Figure 2-1-8 Trends in Amounts of Catches of Fish in Lake Biwa

Source: Created by the Ministry of the Environment, using Shiga Prefecture statistics on fish processing, etc. Information on bluegill only is from the Otsu Fishing Cooperative (amount caught by one fixed net in the southern portion of Lake Biwa).

fish dish in Shiga Prefecture.

In Shiga Prefecture, “funa-zushi,” a type of traditional fermented fish dish, is familiar to the people living there. It is served on happy occasions such as the New Year. “Funa-zushi” is made from “Nigorobuna”(Carassius buergeri grandoculis), which is endemic carp in Lake Biwa located in Shiga Prefecture. The unit price for “Nigorobuna” is more expensive than other types of carp. The price is about JPY 3,000 per 1kg for “Nigorobuna”, while it is around JPY 400 for other carp. This means that Nigorobuna extremely is important fish product for local fishery in Shiga Prefecture.

However, the important habitats for the fish have been lost after World War II. Reed grass areas have been lost around the lakeshore because of the infrastructural development around Lake Biwa and changes in land use. In addition, the water quality began to worsen in the

Photo: Funazushi (indigenous fermented fish dish in Shiga Prefecture)

①Nigoro-buna preserved with salt (3 months).

④After fermenting for several months to several years, the funazushi is ready to enjoy.

Source: 2010 “Shiga Fishery”

Photos provided by Shiga Prefecture

early 1960s. Alien species such as black bass and bluegill invaded Lake Biwa from the 1960s through the 1980s. These environmental impacts had a noticeably negative effect on the habitat environment for Lake Biwa's fish.

As a result, the maximum capture was approximately 1,100 tons of Lake Biwa carp around 1965, but capture has been hovering around 100 tons in recent years. Capture of Nigorobuna also continues to decline and at present has fallen to approximately 40 tons (Figure 2-1-8). For that reason, the funazushi that uses Nigorobuna as its ingredient has become a dish that is difficult for the residents to enjoy for their dinner. It can be the typical example that the loss of biodiversity has a large impact to the unique cultures of regions.

In Shiga Prefecture, a “Funazushi-Cooking Workshop” has been conducted for the purpose of taking over this traditional cuisine to the next generation since 2010 as part of a “Project for Business Development of Lake Biwa Fisheries.”

### 4. Biological Genetic Resources Used in Bio-Technology

In recent years, there has been increased use of biotechnology particularly in developed countries, including research and development on genetic and biochemical resources. Bio-technology is used as an advanced technology that uses genes and materials from living organisms to develop new medicines and high-quality crops. It has been drawing attention in various fields such as medical care, the environment, and food as an important technology that will provide new business opportunities.

As a result, new technological development of biotechnology can be seen in Japan. The number of patent registrations for biochemistry, biogenetics, and other fields has increased from 472 patents (registrations) in 1990 to five times that at 2,412 patents in 2009 (Figure 2-1-9).

Amid this increased attention to bio-technology, international dialogues on Access to genetic resources and Benefit-Sharing (ABS) have been made. These efforts have been made in order to overcome the conflicts between provider countries of genetic resources and user countries which insist that R&D should be promoted to contribute human welfare through smoothly access to genetic resources. With COP10 as a starting point, the framework for access to genetic resources and the fair and equitable sharing of the benefits arising from their utilization are to be made in order to contribute to biodiversity conservation and sustainable use. This will be discussed in more detail in Chapter 3.

Figure 2-1-9 Number of Patent Registrations for Biochemistry, Biogenetics, Etc.

Source: Japan Patent Office Annual Report (2010)