Japan’s 80-year-old diver dives into cold waters without oxygen tank

For centuries, women along Japan's Ise-Shima coastline have descended into the sea without specialized gear to harvest seafood directly from the ocean floor. Referred to as Ama, or "women of the sea," these free divers utilize breath-holding, expertise gained over years, and an in-depth understanding of marine ecosystems. Some have continued this physically demanding work well into their 70s and 80s.

The tradition persists primarily in coastal communities, though the number of active Ama is decreasing. Japan's 'women of the sea' engage in underwater diving without oxygen tanks. They rely solely on inhalations, search the seabed, and ascend to the surface before inhaling again. The National Tourism Organization reports that skilled Ama can dive to depths of approximately 15 meters and hold their breath for up to about 60 seconds.

Their catches encompass a variety of marine life, such as abalone, turban shells, sea urchins, sea cucumbers, and seaweed.

The practice is closely tied to the Toba and Shima areas in Mie Prefecture, where a significant portion of Japan's remaining Ama continue their work. The coastline of Ise-Shima, characterized by its bays and abundant marine resources, has contributed to the development of this unique fishing culture over generations.

The tradition of Ama diving is believed to have existed for over 3,000 years, though its documented history is more conservatively estimated between three to five thousand years, as referenced in the eighth-century Man'yoshu poetry collection. Thus, it is more accurate to describe Ama diving as an ancient tradition with centuries of history, rather than asserting that its practices remain unchanged for exactly 3,000 years.

Traditionally, the knowledge and skills required for the work have been passed down from one generation to another. Experienced divers learn to identify productive areas, comprehend changing sea conditions, and harvest marine life without depleting local resources. Reiko Nomura, an 80-year-old Ama diver featured by The Japan Times in 2012, epitomizes this tradition.

She began diving at around 10 years old and spent most of her life underwater, collecting abalone and other sea creatures. However, it is crucial to note that Nomura had ceased active diving by the time of her profiled at 80 and was instead working as a host at an Ama hut, while still maintaining a connection to the tradition through welcoming visitors, preparing food, and sharing stories of her diving experiences.

Ama divers collect a diverse range of seafood from the sea, depending on the location and season. Common catches include abalone, turban shells, sea urchins, sea cucumbers, and spiny lobster. Seaweed also plays a significant role in the traditional catch. For the Ise-Shima region, abalone and turban shells harvested by Ama have even been utilized as sacred offerings connected with Ise Jingu.

The divers' work is contingent upon their knowledge of the sea. They must possess detailed understanding of the coastline, seabed, and marine life, as well as the ability to assess weather and sea conditions before entering the water. Traditional fishing rules are established to prevent excessive harvesting, determining factors such as which species can be collected, their size, the fishing season, and the duration divers can remain in specific areas.

These regulations reflect a long-standing understanding that the Ama communities rely on the same marine resources year after year. The tourism authorities describe the practice as a form of traditional sustainable fishing in the Ise-Shima region.

Modern Ama still employ relatively simple equipment compared to contemporary standards. While the traditional image of an Ama diver in white clothing is widely recognized, contemporary Ama typically wear wetsuits, goggles, and fins. Nevertheless, the breathing method remains fundamentally distinct from scuba diving, as they do not depend on an air tank.

Traditional photographs often depict divers in white garments and carrying basic equipment, which has evolved into a culturally significant symbol, even though working divers today generally utilize modern protective gear.

Ama huts serve as gathering places where divers and visitors intersect. In areas like Osatsu, visitors can interact with Ama at traditional huts where they rest, warm themselves, and prepare seafood. Some experiences allow visitors to gain firsthand insights into the lives and work of the remaining Ama. At Ama Hut Hachiman in Toba, visitors can observe Ama preparing and grilling seafood like abalone and spiny lobster while learning about their traditional way of life.

These huts have become integral to cultural tourism while simultaneously providing Ama with a platform to share their knowledge with people from outside their communities. Unfortunately, the number of Ama divers is dwindling.