Gekkeikan has won numerous Gold prizes at the “Japan Sake Awards”, which is hosted by the government (Brewing Society of Japan, independent administrative institution) and the only national competition for Shinshu, or the first batch of sake brewed that year.
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Horaiya is a koji manufacturer and we have been implementing our traditional koji production method for over 100 years. We perfected this delicate koji fermentation production and developed products that express the value of our traditional koji.
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This traditional and historical food was introduced to Japan from China together with Buddhism in the 8th century. It is made by gelatinizing glucomannan, the polysaccharide found in konnyaku imo (root), and then setting it with an alkaline solution (calcium hydroxide).
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As the No.1 miso company, Marukome spreads Japanes foodculture to the world.
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Fermented condiments such as miso, soy sauce, vinegar, sake, and mirin are essential for flavoring washoku. Japan gets hot and humid in the summer, so it has a well-developed tradition of fermented foods, in common with other Asian countries.
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With growing interest in health, super foods and “foods with function claims” are gathering attention as being good for health and the body, and stimulating the market in Japan. But if you think about it, the Japanese people have pursued diets good for their health and nutrition since ancient times.
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The First Japan’s Food Export Fair will take place at Makuhari Messe in Japan over three days, on the 11th to 13th of October 2017. The Japanese government has set a target of expanding exports of agricultural, forestry, and fisheries produce and food products to JPY1 trillion by 2019.
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It's enjoyable time. It's fun to figure out things about cooking, even if it comes from thinking about cooking rather than actually doing it. COoking is always on my mind.
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A conversation with President Yohei Shirakawa of Natural House, the pioneer of the organic market in Japan. Natural House, which manufactures and sells organic foods and cosmetics, now has 30 branches.
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Polish traditional cuisine is based on various kinds of meat but also vegetables and fruits. Since autumn and winter in Poland are long, we have a lot of soups that warm us up during cold days.
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The rise in these trends is being spurred by the surge in visitors to Japan in the run-up to the 2020 Tokyo Olympics and the growing orientation towards health in the Japanese public.
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Japan’s dietary culture has grown up in close linkage with its annual festivals. Sharing the food that is the blessing of nature, and sharing time for food, deepens family and community ties.
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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.
Introducing 3 bars in Tokyo: Bar Avanti in Ginza, Mixology Heritage in Uchisaiwaicho, and Bar & Cafe Camellia in Marunouchi.
The International Hotel and Restaurant Show, now in its 51st consecutive year and marking more than half a century, was held at Tokyo Big Sight from February 7 to 10, 2023.
Our editorial team at “delicious Japan” sees these three elements driving Japan's food scene in future, so we'll be commenting on past, present, and future food scenes with reference to developments around the world.
