The Crown Prince Akishino attended the 31st Blue Planet Prize award ceremony in Tokyo awarded this year to the the Fourth King of Bhutan for his promotion of culture and collective happiness along with Professor Stephen Carpenter from the University of Wisconsin-Madison in the United States for his 40-year study of lake ecosystems. In Ehime on Shikoku, the warm waters of the Uwakai Sea, part of Japan's Inland Sea, provide an amply supply of fresh fish. While Ehime's west-facing coastline also provides the right setting for Shikoku’s famed dish of udon. Regular crops of chestnuts and barley are raw ingredients used in making raw yomogi udon, mixing local yomogi (mugwort) grown in the Hijikawa river of Ozu city with udon noodles; tarai udon and ankake-yomogi udon; two Chinese inspired dishes topped with fresh seasonal vegetables.