A presenttion session for the Yap-Japan Cultural Exchange Program, conducted in March 2025, was held on the afternoon of July 5 in Chiyoda Ward, Tokyo. The session by the seven participants of the program, was attended by over 20 people, including family members, friends, and member of ECOPLUS, with some others watching online.
The meeting began with each participant presenting the daily activities of the 11-day stay on the island. They shared experiences such as arriving in Yap in the very early morning, resting briefly on the floor of school library, building toilets and showers together with villagers, digging up taro, the main staple food, and being surprised by the huge leaves of taros, grinding the coconut meat to make coconut milk for cooking, and being amazed by the countless fish in the crystal-clear waters in the lagoon. These vivid accounts of daily life were accompanied by photos.
Next, each participant shared their feelings about the program. One participant, who had previously been so obsessed with cleanliness that he couldn’t even sit on the airport floor, shared how he came to sit on the ground on Yap Island, surrounding a small lantern, to eat meals. Another shared how, even after returning to Japan, he couldn’t help but recognize the round objects they saw as the stone money in Yap. The participants spoke with big smiles on their faces, and the venue was filled with warm laughter.
Ecoplus held Yap Japan Cultural Exchange Program on Yap Island, Federated States of Micronesia, from March 9 to 18, 2025. The program, which began in 1992 and has continued almost every year, was suspended from 2020 to 2023 due to the COVID-19. It resumed in spring 2024 on a smaller scale, and this time, the program was the first full-scale event in five years.
The participants were four male and three female high school and college students, plus one participant from the previous year as a volunteer staff member.
We stayed in the village of Dechmur in the Tamil municiparity of Yap, for the second time since 2018. Our base of activities was the women’s house. It is a one-story concrete building that serves as a shelter during typhoons.
On the 9th, the day we arrived, the villagers instructed us to weave sleeping mats out of palm fronds. We set up posts on the ground, passed thin bamboo across it, and inserted dead palm fronds to make a toilet and shower room. The villagers had already built a cooking house. A living space similar to the local living environment was created, with the meeting place used as a sleeping place and the outside hut used for the daily life.
The first experience to cut a coconut
Weaving mats and hats
Digging a toilet hole
Use skin of a tree to tie
Toilet on the left and shower room on the right side.
Bathroom completed
The staple food is taro. We were also taught how to dig the taros out from under the huge leaves. Three years after planting the small taros, it is time to harvest them: first the leaves are cut off, then a wooden point about 5 centimeters in diameter, with the tip shaved in the shape of a knife, is inserted into the root to cut the roots, which can then be pulled out. They are wrapped in the removed leaves and taken home in a basket woven from palm fronds.
Where a taro is dug up, seedlings are planted. This way you dig up one taro and have three or four ready for the next one. That way we can prepare the next meal properly,” an elderly woman told us.
Huge leaves of Taro
Cutting roots, dug up the root.
Replant seedings for next harvest
Clean up the taro
Cooked taro
The cooking of taros is also done using dried coconut shells as the first fuel, then thicker wood, and continues for an hour and a half, using banana leaves as the middle lid to keep the heat in. All this work requires meticulous preparation, and the food is prepared through a careful process.
To drink the juice of the young coconut, one climbs a tree that is several to ten meters high, drops the fruit, which has grown to the size of a rugby ball, carries it to the base, and cuts off the thick shell with a large hatchet. The way they cut the rind varies depending on the situation, such as when they are serving it to elders or guests, or when they want to drink it themselves right away. Gradually, the participants understood and mastered these detailed techniques.
The highlight of the program was the 3-day/2-night homestay. Each participant was invited to live with a family as a member of their household. Upon their return, the participants blended into the circle of people and were full of smiles.
The villagers graciously allowed us to immerse ourselves in their daily lives, not as tourists, but from the same perspective, feeling the present and thinking about the future. During our time there, participants never touched a smartphone and spent time without social networking sites.
Reflecting upon their return to Japan, participants said, “I thought there were things I didn’t need in my life in Japan. I thought it would be more interesting to create something instead of looking at Instagram in my spare time.” “I could understand the culture and traditions of the local people by being a part of their lives.” ” I felt that because of the time and effort they put into their daily lives, there was an abundance of appreciation for their food and everything else.”
The main theme of the program is “What is true happiness? Away from the digital-soaked days of chasing “convenience,” we experienced a dense and attentive lifestyle where people talk seeing each eyeballs. The participants seemed to have found a gateway to a new sense of values as they experienced a lifestyle of intimate contact with people and their eyes, which was the case in Japan only a few generations ago.
The participants will reflect on their myriad experiences and write their reflections into a report that will be delivered at a public presentation scheduled on July 5.
This program started in 1992, but was cancelled in 2000 due to the COVID-19, and this time we were finally able to conduct the program after 4 years. Since it had been a long time since this program was held, the number of participants and the schedule were kept low. One of the expected participants fell ill on the morning of our departure, so we ended up with a total of five participants (four university students and one high school student) who stayed on the island for seven days.
We stayed in the village of Aff, located in the Tamil community of Yap Island. The village has well-preserved traditions, such as well-maintained stone paths.
Our base of operations was the village meeting hall. It is a one-story building made of new concrete. We began by building a cooking hut and shower house in the back.
The first three days were a time of learning about the wisdom and skills of the local way of life. We made mats for sleeping on the floor by weaving them from large coconut palm fronds. We also learned how to husk a young coconut and drink the juice inside. Coconut milk for cooking is made by grinding and squeezing the copra from old coconuts left on the ground for some time. The fibrous outer part of the coconut is dried and used as a fuel. The participants were amazed at the traditional wisdom of using nature without waste and transforming it into food and tools.
In the middle part of the program, we were given the opportunity to stay with a host family for two days and one night, with each of participant visiting a different family and spending time with them as a family.
They cooked together and played with the children at each home, and were fully accepted into the local lifestyle.
When they returned in the evening of the second day, they had wreaths ont thier heads and were filled with souvenirs, including handmade bags and dinner baskets overflowing with fish, taro, and other delicacies. They returned home with their host families, laughing happily together.
The last days of our stay were busy with activities at sea, participation in local community work, and a farewell party, leaving no time to catch our breath.
The lagoon was not very clear at the shore due to nutrients from mangrove forests and other sources, but once you get closer to the reef, you can see clearly into the shining world. We also joined a local conservation organization, the Tamil Rescue Conservation Trust (TRCT), as they worked to clean algae and mud from the giant clams, which are caged and protected from predators.
The island of Yap has been experiencing a drought since December 2023, with almost no rainfall, and precipitation from January to March is 1/20th of a normal year.
For this reason, the villagers of Aff began digging an old well in an effort to revive a well that had been abandoned for decades in order to secure water for daily use. We were allowed to participate in this community work and dug a hole as deep as our waists. The sticky soil in the valley line stuck to the shovel and made digging difficult to dig, but after about two hours of taking turns with the locals, we were able to dig down to almost shoulder deep.
We were able to see firsthand the effects of global climate change and how residents are working together to respond.
There are two flights per week between Yap and Guam. Both flights operate from midnight to dawn, so we arrived on Sunday morning around 1:00 a.m. and left the island before dawn the following Sunday, a full week’s stay. Although they would have been on the island for some more days, the participants were still amazed at the wisdom and skill of using one thing in many ways, and they also noticed the abundance of learning in the daily life of the island.
We have been informed by another village in the same Tamil community that they can host our group next time. We are looking at the situation and considering the next schedule as the water supply has already started on time due to the water shortage, and also the summer heat is more intense than before.
Three local leaders of an eco-tourism project in the Tamil region of Yap Island, Federated States of Micronesia, implemented by ECOPLUS with support from JICA, visited Japan for training activities from April 3 to 9.
The three who came to Japan were Lubumow (45), Ken(39), and Janice (29), officers of the Tamil Resources Conservation Trust (TRCT), which is engaged in conservation activities in the Tamil municiparity of Yap Island.
After spending 3 days in Guam to obtain visas, they arrived at Narita Airport on the evening of the 3rd. The next day, the 4th, they flew to Miyakejima to stay with Yoshiaki and Yoshiko Unno’s family, who have been involved in ecotourism activities there for a long time. Miyakejima has been battling volcanic eruptions for years. The island’s way of life is deeply rooted in the struggle against eruptions. The group was surprised to see the black ground by volcanic ejecta. Everywhere on the coast and on the land there is a connection to the eruption.
The group was told how the growth of the Oyashabushi tree, which fixes nitrogen in the air into the soil, in a nutrient-poor environment, followed by the growth of silver grass, and then the recovery of vegetation.
The participants were also shown the wisdom of planting the Oyashabushi trees at intervals of several meters to provide nutrients to the soil and to grow ashitaba, a local vegetable.
On the coastal part of the island, we watched the Kuroshio Current lapping against the cliffs. On Yap Island, the entire island is surrounded by coral reefs, and you cannot see the sheer cliffs.
They seemed to have realized the value of their natural environment in the very different scene from Yap, where the calm sea, called a lagoon, surrounded by coral reefs without waves, and white sandy beaches made of crushed coral are the norm.
They seemed to have realized the value of their natural environment in the very different scene from Yap, where the calm sea, called a lagoon, surrounded by coral reefs without waves, and white sandy beaches made of crushed coral are the norm.
In the second half of the tour, we moved to Minamiuonuma City in Niigata Prefecture, where snow still lingers. The three of them actually entered the rice fields where the snow had just melted and experienced the process of spreading wood ash, raising old stubble with three stakes, and rebuilding the edge of the rice field with shovels and hoes.
They also heard explanations of how the water around the rice fields is arranged and how the flow of water is managed and maintained.
On Yap Island, the staple food is taro and wetlands like rice paddies are managed as taro fields.
They seem different, but they do similar things, Lubumow said in his reflections.
Ecotourism is interpreted and developed in many different ways around the world.
It seemed that understanding the relationship between nature and traditional lifestyles in a given place and looking for clues for the next sustainable future would be the axis of ecotourism in Yap Island.
