White milkwood (Sideroxylon inerme), thorn pear (Scolopia zeyheri), candle wood (Pterocelastrus tricuspidatus) and bitou (Osteospermum moniliferum) are indigenous plants with low flammability.

To offer a taste of ancient Japan, a company in Chiba city cooked up three types of canned foods using the broth of “ibokisago” (umbonium moniliferum), a species of sea snail. The marine ...