Eel (Unagi) is an ingredient that is said to be essential to Japanese food culture. “Glaze-grilled eel,” known as “Kabayaki,” also represents Japanese food culture. Japanese people started to eat eel during the Jomon period.
Sakura (cherry blossoms) are in full bloom for only about two weeks at most. As spring approaches, news programs predict when the cherry blossoms will open and when they will be in full bloom, songs about cherry blossoms are played on singing programs, and the streets are filled with accessories and food with cherry blossom motifs.
Ibaraki prefecture is a glorious place to explore, and it takes many visits to even start to tap into its wealth of cuisine and products. Fortunately, this is now condensed into an easy visit to IBARAKI sense. The vast expanse of Ibaraki, an hour or two from Tokyo on the Joban train line, is captured by a convenient visit to IBARAKI sense, with an expansive and evolving selection of the many joys collected in one place.
Exclusive interview with Mr. Jérôme PERDREAU, agricultural counsellor at the French Embassy in Japan.
Türkiye has been strategically developing its entry into the Japanese market throughout the year, centering on its participation in Foodex Japan every March. It has been holding B2B business matchmaking events, conducting buyer missions from Japan to Türkiye, and using further B2C promotional activities by influencers to increase exposure of Turkish food products.
Japan is an island nation with a land area of approximately 378,000 square kilometers in a bow-like shape. It is located between 120° and 150° east longitude and 20° and 45° north latitude, stretching around 3,000km from east to west and about the same from north to south.
My name is Ignacio Arzuaga Navarro. I am the second generation of “Bodegas Arzuaga Navarro,” a family winery. My father established Bodegas Arzuaga Navarro in 1987. In 1993, we started to trade wine.
Celebrating the 100th Anniversary of the Establishment of Diplomatic Relations between Japan and Türkiye in 2024
Turkish cuisine is one of the three major cuisines of the world. To celebrate the 100th anniversary of the foundation of the Republic of Türkiye this year and the centennial of establishing diplomatic relations between Japan and Türkiye in 2024, “delicious Japan” called on three chefs active in Japan and abroad to create new recipes using Turkish ingredients. We want to unveil these recipes, which use hazelnuts and dried fruits from Türkiye and are intended to spread in the Japanese market.
Embedded into the northern reaches of the great Kanto plain, Ibaraki Prefecture stretches from an extended seaside shoreline across agricultural fields and up into the hefty hills sprinkled with impressive Shinto shrines.
