The “Class of Life” is a controversial program introduced in various Japanese middle-schools where students spend months raising and getting attached to fish, before having to decide whether to eat them or not.

A part of the Sea and Japan Project sponsored by Nippon Foundation, the Class of Life was introduced in a number of schools across Japan in 2019, with the goal of teaching young students about the work that goes into land-based aquaculture, the challenges the activity involves, and last but not least, the importance of life. To this end, students in classes 4th to 6th are entrusted with a number of small fish and tasked with raising them to maturity for at least six months and up to a year. The controversial aspect of the program is that at the end, the students need to decide the fate of the fish, whether to release or eat them…

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Japan’s “Class of Life” is a controversial school project that aims to teach students about valuing their food and the environment by having them raise and then eat animals like fish and chicken.

We first featured the Class of Life a couple of years ago, when a video showcasing its implementation at an agricultural high-school in Japan’s Shimano Prefecture went viral on Chinese social media, leaving most viewers in a state of shock. The footage showed students preparing chicken eggs for hatching, raising the chicks for several months, and finally killing, cooking and eating the chickens. The Class of Life has been a part of Japanese curriculum at certain schools for over six decades, so most Japanese people are familiar with it, but even they were stunned recently when they saw elementary school children taking part in the class.

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For the past 60 years, every generation of freshman students at Izumo Agricultural and Forestry High School, in Izumo, Japan’s Shimane prefecture, has taken the “Class of Life”, a controversial six-month course during which the students help hatch and raise chickens, before having to slaughter and eat them.

Last year, the Class of Life at Izumo High School started in October, when they were presented with around 60 chicken eggs. Under the guidance of a teacher, they prepared them for incubation, washing them, arranging them in a special tray and learning to adjust the humidity and temperature on the incubator. For the next three weeks, they were in charge of monitoring the eggs and making sure that the right conditions for hatching were met. Once the chicks hatched, each student had to pick one and raise it as their own, knowing full well that in just a few months they would have to kill and eat it.

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