Japan is embracing an unconventional mental health practice called "Coffin Therapy," which involves lying in a coffin for approximately 30 minutes to reflect on life and contemplate mortality. Originally piloted by a funeral company in Chiba Prefecture, the practice has expanded to spas and workshops nationwide.

Participants can choose between open and closed coffins. Supporters argue that the enclosed space creates a peaceful, private environment for genuine introspection without distractions. While the concept may seem strange internationally, it connects to Japan's "Kuyō" tradition—memorial rites for the deceased that promote awareness of life's fragility and acceptance of death.

The trend emerges as Japan grapples with elevated youth suicide rates. Some proponents believe that safely confronting mortality in a controlled, reversible format may reduce fear of death and help people appreciate life's value more deeply.

Businesses offering Coffin Therapy, including Grave Tokyo, frame it as a "mental reset." Grave Tokyo designer Mikago Fuse emphasizes making death less frightening and helping people recognize life's worth. The company designs colorful, friendly coffins to counter traditional morbid associations.

Tokyo spa "Meiso Kukan Kanoke-in" offers the service for approximately 400 baht, allowing customers to choose open or closed coffins with optional add-ons like relaxing music, projected imagery, or complete silence.

In 2024, a Kyoto university hosted a Coffin Therapy workshop for students. Many participants reported reviewing life anxieties and experiencing reduced fear of death. Some felt motivated to live more fully.

Mental health experts continue recommending standard treatments for depression and suicidal ideation—meditation, mindfulness, CBT, SSRIs, and emerging therapies like ketamine and esketamine for severe cases. However, Coffin Therapy supporters believe symbolically "rehearsing" confrontation with death may complement these established approaches.

The Department of International Trade Promotion is accelerating fruit market expansion, with trade attachés in Nanning actively engaging the Hongxi wholesale fruit market. Thai durian is receiving overwhelming positive responses from importers and confectionery companies. Ms. Sunantha Kangwalkulgij, Director-General of DITP under the Ministry of Commerce, revealed that the department has directed trade promotion office directors stationed in key fruit export target countries to implement Deputy Prime Minister and Commerce Minister Supachee Suttheermphand's policy to accelerate Thai fruit market expansion to accommodate the current fruit harvest season. A recent report from Niti Prathumvong, Director of the DITP office in Nanning, shows successful progress in promoting Thai fruit exports to the Chinese market, particularly Thai durian, with increasing interest from importers in purchasing Thai durian.

The trade attaché reported meetings with Mr. Su Yueyun, President of the Hunan Fruit Association, and Mr. Li Pingfang, Deputy General Manager of the Hongxi Fruit Wholesale Market, revealing that from January to May 2025, 150,000 tons of Thai fruits were imported, including 70,000 tons of durian. Throughout 2024, the Hongxi wholesale market imported 1 million tons of foreign fruits, with Thai fruits comprising 40%, including 180,000 tons of durian, 100,000 tons of longan, and 100,000 tons of mangosteen, coconut, and pomelo.

Meetings with seven major Thai fruit importers in the Hongxi market focused on expanding market opportunities for Thai fruits in central and western China, particularly durian, mangosteen, and coconut. All confirmed their 2025 durian import targets: Fruit Mate (1,000 containers), He Jinsheng Fruit (800 containers), Yunhui Fruit (500 containers), Hunan Ju Hai Xin Trading (1,000 containers), Long Yuan Trading (1,200 containers), Hunan Chang Nong (900 containers), and Sinkin (1,000 containers).

The trade attaché also met with executives from Greenery Fruit, the largest comprehensive fruit supply chain company in Hunan Province with over 1,600 chain stores throughout China, to discuss promoting Thai fruits in Hunan and nearby provinces. The company confirmed a 2025 target of importing 1,000 containers of fresh durian and 30 containers of frozen durian.

Meetings with He Muji Bakery Supply, which manufactures durian-based processed products including crepes, pancakes, mochi, and mooncakes and currently imports approximately 200 containers of frozen durian pulp annually from Thailand, revealed the company's interest in increasing frozen durian imports. DITP will organize trade negotiations for the company and Thai exporters at future opportunities.

Discussions with Busy Ming, a snack distributor operating 25,000 chain stores under the Zhao Yiming Snacks and Busy For You brands across 30 provinces in China, showed the company's plans to increase Thai snack imports. The trade attaché invited the company to participate in THAIFEX-Anuga Asia 2026 to source Thai snack products.

A 70-year-old woman in Macau was taken to the hospital after being frightened by a humanoid robot walking on the street in the Patane district. Police later revealed the robot was being used for a promotional activity by a local tutoring institute.

According to public safety police, the incident occurred around 9 p.m. on Sally Tow Hnan Street. While the woman was stopped to use her smartphone, she suddenly sensed something approaching from behind. Upon turning around, she discovered it was a humanoid robot, causing her significant shock.

Police confirmed there was no physical contact between the woman and the robot, and she suffered no injuries. However, she reported feeling unwell from the fright and requested to be taken to the hospital for examination. After a medical checkup, doctors cleared her to return home, and she decided not to file any complaints or charges.

Authorities confirmed the humanoid robot belonged to a local tutoring institute and was being operated by a 50-year-old local man who stated he was testing the robot's performance to improve its effectiveness for future promotional activities.

A video of the incident quickly spread on social media, showing the woman appearing to argue with the robot while several police officers stood nearby before the robot was removed from the area. In the video, the woman can be heard shouting in Cantonese that the robot made her heart race, questioning why such machinery was being operated in public.

Police warned the robot operator to exercise greater caution when operating the humanoid robot in public spaces to prevent causing fear or safety risks to the public.

Mark Kim Choy, director of Study Hard Education Centre, told reporters that the institute had conducted three promotional activities using the robot in the past week. He stated that over the past six months, the institution had used the robot for public relations activities in crowded areas, which typically received positive feedback from the public.

Choy also revealed that after the incident, he personally accompanied the 70-year-old woman to the hospital and drove her home after she was released.

On May 23, 2025, His Majesty the King and Her Majesty the Queen graciously authorized Her Majesty Chanthani Thanarak, Royal Secretary to His Majesty the King, to preside over a royal merit-making ceremony. Alms were presented to Phra Thepworsitthichai, who serves as advisor to the Bangkok Metropolitan Administration, assistant to the Supreme Patriarch, and abbot of the royal temple Wat Semyanari. The ceremony took place at the main chapel of Wat Semyanari in Chatuchak district, Bangkok, and was attended by ten monks.

On May 23, 2569, TikTok creator Prapitch Mukda described a frightening experience when his car became trapped on railway tracks beneath BTS Phayathai station late at night, with no warning signals and non-functioning safety barriers. He had just finished work and was heading home via a ride-hailing app when he reached the railway crossing below the BTS station. As his car passed halfway across the tracks and began straddling them, a train suddenly approached from the left at dangerously close range, with the train operator attempting emergency braking as well. The driver spotted the train's headlights flashing nearby and, remaining calm under pressure, immediately shifted into reverse and managed to back away to safety, despite another vehicle following behind him, resulting in no injuries.

Mukda confirmed that there were no warning sounds and the safety barriers never came down as the train approached—a terrifying situation in the heart of the city. After the train passed, concerned citizens checked the control booth to see if staff were present, but the cause of the failure remained unclear. Mukda expressed profound shock, stating his nerves were unsettled for over three hours afterward. He questioned why safety protocols and staff training hadn't improved following recent fatal railway accidents, emphasizing that responsible officials managing life-or-death systems must implement stricter employee training and organizational discipline. He urged relevant authorities to recognize that "people have only one life" and safety must be taken with utmost seriousness.

Three Condiments That Must Be Refrigerated After Opening—Never Leave Them Out. Risk of bacterial contamination with warning about four habits to avoid. Compiled by Sanook News Online team on May 23, 2025. Foreign media report: Don't store condiments near heat sources! Especially these three types of seasonings—once opened, they should be refrigerated immediately for safety. Improper storage of condiments not only spoils flavor and wastes food, but can also harbor pathogens, toxins, and accumulated bacteria.

Here are three groups of condiments that should be refrigerated immediately after opening, because leaving them at room temperature means what you eat daily may not be nutrition but rather a breeding ground for disease:

1. Sauces and seasonings high in water and protein Whether oyster sauce, soy sauce, black bean sauce, or mayonnaise—all are high-moisture products rich in protein. While sealed in packaging, these sauces are sterile from industrial processing, but the moment you open the lid, outside air and moisture trigger rapid bacterial spore growth. Left at room temperature, especially in hot, humid weather, these sauces spoil easily and become contaminated. They also risk mold growth that can produce aflatoxin, a dangerous toxin that damages liver cells and increases cancer risk if accumulated in the body long-term. Therefore, after each use, seal tightly and refrigerate immediately to prevent microbial contamination.

2. Fermented condiments Soy sauce, soybean paste, miso, shrimp paste, and pickled chilies are all products from beneficial microorganism fermentation. However, the microorganisms and enzymes in these products don't disappear—they're merely dormant. When opened and stored at room temperature, especially in warm conditions, microorganisms and yeast reactivate. Uncontrolled re-fermentation can alter color, smell, and structure, causing deterioration. Consumption may cause digestive tract irritation or food poisoning. Refrigeration slows fermentation and maintains product quality.

3. High-fat or high-oil condiments Many mistakenly believe oily foods don't spoil easily, leaving chili oil, hot oil, or peanut butter on kitchen shelves without worry—a serious misconception. Fats in these condiments are sensitive to light and high heat. Exposed to steam from gas stoves or kitchen heat, fat oxidation occurs rapidly, creating free radicals and toxic compounds with foul odors. Regular consumption of oxidized fat may harm digestion and overwork the liver. Refrigeration slows these chemical reactions, keeping oils and fats safe for consumption.

Dangerous habits to stop immediately when using condiments Beyond choosing proper storage locations, daily usage habits affect food cleanliness and safety. To protect family health, avoid these habits strictly:

Storing condiments near stoves or heat sources This is the most common mistake in many kitchens, as steam and moisture from cooking accelerate fat oxidation and bacterial growth.