The Sustainable AgriTech & FoodTech (SA&F) Cluster announced the winners of the inaugural Sustainable Gastronomy Awards last week on 10 February. The ceremony coincided with Japan’s Food Day to celebrate organisations that have successfully...
For those navigating the evolving landscape of sustainable food in Japan, the Sustainable Food Museum in Minato-ku, Tokyo, offers an attractive destination. The facility serves as a permanent exhibition space for 100 carefully selected startups...
In March 2026, SEA VEGETABLE COMPANY, a firm proposing new ways to consume seaweed, will open its first permanent restaurant, “SEAVEGE- STAND,” in Yaesu, Tokyo. The restaurant will serve “Seaweed ramen” during lunch hours and...
Japan is experiencing an unexpected rice shortage driven by misguided agricultural policy, an influx of tourists and extreme weather. When calculated by calorie consumption, Japan’s food self-sufficiency is only 38% (lower than the UK’s 61%...
Pizza 4P’s Tokyo has partnered with Patagonia Provisions to introduce a special menu featuring pasta certified to promote soil regeneration. The new dish debuted last week, and showcased Patagonia Provisions’ “organic pasta,” part...
Onigiri, often translated as “rice ball” in English, is a beloved Japanese staple that most Japanese of all ages, from kindergarteners to office workers and hikers, eat daily. They come with a variety of fillings are wrapped in seaweed, and are also...
Of all the citrus fruits in the world, Japanese citrus is among the most beloved, reflecting the Japanese people’s passion for citrus. There are estimated to be more than 100 varieties of citrus fruits, ranging from seedless and sweet to tangy...
In this series of “sustainable restaurant” articles, we have discovered several Japanese restaurants which are involved in the Sustainable Restaurant Association Japan (SRA-J) and the Japanese branch of internationally renowned the “FOOD...
A mushroom cultivation initiative in Ibara city, known as Ibara Mushroom House, is redefining the cultivation and use of fungi, not only as a healthful addition to our diets, but as a solution to sustainable farming practices. Starting last month...
Japan now has its own version of the Sustainable Restaurant Association that began in the UK and the FOOD MADE GOOD Awards that it runs to recognize and encourage sustainability initiatives in the food service industry. Award winners become models...