Food manufacturers, beverages and restaurant chains as a business.
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.
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.
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 2026 ehomaki (lucky sushi rolls) generate ¥73 billion in economic impact, yet an estimated ¥1.65 billion worth are thrown away. Explore the structural causes behind Setsubun food waste and the tension between cultural tradition and sustainability.
Denmark-born food waste reduction app "Too Good To Go" launched in Japan on January 28, 2026, marking its first expansion into Asia. With over 500 million meals saved across 21 countries, the "Surprise Bag" model now partners with 80+ stores including FamilyMart and Krispy Kreme in Tokyo. Learn how this win-win-win system benefits consumers, businesses, and the environment while fighting food waste.
Major Chinese restaurant chains are rapidly expanding into Japan. From Haidilao hot pot to Yang Guo Fu malatang to MIXUE's budget drinks, we explore the brands entering Japan, the factors driving expansion including domestic competition and the Japanese Chinese population, and the impact on Japan's food service industry.
Explore how Japanese patissiers uniquely evolved French pastry to win back-to-back Pastry World Cups. Discover the history of Japan-born "French pastries" like yellow Mont Blanc and fluffy strawberry shortcake, plus how Japanese techniques are being reverse-imported to France. Includes 2025's trending flan pâtissier.
Ever wondered why Japanese cup noodles have different cooking times - 3, 4, or 5 minutes? Nissin Foods reveals the key factor is noodle thickness. Discover the fascinating science behind instant noodle technology, from flash-frying methods to non-fried noodles, and learn about Japan's unique instant ramen culture.
Following a ransomware attack in September 2025, Asahi Beer's October-December sales fell nearly 20% year-on-year. This article examines the challenges facing Japanese corporate cybersecurity through the case of Japan's largest beer manufacturer, which suffered significant damage during the crucial year-end sales season.
Yoshinoya Holdings plans to quintuple its ramen revenue to 40 billion yen in five years and reach 500 stores, aiming to serve more bowls of ramen than anyone in the world by fiscal 2034. Why is Japan's beef bowl king betting on ramen, and can the strategy work?