How climate change is hurting Hokkaido’s kombu production

Climate change is having a significant impact on the Hokkaido region. According to the Hokkaido Research Organization, Japan’s coldest and northernmost prefecture will see average July temperatures increase as much as 3 degrees by the 2030s, in addition to decreased rain and delayed snowfall.

Just like with other areas of the world, we don’t have to wait until decades in the future to see how global warming is damaging Hokkaido. As the coldest part of Japan, it’s famous not only for its winter activities but also its contributions to Japanese cuisine. Yet climate change is adversely impacting Hokkaido’s fisheries and Japan’s food culture.

Kombu is a kind of edible seaweed used in many Japanese foods. It’s been an important part of the country’s cuisine for centuries. It is also an ingredient in countless standard and regional dishes.

Unfortunately, the overall amount of kombu caught in Hokkaido has decreased by more than half over the past couple of decades. In 1995, there were 28,000 tons produced; in 2019, that number had decreased to 13,000.

Kombu populations near Hokkaido will only continue to decrease because of climate change. Research from Hokkaido University predicts that 11 types of kombu in the region will disappear from Hokkaido’s coasts between year 2040 and 2090. Their worst case scenario shows the kelp growing areas in the 2090s will go down to 0% to 25% of their numbers in the 1980s. Even their best case predictions show a possibility of four of the most prominent eleven types of kombu disappearing from Japan by the 2090s.

Disappearing kombu affects all of us

The reduction or disappearance of kombu will have significant ecological, economical and cultural effects on Japan. Other forms of sea life in Hokkaido’s waters depend on kombu for their survival. Kombu colonies create a kind of sea forest for them to live in. These forests also attract sea life for fisheries to catch.

There are also economic effects playing out now. The purchase price of kombu has doubled in the past five years. This will negatively impact fisheries’ profits, and in the longer term could affect Japanese food culture and cuisine. Foods that Japanese people take for granted could be less available or not at all in the future.

When we think of climate change, we often think of the most noticeable effects, such as rising temperatures and coastal flooding. We may be aware of some level of possible secondary effects, but more immediate climate-related issues get more of our attention.

The situation with kombu in Hokkaido is a good example of the chain reactions that can be caused by global warming. The environment, economy and culture are all delicate machines that can be thrown off balance by one particular change.