food

Five Japanese Convenience Store SnacksINSIGHT | Oct 20, 2023

[Event Announcement] Sabakeru: Sustainable Seafood Culture from the Japanese Kitchen, Nov. 29, TokyoJAPAN LIFE | Oct 12, 2023

Japanese Food Banks Cross Generational Lines to Meet Rising Demand for AssistanceINSIGHT | Sep 26, 2023

Nearly a Quarter of Japan’s 2022 Marine Product Exports Went to ChinaINSIGHT | Sep 13, 2023

Japan Sets New Record Low for Food Self-Sufficiency on a Production Value BasisINSIGHT | Aug 22, 2023

Japan’s Marine Product Imports Reach a Record ¥2 Trillion in 2022INSIGHT | Jul 7, 2023

Yanagiya Machinery: The Real Deal in the World of Faux Fish ProductsINSIGHT | Jun 28, 2023

Reducing Food Loss and Waste: A Look at Food Bank KanagawaINSIGHT | Jun 22, 2023

Morning Snacks in Yokohama ChinatownCULTURE | May 2, 2023

The High Price of Japanese Seafood: Can Consumption Climb in 2023?TRAVEL | Feb 13, 2023

Japanese School Meals: Curry and Rice a Firm Favorite for Students Past and PresentJAPAN LIFE | Feb 2, 2023

“Imagawayaki” or “Ōban’yaki”: The Many Names of A Popular Japanese Winter SweetJAPAN LIFE | Jan 26, 2023

Grapes from the North: Hokkaidō Winemakers Take the Wine World by StormINSIGHT | Jan 23, 2023

Japan’s Changing Diet: Rice Relegated to One Meal a Day and Affordability Wins over TasteINSIGHT | Jan 6, 2023

“Osechi Ryōri”: Japan’s New Year CuisineJAPAN LIFE | Jan 2, 2023

“Zōni”: Japan’s New Year Soul FoodCULTURE | Dec 23, 2022

Rise and Shine with Japanese Breakfast Table MannersCULTURE | Dec 14, 2022

Once Shunned Norwegian Imports Now Dominate Japanese Mackerel MarketJAPAN LIFE | Nov 22, 2022