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.

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.

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.

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.

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.

A unique ponzu vinegar vending machine in Osaka's Tsuruhashi district offers a bold "money back if you don't like it" guarantee. Created by a former banker turned fugu chef, this innovative business repurposes old sake shop machines to sell handcrafted citrus-soy sauce 24/7, representing the adventurous spirit of Japanese vending machine culture.

Japan's winter ice cream market is booming — spending has doubled in 20 years, with 2024 sales hitting a record 645.1 billion yen. Discover how Morinaga's PARM success, 2000s manufacturing innovations, "kotatsu ice cream" culture, and winter-limited product strategies transformed an industry that once "burned through summer profits in winter."

Japanese udon is taking the world by storm. At Narita Airport, over half the customers are international visitors. Overseas, dedicated fans pay $26 per bowl daily. Marugame Udon has expanded to 307 stores worldwide. Discover why foreigners are falling in love with Japan's beloved noodle and share your country's udon experiences!

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.

Groundbreaking research from Shinshu University and Asahimatsu Foods reveals that koya-dofu (freeze-dried tofu), a traditional Japanese preserved food, contains resistant protein that promotes GLP-1 production, potentially preventing obesity and fatty liver disease. Discover why the world is turning to Japanese fermented and preserved foods for health benefits.

Discover Restaurant Kamakura Village in Iiyama City, Nagano Prefecture, Japan, operating from January 23 to March 1, 2026. Experience dining inside authentic kamakura (traditional Japanese snow huts) while enjoying the local specialty "Noroshi Nabe" hot pot made with Shinshu miso. With over 20 snow huts illuminated at night, this limited-time winter event offers a magical experience just 2 hours from Tokyo.

Discover Japan's unique food culture of eating fish skin, chicken skin, and vegetable peels. Rooted in the "mottainai" philosophy of zero waste, Japanese cuisine transforms these nutritious parts into delicious dishes. Learn about traditional cooking methods and health benefits.

Discover why American-style cookies are becoming a sensation in Japan. From their signature soft and chewy texture to unique Japanese adaptations, explore the trend sweeping Japanese bakeries and how local patissiers are putting their own spin on this beloved American treat.

Japan's beloved ikura (salmon roe) reaches record-breaking prices due to severe salmon shortages. Discover how climate change and declining catches in Hokkaido are transforming sushi restaurants and Japanese dining tables, and what this means for the future of Japanese cuisine.

Japan's leading gyudon chain Yoshinoya Holdings announces ambitious plan to expand ramen business 5x in 5 years, aiming to become the world's largest ramen provider by serving count. Discover the strategy behind this bold move and Japanese public reactions.

The worldwide matcha craze is causing Japanese tea prices to soar. Discover why matcha became a global phenomenon, how it affects Japanese tea farmers and consumers, and what Japanese people really think about this trend.

In Italy, Peperoncino is called "pasta of desperation" - a midnight snack made when the fridge is empty. So why did Japan transform this humble dish into a restaurant staple and a test of chef skill? Discover the fascinating story of how Japan elevated simple garlic and oil pasta to culinary art.