Yamaguchi's premium sake brand Dassai and Japanese engineering giant Mitsubishi Heavy Industries have successfully brewed sake in space for the first time in human history. The result: a single 100ml bottle priced at $700,000. Inside the Dassai MOON Project, the long-term plan to build a brewery on the Moon, plus practical brewery-tour info for international visitors in Iwakuni, Yamaguchi.
Global matcha production has roughly doubled in just five years. Japan can no longer meet world demand alone, and Chinese matcha is rapidly filling the gap. Should matcha be defended as Japanese cultural heritage, or embraced as a global beverage? We explore the strategic crossroads facing Japan's matcha industry.
Once dismissed overseas as resembling 'black paper,' nori is now riding the global onigiri boom into kitchens worldwide. A 3-Michelin-star Italian chef uses nori pesto on cuttlefish, and the global market is projected to grow from $3.8B in 2025 to $6.4B by 2034. From the famous 2010 Nature paper that overturned the 'Westerners can't digest seaweed' myth, to Japan being overtaken by Korea in production volume — here's how Japanese seaweed conquered the world.
Japan is famously polytheistic and its gods rarely clash — unless we're talking about mushroom-shaped vs bamboo shoot-shaped chocolate snacks. Discover the hilarious 50-year "war" between Meiji's Kinoko no Yama and Takenoko no Sato: national elections, celebrity endorsements, peace treaties, and why this debate can break friendships.
Osaka Ohsho, the 55-year-old Japanese gyoza chain, opens its first North American flagship in Sawtelle (Little Osaka), Los Angeles, on May 8, 2026. We unpack the Mitsubishi Shokuhin joint venture, the SNS-driven distribution strategy, the tableside cooking spectacle, and how the brand plans to flip gyoza from a ramen side dish into a main attraction.
On April 22, 2026, the world's first global matcha industry body launched in Tokyo. Led by 28-year-old tea master Ryo Iwamoto, the International Matcha Association (IMA) brings together the CEO of the Specialty Coffee Association, UC Davis tea scholars, and Future Food Institute to tackle counterfeiting and the absence of international standards in a $4.4 billion global market.
Otafuku Holdings subsidiary Nakagawa has completed a new tenkasu (tempura crumb) factory in Omura, Nagasaki, boosting output from 4,200 to 6,300 tons annually, a 1.5x jump aimed at Europe and beyond. A deep dive into what tenkasu is, how it powers okonomiyaki and udon culture, the rise of tempura crumbs in sushi rolls overseas, and how it compares to Britain's beloved chip-shop 'scraps'.
"Your broth is jet-black like motor oil!" "Yours is so pale you can see the bottom!" Japan's centuries-long East vs West udon war explained, soy sauce science, water chemistry, and a taste boundary discovered at Sekigahara.
The global matcha boom has reached even Kagawa, Japan's smallest prefecture famous for udon noodles. With a $31,000 research budget, Kagawa is exploring tencha production as green tea exports hit $450 million. Here's why the matcha gold rush now spans the entire country.
JR East, Japan's largest railway group, opened onigiri shop TOKYO ONIGIRI in London's Leicester Square in December 2025. Behind this unusual move, a railway company entering overseas food retail, lies the government's GOHAN Project strategy to boost Japanese rice exports. From Onigiri Summit 2026 to convenience store packaging innovations, we explore how the humble rice ball could become Japan's next global food hit after sushi and ramen.
Japan's green tea exports doubled to ¥72.1 billion in 2025, yet domestic matcha production can't keep up. As tea plantations shrink 29% in a decade and low-grade powdered tea floods global markets, the industry warns of 'matcha laundering.' Is the matcha in your latte the real thing?
