Shorthorn andlearn about stock farming
The branding of the Hokudai Shorthorn led to increased
opportunities for Farm Director Kawai to be invited to

Manabu Sasaki, president of Wacca Inc.
(Courtesy of Wacca Table)

speak at academic conferences and symposiums and to befeatured in various media. Following the introduction of
Hokudai Shorthorn beef to school lunches at all elementaryand junior high schools in Shinhidaka Town, several
elementary school students even visited the farm.
Kawai remarks, “I hope that eating beef from the
Hokudai Shorthorn, which is raised differently and tastes
distinctly different from the beef that’s usually eaten, will
provide an opportunity for people to gain even a slightinterest in livestock farming and livestock food products.”
He also shares his vision for the future: “Some overseas
universities have departments tasked with opening research
farms to the public, with staff employed for this purpose. We
hope that the Shizunai Livestock Farm will play a similarrole, enabling us to welcome more visitors.” He believes that
one of the farm’s charms is the way the Hokudai Shorthorn
cattle blend into the mountain landscape. We may soon
have more opportunities to witness this beautiful sight.

Hokudai Shorthorn beef was provided for school lunches at all elementaryand junior high schools in Shinhidaka Town (Courtesy of Field Science
Center for Northern Biosphere)
Litterae Populi Spring 2024

07

Chapter 2:

The Hokudai Shorthorn
The Japanese Shorthorn— a rare breed of Wagyu— thatis reared at the Shizunai Livestock Farm, was branded
the Hokudai Shorthorn in 2021. Celebrated as “an edible
research outcome,” it has a rich flavor that has won the heartsof many people.

Rare cattle reared with traditional husbandry
methods

06

transitions from pasture to cowshed and back at thechange of seasons, to increase beef cattle production
efficiency.

The Shizunai Livestock Farm, known for rearing the
Hokudai Shorthorn, is located in Shinhidaka Town, about
150 km southeast of the Sapporo Campus. Covering morethan 470 hectares, the farm is home to approximately
150 head of beef cattle and about 100 horses. Since its
establishment in 1950, the farm has dedicated itself to abroad array of educational and research activities, extending
beyond livestock farming to include grassland management
and environmental conservation.
Japan relies on imported feed for over 90% of its beef
cattle production. In contrast, the Shizunai Livestock
Farm leverages its extensive terrain to enable cattle to graze
freely outdoors from spring to autumn. They are raised
exclusively on pasture grass without the use of any grain
feed. In winter, they are fed mainly on farm-harvested hay
and silage, with only very small amounts of supplementarygrain. The manure from the cowsheds is recycled as compost
for the pasture and fodder fields. Associate Professor
Masahito Kawai, director of the Shizunai Livestock Farmat the Field Science Center for Northern Biosphere, says,“Domestic herbivores convert grass, which is indigestible byhumans, into meat and milk. Our research is guided by aconcept passed down for generations that focuses on raisingherbivores in ways that make the most of that ability.” Morethan 98% of the Wagyu cattle raised domestically are of
the Japanese Black breed, making the Japanese Shorthorna truly rare breed. Japanese Shorthorn are reared solely on
grass, including wild grass, and have an exceptionally highcapacity for milk production among beef cattle. They are
well-suited for grazing, because calves allowed to grazewith their mothers can be raised on milk alone. Current
research at the farm includes the study of livestock farming
technologies aimed at minimizing stress on cattle during

Hokudai Shorthorn beef once sold at incredibly
low prices as “Hokkaido-produced Shorthorn,”without any recognition of its rearing by Hokkaido
University. The turning point came when a company
that had been purchasing and selling Shorthorn
beef from Shizunai Livestock Farm suggested
selling it at its appropriate value as beef cattle raisedby Hokkaido University. This suggestion sparked
discussions in partnership with the Institute for the
Promotion of Business–Regional Collaboration,
among other organizations, about branding the
beef.
Since the beef was branded in 2021, theprocessed meat has been available for purchase online andthrough other channels. It is also offered at Café de Gohan,on the Sapporo Campus, and in nearby restaurants. Mainly
pasture-reared, the Hokudai Shorthorn is known for its leanmeat with minimal marbling, which makes it refreshingly
easy to eat. The meat’s rich umami and aromatic flavors
intensify with each bite.
Former Hokkaido University employee Manabu
Sasaki, who serves as president of Wacca Inc., a company
selling processed Hokudai Shorthorn beef, says, “I’ve beena fan of the beef from the Shizunai Livestock Farm since thetime it was sold only within the University. I want people
to know about the availability of beef from cattle raised
under traditional husbandry, and I want people to enjoy
it along with its story.” Wacca Inc. actively participates in
exhibitions related to the SDGs, the Yosakoi Soran Festival,

Associate Professor Masahito Kawai, director of
the Shizunai Livestock Farm

Hokudai Shorthorn beef sold online (Courtesy of
Wacca Table)

Litterae Populi Spring 2024

Savoring research achievements and thestories of such achievements

Hokudai Shorthorn cattle graze at the Shizunai Livestock Farm
(Courtesy of Field Science Center for Northern Biosphere)

the Sapporo Snow Festival, and other events, promoting
the taste of Hokudai Shorthorn beef as well as research on
sustainable livestock farming. Sasaki also supports students
who want to offer Hokudai Shorthorn beef at the Hokkaido
University Festival, by providing culinary guidance. He
says: “Because I’m eager to see more students prepare
Hokudai Shorthorn beef at the Hokkaido University
Festival, I actively promote it to those who show interest.
I aim to continue supporting communication between
Hokkaido University and the local community, not only
regarding food, but also regarding the dissemination ofvarious research findings.”

Savor beef from the Hokudai Shorthorn andlearn about stock farming
The branding of the Hokudai Shorthorn led to increased
opportunities for Farm Director Kawai to be invited to

Manabu Sasaki, president of Wacca Inc.
(Courtesy of Wacca Table)

speak at academic conferences and symposiums and to befeatured in various media. Following the introduction of
Hokudai Shorthorn beef to school lunches at all elementaryand junior high schools in Shinhidaka Town, several
elementary school students even visited the farm.
Kawai remarks, “I hope that eating beef from the
Hokudai Shorthorn, which is raised differently and tastes
distinctly different from the beef that’s usually eaten, will
provide an opportunity for people to gain even a slightinterest in livestock farming and livestock food products.”
He also shares his vision for the future: “Some overseas
universities have departments tasked with opening research
farms to the public, with staff employed for this purpose. We
hope that the Shizunai Livestock Farm will play a similarrole, enabling us to welcome more visitors.” He believes that
one of the farm’s charms is the way the Hokudai Shorthorn
cattle blend into the mountain landscape. We may soon
have more opportunities to witness this beautiful sight.

Hokudai Shorthorn beef was provided for school lunches at all elementaryand junior high schools in Shinhidaka Town (Courtesy of Field Science
Center for Northern Biosphere)
Litterae Populi Spring 202407

stamens, and then pollinated the stigma. To
prevent cross-pollination with other pollen, eachflower bud was then covered with a bag. This
meticulous manual work was diligently performedby the students. After the fruit developed, DNAanalysis was conducted to ensure the accuracy ofthe cross-pollination. The team also analyzed theresulting fruit for yield, size, acidity, sugar content,
and individual aromatic components.
As a result, the team developed new linesof raspberries that are disease-resistant, highyielding, and superior in flavor and appearance.
Four particularly outstanding lines were designatedthe “Hokudai Raspberry.” They also acquired
the “twice-bearing” trait found in wild varieties,
bearing fruit twice a year. Although they are smaller
than raspberry varieties from Europe and America,
Professor Hoshino is proud of these berries: “Wefocused on appearance and selected only the mostbeautiful ones. We’re equally confident in theirflavor.”Cultivating love for the Hokudai
Raspberry in Hokkaido

Chapter 3:

The Hokudai Raspberry
The Hokudai Raspberry, developed on a Hokkaido University experimental farm
(Courtesy of Sunagawa Orchard)

The Hokudai Raspberry, which originated at Yoichi Orchard, an
experimental farm of Hokkaido University, is the fruit of a collaboration
where researchers and students of the University teamed up with farmers
from Yoichi Town to challenge conventional wisdom about raspberries.
Challenging the status quo where over 90% of
raspberries sold in Japan are imported
Located in Yoichi Town, about 60 km west of
Sapporo, Yoichi Orchard has been an experimental farmof Hokkaido University since 1912, engaging in researchon approximately 60 varieties of fruit, including apples
and haskap berries. Raspberries, referred to as framboise inFrench and seiyou kiichigo (Western bramble) in Japanese,
not only add a sweet and sour taste, but also give a richaroma to culinary creations. Despite their popularity inJapan, particularly in cakes and confections, over 90% of
raspberries used in Japan are imported. The main sources ofraspberries are Europe and America, as Japan’s hot, humid
climate makes the berries prone to mold and disease. Thus,
the conventional wisdom has been that their domestic
cultivation is challenging, with necessary investments
in infrastructure like plastic greenhouses driving up
costs, rendering competition with imported raspberries aformidable task.
Well over a decade ago, during some fieldwork,
Professor Yoichiro Hoshino of the Field Science Center
for Northern Biosphere noticed brambles growing

08

Litterae Populi Spring 2024

wild in Hokkaido. Recognizing the lack of progress in
improvements to domestic raspberry cultivars despite theirwidespread availability in the Japanese market, Professor
Hoshino embarked on research with his students in 2007
to develop new cultivars that would be both flavorful andeasy to cultivate in Hokkaido.
Professor Hoshino and his team studied thecharacteristics of five bramble varieties native to Hokkaido
and 14 raspberry varieties from Europe and America,
undertaking more than 100 cross-pollination experiments.
They collected pollen from raspberry flowers, gently opened
the petals of flower buds of native varieties, removed theProfessor Hoshino devoted as much effort
to promoting the use of the Hokudai Raspberry
among farmers in Yoichi as he did to improving theraspberry varieties. He enlisted the support of the
Yoichi Town Office to provide Hokudai Raspberryvines to local farmers who showed interest. Mr.
Keiji Sunagawa, head of Sunagawa Orchard,which grows the Hokudai Raspberry, says, “The
Hokudai Raspberry stands out from other varieties for its
strong aroma and sweetness. Another advantage is that the

Raspberry & Chocolate Muffin (Courtesy of Kurumi-no-ki)

berries maintain their shape during harvesting. Given the
aging farming population and the challenges of working on
stepladders, the Hokudai Raspberry’s low vine height makes
harvesting easy. Additionally, its resistance to diseases
and pests reduces the need for pesticide application.” To
promote the Hokudai Raspberry, Sunagawa Orchard beganselling the raspberries at JAL (Japan Airlines)’s online shop
in February 2024.
Moreover, the Hokudai Raspberry has found its way
into products at Kurumi-no-ki, a bakery and goods shopin Yoichi Town, being featured in their Raspberry &Chocolate Muffin. Kurumi Takeuchi, the proprietor, says:“It was a real surprise to find domestically—even locally—grown raspberries available when I started my shop in Yoichi
three years ago. The mild acidity of the Hokudai Raspberrypairs well with chocolate, making it perfect for sweets. Our
muffins made with the Hokudai Raspberry are so beloved
that we receive advance orders for them.”
After 15 years of development from basic research,
the Hokudai Raspberry was finally trademarked in 2022.
Professor Hoshino shares his enthusiasm: “My aim has
always been to conduct research that would benefit others.
It felt like walking a tightrope, but with the support of many
people, we’ve reached this point, which I consider a miracle.
I’m eager to continue promoting the Hokudai Raspberry.”

Hokkaido University-branded products infusedwith the wisdom of our predecessors
KINO Rikako

Manager
Institute for the Promotion of BusinessRegional Collaboration, Hokkaido
University

Hokkaido University markets various products under its
brand, showcasing the institution’s research achievements andunique characteristics. Adorned with the university’s name andits trillium flower logo, the brand portfolio includes a diverse
range of 276 items, including food and cosmetics. They areavailable at various campus locations, including the university
co-op, cafés, and the Hokkaido University Museum.
Products leveraging the University’s agricultural expertiseand research technologies include Hokudai Shorthorn beef, theHokudai Raspberry, and Hokudai Milk from cows grazed on
the farm at the Sapporo Campus. A unique characteristic of
Hokudai Milk is its seasonal flavor profile: Summer yields alighter, refreshing taste due to the cows’ diet of fresh pasture;
winter brings a richer flavor from their consumption of hay
and corn. This distinctive milk is served at Hokudai Marche

Café & Labo and at Museum Café Polus in the Hokkaido
University Museum. Cookies and sweets crafted from
Hokudai Milk are also available at Hokudai Marche Café
& Labo. Not to be missed, Café de Gohan, located near theuniversity’s main gate, offers delectable soft-serve ice cream
made from Hokudai Milk.
Additionally, freshwater salmonids bred over several
generations at the Nanae Freshwater Station near the
Hakodate Campus are marketed as Hokudai Trout. Thesefish, not used in research, are raised in clean environments,
leading to a taste with minimal fishiness and allowing thenatural flavors of the flesh and fat to be fully appreciated.
Smoked cherry salmon and landlocked salmon are among
the products made from Hokudai Trout and are available
at locations including the Oshima Fresh Market, near Fort
Goryokaku in Hakodate.
“Hokkaido University-branded products are treasuresthat encapsulate the ancestral wisdom and rich history of
the university,” says Kino. “We invite you to look for thetrillium flower logo in shops, pick up our products firsthand,and experience a deeper bond with Hokkaido University.”

Experiments with the Hokudai Raspberry (Courtesy ofProfessor Yoichiro Hoshino)

Litterae Populi Spring 202409

stamens, and then pollinated the stigma. To
prevent cross-pollination with other pollen, eachflower bud was then covered with a bag. This
meticulous manual work was diligently performedby the students. After the fruit developed, DNAanalysis was conducted to ensure the accuracy ofthe cross-pollination. The team also analyzed theresulting fruit for yield, size, acidity, sugar content,
and individual aromatic components.
As a result, the team developed new linesof raspberries that are disease-resistant, highyielding, and superior in flavor and appearance.
Four particularly outstanding lines were designatedthe “Hokudai Raspberry.” They also acquired
the “twice-bearing” trait found in wild varieties,
bearing fruit twice a year. Although they are smaller
than raspberry varieties from Europe and America,
Professor Hoshino is proud of these berries: “Wefocused on appearance and selected only the mostbeautiful ones. We’re equally confident in theirflavor.”Cultivating love for the Hokudai
Raspberry in Hokkaido

Chapter 3:

The Hokudai Raspberry
The Hokudai Raspberry, developed on a Hokkaido University experimental farm
(Courtesy of Sunagawa Orchard)

The Hokudai Raspberry, which originated at Yoichi Orchard, an
experimental farm of Hokkaido University, is the fruit of a collaboration
where researchers and students of the University teamed up with farmers
from Yoichi Town to challenge conventional wisdom about raspberries.
Challenging the status quo where over 90% of
raspberries sold in Japan are imported
Located in Yoichi Town, about 60 km west of
Sapporo, Yoichi Orchard has been an experimental farmof Hokkaido University since 1912, engaging in researchon approximately 60 varieties of fruit, including apples
and haskap berries. Raspberries, referred to as framboise inFrench and seiyou kiichigo (Western bramble) in Japanese,
not only add a sweet and sour taste, but also give a richaroma to culinary creations. Despite their popularity inJapan, particularly in cakes and confections, over 90% of
raspberries used in Japan are imported. The main sources ofraspberries are Europe and America, as Japan’s hot, humid
climate makes the berries prone to mold and disease. Thus,
the conventional wisdom has been that their domestic
cultivation is challenging, with necessary investments
in infrastructure like plastic greenhouses driving up
costs, rendering competition with imported raspberries aformidable task.
Well over a decade ago, during some fieldwork,
Professor Yoichiro Hoshino of the Field Science Center
for Northern Biosphere noticed brambles growing

08

Litterae Populi Spring 2024

wild in Hokkaido. Recognizing the lack of progress in
improvements to domestic raspberry cultivars despite theirwidespread availability in the Japanese market, Professor
Hoshino embarked on research with his students in 2007
to develop new cultivars that would be both flavorful andeasy to cultivate in Hokkaido.
Professor Hoshino and his team studied thecharacteristics of five bramble varieties native to Hokkaido
and 14 raspberry varieties from Europe and America,
undertaking more than 100 cross-pollination experiments.
They collected pollen from raspberry flowers, gently opened
the petals of flower buds of native varieties, removed theProfessor Hoshino devoted as much effort
to promoting the use of the Hokudai Raspberry
among farmers in Yoichi as he did to improving theraspberry varieties. He enlisted the support of the
Yoichi Town Office to provide Hokudai Raspberryvines to local farmers who showed interest. Mr.
Keiji Sunagawa, head of Sunagawa Orchard,which grows the Hokudai Raspberry, says, “The
Hokudai Raspberry stands out from other varieties for its
strong aroma and sweetness. Another advantage is that the

Raspberry & Chocolate Muffin (Courtesy of Kurumi-no-ki)

berries maintain their shape during harvesting. Given the
aging farming population and the challenges of working on
stepladders, the Hokudai Raspberry’s low vine height makes
harvesting easy. Additionally, its resistance to diseases
and pests reduces the need for pesticide application.” To
promote the Hokudai Raspberry, Sunagawa Orchard beganselling the raspberries at JAL (Japan Airlines)’s online shop
in February 2024.
Moreover, the Hokudai Raspberry has found its way
into products at Kurumi-no-ki, a bakery and goods shopin Yoichi Town, being featured in their Raspberry &Chocolate Muffin. Kurumi Takeuchi, the proprietor, says:“It was a real surprise to find domestically—even locally—grown raspberries available when I started my shop in Yoichi
three years ago. The mild acidity of the Hokudai Raspberrypairs well with chocolate, making it perfect for sweets. Our
muffins made with the Hokudai Raspberry are so beloved
that we receive advance orders for them.”
After 15 years of development from basic research,
the Hokudai Raspberry was finally trademarked in 2022.
Professor Hoshino shares his enthusiasm: “My aim has
always been to conduct research that would benefit others.
It felt like walking a tightrope, but with the support of many
people, we’ve reached this point, which I consider a miracle.
I’m eager to continue promoting the Hokudai Raspberry.”

Hokkaido University-branded products infusedwith the wisdom of our predecessors
KINO Rikako

Manager
Institute for the Promotion of BusinessRegional Collaboration, Hokkaido
University

Hokkaido University markets various products under its
brand, showcasing the institution’s research achievements andunique characteristics. Adorned with the university’s name andits trillium flower logo, the brand portfolio includes a diverse
range of 276 items, including food and cosmetics. They areavailable at various campus locations, including the university
co-op, cafés, and the Hokkaido University Museum.
Products leveraging the University’s agricultural expertiseand research technologies include Hokudai Shorthorn beef, theHokudai Raspberry, and Hokudai Milk from cows grazed on
the farm at the Sapporo Campus. A unique characteristic of
Hokudai Milk is its seasonal flavor profile: Summer yields alighter, refreshing taste due to the cows’ diet of fresh pasture;
winter brings a richer flavor from their consumption of hay
and corn. This distinctive milk is served at Hokudai Marche

Café & Labo and at Museum Café Polus in the Hokkaido
University Museum. Cookies and sweets crafted from
Hokudai Milk are also available at Hokudai Marche Café
& Labo. Not to be missed, Café de Gohan, located near theuniversity’s main gate, offers delectable soft-serve ice cream
made from Hokudai Milk.
Additionally, freshwater salmonids bred over several
generations at the Nanae Freshwater Station near the
Hakodate Campus are marketed as Hokudai Trout. Thesefish, not used in research, are raised in clean environments,
leading to a taste with minimal fishiness and allowing thenatural flavors of the flesh and fat to be fully appreciated.
Smoked cherry salmon and landlocked salmon are among
the products made from Hokudai Trout and are available
at locations including the Oshima Fresh Market, near Fort
Goryokaku in Hakodate.
“Hokkaido University-branded products are treasuresthat encapsulate the ancestral wisdom and rich history of
the university,” says Kino. “We invite you to look for thetrillium flower logo in shops, pick up our products firsthand,and experience a deeper bond with Hokkaido University.”

Experiments with the Hokudai Raspberry (Courtesy ofProfessor Yoichiro Hoshino)

Litterae Populi Spring 2024

09

Interview with the president

Guest

MARUTANI
Tomoyasu
Representative director and chairman, Secoma Co., Ltd.

Seicomart, a convenience store chain hailing from
Hokkaido, continues its steady advance. Chairman
Tomoyasu Marutani, who originally comes fromthe finance sector, has spearheaded the creation of acorporate group that encompasses the entire supply
chain, from the production and procurement of
raw materials to food manufacturing, wholesaling,logistics, and retailing. He now focuses onleveraging the Hokkaido brand to actively market
products of that brand not just in Honshu, but alsointernationally.
President Kiyohiro Houkin, who is driving reforms
to make Hokkaido University an unparalleledinstitution, interviewed Marutani about his life,
business strategies, personnel development, andvision for the future, including the prospects for
Hokkaido.

Promoting regional sustenanceover regional revitalization
through the development of
unique products leveraging theappeal of Hokkaido ingredients10

Litterae Populi Spring 2024

Litterae Populi Spring 2024

11

Interview with the president

Guest

MARUTANI
Tomoyasu
Representative director and chairman, Secoma Co., Ltd.

Seicomart, a convenience store chain hailing from
Hokkaido, continues its steady advance. Chairman
Tomoyasu Marutani, who originally comes fromthe finance sector, has spearheaded the creation of acorporate group that encompasses the entire supply
chain, from the production and procurement of
raw materials to food manufacturing, wholesaling,logistics, and retailing. He now focuses onleveraging the Hokkaido brand to actively market
products of that brand not just in Honshu, but alsointernationally.
President Kiyohiro Houkin, who is driving reforms
to make Hokkaido University an unparalleledinstitution, interviewed Marutani about his life,
business strategies, personnel development, andvision for the future, including the prospects for
Hokkaido.

Promoting regional sustenanceover regional revitalization
through the development of
unique products leveraging theappeal of Hokkaido ingredients10

Litterae Populi Spring 2024

Litterae Populi Spring 2024

11

Born the son of a politician
Houkin: You and I were born on the same day in Hokkaido,
truly living through the same times. You’re from
Ikeda Town, aren’t you?
Marutani: I originally come from what used to be Shihoro
Village. We moved to Ikeda Town when I was about
two or three years old, after my father unexpectedly
won the mayoral election there—a victory nobody
saw coming. Growing up while in the spotlightas the mayor’s son was something I found quite
challenging in our tight-knit community.
Houkin: Can you recall any childhood memories?

responsibilities, the financial strains, and how
much it could disrupt family life. The demands justseemed overwhelming.
Houkin: Having supported your father’s election
campaign, could you not have also envisioned acareer in politics?
Marutani: I think my father wanted me to, but it’sincredibly tough to stay true to the politics ofintegrity the way he did.
Houkin: I believe you’d have made an outstanding
politician. Perhaps your father saw the potential in
you and thus wanted you to pursue politics. After

Houkin: It sounds like you went through Takugin’sbankruptcy firsthand.
Marutani: At that time, I was still relatively junior, so I
wasn’t in a position to understand everything thatwas going on. I believe there were strategies for
dealing with and addressing crises, but Takugin
wasn’t entirely successful in executing them. My
last work there involved finding new employment
for my more than 80 subordinates.
Houkin: That’s not an experience many have, for sure.
Moving to Seicomart in 2007, after Citibank,marked a significant transition, especiallyconsidering how different the industries are.

Marutani: When I was a small kid, my father got intowinemaking in Ikeda. I remember asking him why
something so tart and sour could be considered
delicious. His reply was memorable: “It’s the flavorof the world, so get used to it.” Another vivid
memory involves delving into the philosophy books
that filled my father’s bookshelves. Those books werechallenging, but I was fascinated by the challenge ofdeciphering them with the help of a dictionary in
my junior high years.

Houkin: That’s quite interesting. Moving on, I’m curious
about your community-based approach. In theconvenience store industry, Seicomart seems unique
in showcasing regional characteristics. How doyou manage to offer varied product lineups acrossdifferent regions, despite the industry’s challenges
in doing so?

Houkin: Given that your father was a prominent figure in
town, I imagine it might have been challenging for
you to live a normal childhood. How did you view
your father back then?
Marutani: When I was in high school, a TV crew thatcame to interview me about my father posed thatexact question. I remember responding that I felt “asense of awe” towards him. I admired him deeply,
but our relationship was somewhat distant.
Houkin: After graduating from Hakodate La Salle HighSchool and moving on to Keio University’s Facultyof Law, did you have plans for the future?
Marutani: I’d toyed with the idea of becoming a lawyer
or a politician, but being a lawyer just didn’t seem
like the right fit for me, and I wasn’t too keen on
all that studying either. As for going into politics,
my father ended up getting elected to the House ofCouncillors later on. Seeing his election campaign
up close really opened my eyes to its massive

Seicomart’s product lineup showsa sense of commitment to regional
characteristics that cannot be found atother convenience store chains.

Instead of “added value,” we’refocusing on “reduction value,” whichis generated by reducing financial
burdens on consumers.

– Dr. Houkin– Mr. Marutani

graduating from university, you joined Hokkaido
Takushoku Bank (Takugin).
Marutani: I also applied to a trading company, feelingthat globetrotting would suit me well. The banking
sector also seemed appealing, and I believed thatworking at Takugin would enable me to make ameaningful contribution to Hokkaido. My firsttwo years at Takugin, engaging in new loans forthe horse racing and breeding industries, were
exceptionally fulfilling.
Houkin: Then you moved to Citibank, N.A.
Marutani: After Takugin declared bankruptcy in 1997, I
spent a year on transitional tasks before officiallyjoining Citibank in 1998.

12

Litterae Populi Spring 2024

Marutani: To thrive amidst intense competition, it’s
crucial to stay out of the fray. For example, whenidentical products are available across various
stores, the stores with ample parking or proximity
to stations naturally have an edge. Yet, by offering
unique products, such as Seicomart’s Hot Chef
pork cutlet rice bowl and the G7 Series of wine,
we can entice people to go out of their way to visit
our stores. Because there are numerous productcategories unaffected by fierce competition, we
can pursue sustainable business management byoffering unique products.

Marutani: It’s often said that the two industries are totallydifferent, but I never let that bother me. Ultimately,
the core principles of corporate management
are the same. I felt no unease over practices likevaluing employees and customers or employing
organizational management methods, regardless of
the industry. The presence of many young people
and the welcoming attitude toward outsiders madeworking there extremely easy for me.

Marutani: In my lectures, I often mention that communitybased business management is easier said thandone. For national chains, offering products with
distinctive regional characteristics can be difficult,especially when efficiency is a priority. Our ability
to use ingredients sourced from Hokkaido allows us
to create fresh products that national chains can’t.
Beyond using locally sourced milk, ice cream, andvegetables for our prepared foods, our ownership offactories enables the production of distinctive items
like Hot Chef rice balls filled with salmon caught
off Nemuro. This approach allows us to maintainour uniqueness and flexibility.
Houkin: While other convenience stores may be taking
similar initiatives, I get the impression that the levelof commitment is quite different.
Marutani: Exactly. For instance, if someone in a

Opening stores where our competitors cannot
Houkin: Seicomart has garnered acclaim for its exceptionalcustomer satisfaction in a fiercely competitive
industry. What’s your view on achieving this,and could you share insights into some businessstrategies?

Litterae Populi Spring 202413

Born the son of a politician
Houkin: You and I were born on the same day in Hokkaido,
truly living through the same times. You’re from
Ikeda Town, aren’t you?
Marutani: I originally come from what used to be Shihoro
Village. We moved to Ikeda Town when I was about
two or three years old, after my father unexpectedly
won the mayoral election there—a victory nobody
saw coming. Growing up while in the spotlightas the mayor’s son was something I found quite
challenging in our tight-knit community.
Houkin: Can you recall any childhood memories?

responsibilities, the financial strains, and how
much it could disrupt family life. The demands justseemed overwhelming.
Houkin: Having supported your father’s election
campaign, could you not have also envisioned acareer in politics?
Marutani: I think my father wanted me to, but it’sincredibly tough to stay true to the politics ofintegrity the way he did.
Houkin: I believe you’d have made an outstanding
politician. Perhaps your father saw the potential in
you and thus wanted you to pursue politics. After

Houkin: It sounds like you went through Takugin’sbankruptcy firsthand.
Marutani: At that time, I was still relatively junior, so I
wasn’t in a position to understand everything thatwas going on. I believe there were strategies for
dealing with and addressing crises, but Takugin
wasn’t entirely successful in executing them. My
last work there involved finding new employment
for my more than 80 subordinates.
Houkin: That’s not an experience many have, for sure.
Moving to Seicomart in 2007, after Citibank,marked a significant transition, especiallyconsidering how different the industries are.

Marutani: When I was a small kid, my father got intowinemaking in Ikeda. I remember asking him why
something so tart and sour could be considered
delicious. His reply was memorable: “It’s the flavorof the world, so get used to it.” Another vivid
memory involves delving into the philosophy books
that filled my father’s bookshelves. Those books werechallenging, but I was fascinated by the challenge ofdeciphering them with the help of a dictionary in
my junior high years.

Houkin: That’s quite interesting. Moving on, I’m curious
about your community-based approach. In theconvenience store industry, Seicomart seems unique
in showcasing regional characteristics. How doyou manage to offer varied product lineups acrossdifferent regions, despite the industry’s challenges
in doing so?

Houkin: Given that your father was a prominent figure in
town, I imagine it might have been challenging for
you to live a normal childhood. How did you view
your father back then?
Marutani: When I was in high school, a TV crew thatcame to interview me about my father posed thatexact question. I remember responding that I felt “asense of awe” towards him. I admired him deeply,
but our relationship was somewhat distant.
Houkin: After graduating from Hakodate La Salle HighSchool and moving on to Keio University’s Facultyof Law, did you have plans for the future?
Marutani: I’d toyed with the idea of becoming a lawyer
or a politician, but being a lawyer just didn’t seem
like the right fit for me, and I wasn’t too keen on
all that studying either. As for going into politics,
my father ended up getting elected to the House ofCouncillors later on. Seeing his election campaign
up close really opened my eyes to its massive

Seicomart’s product lineup showsa sense of commitment to regional
characteristics that cannot be found atother convenience store chains.

Instead of “added value,” we’refocusing on “reduction value,” whichis generated by reducing financial
burdens on consumers.

– Dr. Houkin– Mr. Marutani

graduating from university, you joined Hokkaido
Takushoku Bank (Takugin).
Marutani: I also applied to a trading company, feelingthat globetrotting would suit me well. The banking
sector also seemed appealing, and I believed thatworking at Takugin would enable me to make ameaningful contribution to Hokkaido. My firsttwo years at Takugin, engaging in new loans forthe horse racing and breeding industries, were
exceptionally fulfilling.
Houkin: Then you moved to Citibank, N.A.
Marutani: After Takugin declared bankruptcy in 1997, I
spent a year on transitional tasks before officiallyjoining Citibank in 1998.

12

Litterae Populi Spring 2024

Marutani: To thrive amidst intense competition, it’s
crucial to stay out of the fray. For example, whenidentical products are available across various
stores, the stores with ample parking or proximity
to stations naturally have an edge. Yet, by offering
unique products, such as Seicomart’s Hot Chef
pork cutlet rice bowl and the G7 Series of wine,
we can entice people to go out of their way to visit
our stores. Because there are numerous productcategories unaffected by fierce competition, we
can pursue sustainable business management byoffering unique products.

Marutani: It’s often said that the two industries are totallydifferent, but I never let that bother me. Ultimately,
the core principles of corporate management
are the same. I felt no unease over practices likevaluing employees and customers or employing
organizational management methods, regardless of
the industry. The presence of many young people
and the welcoming attitude toward outsiders madeworking there extremely easy for me.

Marutani: In my lectures, I often mention that communitybased business management is easier said thandone. For national chains, offering products with
distinctive regional characteristics can be difficult,especially when efficiency is a priority. Our ability
to use ingredients sourced from Hokkaido allows us
to create fresh products that national chains can’t.
Beyond using locally sourced milk, ice cream, andvegetables for our prepared foods, our ownership offactories enables the production of distinctive items
like Hot Chef rice balls filled with salmon caught
off Nemuro. This approach allows us to maintainour uniqueness and flexibility.
Houkin: While other convenience stores may be taking
similar initiatives, I get the impression that the levelof commitment is quite different.
Marutani: Exactly. For instance, if someone in a

Opening stores where our competitors cannot
Houkin: Seicomart has garnered acclaim for its exceptionalcustomer satisfaction in a fiercely competitive
industry. What’s your view on achieving this,and could you share insights into some businessstrategies?

Litterae Populi Spring 202413

mountainous region wants ika soumen (thin strips ofsquid sashimi), we make it happen right away. This
individual then makes the effort to visit our store,
becoming a repeat customer who contributes to oursales. One person can transform into the equivalentof hundreds of customers. A thousand daily visitorstranslate to 365,000 over the course of a year. So, we
can establish a viable market area even in sparsely
populated regions. I believe this approach is whatsets us apart from other convenience store chains.
Houkin: I’m interested in hearing about your engagementwith the Sustainable Development Goals (SDGs).
When did you become conscious of them and how
have you approached them?
Marutani: When it comes to the SDGs, sustainability,
and recycling, I believe it’s crucial that we achieve
them through our corporate activities. Reducing
waste and utilizing resources lead to sustainability.
For instance, in the process of cooking boiled eggs,
about 5% end up cracked. We repurpose these into
tartar sauce or sandwiches, minimizing waste andkeeping prices low. We also recycle waste cooking
oil from our Hot Chef kitchens into biodiesel fuel.
Rather than adding value, we aim to cut costs while
ensuring the profits needed for recycling. I refer tothis approach as “reduction value,” a term I coined
to mean the opposite of “added value.” It’s about
reviewing costs to reduce financial burdens on ourcustomers while preserving our earnings (value).
This approach becomes increasingly significant

Valuing uniqueness and regional
characteristics aligns with
Hokkaido University’s goals.
– Dr. Houkin

14

as more individuals rely solely on social security
income, especially with the advancing age of the
population.
Human resource development and the 3D market
Houkin: I recently watched a program on NHK WorldJapan titled “All-Rounder,” which features aconvenience store employee as the protagonist. The
job isn’t for everyone, as it requires a broad rangeof skills, including communication, inventory
management, and even bathroom cleaning. I
was surprised to learn that among international
students, working at a convenience store is often
seen as a high-status job. Developing such skilled
personnel is a challenge, as language skills and otherqualifications are required. Since watching thisprogram, my perspective on convenience store staff
has changed. Given that the success of companies
hinges on their people, I’d be interested in hearing
your approach to human resource development.
Marutani: At our Phoenix Academy, we provide customer
service and etiquette training to all new staff
members. The training incorporates methodologies
used in the United States. It’s uncommon forcompanies in Japan to offer such extensive training
to part-time and temporary workers.
For instance, when a customer arrives carrying items
and struggles to open the door, our staff member
will quickly come from behind the counter to assist.
These actions often elicit words of gratitude. Our

staff members value such thoughtful attentiveness,
which I believe reflects the essence of Japanesehospitality.
Our stores are frequented by many regulars,
fostering a sense of community that sparks lively
conversations. This interaction is the heart of ourservice and the foundation of customer satisfaction.
Ultimately, it all comes down to valuing both ourcustomers and the communities to which they
belong.
Houkin: Without fostering new communities, we can’t
build a new society. I’ve found your insights truly
valuable.
To wrap up, I’d appreciate it if you’d share yourvision for the future and any advice you might havefor students at Hokkaido University.
Marutani: In the rural towns of Hokkaido, where aging
and depopulation are advancing, it’s essential todetermine how to develop our business. It’s importantto see the market not just as one customer, but as
365 individuals, reflecting the diverse needs present
every day of the year. Rather than focusing solely
on the number of people, emphasizing the provisionof a necessary lineup of products can deepen ourmarket penetration. Therefore, employing thisthree-dimensional approach is key to unlocking ourfull potential.
Hokkaido holds great potential to become a key
energy supply base, to see tourism develop throughthe extension of the Shinkansen bullet train line,

and to expand industry-academia collaboration.
Our store in Shosanbetsu Village has seen increasing
sales despite the declining population. Instead oflamenting population declines, we should focus on
how deeply we can penetrate into local markets. I
believe this potential exists across Hokkaido.
I use the expression “regional sustenance” rather
than “regional revitalization.” By sustaining
communities, opportunities arise. This is the stancewe ought to take not just as a retail business, butalso as a food manufacturer.
I want Hokkaido University students to appreciate
the value of learning in the vast environment that
Hokkaido offers. Considering how to utilize local
and regional advantages is crucial. As Hokkaido
undoubtedly serves as a vital food supply base, I
wish for them to apply what they’ve learned righthere in Hokkaido. With the region’s bright future,
I look forward to Hokkaido University students
finding places to shine in Hokkaido.
Houkin: From today’s conversation, I’ve realized that theemphasis on uniqueness, awareness of regional
characteristics, and sustainability has a lot incommon with what Hokkaido University is strivingfor. I was particularly moved by the approachto developing human resources and envisioning
Hokkaido’s future in the context of current realities,
which I find closely aligned with the principles ofuniversity management. Thank you for your time
today.

I believe every region in Hokkaido
has the potential to form a market.
– Mr. Marutani

HOUKIN Kiyohiro

MARUTANI Tomoyasu

President, Hokkaido University

Representative director and chairman, Secoma Co., Ltd.

Born in Hokkaido in 1954. Graduated from Hokkaido University School of Medicine. Doctor (medicine) (Hokkaido
University). Worked for Hokkaido University Hospitaland other facilities since 1979. After working as a visiting
researcher at the University of California, Davis, became
an assistant professor at the Hokkaido University Graduate
School of Medicine in 2000, professor of Sapporo Medical
University School of Medicine in 2001 and professor of the
Hokkaido University Graduate School of Medicine in 2010.
After becoming the director of Hokkaido University Hospital and vice executive president of Hokkaido University in2013, and the director of Hokkaido University Hospital andvice president of Hokkaido University in 2017, assumed thepresent position in October 2020.

Born in Hokkaido in 1954. Graduated from the Faculty of
Law at Keio University. Joined Hokkaido Takushoku Bank,
Ltd. in 1979. In 1998, transitioned to Citibank, N.A., where
he held various roles, including that of head of the Customer
and Talent Development Headquarters. Joined Seicomart
Co., Ltd. (now Secoma Co., Ltd.) in 2007, was appointed
executive managing director the same year, advanced to vicepresident in 2008, and was named president in 2009. Has
held his current position since April 2020.

Litterae Populi Spring 2024

Litterae Populi Spring 202415

mountainous region wants ika soumen (thin strips ofsquid sashimi), we make it happen right away. This
individual then makes the effort to visit our store,
becoming a repeat customer who contributes to oursales. One person can transform into the equivalentof hundreds of customers. A thousand daily visitorstranslate to 365,000 over the course of a year. So, we
can establish a viable market area even in sparsely
populated regions. I believe this approach is whatsets us apart from other convenience store chains.
Houkin: I’m interested in hearing about your engagementwith the Sustainable Development Goals (SDGs).
When did you become conscious of them and how
have you approached them?
Marutani: When it comes to the SDGs, sustainability,
and recycling, I believe it’s crucial that we achieve
them through our corporate activities. Reducing
waste and utilizing resources lead to sustainability.
For instance, in the process of cooking boiled eggs,
about 5% end up cracked. We repurpose these into
tartar sauce or sandwiches, minimizing waste andkeeping prices low. We also recycle waste cooking
oil from our Hot Chef kitchens into biodiesel fuel.
Rather than adding value, we aim to cut costs while
ensuring the profits needed for recycling. I refer tothis approach as “reduction value,” a term I coined
to mean the opposite of “added value.” It’s about
reviewing costs to reduce financial burdens on ourcustomers while preserving our earnings (value).
This approach becomes increasingly significant

Valuing uniqueness and regional
characteristics aligns with
Hokkaido University’s goals.
– Dr. Houkin

14

as more individuals rely solely on social security
income, especially with the advancing age of the
population.
Human resource development and the 3D market
Houkin: I recently watched a program on NHK WorldJapan titled “All-Rounder,” which features aconvenience store employee as the protagonist. The
job isn’t for everyone, as it requires a broad rangeof skills, including communication, inventory
management, and even bathroom cleaning. I
was surprised to learn that among international
students, working at a convenience store is often
seen as a high-status job. Developing such skilled
personnel is a challenge, as language skills and otherqualifications are required. Since watching thisprogram, my perspective on convenience store staff
has changed. Given that the success of companies
hinges on their people, I’d be interested in hearing
your approach to human resource development.
Marutani: At our Phoenix Academy, we provide customer
service and etiquette training to all new staff
members. The training incorporates methodologies
used in the United States. It’s uncommon forcompanies in Japan to offer such extensive training
to part-time and temporary workers.
For instance, when a customer arrives carrying items
and struggles to open the door, our staff member
will quickly come from behind the counter to assist.
These actions often elicit words of gratitude. Our

staff members value such thoughtful attentiveness,
which I believe reflects the essence of Japanesehospitality.
Our stores are frequented by many regulars,
fostering a sense of community that sparks lively
conversations. This interaction is the heart of ourservice and the foundation of customer satisfaction.
Ultimately, it all comes down to valuing both ourcustomers and the communities to which they
belong.
Houkin: Without fostering new communities, we can’t
build a new society. I’ve found your insights truly
valuable.
To wrap up, I’d appreciate it if you’d share yourvision for the future and any advice you might havefor students at Hokkaido University.
Marutani: In the rural towns of Hokkaido, where aging
and depopulation are advancing, it’s essential todetermine how to develop our business. It’s importantto see the market not just as one customer, but as
365 individuals, reflecting the diverse needs present
every day of the year. Rather than focusing solely
on the number of people, emphasizing the provisionof a necessary lineup of products can deepen ourmarket penetration. Therefore, employing thisthree-dimensional approach is key to unlocking ourfull potential.
Hokkaido holds great potential to become a key
energy supply base, to see tourism develop throughthe extension of the Shinkansen bullet train line,

and to expand industry-academia collaboration.
Our store in Shosanbetsu Village has seen increasing
sales despite the declining population. Instead oflamenting population declines, we should focus on
how deeply we can penetrate into local markets. I
believe this potential exists across Hokkaido.
I use the expression “regional sustenance” rather
than “regional revitalization.” By sustaining
communities, opportunities arise. This is the stancewe ought to take not just as a retail business, butalso as a food manufacturer.
I want Hokkaido University students to appreciate
the value of learning in the vast environment that
Hokkaido offers. Considering how to utilize local
and regional advantages is crucial. As Hokkaido
undoubtedly serves as a vital food supply base, I
wish for them to apply what they’ve learned righthere in Hokkaido. With the region’s bright future,
I look forward to Hokkaido University students
finding places to shine in Hokkaido.
Houkin: From today’s conversation, I’ve realized that theemphasis on uniqueness, awareness of regional
characteristics, and sustainability has a lot incommon with what Hokkaido University is strivingfor. I was particularly moved by the approachto developing human resources and envisioning
Hokkaido’s future in the context of current realities,
which I find closely aligned with the principles ofuniversity management. Thank you for your time
today.

I believe every region in Hokkaido
has the potential to form a market.
– Mr. Marutani

HOUKIN Kiyohiro

MARUTANI Tomoyasu

President, Hokkaido University

Representative director and chairman, Secoma Co., Ltd.

Born in Hokkaido in 1954. Graduated from Hokkaido University School of Medicine. Doctor (medicine) (Hokkaido
University). Worked for Hokkaido University Hospitaland other facilities since 1979. After working as a visiting
researcher at the University of California, Davis, became
an assistant professor at the Hokkaido University Graduate
School of Medicine in 2000, professor of Sapporo Medical
University School of Medicine in 2001 and professor of the
Hokkaido University Graduate School of Medicine in 2010.
After becoming the director of Hokkaido University Hospital and vice executive president of Hokkaido University in2013, and the director of Hokkaido University Hospital andvice president of Hokkaido University in 2017, assumed thepresent position in October 2020.

Born in Hokkaido in 1954. Graduated from the Faculty of
Law at Keio University. Joined Hokkaido Takushoku Bank,
Ltd. in 1979. In 1998, transitioned to Citibank, N.A., where
he held various roles, including that of head of the Customer
and Talent Development Headquarters. Joined Seicomart
Co., Ltd. (now Secoma Co., Ltd.) in 2007, was appointed
executive managing director the same year, advanced to vicepresident in 2008, and was named president in 2009. Has
held his current position since April 2020.

Litterae Populi Spring 2024

Litterae Populi Spring 2024

15

AlumniInterview

In the underground cellar of Katsunuma Winery(Courtesy of Mercian Corporation)

Pursuing sustainable winemaking
rooted in the terroir
Acting Director of Château Mercian Katsunuma Winery

TANZAWA Fumiko| School of Agriculture – Graduate School of Agriculture Graduate |Fumiko Tanzawa serves as the Manager of Preparation,
overseeing the winemaking process at Château Mercian’s
Katsunuma Winery. Aiming to create wines that resonate withJapanese consumers, she believes that wine should be a drink thatcomplements daily meals and that is deeply rooted in the local
culture. She shared insights based on memories of her student days
and on what she finds fulfilling about her work.
—What was your childhood like?
I was born and raised in Yamanashi Prefecture, renowned for its
grape production. Growing up, I often volunteered to help withvarious tasks at my grandfather’s vineyard, including performing
gibberellin treatment to cultivate seedless grape varieties andengaging in the harvest. In my junior high school and highschool years, I had a keen interest in math and science. Throughcompiling newspaper clippings, as assigned by a teacher, I foundmyself drawn to the field of food development. Coupled with mypassion for eating, this interest led me to entertain the possibilityof pursuing a degree in agricultural science and embarking on acareer in the food industry.
—What are your memories of Hokkaido University?
As a first- and second-year student, I was on the administrative
team for the Yuryo Festival, one of several events that make up
the Hokkaido University Festival. I oversaw the organization ofnumerous food stalls along the Main Street. Driven by a desire to
fully embrace the responsibility, I stepped up to lead the team in mysecond year. My role encompassed a wide range of responsibilities toensure that the food stalls would operate safely and smoothly. This
included overseeing food hygiene standards, negotiating with theuniversity administration, coordinating with the fire department,
and devising traffic management plans. Managing the team was aformidable challenge, filled with learning opportunities. Looking
back, these experiences provided me with skills that have been
immensely beneficial in my current profession.
—What research did you do at graduate school?
I focused on the study of carbohydrate-degrading enzymes
in Professor Masayuki Okuyama’s laboratory at the Research
Faculty of Agriculture. I delved into the mechanisms behind theactivation of enzymes that break down starch into sugars such as

16

Litterae Populi Spring 2024

glucose. Encouraged by my upperclassmen’s belief that mastery inexperiments with these delicate enzymes would prepare me for abroad spectrum of lab tasks, I dedicated myself to the research,
convinced that it would also prove beneficial after I entered theworkforce. I vividly remember a senior colleague who interviewed
me when I applied for my job remarking later on how passionately
I had discussed my research during the interview.
—Could you tell us about your work at Mercian?
I joined Mercian Corporation, a company specializing in the
production and sale of wine and other alcoholic beverages, eager toapply the biochemistry knowledge I had gained at university. Thisdecision was also influenced by a book my father recommended.
For about five years, I worked on basic research that aimed at
improving wine quality, and I was involved in factory quality
management. Starting in 2017, I had the fortunate opportunity
to study in Burgundy, France, for two and a half years. There,
I marveled at France’s extensive winemaking history and thediversity of its wines. I realized, however, that while French wines
perfectly complement the butter-rich meat dishes of French cuisine,
they might not pair as well with the everyday Japanese diet. This
experience led me to conclude that it was not necessary to replicate
everything. Instead, I became determined to create wines in Japanthat would harmonize with Japanese meals and culture.
—You were appointed as the first female Manager ofPreparation at Mercian in 2021, weren’t you?
Yes, I was appointed Manager of Preparation to leverage theskills I’d honed in France. I’m responsible for overseeing theentire winemaking process, from drafting production plans anddeciding the timing of grape harvesting to managing the winery’s
operational schedules and staff assignments. This position isparticularly fulfilling, as it allows my judgment and ideas, which I
formulate while closely monitoring the growth of grapes, to havea direct impact on the quality of our wines. Creating something
together with my colleagues is a source of joy. Moreover, it’sincredibly rewarding when our customers praise our wines after
years marked by challenges such as adverse weather.
—What kind of winemaking do you aim for in the future?
I’m committed to pursuing winemaking that fully embraces
Japan’s climate and terroir. My goal is to craft delicious wines thatare suited to our local conditions by selecting grape varieties thatare well-suited to our terroir, minimizing labor and environmental
impact, and employing a straightforward approach to winemaking.
In doing so, I aim to achieve winemaking that’s sustainable forboth the community and the environment.
—Lastly, could you give a message to students at Hokkaido
University?
Initially, I saw my academic pursuitsin the lab and my involvement inclub activities as totally separate.
I’ve come to realize, however, thatboth have significantly contributed
to my current endeavors. I
encourage students to proactively
pursue their interests, making themost of Hokkaido University’s
beautiful campus and its enrichedenvironment. This, I believe, lays
the groundwork for a fulfilling
Fumiko Tanzawa checks thegrowth of the grapes.
future.
(Courtesy of Mercian Corporation)

PROFILEIn 2008, completed the master’s program at Hokkaido University Graduate Schoolof Agriculture. Began research at Mercian Corporation the same year to enhance
the quality of Japanese wine. Started studying in France in 2017. Appointed as thefirst female Manager of Preparation at the company in 2021. Also serves as theActing Director of Katsunuma Winery, and was interviewed for this article during
this period. In April 2024, she assumes the charge of Production and Engineering,
Production Management Department. Certified as an oenologist by the
University of Burgundy. Received the 2015 ASEV Japan Technical Merit Award.

Current student

InterviewMoana Kitamura is a young pioneer tackling global warming.
While still in her master’s at the Graduate School ofFisheries Sciences, she is leading a startup company, Floatmeal Co.,
Ltd., as its CEO. She is addressing challenges such as global foodsecurity and climate change by leveraging duckweed, an aquaticplant in the genus Wolffia, as a sustainable protein source. She
shared insights into her life as a student at Hokkaido University,
her involvement with Floatmeal, and her aspirations for the future.
—Can you tell us why you chose the School of Fisheries
Sciences at Hokkaido University?
I was born in New Zealand, and lived in Australia from mysecond year of elementary school until I returned to Japan in mysecond year of junior high school. My decision to pursue a degreein the School of Fisheries Sciences stemmed from my love of thesea and water, as well as my experience in Australia. When myfamily visited the Great Barrier Reef, a local college student shared
their marine research with us, which sparked my interest in ocean
studies. This experience guided my decision to enter a fisheriesoriented school for my career path. I was drawn to Hokkaido
University because Hokkaido’s natural beauty is reminiscentof Australia's, and because of the appealing prospect of learning
aboard the training ships at the School of Fisheries Sciences.
—What did you focus on after enrollment?
First and foremost, my efforts were dedicated to Nitobe College,
where I encountered truly meaningful programs. Among these, theCareer Development Seminar stands out as particularly impactful.
It was in this seminar that I declared my goal to seize every
opportunity to challenge myself as much as time would allow, adeclaration that propelled me into further ventures. During my
sophomore and junior years, I participated as a tutor in a seminar
regarding global warming. In my junior year, in particular, therigorous preparation to participate in the Hakodate International
Science Festival, which involved staying up all night every Sunday,
served as a significant training experience for me. In my senioryear, I took on the role of a tutor in a seminar dedicated to startups.
—Why did you decide to get involved with Floatmeal?
My journey with Floatmeal began when I volunteered at an oncampus program for an international business contest called “HultPrize”. A team focusing on Wolffia, a genus of duckweed, won
the competition, laying the groundwork for what would become
today’s Floatmeal. Later, a casual conversation with one of the teammembers revealed their need for a Japanese-speaking supporter.
Having been exposed to global warming issues at Nitobe College,
I became interested in the team and decided to join—initially witha casual mindset. As I got more involved, I found myself drawn tothe allure of being able to present solutions to global issues throughmy actions.
—What is the appeal of starting a business as a student?
Initially, I had no intention of founding a company. However,as our activities progressed, needs emerged to negotiate on an
equal footing with university faculty and business professionals
regarding intellectual property and product offerings, as well as todemonstrate our commitment to investors. To meet these needs,
starting a business was the most appropriate choice. What stands
out about founding a company as a student is the abundance ofpeople willing to cooperate. We have received support from various
individuals, including tax accountants and companies that provide
us with free access to their facilities. Given the rarity of student
entrepreneurs, we receive attention and various kinds of support,
which I believe is a unique benefit of student entrepreneurship.
—Could you please share your goals for the future?
My goal is to confront the negative challenge of global warmingwith positive solutions. I hope to inspire others to also feel motivatedto solve this issue. Moreover, as we navigate this challenge, I aim

At Hokkaido University Open Innovation Hub “ENREISO”

Shaping the future of the earth
with duckweed
KITAMURA Moana| 1st year, Master course, Graduate School of Fisheries Sciences |to remain in a position where I can make impactful decisions andfeel excited about contributing to the solution of global warming.
—Finally, do you have a message for current Hokkaido
University students?
If something piques your interest, I encourage you to dive inwholeheartedly, as far as your abilities allow. Engaging in various
experiences can lead you to discover what suits you best. Equallyimportant is knowing when to step back. Personally, by decisively
walking away from what I felt didn’t suit me, I was able to focus
on what I truly wanted to do. The choices we make shape us. So,
I urge you to start with an open mind and to value what captures
your curiosity.

Moana Kitamura and her colleagues from FloatmealCo., Ltd., holding duckweed

PROFILE
Born in New Zealand in 1999. Enrolled in the School of Fisheries Sciences at
Hokkaido University in 2019 and is currently a first-year master’s student in the
Graduate School of Fisheries Sciences. In May 2023, co-founded Floatmeal Co.,
Ltd., a startup tackling global warming and food issues. The company was doubly
honored at the 6th Batch Demo Day of Open Network Lab Hokkaido, also known
as Onlab Hokkaido, receiving the Best Team Award and the Audience Award.

Litterae Populi Spring 2024

17

AlumniInterview

In the underground cellar of Katsunuma Winery(Courtesy of Mercian Corporation)

Pursuing sustainable winemaking
rooted in the terroir
Acting Director of Château Mercian Katsunuma Winery

TANZAWA Fumiko| School of Agriculture – Graduate School of Agriculture Graduate |Fumiko Tanzawa serves as the Manager of Preparation,
overseeing the winemaking process at Château Mercian’s
Katsunuma Winery. Aiming to create wines that resonate withJapanese consumers, she believes that wine should be a drink thatcomplements daily meals and that is deeply rooted in the local
culture. She shared insights based on memories of her student days
and on what she finds fulfilling about her work.
—What was your childhood like?
I was born and raised in Yamanashi Prefecture, renowned for its
grape production. Growing up, I often volunteered to help withvarious tasks at my grandfather’s vineyard, including performing
gibberellin treatment to cultivate seedless grape varieties andengaging in the harvest. In my junior high school and highschool years, I had a keen interest in math and science. Throughcompiling newspaper clippings, as assigned by a teacher, I foundmyself drawn to the field of food development. Coupled with mypassion for eating, this interest led me to entertain the possibilityof pursuing a degree in agricultural science and embarking on acareer in the food industry.
—What are your memories of Hokkaido University?
As a first- and second-year student, I was on the administrative
team for the Yuryo Festival, one of several events that make up
the Hokkaido University Festival. I oversaw the organization ofnumerous food stalls along the Main Street. Driven by a desire to
fully embrace the responsibility, I stepped up to lead the team in mysecond year. My role encompassed a wide range of responsibilities toensure that the food stalls would operate safely and smoothly. This
included overseeing food hygiene standards, negotiating with theuniversity administration, coordinating with the fire department,
and devising traffic management plans. Managing the team was aformidable challenge, filled with learning opportunities. Looking
back, these experiences provided me with skills that have been
immensely beneficial in my current profession.
—What research did you do at graduate school?
I focused on the study of carbohydrate-degrading enzymes
in Professor Masayuki Okuyama’s laboratory at the Research
Faculty of Agriculture. I delved into the mechanisms behind theactivation of enzymes that break down starch into sugars such as

16

Litterae Populi Spring 2024

glucose. Encouraged by my upperclassmen’s belief that mastery inexperiments with these delicate enzymes would prepare me for abroad spectrum of lab tasks, I dedicated myself to the research,
convinced that it would also prove beneficial after I entered theworkforce. I vividly remember a senior colleague who interviewed
me when I applied for my job remarking later on how passionately
I had discussed my research during the interview.
—Could you tell us about your work at Mercian?
I joined Mercian Corporation, a company specializing in the
production and sale of wine and other alcoholic beverages, eager toapply the biochemistry knowledge I had gained at university. Thisdecision was also influenced by a book my father recommended.
For about five years, I worked on basic research that aimed at
improving wine quality, and I was involved in factory quality
management. Starting in 2017, I had the fortunate opportunity
to study in Burgundy, France, for two and a half years. There,
I marveled at France’s extensive winemaking history and thediversity of its wines. I realized, however, that while French wines
perfectly complement the butter-rich meat dishes of French cuisine,
they might not pair as well with the everyday Japanese diet. This
experience led me to conclude that it was not necessary to replicate
everything. Instead, I became determined to create wines in Japanthat would harmonize with Japanese meals and culture.
—You were appointed as the first female Manager ofPreparation at Mercian in 2021, weren’t you?
Yes, I was appointed Manager of Preparation to leverage theskills I’d honed in France. I’m responsible for overseeing theentire winemaking process, from drafting production plans anddeciding the timing of grape harvesting to managing the winery’s
operational schedules and staff assignments. This position isparticularly fulfilling, as it allows my judgment and ideas, which I
formulate while closely monitoring the growth of grapes, to havea direct impact on the quality of our wines. Creating something
together with my colleagues is a source of joy. Moreover, it’sincredibly rewarding when our customers praise our wines after
years marked by challenges such as adverse weather.
—What kind of winemaking do you aim for in the future?
I’m committed to pursuing winemaking that fully embraces
Japan’s climate and terroir. My goal is to craft delicious wines thatare suited to our local conditions by selecting grape varieties thatare well-suited to our terroir, minimizing labor and environmental
impact, and employing a straightforward approach to winemaking.
In doing so, I aim to achieve winemaking that’s sustainable forboth the community and the environment.
—Lastly, could you give a message to students at Hokkaido
University?
Initially, I saw my academic pursuitsin the lab and my involvement inclub activities as totally separate.
I’ve come to realize, however, thatboth have significantly contributed
to my current endeavors. I
encourage students to proactively
pursue their interests, making themost of Hokkaido University’s
beautiful campus and its enrichedenvironment. This, I believe, lays
the groundwork for a fulfilling
Fumiko Tanzawa checks thegrowth of the grapes.
future.
(Courtesy of Mercian Corporation)

PROFILEIn 2008, completed the master’s program at Hokkaido University Graduate Schoolof Agriculture. Began research at Mercian Corporation the same year to enhance
the quality of Japanese wine. Started studying in France in 2017. Appointed as thefirst female Manager of Preparation at the company in 2021. Also serves as theActing Director of Katsunuma Winery, and was interviewed for this article during
this period. In April 2024, she assumes the charge of Production and Engineering,
Production Management Department. Certified as an oenologist by the
University of Burgundy. Received the 2015 ASEV Japan Technical Merit Award.

Current student

InterviewMoana Kitamura is a young pioneer tackling global warming.
While still in her master’s at the Graduate School ofFisheries Sciences, she is leading a startup company, Floatmeal Co.,
Ltd., as its CEO. She is addressing challenges such as global foodsecurity and climate change by leveraging duckweed, an aquaticplant in the genus Wolffia, as a sustainable protein source. She
shared insights into her life as a student at Hokkaido University,
her involvement with Floatmeal, and her aspirations for the future.
—Can you tell us why you chose the School of Fisheries
Sciences at Hokkaido University?
I was born in New Zealand, and lived in Australia from mysecond year of elementary school until I returned to Japan in mysecond year of junior high school. My decision to pursue a degreein the School of Fisheries Sciences stemmed from my love of thesea and water, as well as my experience in Australia. When myfamily visited the Great Barrier Reef, a local college student shared
their marine research with us, which sparked my interest in ocean
studies. This experience guided my decision to enter a fisheriesoriented school for my career path. I was drawn to Hokkaido
University because Hokkaido’s natural beauty is reminiscentof Australia's, and because of the appealing prospect of learning
aboard the training ships at the School of Fisheries Sciences.
—What did you focus on after enrollment?
First and foremost, my efforts were dedicated to Nitobe College,
where I encountered truly meaningful programs. Among these, theCareer Development Seminar stands out as particularly impactful.
It was in this seminar that I declared my goal to seize every
opportunity to challenge myself as much as time would allow, adeclaration that propelled me into further ventures. During my
sophomore and junior years, I participated as a tutor in a seminar
regarding global warming. In my junior year, in particular, therigorous preparation to participate in the Hakodate International
Science Festival, which involved staying up all night every Sunday,
served as a significant training experience for me. In my senioryear, I took on the role of a tutor in a seminar dedicated to startups.
—Why did you decide to get involved with Floatmeal?
My journey with Floatmeal began when I volunteered at an oncampus program for an international business contest called “HultPrize”. A team focusing on Wolffia, a genus of duckweed, won
the competition, laying the groundwork for what would become
today’s Floatmeal. Later, a casual conversation with one of the teammembers revealed their need for a Japanese-speaking supporter.
Having been exposed to global warming issues at Nitobe College,
I became interested in the team and decided to join—initially witha casual mindset. As I got more involved, I found myself drawn tothe allure of being able to present solutions to global issues throughmy actions.
—What is the appeal of starting a business as a student?
Initially, I had no intention of founding a company. However,as our activities progressed, needs emerged to negotiate on an
equal footing with university faculty and business professionals
regarding intellectual property and product offerings, as well as todemonstrate our commitment to investors. To meet these needs,
starting a business was the most appropriate choice. What stands
out about founding a company as a student is the abundance ofpeople willing to cooperate. We have received support from various
individuals, including tax accountants and companies that provide
us with free access to their facilities. Given the rarity of student
entrepreneurs, we receive attention and various kinds of support,
which I believe is a unique benefit of student entrepreneurship.
—Could you please share your goals for the future?
My goal is to confront the negative challenge of global warmingwith positive solutions. I hope to inspire others to also feel motivatedto solve this issue. Moreover, as we navigate this challenge, I aim

At Hokkaido University Open Innovation Hub “ENREISO”

Shaping the future of the earth
with duckweed
KITAMURA Moana| 1st year, Master course, Graduate School of Fisheries Sciences |to remain in a position where I can make impactful decisions andfeel excited about contributing to the solution of global warming.
—Finally, do you have a message for current Hokkaido
University students?
If something piques your interest, I encourage you to dive inwholeheartedly, as far as your abilities allow. Engaging in various
experiences can lead you to discover what suits you best. Equallyimportant is knowing when to step back. Personally, by decisively
walking away from what I felt didn’t suit me, I was able to focus
on what I truly wanted to do. The choices we make shape us. So,
I urge you to start with an open mind and to value what captures
your curiosity.

Moana Kitamura and her colleagues from FloatmealCo., Ltd., holding duckweed

PROFILE
Born in New Zealand in 1999. Enrolled in the School of Fisheries Sciences at
Hokkaido University in 2019 and is currently a first-year master’s student in the
Graduate School of Fisheries Sciences. In May 2023, co-founded Floatmeal Co.,
Ltd., a startup tackling global warming and food issues. The company was doubly
honored at the 6th Batch Demo Day of Open Network Lab Hokkaido, also known
as Onlab Hokkaido, receiving the Best Team Award and the Audience Award.

Litterae Populi Spring 2024

17

From

Malaysia/Zambia

Letters from Ambassadors and Partners

A bridge between Hokkaido University and the world
This issue features contributions from Dr. Lulie Melling, who is active as a Hokkaido University
ambassador in Malasia, and Dr. John Yabe, who is active as a Hokkaido University partner in Zambia
and Namibia.

1

2

Dr. John Yabe
Senior Lecturer, School of Veterinary Medicine,
University of Namibia, Windhoek, Namibia

I

1

2

Dr. Lulie Melling
Director, Sarawak Tropical Peat Research Institute (TROPI), Ministry of Education,
Innovation & Talent Development Sarawak (MEITD)

A

colleagues to continue their studies
in master or doctoral programs at
Hokkaido University.

s an Ambassador, I have had
the honour of introducing
Hokkaido University in Malaysia
and beyond at various events. We
co-organised AsiaFlux2022, aninternational conference on flux
studies, in Kuching, Malaysia, in
September 2022. This collaboration between Sarawak TROPI and
Hokkaido University has been instrumental in advancing research
on CO2 and CH4 fluxes in tropicalpeatlands, an area where expertisein Malaysia is limited. As a result,
we are now the first team in Malaysia with a comprehensive, long-term
approach to monitoring greenhousegas dynamics under different land
uses in tropical peatlands.

I am deeply impressed andproud of Hokkaido University'scommitment and remarkable dedication to advancing global education initiatives. Reflecting on my
own time and the current situation,
I appreciate how Hokkaido University has extended its efforts not only
to Japanese students but also to international students from aroundthe world.
TROPI's research activities haveall been based on collaboration with
Hokkaido University, which has
made significant contributions to
conferences, publications and eventsworldwide. I look forward to further
collaboration in academic co-supervision and research training in the
future.

I have also shared my experience of research, work and student
life with the other international
students at Hokkaido University tomotivate and inspire them to keep
going. I was able to encourage more

Notable events such as "AsiaFlux
2022" and the "Symposium of Current Status of Japan Graduates in
Malaysia" have strengthened therelationship between Hokkaido
University and Malaysia. These
opportunities to share experiences
have been invaluable in advancing
our research endeavours at TROPI.
Despite the differences in climate, culture, language and cuisine, the common bond between
Sapporo and Malaysia is evident
through my family connections inboth countries. My family connections also include sensei, laboratory
mates and friends.
As the motto of Hokkaido University says: Boys, be ambitious!
Let's embark on this academic journey with a shared commitment toexcellence. Be ambitious, not for
wealth or fame, but for a better future for our young leaders!

from 2016-2022. As Team Leader, I coordinated research activities. Also, I have initiated researchcollaborations in environmental
toxicology between Hokkaido University and UNAM leading to thesigning of MOU in 2022. Moreover, in southern Africa, Hokkaido University is collaborating with
Universities of Zambia, Zimbabwe,
Namibia, and Botswana in a project to be called ZAZINAMBO, totackle the impact of mining-related
environmental pollution on One
Health. As Regional Coordinator, I
traveled through the region in 2022.
Through these various activities, I
cemented my role as a Partner, andmy research career has been propelled to greater heights, where mycontribution has been recognizedamong the world’s top medical experts on Lead Poisoning.

was honored when I was asked to
be a Partner of Hokkaido University that accorded me a platform
to soar to greater heights in my career in addition to contributing to
Hokkaido University. Alumni Association Zambia was launched in2016 at University of Zambia in Lusaka, and I became Secretary of theassociation. Recently, I have been an
active Partner in Zambia and University of Namibia (UNAM) where
I am working.
As a Partner, I have actively
promoted the university in my areaof influence, which has helped toarouse enthusiasm in my students.
Whenever I visit Sapporo, it gives
me fulfillment to see my former students enrolled at Hokkaido University. The visit of Hiroaki Terao, Vice
President at that time, during thelaunch of the association in Zambia
made an indelible impression on me.
This showed how significant our activities were considered.

I am impressed with the current
educational initiatives at Hokkaido University, which demonstrates
consistency in promoting researchand education in Africa. The reputation in Zambia is entrenched owing
to the establishment of the Hokkaido University Office in Lusaka andthe large number of the graduates,
who have excelled worldwide. In
other countries like Namibia and
Botswana, Hokkaido University is
unknown, so I am enthusiastic toincrease its visibility in the region.

Since completing my PhD studies at Hokkaido University over 10
years ago, I have continued collaborating with the Laboratory of
Toxicology, Faculty of Veterinary
Medicine, Hokkaido University inlead poisoning research in Zambia.
This led to the joint research project entitled “Kabwe Mine Pollution
Amelioration Initiative (KAMPAI)”

1. Official launch of AsiaFlux 2022 in Kuching,
Malaysia
2. Excursion to Maludam National Park during
AsiaFlux 2022
3. Symposium of Current Status of Japan Graduates in
Malaysia held in 2022
4. Hokkaido University alumni (Dr. Wong Guan
Xhuan) presenting at the American Geoscience
Union 2023 in December 2023
3

18

Litterae Populi Spring 2024

4

During my student life, I benefited from the remarkable learning environment and have fondmemories of ski excursions. Beinga student from Africa, it was amazing how quickly I mastered skiing
and enjoyed the annual excursions.
I also became passionate about Japanese castles and toured Nijo-jo,
Kinkakuji, Osaka, Kumamoto,Matsuyama castles, etc. Hokudai-sai (Hokkaido University Festival) was also a great event that enabled me to taste sumptuous menus
from all over the world.
I have been in Windhoek, thecapital city of Namibia, for 3 years.
The city is completely different from
Sapporo as it is mostly arid owing
to desert conditions. As I write this,I am at Hokkaido University as aninvited teacher braving one of thecoldest winter days with blizzard
conditions and looking forward
to my trip back to the warmth ofWindhoek.
Following the relaxation of
travel restrictions after COVID-19
pandemic, I would like to urge
Hokkaido University members to
expand their horizons in unfamiliar territories including Lusaka andWindhoek.

1. KAMPAI Project members in Kabwe, Zambia, 2017
2. With HU researchers about 1 km underground in a
Botswana mine 2022
3. With HU staff and students at Sapporo Kokusai Ski
Resort
4. With HU staff and students at Dune 7 in Namibia,
2023
3

4

Litterae Populi Spring 2024

19

From

Malaysia/Zambia

Letters from Ambassadors and Partners

A bridge between Hokkaido University and the world
This issue features contributions from Dr. Lulie Melling, who is active as a Hokkaido University
ambassador in Malasia, and Dr. John Yabe, who is active as a Hokkaido University partner in Zambia
and Namibia.

1

2

Dr. John Yabe
Senior Lecturer, School of Veterinary Medicine,
University of Namibia, Windhoek, Namibia

I

1

2

Dr. Lulie Melling
Director, Sarawak Tropical Peat Research Institute (TROPI), Ministry of Education,
Innovation & Talent Development Sarawak (MEITD)

A

colleagues to continue their studies
in master or doctoral programs at
Hokkaido University.

s an Ambassador, I have had
the honour of introducing
Hokkaido University in Malaysia
and beyond at various events. We
co-organised AsiaFlux2022, aninternational conference on flux
studies, in Kuching, Malaysia, in
September 2022. This collaboration between Sarawak TROPI and
Hokkaido University has been instrumental in advancing research
on CO2 and CH4 fluxes in tropicalpeatlands, an area where expertisein Malaysia is limited. As a result,
we are now the first team in Malaysia with a comprehensive, long-term
approach to monitoring greenhousegas dynamics under different land
uses in tropical peatlands.

I am deeply impressed andproud of Hokkaido University'scommitment and remarkable dedication to advancing global education initiatives. Reflecting on my
own time and the current situation,
I appreciate how Hokkaido University has extended its efforts not only
to Japanese students but also to international students from aroundthe world.
TROPI's research activities haveall been based on collaboration with
Hokkaido University, which has
made significant contributions to
conferences, publications and eventsworldwide. I look forward to further
collaboration in academic co-supervision and research training in the
future.

I have also shared my experience of research, work and student
life with the other international
students at Hokkaido University tomotivate and inspire them to keep
going. I was able to encourage more

Notable events such as "AsiaFlux
2022" and the "Symposium of Current Status of Japan Graduates in
Malaysia" have strengthened therelationship between Hokkaido
University and Malaysia. These
opportunities to share experiences
have been invaluable in advancing
our research endeavours at TROPI.
Despite the differences in climate, culture, language and cuisine, the common bond between
Sapporo and Malaysia is evident
through my family connections inboth countries. My family connections also include sensei, laboratory
mates and friends.
As the motto of Hokkaido University says: Boys, be ambitious!
Let's embark on this academic journey with a shared commitment toexcellence. Be ambitious, not for
wealth or fame, but for a better future for our young leaders!

from 2016-2022. As Team Leader, I coordinated research activities. Also, I have initiated researchcollaborations in environmental
toxicology between Hokkaido University and UNAM leading to thesigning of MOU in 2022. Moreover, in southern Africa, Hokkaido University is collaborating with
Universities of Zambia, Zimbabwe,
Namibia, and Botswana in a project to be called ZAZINAMBO, totackle the impact of mining-related
environmental pollution on One
Health. As Regional Coordinator, I
traveled through the region in 2022.
Through these various activities, I
cemented my role as a Partner, andmy research career has been propelled to greater heights, where mycontribution has been recognizedamong the world’s top medical experts on Lead Poisoning.

was honored when I was asked to
be a Partner of Hokkaido University that accorded me a platform
to soar to greater heights in my career in addition to contributing to
Hokkaido University. Alumni Association Zambia was launched in2016 at University of Zambia in Lusaka, and I became Secretary of theassociation. Recently, I have been an
active Partner in Zambia and University of Namibia (UNAM) where
I am working.
As a Partner, I have actively
promoted the university in my areaof influence, which has helped toarouse enthusiasm in my students.
Whenever I visit Sapporo, it gives
me fulfillment to see my former students enrolled at Hokkaido University. The visit of Hiroaki Terao, Vice
President at that time, during thelaunch of the association in Zambia
made an indelible impression on me.
This showed how significant our activities were considered.

I am impressed with the current
educational initiatives at Hokkaido University, which demonstrates
consistency in promoting researchand education in Africa. The reputation in Zambia is entrenched owing
to the establishment of the Hokkaido University Office in Lusaka andthe large number of the graduates,
who have excelled worldwide. In
other countries like Namibia and
Botswana, Hokkaido University is
unknown, so I am enthusiastic toincrease its visibility in the region.

Since completing my PhD studies at Hokkaido University over 10
years ago, I have continued collaborating with the Laboratory of
Toxicology, Faculty of Veterinary
Medicine, Hokkaido University inlead poisoning research in Zambia.
This led to the joint research project entitled “Kabwe Mine Pollution
Amelioration Initiative (KAMPAI)”

1. Official launch of AsiaFlux 2022 in Kuching,
Malaysia
2. Excursion to Maludam National Park during
AsiaFlux 2022
3. Symposium of Current Status of Japan Graduates in
Malaysia held in 2022
4. Hokkaido University alumni (Dr. Wong Guan
Xhuan) presenting at the American Geoscience
Union 2023 in December 2023
3

18

Litterae Populi Spring 2024

4

During my student life, I benefited from the remarkable learning environment and have fondmemories of ski excursions. Beinga student from Africa, it was amazing how quickly I mastered skiing
and enjoyed the annual excursions.
I also became passionate about Japanese castles and toured Nijo-jo,
Kinkakuji, Osaka, Kumamoto,Matsuyama castles, etc. Hokudai-sai (Hokkaido University Festival) was also a great event that enabled me to taste sumptuous menus
from all over the world.
I have been in Windhoek, thecapital city of Namibia, for 3 years.
The city is completely different from
Sapporo as it is mostly arid owing
to desert conditions. As I write this,I am at Hokkaido University as aninvited teacher braving one of thecoldest winter days with blizzard
conditions and looking forward
to my trip back to the warmth ofWindhoek.
Following the relaxation of
travel restrictions after COVID-19
pandemic, I would like to urge
Hokkaido University members to
expand their horizons in unfamiliar territories including Lusaka andWindhoek.

1. KAMPAI Project members in Kabwe, Zambia, 2017
2. With HU researchers about 1 km underground in a
Botswana mine 2022
3. With HU staff and students at Sapporo Kokusai Ski
Resort
4. With HU staff and students at Dune 7 in Namibia,
2023
3

4

Litterae Populi Spring 2024

19

Hokkaido University Archives

150 yearsof
Challenge
SCENE-20

1907-46
Koichi Ichikawa, a long-awaitedveterinary researcher

1

2

3

6

7
1. Koichi Ichikawa around the time of his graduation from the Agricultural
College (1913).
2. Koichi Ichikawa’s application for admission to the preparatory course of theAgricultural College of Tohoku Imperial University (1907).
3. Assistant Professor Taiji Kato (ca. 1912).
4. Professor Kotaro Ogura (ca. 1912).
5. The lecture hall for animal husbandry where Koichi Ichikawa studied (ca.
1912).
6. Practical training in veterinary medicine given by Assistant Professor Taiji
Kato (ca. 1912).
7. The staff and students of the course on animal husbandry in the School of
Agriculture at Hokkaido Imperial University (1935)
Professor Koichi Ichikawa is seated second from the right in the front row.
8. The Medical College of Tokyo Imperial University (ca. 1913)
The lecture hall for pathology that Ichikawa frequented is the building on
the right in the foreground.

5

4

The first Japan Academy Prize recipient at Hokkaido
University

The Japan Academy Prize (pre-war, the Imperial Academy
Prize) is conferred by the Japan Academy (known in prewar years
as the Imperial Academy) in recognition of outstanding researchachievements. Among Japanese scholars, the award is considered
as prestigious as the Nobel Prize. Throughout the prewar andpostwar years, 24 researchers from Hokkaido University havebeen distinguished with this prize. The first of these recipientswas Dr. Koichi Ichikawa, who was honored in 1919 alongside Dr.
Katsusaburo Yamagiwa, a professor in the Faculty of Medicine
at Tokyo Imperial University, for pioneering research entitled“Investigations on the artificial production of cancer.” At thattime, Ichikawa was a budding 31-year-old researcher who had
been newly appointed as an instructor for a course on animalhusbandry at the School of Agriculture, Hokkaido Imperial
University.

A graduate student in Sapporo receiving guidancein Tokyowished for Ichikawa to continue receiving guidance in Tokyo
for at least one year after starting his graduate studies. Although
there were objections to allowing a student enrolled in thegraduate school in Sapporo to receive guidance at Tokyo Imperial
University, the faculty ultimately approved his entrance to thegraduate school and formally decided to proceed with requestingguidance for Ichikawa to the president of the Medical College ofTokyo Imperial University. This was extraordinary treatment fora graduate student.

Hokkaido University’s first doctor of veterinary
medicine

There was a major reason for this special treatment of
Ichikawa. Hokkaido’s agricultural policy promoted farming
complemented by livestock rearing, and Sapporo Agricultural
College was tasked with cultivating the necessary humanresources. Thus, developing veterinary specialists was a criticalmission for the college. In 1878, the third year after Sapporo“Exploring the stimuli that cause cancer is of utmost

Koichi Ichikawa (1888–1948) entered the preparatory
course at Sapporo Agricultural College in 1907, the year aimed at determining the existence of such facts andthe college was elevated to imperial university status as that lead to cancer development. (“Cancer Is Curable. Do Not
the Agricultural College of Tohoku Imperial University(now the School of Agriculture of Hokkaido University).
Agricultural College opened, the American physician J. C.
After completing the preparatory course, he advanced to the
Cutter was invited to lecture on zoology and veterinary
regular course in 1910, where he enrolled in a course on animal
medicine. Moreover, Takajiro Minami, a student in the college’s
husbandry. In July 1913, he graduated after submitting a thesis
second graduating class who had been taught by Cutter, pursuedin German on parasites in Hokkaido livestock. After graduating,veterinary medicine studies at the University of Tokyo after
he remained in the college as an assistant. He also spent time in
graduation. Later, however, after joining the faculty of Sapporo
the Department of Pathology at Medical College (later known
Agricultural College, Minami was unable to focus on veterinary
as the Faculty of Medicine) of Tokyo Imperial University, where
medicine due to his duties as a farm supervisor and lecturer
he conducted research on the artificial induction of cancer under
on a broad array of agricultural subjects. The college struggled
the guidance of Professor Katsusaburo Yamagiwa.
to independently produce veterinary experts, eventually
In November 1913, Ichikawa applied to the graduate school
resorting to specialists hired from outside to teach veterinaryof the Agricultural College of Tohoku Imperial University.
medicine, including Giemon Sudo from Komaba AgriculturalHis proposed research theme was “Pathology with a focus on
School, Kotaro Ogura from the Veterinary Department of thetumorigenesis.” When the application was reviewed at a faculty
Agricultural College of Tohoku Imperial University (which latermeeting of the Agricultural College on November 11, Professor
became Tokyo Imperial University), and Taiji Kato, a graduate
Kotaro Ogura from the animal husbandry course said thatfrom McGill University, Canada.
Ichikawa had been frequenting a laboratory at the Medical
Given these circumstances, much was expected of KoichiCollege of Tokyo Imperial University. Professor Ogura also20

Litterae Populi Spring 2024

8

Ichikawa, who was aspiring to become a veterinary researcher.
In 1919, upon receiving Ichikawa’s application for the Doctorof Veterinary Medicine degree, the Agricultural College of
Hokkaido Imperial University found itself in uncharted territory,
as it had never awarded such a degree. After consulting with the
Ministry of Education on the practicability of conferring thedegree, the college held a faculty meeting on March 4 at which
it was decided that the degree would be conferred. This decision
made Ichikawa the first Doctor of Veterinary Medicine from
Hokkaido University. Immediately thereafter, Ichikawa was
appointed as an instructor in the course on animal husbandry.

Pursuit of research on carcinogenesis

During this period, Koichi Ichikawa, in collaboration
with Professor Yamagiwa, achieved groundbreaking successby artificially producing cancer in rabbits’ ears through therepeated application of coal tar. This milestone, reported at theTokyo Society of Medical Sciences in September 1915, marked

importance for its prevention. Our experiments
investigating the characteristics of the stimuli
Delay Treatment,” edited by Koichi Ichikawa)
the world’s first artificial induction of cancer. The significanceof their work was recognized not only with the prestigious
Japan Academy Prize, but also through international acclaim, as
evidenced by Professor Yamagiwa becoming a candidate for theNobel Prize in Physiology or Medicine on multiple occasions.
Seishichi Ohno, who was under Professor Yamagiwa’s
tutelage at the time, and later became a professor in the
Department of Obstetrics and Gynecology at the School of
Medicine of Hokkaido Imperial University, recalled: “Guided
by Professor Yamagiwa, Ichikawa diligently and faithfully
continued his experiments day in, day out. Known affectionately
as ‘the Ezo bear,’ he seemed indifferent to being dirty and hevirtually lived with rabbits, carrying them around the classroom
and even to his leisure activities after lunch. He was truly aremarkable individual.” Ichikawa was driven by a firm belief thatcancer would invariably develop from the repeated applicationof coal tar to rabbits’ ears, vowing to “continue the experiments

99. J. C. Cutter, who taught veterinary medicine at Sapporo Agricultural
College (ca. 1880).

until the animals die and for as long as we have life.”
Afterward, Ichikawa was promoted to assistant professor
and then professor, overseeing the Department of Comparative
Pathology in the Faculty of Agriculture. His research on theartificial induction of cancer focused on veterinary medicine forlivestock while at the same time contributing to medical science inpromoting an understanding of the mechanisms, prevention, andtreatments of cancer in humans. In 1929, Ichikawa establishedthe Hokkaido Cancer Society in collaboration with professors
from the Faculty of Medicine and physicians from Sapporo City
General Hospital. Serving as its first director, he also played a keyrole in promoting cancer prevention and treatment awareness.
Ho k k a i d o Un i ve r s i t y

HISTORY
1907-46

1907 September			1910		July					1913 July		
			
				
				
			
November			
1915 September			1919 March
			
				
			
		May					1920 January			
1925 August
1929 September
1930 October			1946 MarchEnters the preparatory course of Agricultural College of Tohoku
Imperial University
Graduates from the preparatory course; enters the regular course in
September
Graduates from the course on animal husbandry at the Agricultural
College of Tohoku Imperial University
After graduating, becomes an assistant at the college
Frequents Professor Katsusaburo Yamagiwa’s lab in the Department of
Pathology at Medical College of Tokyo Imperial University
Proceeds to the graduate school of Agricultural College of Tohoku
Imperial University
Along with Professor Katsusaburo Yamagiwa, reports their success in
artificially inducing cancer at the Tokyo Society of Medical Sciences
Awarded the Doctor of Veterinary Medicine degree from Hokkaido
Imperial University
Appointed as an instructor for a course on animal husbandry at the
School of Agriculture, Hokkaido Imperial University
Along with Professor Katsusaburo Yamagiwa, receives the Japan
Academy Prize
Appointed as an assistant professor at the School of Agriculture in
Hokkaido Imperial University
Becomes a professor at Hokkaido Imperial University
Founds the Hokkaido Cancer Society and serves as its first director“Cancer Is Curable. Do Not Delay Treatment,” edited by him, ispublished by Meibundo Books
Retires from Hokkaido Imperial University

Hokkaido University Archives

This facility collects, classifies and preserves historical documents andrecords of Hokkaido University. It also conducts investigations andresearch on its history.
Litterae Populi Spring 2024

21

Hokkaido University Archives

150 yearsof
Challenge
SCENE-20

1907-46
Koichi Ichikawa, a long-awaitedveterinary researcher

1

2

3

6

7
1. Koichi Ichikawa around the time of his graduation from the Agricultural
College (1913).
2. Koichi Ichikawa’s application for admission to the preparatory course of theAgricultural College of Tohoku Imperial University (1907).
3. Assistant Professor Taiji Kato (ca. 1912).
4. Professor Kotaro Ogura (ca. 1912).
5. The lecture hall for animal husbandry where Koichi Ichikawa studied (ca.
1912).
6. Practical training in veterinary medicine given by Assistant Professor Taiji
Kato (ca. 1912).
7. The staff and students of the course on animal husbandry in the School of
Agriculture at Hokkaido Imperial University (1935)
Professor Koichi Ichikawa is seated second from the right in the front row.
8. The Medical College of Tokyo Imperial University (ca. 1913)
The lecture hall for pathology that Ichikawa frequented is the building on
the right in the foreground.

5

4

The first Japan Academy Prize recipient at Hokkaido
University

The Japan Academy Prize (pre-war, the Imperial Academy
Prize) is conferred by the Japan Academy (known in prewar years
as the Imperial Academy) in recognition of outstanding researchachievements. Among Japanese scholars, the award is considered
as prestigious as the Nobel Prize. Throughout the prewar andpostwar years, 24 researchers from Hokkaido University havebeen distinguished with this prize. The first of these recipientswas Dr. Koichi Ichikawa, who was honored in 1919 alongside Dr.
Katsusaburo Yamagiwa, a professor in the Faculty of Medicine
at Tokyo Imperial University, for pioneering research entitled“Investigations on the artificial production of cancer.” At thattime, Ichikawa was a budding 31-year-old researcher who had
been newly appointed as an instructor for a course on animalhusbandry at the School of Agriculture, Hokkaido Imperial
University.

A graduate student in Sapporo receiving guidancein Tokyowished for Ichikawa to continue receiving guidance in Tokyo
for at least one year after starting his graduate studies. Although
there were objections to allowing a student enrolled in thegraduate school in Sapporo to receive guidance at Tokyo Imperial
University, the faculty ultimately approved his entrance to thegraduate school and formally decided to proceed with requestingguidance for Ichikawa to the president of the Medical College ofTokyo Imperial University. This was extraordinary treatment fora graduate student.

Hokkaido University’s first doctor of veterinary
medicine

There was a major reason for this special treatment of
Ichikawa. Hokkaido’s agricultural policy promoted farming
complemented by livestock rearing, and Sapporo Agricultural
College was tasked with cultivating the necessary humanresources. Thus, developing veterinary specialists was a criticalmission for the college. In 1878, the third year after Sapporo“Exploring the stimuli that cause cancer is of utmost

Koichi Ichikawa (1888–1948) entered the preparatory
course at Sapporo Agricultural College in 1907, the year aimed at determining the existence of such facts andthe college was elevated to imperial university status as that lead to cancer development. (“Cancer Is Curable. Do Not
the Agricultural College of Tohoku Imperial University(now the School of Agriculture of Hokkaido University).
Agricultural College opened, the American physician J. C.
After completing the preparatory course, he advanced to the
Cutter was invited to lecture on zoology and veterinary
regular course in 1910, where he enrolled in a course on animal
medicine. Moreover, Takajiro Minami, a student in the college’s
husbandry. In July 1913, he graduated after submitting a thesis
second graduating class who had been taught by Cutter, pursuedin German on parasites in Hokkaido livestock. After graduating,veterinary medicine studies at the University of Tokyo after
he remained in the college as an assistant. He also spent time in
graduation. Later, however, after joining the faculty of Sapporo
the Department of Pathology at Medical College (later known
Agricultural College, Minami was unable to focus on veterinary
as the Faculty of Medicine) of Tokyo Imperial University, where
medicine due to his duties as a farm supervisor and lecturer
he conducted research on the artificial induction of cancer under
on a broad array of agricultural subjects. The college struggled
the guidance of Professor Katsusaburo Yamagiwa.
to independently produce veterinary experts, eventually
In November 1913, Ichikawa applied to the graduate school
resorting to specialists hired from outside to teach veterinaryof the Agricultural College of Tohoku Imperial University.
medicine, including Giemon Sudo from Komaba AgriculturalHis proposed research theme was “Pathology with a focus on
School, Kotaro Ogura from the Veterinary Department of thetumorigenesis.” When the application was reviewed at a faculty
Agricultural College of Tohoku Imperial University (which latermeeting of the Agricultural College on November 11, Professor
became Tokyo Imperial University), and Taiji Kato, a graduate
Kotaro Ogura from the animal husbandry course said thatfrom McGill University, Canada.
Ichikawa had been frequenting a laboratory at the Medical
Given these circumstances, much was expected of KoichiCollege of Tokyo Imperial University. Professor Ogura also20

Litterae Populi Spring 2024

8

Ichikawa, who was aspiring to become a veterinary researcher.
In 1919, upon receiving Ichikawa’s application for the Doctorof Veterinary Medicine degree, the Agricultural College of
Hokkaido Imperial University found itself in uncharted territory,
as it had never awarded such a degree. After consulting with the
Ministry of Education on the practicability of conferring thedegree, the college held a faculty meeting on March 4 at which
it was decided that the degree would be conferred. This decision
made Ichikawa the first Doctor of Veterinary Medicine from
Hokkaido University. Immediately thereafter, Ichikawa was
appointed as an instructor in the course on animal husbandry.

Pursuit of research on carcinogenesis

During this period, Koichi Ichikawa, in collaboration
with Professor Yamagiwa, achieved groundbreaking successby artificially producing cancer in rabbits’ ears through therepeated application of coal tar. This milestone, reported at theTokyo Society of Medical Sciences in September 1915, marked

importance for its prevention. Our experiments
investigating the characteristics of the stimuli
Delay Treatment,” edited by Koichi Ichikawa)
the world’s first artificial induction of cancer. The significanceof their work was recognized not only with the prestigious
Japan Academy Prize, but also through international acclaim, as
evidenced by Professor Yamagiwa becoming a candidate for theNobel Prize in Physiology or Medicine on multiple occasions.
Seishichi Ohno, who was under Professor Yamagiwa’s
tutelage at the time, and later became a professor in the
Department of Obstetrics and Gynecology at the School of
Medicine of Hokkaido Imperial University, recalled: “Guided
by Professor Yamagiwa, Ichikawa diligently and faithfully
continued his experiments day in, day out. Known affectionately
as ‘the Ezo bear,’ he seemed indifferent to being dirty and hevirtually lived with rabbits, carrying them around the classroom
and even to his leisure activities after lunch. He was truly aremarkable individual.” Ichikawa was driven by a firm belief thatcancer would invariably develop from the repeated applicationof coal tar to rabbits’ ears, vowing to “continue the experiments

99. J. C. Cutter, who taught veterinary medicine at Sapporo Agricultural
College (ca. 1880).

until the animals die and for as long as we have life.”
Afterward, Ichikawa was promoted to assistant professor
and then professor, overseeing the Department of Comparative
Pathology in the Faculty of Agriculture. His research on theartificial induction of cancer focused on veterinary medicine forlivestock while at the same time contributing to medical science inpromoting an understanding of the mechanisms, prevention, andtreatments of cancer in humans. In 1929, Ichikawa establishedthe Hokkaido Cancer Society in collaboration with professors
from the Faculty of Medicine and physicians from Sapporo City
General Hospital. Serving as its first director, he also played a keyrole in promoting cancer prevention and treatment awareness.
Ho k k a i d o Un i ve r s i t y

HISTORY
1907-46

1907 September			1910		July					1913 July		
			
				
				
			
November			
1915 September			1919 March
			
				
			
		May					1920 January			
1925 August
1929 September
1930 October			1946 MarchEnters the preparatory course of Agricultural College of Tohoku
Imperial University
Graduates from the preparatory course; enters the regular course in
September
Graduates from the course on animal husbandry at the Agricultural
College of Tohoku Imperial University
After graduating, becomes an assistant at the college
Frequents Professor Katsusaburo Yamagiwa’s lab in the Department of
Pathology at Medical College of Tokyo Imperial University
Proceeds to the graduate school of Agricultural College of Tohoku
Imperial University
Along with Professor Katsusaburo Yamagiwa, reports their success in
artificially inducing cancer at the Tokyo Society of Medical Sciences
Awarded the Doctor of Veterinary Medicine degree from Hokkaido
Imperial University
Appointed as an instructor for a course on animal husbandry at the
School of Agriculture, Hokkaido Imperial University
Along with Professor Katsusaburo Yamagiwa, receives the Japan
Academy Prize
Appointed as an assistant professor at the School of Agriculture in
Hokkaido Imperial University
Becomes a professor at Hokkaido Imperial University
Founds the Hokkaido Cancer Society and serves as its first director“Cancer Is Curable. Do Not Delay Treatment,” edited by him, ispublished by Meibundo Books
Retires from Hokkaido Imperial University

Hokkaido University Archives

This facility collects, classifies and preserves historical documents andrecords of Hokkaido University. It also conducts investigations andresearch on its history.
Litterae Populi Spring 2024

21

To p i c s
Establishment of the Office for Promotionof Semiconductor Hub Formation
On October 1, 2023, Hokkaido University establisheda new operational organization, the Office for Promotion of
Semiconductor Hub Formation.
Amidst rapid advancements towards promoting thesemiconductor industry in Hokkaido, the Office serves
as a hub for collaboration among industry, academia, andgovernment. It contributes to solving challenges at thenational, regional, and industrial levels, while promoting
semiconductor-related research and human resource
development within the University.
Moving forward, the Office will build a solid

collaborative framework with external semiconductorrelated organizations and will consolidate the semiconductor
expertise of various departments. This initiative aims todevelop a hub for advancing research and human resource
development, contributing to the growth of the cuttingedge semiconductor industry in Japan.
A press conference on October 4 provided an overview
of the Office’s establishment purposes and missions, andintroduced the distinctive semiconductor-related research
activities of various university departments.

Completion of Open Innovation Hub“ENREISO”
On September 29, 2023, Hokkaido University
held the opening ceremony for its Open Innovation
Hub “ENREISO.” This facility serves as a center where
researchers and students from the University, as well as
individuals from other universities, local governments,
and corporations, can freely exchange opinions and create
innovative solutions to societal and regional issues.
At the opening ceremony, President Kiyohiro Houkin
expressed his expectations for the facility to serve as an
incubator for startups and as a platform for initiatives
aimed at community partnerships. After the ceremony,
the attendees were invited on a tour of the facility. The
first-floor presentation lounge will be used until 2026 as“ENLIGHT”, which aims to invigorate the Hokkaido
University 150th Anniversary Project. Projection mappingthat promotes the project was also displayed.
The facility is expected to play a pivotal role inbolstering collaboration among the industrial, academic,
governmental, and financial sectors, while acting as acornerstone for the effective dissemination of University
information.

A ribbon-cutting ceremony attended by key officials

Projection mapping at “ENLIGHT”

Uryu Experimental Forest certified as a
Nationally Certified Sustainably Managed
Natural Site

Press conference

Collaboration agreement with Tohoku
University
On January 17, Hokkaido University and Tohoku
University signed a collaboration agreement with the aim ofleveraging each institution’s unique features and educationaland research resources. This partnership aims to foster
talented individuals, enhance educational programs, andadvance research through cooperation and collaboration.
Both universities have historically had similarities intheir basic principles and visions, emphasizing and valuing
practical learning. Their mid- to long-term visions call forthe creation of social value with a global outlook.
Furthermore, the Hokkaido and Tohoku regions areplaying a crucial role in human resource development in
the semiconductor sector as the regions experience a rapid
acceleration in efforts to develop infrastructure for thesemiconductor industry.
Initially, the universities will focus on deepening
collaboration in education and research related to
semiconductors. They plan to develop human resources inthe semiconductor field through the sharing of e-learning
resources.

22

Litterae Populi Spring 2024

On October 25, 2023, the Uryu Experimental Forest,
covering an area of about 25,000 hectares, was certified as a
Nationally Certified Sustainably Managed Natural Site1 by
the Minister of the Environment for its efforts to conserve
biodiversity.
Established in 1901, this experimental forest has long
been dedicated to the collection of biodiversity data, toresearch on combating the challenges of intensifying climatechange, and to the implementation of forest management
practices that take biodiversity into consideration. Thiscertification recognizes the forest’s success in preserving
pristine natural ecosystems and habitats of rare wildlife,

including endangered species such as the Japanese huchen(Parahucho perryi, also known as the Sakhalin taimen).
To realize a society based on sustainable well-being,
Hokkaido University is making integrated efforts. We
aim to contribute to the “30 by 30”2 target and harmonize
biodiversity conservation with climate change mitigationby leveraging our intellectual and physical assets.
1 An area certified by the national government (specifically, the Minister of theEnvironment) as a region that contributes to biodiversity conservation throughprivate entities’ initiatives.
2 An international commitment to conserve at least 30% of land and sea forbiodiversity by 2030.

The signing of the collaboration agreement

President Houkin (third from left) and Tohoku University
President Hideo Ohno (third from right) holding thecollaboration agreement

The Dorokawa basin within the Experimental Forest, where valuable peatswamp forests extend

The certificate award ceremony (from left: Mr. Masaru
Horikami, councilor of the minister’s secretariat in the Ministryof the Environment; Mr. Nobuyoshi Sugawara, executive
director; and Dr. Makoto Kobayashi, associate professor anddirector of the Uryu Experimental Forest)
Litterae Populi Spring 2024

23

To p i c s
Establishment of the Office for Promotionof Semiconductor Hub Formation
On October 1, 2023, Hokkaido University establisheda new operational organization, the Office for Promotion of
Semiconductor Hub Formation.
Amidst rapid advancements towards promoting thesemiconductor industry in Hokkaido, the Office serves
as a hub for collaboration among industry, academia, andgovernment. It contributes to solving challenges at thenational, regional, and industrial levels, while promoting
semiconductor-related research and human resource
development within the University.
Moving forward, the Office will build a solid

collaborative framework with external semiconductorrelated organizations and will consolidate the semiconductor
expertise of various departments. This initiative aims todevelop a hub for advancing research and human resource
development, contributing to the growth of the cuttingedge semiconductor industry in Japan.
A press conference on October 4 provided an overview
of the Office’s establishment purposes and missions, andintroduced the distinctive semiconductor-related research
activities of various university departments.

Completion of Open Innovation Hub“ENREISO”
On September 29, 2023, Hokkaido University
held the opening ceremony for its Open Innovation
Hub “ENREISO.” This facility serves as a center where
researchers and students from the University, as well as
individuals from other universities, local governments,
and corporations, can freely exchange opinions and create
innovative solutions to societal and regional issues.
At the opening ceremony, President Kiyohiro Houkin
expressed his expectations for the facility to serve as an
incubator for startups and as a platform for initiatives
aimed at community partnerships. After the ceremony,
the attendees were invited on a tour of the facility. The
first-floor presentation lounge will be used until 2026 as“ENLIGHT”, which aims to invigorate the Hokkaido
University 150th Anniversary Project. Projection mappingthat promotes the project was also displayed.
The facility is expected to play a pivotal role inbolstering collaboration among the industrial, academic,
governmental, and financial sectors, while acting as acornerstone for the effective dissemination of University
information.

A ribbon-cutting ceremony attended by key officials

Projection mapping at “ENLIGHT”

Uryu Experimental Forest certified as a
Nationally Certified Sustainably Managed
Natural Site

Press conference

Collaboration agreement with Tohoku
University
On January 17, Hokkaido University and Tohoku
University signed a collaboration agreement with the aim ofleveraging each institution’s unique features and educationaland research resources. This partnership aims to foster
talented individuals, enhance educational programs, andadvance research through cooperation and collaboration.
Both universities have historically had similarities intheir basic principles and visions, emphasizing and valuing
practical learning. Their mid- to long-term visions call forthe creation of social value with a global outlook.
Furthermore, the Hokkaido and Tohoku regions areplaying a crucial role in human resource development in
the semiconductor sector as the regions experience a rapid
acceleration in efforts to develop infrastructure for thesemiconductor industry.
Initially, the universities will focus on deepening
collaboration in education and research related to
semiconductors. They plan to develop human resources inthe semiconductor field through the sharing of e-learning
resources.

22

Litterae Populi Spring 2024

On October 25, 2023, the Uryu Experimental Forest,
covering an area of about 25,000 hectares, was certified as a
Nationally Certified Sustainably Managed Natural Site1 by
the Minister of the Environment for its efforts to conserve
biodiversity.
Established in 1901, this experimental forest has long
been dedicated to the collection of biodiversity data, toresearch on combating the challenges of intensifying climatechange, and to the implementation of forest management
practices that take biodiversity into consideration. Thiscertification recognizes the forest’s success in preserving
pristine natural ecosystems and habitats of rare wildlife,

including endangered species such as the Japanese huchen(Parahucho perryi, also known as the Sakhalin taimen).
To realize a society based on sustainable well-being,
Hokkaido University is making integrated efforts. We
aim to contribute to the “30 by 30”2 target and harmonize
biodiversity conservation with climate change mitigationby leveraging our intellectual and physical assets.
1 An area certified by the national government (specifically, the Minister of theEnvironment) as a region that contributes to biodiversity conservation throughprivate entities’ initiatives.
2 An international commitment to conserve at least 30% of land and sea forbiodiversity by 2030.

The signing of the collaboration agreement

President Houkin (third from left) and Tohoku University
President Hideo Ohno (third from right) holding thecollaboration agreement

The Dorokawa basin within the Experimental Forest, where valuable peatswamp forests extend

The certificate award ceremony (from left: Mr. Masaru
Horikami, councilor of the minister’s secretariat in the Ministryof the Environment; Mr. Nobuyoshi Sugawara, executive
director; and Dr. Makoto Kobayashi, associate professor anddirector of the Uryu Experimental Forest)
Litterae Populi Spring 2024

23

Campus Landscapes

The light illuminating the future
Photographer: Hiromi Terashimaa

When thinking of Hokkaido University in spring, what might first come tomind are the lush, verdant trees and cherry blossoms that stretch far and wide.
It is a place where new leaves bud, flowers bloom profusely, and an air of vitality
fills a space that brims with untapped growth and potential.

Litterae Populi Spring 2024

deb. School of Engineeringc. Main Gate
d. Sapporo Agricultural College’s Farm No.2
e. Ono Pond

With new hope lighting our way, Hokkaido University continues to forge ahead.

24

ca. Central Lawn

New students take their first steps, their hearts filled with a mix of nervousness
and anticipation. These young individuals, now holding the key to unlocking
the doors of knowledge, will embark on their learning journey on this vast
campus, ready to tackle the challenges of their times.

Note: For videos showcasing the natural splendor of the campus in different seasons, please visit the
University website.

bVideos ofcampus views
QR codeMain
Gate

North13
Gate

Litterae Populi Spring 2024

25

Campus Landscapes

The light illuminating the future
Photographer: Hiromi Terashimaa

When thinking of Hokkaido University in spring, what might first come tomind are the lush, verdant trees and cherry blossoms that stretch far and wide.
It is a place where new leaves bud, flowers bloom profusely, and an air of vitality
fills a space that brims with untapped growth and potential.

Litterae Populi Spring 2024

deb. School of Engineeringc. Main Gate
d. Sapporo Agricultural College’s Farm No.2
e. Ono Pond

With new hope lighting our way, Hokkaido University continues to forge ahead.

24

ca. Central Lawn

New students take their first steps, their hearts filled with a mix of nervousness
and anticipation. These young individuals, now holding the key to unlocking
the doors of knowledge, will embark on their learning journey on this vast
campus, ready to tackle the challenges of their times.

Note: For videos showcasing the natural splendor of the campus in different seasons, please visit the
University website.

bVideos ofcampus views
QR codeMain
Gate

North13
Gate

Litterae Populi Spring 2024

25

Hokkaido University’s 150th Anniversary

Ambition to enlighten the world
Through this Litterae Populi Magazine, we will introduce
the Hokkaido University 150th Anniversary Project. This
first installment offers an overview of each program.

Hokkaido University will celebrate its 150th anniversary in 2026.

150 th Anniversary Commemorative projects

Between FY 2023 and FY 2026, the Hokkaido University Frontier Foundation welcomes donations for its
projects that are designed to look toward the next 150 years. These commemorative projects include the
Furukawa Hall Renovation and Utilization Project, whose key concept is “connecting people, time, greenery,
dreams, and achievements” to foster a campus environment where diverse talents will create new value in asustainable manner. The projects also include “Innovation Front Runner,” a talent development project tocultivate the architects of our future society.

● Talent Development Project: Innovation Front Runner

Integrated andsustainable promotionof innovation

To enhance students’ curiosity and motivation for further study, Hokkaido University
contributes to the integrated and sustainable promotion of innovation by establishing acomprehensive talent development project that spans both undergraduate and graduate
education. By leveraging the environment and resources of Hokkaido, the projectencompasses co-creation education that connects specialized knowledge with societal
challenges, global education centered around Nitobe College, early entrepreneurshipeducation, and more.

it was founded, in the early Meiji era, it began English
education provided by faculty members from abroad.
In addition, the untold efforts of our predecessors haveenabled the institution to develop into a comprehensive
research university with one of the largest campuses in
the world.

● Virtual Campus ProjectThe year 2026 will mark the beginning of the next
150 years, during which we will tap the potential thathas been fostered through our 150-year history in an
exceptional environment in order to contribute to theresolution of global issues as a unique, unparalleledinstitution.

Symbolic Hokkaido University facilities and buildings that can be utilized for educationaland research purposes will be “virtualized.” This aims to contribute to co-creation withsociety and to the sustainable promotion of innovation while conveying the appeal andpotential of Hokkaido University domestically and internationally.

Promotion of collaboration withsociety, corporations, and more

● Furukawa Hall Renovation and Utilization
Project

We will renovate Furukawa Hall, a nationally registeredtangible cultural property, which Hokkaido University
preserves as a historic building. The renovation aims topromote the University’s activities for the SDGs and fordiversity, equity, and inclusion (DEI) to the community. It
will also provide a space where young people can comein touch with true knowledge, contributing to the creationof a bright future society.

● “Children’s Book Forest” Project

Hokkaido University will receive a donation of a building’s designand construction on the Sapporo Campus from Tadao Ando, theworld-renowned architect. In collaboration with the City of Sapporo,the University will create a space where children can access adiverse range of books. This initiative represents part of new social
co-creation efforts of the University, contributing to the nurturing ofchildren who will support the next 150 years.

● Communication Enhancement Hub Creation Project

We established the Enlight hub for communication enhancement
inside Hokkaido University Open Innovation Hub “ENREISO,” acenter where researchers and students from the University, as
well as individuals from other universities, local governments, andcorporations, can freely exchange opinions and create innovative
solutions to societal and regional issues. This hub promotes thedissemination of information about the anniversary project andinvigorates communication within and outside the University.

Other projects● Editorial Project for Publications on the 150-Year
History of Hokkaido University

To archive the history of Hokkaido University and convey the
University’s historical charm through publications, this projectplans to release volumes offering a general overview, referencematerials, photo collections, and booklets.

The above information is current as of March 2024. Aiming
toward 2026, Hokkaido University will continue to plan projects
that can contribute to its development over the next 150 years.
We appreciate your support.

26

Litterae Populi Spring 2024

● Hokkaido University Research Festival 		
Project

In 2026, to commemorate the 150 th anniversary, aseries of research presentation events focused onsustainability, innovation, and diversity will be heldon 150 consecutive days, targeting elementar y,junior high, and high school students. A symposiumthat brings together university researchers, industry
professionals, government officials, and the generalpublic will also be convened to reduce the distance
between the local community and the world.

Scan here for the special website for Hokkaido
University’s 150th Anniversary

https://150th.hokudai.ac.jp/en

Hokkaido University will celebrate its 150th anniversary
in 2026. Ever since its founding in 1876 as Sapporo
Agricultural College, one of the earliest degree-awarding
institutions in Japan, the University has made tremendous
strides in its nearly 150-year history. It has contributed
to the development of its region and of the world by
producing many talented individuals who have playedroles not just in the local community, but throughout
Japan and beyond.
With the frontier spirit at the heart of its founding ethos
and based on all-round education, the University has
worked to develop unexplored fields of study, promotesocietal contribution through practical learning, andfoster the development of professionals who can thriveon the world stage. Its history sets the University apartfrom other universities in Japan. For instance, soon after

We have established the 150th Anniversary Foundation, as
we will be implementing commemorative projects for the
next 150 years under the slogan “ambition to enlighten
the world.” As we endeavor to become an institution thatmakes positive impacts on society through outstanding
research, we sincerely ask for the support not only of
our alumni and friends, but also of local residents andbusinesses.

Kiyohiro HOUKIN
President of Hokkaido University

R e qu e s t f or D on at ion s

Hokkaido University’s 150th Anniversary Fund
How to Donate
Click “Donate” on the Hokkaido University Frontier Foundation
website, select a payment method (credit card, postal/bank transfer, orconvenience store payment), and follow the procedure.

URL ▶ https://www.hokudai.ac.jp/fund/en/

With credit card payment, you have the option to make recurring
donations (monthly, once a year, or twice a year). Registering as amember at the time of application for donation allows you to change
your registration details online at any time.
Contact
Office for Alumni Relations and Funding, Public Relations Division,
Department of Public Engagement, Hokkaido University
Address: Centennial Hall, Hokkaido University, Kita 9, Nishi 6, Kita-ku, Sapporo, Hokkaido, 060-0809,
TEL: +81-11-706-2017 FAX: +81-11-706-2010
E-mail: kikin@jimu.hokudai.ac.jp

Litterae Populi Spring 2024

27

Hokkaido University’s 150th Anniversary

Ambition to enlighten the world
Through this Litterae Populi Magazine, we will introduce
the Hokkaido University 150th Anniversary Project. This
first installment offers an overview of each program.

Hokkaido University will celebrate its 150th anniversary in 2026.

150 th Anniversary Commemorative projects

Between FY 2023 and FY 2026, the Hokkaido University Frontier Foundation welcomes donations for its
projects that are designed to look toward the next 150 years. These commemorative projects include the
Furukawa Hall Renovation and Utilization Project, whose key concept is “connecting people, time, greenery,
dreams, and achievements” to foster a campus environment where diverse talents will create new value in asustainable manner. The projects also include “Innovation Front Runner,” a talent development project tocultivate the architects of our future society.

● Talent Development Project: Innovation Front Runner

Integrated andsustainable promotionof innovation

To enhance students’ curiosity and motivation for further study, Hokkaido University
contributes to the integrated and sustainable promotion of innovation by establishing acomprehensive talent development project that spans both undergraduate and graduate
education. By leveraging the environment and resources of Hokkaido, the projectencompasses co-creation education that connects specialized knowledge with societal
challenges, global education centered around Nitobe College, early entrepreneurshipeducation, and more.

it was founded, in the early Meiji era, it began English
education provided by faculty members from abroad.
In addition, the untold efforts of our predecessors haveenabled the institution to develop into a comprehensive
research university with one of the largest campuses in
the world.

● Virtual Campus ProjectThe year 2026 will mark the beginning of the next
150 years, during which we will tap the potential thathas been fostered through our 150-year history in an
exceptional environment in order to contribute to theresolution of global issues as a unique, unparalleledinstitution.

Symbolic Hokkaido University facilities and buildings that can be utilized for educationaland research purposes will be “virtualized.” This aims to contribute to co-creation withsociety and to the sustainable promotion of innovation while conveying the appeal andpotential of Hokkaido University domestically and internationally.

Promotion of collaboration withsociety, corporations, and more

● Furukawa Hall Renovation and Utilization
Project

We will renovate Furukawa Hall, a nationally registeredtangible cultural property, which Hokkaido University
preserves as a historic building. The renovation aims topromote the University’s activities for the SDGs and fordiversity, equity, and inclusion (DEI) to the community. It
will also provide a space where young people can comein touch with true knowledge, contributing to the creationof a bright future society.

● “Children’s Book Forest” Project

Hokkaido University will receive a donation of a building’s designand construction on the Sapporo Campus from Tadao Ando, theworld-renowned architect. In collaboration with the City of Sapporo,the University will create a space where children can access adiverse range of books. This initiative represents part of new social
co-creation efforts of the University, contributing to the nurturing ofchildren who will support the next 150 years.

● Communication Enhancement Hub Creation Project

We established the Enlight hub for communication enhancement
inside Hokkaido University Open Innovation Hub “ENREISO,” acenter where researchers and students from the University, as
well as individuals from other universities, local governments, andcorporations, can freely exchange opinions and create innovative
solutions to societal and regional issues. This hub promotes thedissemination of information about the anniversary project andinvigorates communication within and outside the University.

Other projects● Editorial Project for Publications on the 150-Year
History of Hokkaido University

To archive the history of Hokkaido University and convey the
University’s historical charm through publications, this projectplans to release volumes offering a general overview, referencematerials, photo collections, and booklets.

The above information is current as of March 2024. Aiming
toward 2026, Hokkaido University will continue to plan projects
that can contribute to its development over the next 150 years.
We appreciate your support.

26

Litterae Populi Spring 2024

● Hokkaido University Research Festival 		
Project

In 2026, to commemorate the 150 th anniversary, aseries of research presentation events focused onsustainability, innovation, and diversity will be heldon 150 consecutive days, targeting elementar y,junior high, and high school students. A symposiumthat brings together university researchers, industry
professionals, government officials, and the generalpublic will also be convened to reduce the distance
between the local community and the world.

Scan here for the special website for Hokkaido
University’s 150th Anniversary

https://150th.hokudai.ac.jp/en

Hokkaido University will celebrate its 150th anniversary
in 2026. Ever since its founding in 1876 as Sapporo
Agricultural College, one of the earliest degree-awarding
institutions in Japan, the University has made tremendous
strides in its nearly 150-year history. It has contributed
to the development of its region and of the world by
producing many talented individuals who have playedroles not just in the local community, but throughout
Japan and beyond.
With the frontier spirit at the heart of its founding ethos
and based on all-round education, the University has
worked to develop unexplored fields of study, promotesocietal contribution through practical learning, andfoster the development of professionals who can thriveon the world stage. Its history sets the University apartfrom other universities in Japan. For instance, soon after

We have established the 150th Anniversary Foundation, as
we will be implementing commemorative projects for the
next 150 years under the slogan “ambition to enlighten
the world.” As we endeavor to become an institution thatmakes positive impacts on society through outstanding
research, we sincerely ask for the support not only of
our alumni and friends, but also of local residents andbusinesses.

Kiyohiro HOUKIN
President of Hokkaido University

R e qu e s t f or D on at ion s

Hokkaido University’s 150th Anniversary Fund
How to Donate
Click “Donate” on the Hokkaido University Frontier Foundation
website, select a payment method (credit card, postal/bank transfer, orconvenience store payment), and follow the procedure.

URL ▶ https://www.hokudai.ac.jp/fund/en/

With credit card payment, you have the option to make recurring
donations (monthly, once a year, or twice a year). Registering as amember at the time of application for donation allows you to change
your registration details online at any time.
Contact
Office for Alumni Relations and Funding, Public Relations Division,
Department of Public Engagement, Hokkaido University
Address: Centennial Hall, Hokkaido University, Kita 9, Nishi 6, Kita-ku, Sapporo, Hokkaido, 060-0809,
TEL: +81-11-706-2017 FAX: +81-11-706-2010
E-mail: kikin@jimu.hokudai.ac.jp

Litterae Populi Spring 202427

https://www.global.hokudai.ac.jp/

28

Litterae Populi Spring 2024