Hanamaruki rebranded its liquid shio koji at Natural Products Expo West 2026 in Anaheim, moving a gold-colored fermented seasoning that had been business-to-business only abroad into US retail with 210 ml bottles and an organic version. Can rice koji, salt and water follow miso and shoyu into the global vocabulary?
A box of 12 "Berrytsu" strawberries just sold for $1,800 at auction in Japan. From $6,700 grape bunches to $17,000 melons, Japan's luxury fruit market defies global norms. Discover the cultural traditions, auction rituals, and branding strategies that make ultra-premium fruit a thriving business in Japan.
A butter confection sold only at Tokyo's Haneda Airport has sparked a souvenir frenzy among international tourists. Born from repurposing skim milk that would otherwise go to waste, "Butter no Itoko" has some flying to Japan just for a taste. We explore how Japan's limited-edition treats and omiyage culture create demand worldwide.
For 6,000 years, Japan has eaten fugu — a pufferfish carrying tetrodotoxin, a poison 25 times deadlier than cyanide with no known antidote. From warlord bans to a prime minister's secret feast, from a Living National Treasure's fatal last meal to chefs who train for years to earn their license, this is the story of how Japan turned the world's most dangerous fish into high art. Does your country have a food worth risking your life for?
Up to 90% of farmed oysters have died in parts of Hiroshima Prefecture, Japan's largest oyster-producing region responsible for 60% of national output. Rising water temperatures, high salinity, and oxygen depletion in the Seto Inland Sea have caused unprecedented damage to a 450-year-old aquaculture tradition. We report on the causes, impact, and what comes next.
As cocoa prices hit record highs, Japan embraces innovative alternatives — from sunflower seed "chocolate" to soy meat. Discover how rising food costs are reshaping Japanese food culture, driving innovation, and changing consumer habits just in time for Valentine's Day.
UNESCO and Relais & Châteaux have launched sustainable gastronomy pilot projects in 4 regions worldwide. Japan's three-Michelin-star L'Effervescence chef Shinobu Namae joins the initiative at Amami Oshima World Heritage Site, combining eco-friendly fishing with seaweed forest restoration. Discover how fine dining is becoming a force for biodiversity.
Wood-fire cooking is taking the global gastronomy world by storm, sparked by Spain's legendary Asador Etxebarri. Unlike charcoal, firewood imparts unique aromas and flavors from local trees, creating one-of-a-kind dishes. In Japan, rural restaurants in renovated farmhouses are embracing this ancient technique, attracting wealthy food lovers from around the world through "local gastronomy."
Japan's miso exports have surged 7x in 30 years, and natto sells for $20 at high-end NYC supermarkets. Driven by the gut health movement, plant-based eating, and top chefs' fascination, traditional Japanese fermented foods are reshaping global dining. Discover the science behind koji mold, Japan's "national fungus", and how a $250+ billion fermented food market is booming worldwide.
Japan's ALL JAPAN Natural Cheese Contest saw a record 284 entries from 121 workshops nationwide. As the weak yen drives up imported cheese prices, Japanese artisan cheesemakers are winning international acclaim with uniquely Japanese creations, from raclette aged alongside fermented sushi rice bacteria to cheese washed with ancient peat hot spring water. Discover the surprising depth of Japan's domestic cheese revolution.
Japanese convenience store steamed buns (chukaman) are undergoing a remarkable evolution. From super-sized meat buns to sweet varieties like hotcake and chocolate buns, and international flavors like Korean and Taiwanese cuisine, discover how the Big Three convenience stores are competing in this 60 billion yen market with innovative creations.