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Kamakura, a beautiful historic seaside town, has a garbage problem: seaweed that starts to smell if it isn't disposed of. Culinary researcher Yano Fukiko has come up with a use for it. She gathers, dries, grinds and feeds it to pigs. The meat produced is tender and rich in umami. What's more, disabled and elderly people living in the area are at the heart of Yano's project. The result of the hard work of many people, Kamakura seaweed pork has been very well received.
