Food
Why Japan's most expensive apples still win in Taiwan's Lunar New Year gift market.
How Hakata's spicy pollock roe is moving from gift boxes to overseas menus, and what still holds it back.
How Hokkaido's top seafood export found buyers in the US and Southeast Asia after losing China.
How a Nagoya tomato pioneer became a sauce and paste supplier to restaurant chains and food makers worldwide.
How the maker of Oi Ocha is persuading American shoppers to drink green tea without sugar.
How Morinaga's chewy fruit candy went from a Red Sox bullpen bag to American dugouts and candy aisles.
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