Food manufacturers, beverages and restaurant chains as a business.
Japan's competition watchdog searched Asahi, Kirin, Suntory and Sapporo on October 7, 2026, over suspected coordination of wholesale beer prices. Nothing is proven. How would Europe or the US punish it?
Japan's gene-edited GABA tomato opened its field. It wasn't the first gene-edited food sold (US soybean oil, 2019), but the first CRISPR food shoppers could buy. How Japan's rules compare with the EU's.
Japan made 'mottainai' a global word, yet its restaurants often refuse to box up leftovers. A 2024 government guideline shows why: legally, you are meant to eat it on the premises.
Kikkoman's third US soy sauce plant has opened in Jefferson, Wisconsin, a $560 million investment. Fifty-five years after a village voted 54 to 14 on the first one, North America now supplies two-thirds of group profit.
Japan lost about 1.9 million dogs in twelve years, yet its pet market grew to 12.7 billion dollars in fiscal 2025. Shipment tables show dog food going from 397 to 811 yen per kilogram.
Sushi shop bankruptcies in Japan rose 45.5% in the first half of 2026, yet only 18.8% were losing money, the lowest in Teikoku Databank's 20 years. They are not failing. They close because nobody takes over.
Kirin Holdings is buying Jamieson Wellness, Canada's top-selling vitamin brand, for C$1.898 billion. Why a 141-year-old brewer thinks fermentation science sells supplements, and why Western brewers chose another route.
Kewpie sets up an Indian sales company in September 2026. In the US, egg yolk is what legally makes mayonnaise mayonnaise. In India, egg is what earns the non-vegetarian mark. Same ingredient, opposite verdicts.
Japan's food exports hit 897.7 billion yen (about $5.7 billion) in the first half of 2026, a record. Green tea rose 83.5% and yellowtail 69.0%, but the yen was 5.5% weaker, so about half the growth was currency.
The only machine on Earth that cuts pumpkins into deliberately irregular 'rangiri' pieces. How Hokkaido's Synthemec cracked the paradox, then brought its parts in-house to win on precision and lead time, against an industry built for uniform cuts.
Nissin launched the first-ever cold-water-only Cup Noodle on July 20. Its patented Cold Rehydrate technology turns fridge-chilled water into chewy noodles in 5 minutes. Here's how Japan, birthplace of instant ramen, keeps reinventing it.