Food
Tsukemono Under Pressure
Japanese pickles face tighter salt targets, new hygiene rules and a generation that eats fewer of them
Food
Japanese pickles face tighter salt targets, new hygiene rules and a generation that eats fewer of them
Japan's fried chicken chains are betting that marinated thigh meat can win over the world
How a pink-skinned Yamanashi grape became Japan's calling card on the world's wine lists
Japan's seasonal confectionery is admired worldwide, but the small shops that make it are running out of heirs
Why Japan's ekiben makers are leaving the platform for city shops, highways and Europe
How Japan's rice seasoning is moving from bento staple to global pantry shelves
How Japan's stone-roasted sweet potato became a Southeast Asian best-seller
How international quotas and a university hatchery reshaped Japan's tuna trade
How British importer-brands bring authentic Japanese food to Western shelves — the curators bridging producers and global buyers