Author Archives: The Japan Agricultural News

“Japan Food Safety Management Association” was newly organized on Jan. 28, in a legal form of a general incorporated foundation, by 18 major companies of food processing and retail businesses. By the end of this March, the Association hopes to create their own food safety standards which will effectively work in international business transactions. It also expects that these standards will not only be appreciated by overseas trading partners, but also be helpful for Japanese companies to boost their exports of food products and expand their businesses overseas. The Association plays a key role in operating an entire system of food safety certification schemes under these standards. Certification and labelling … Continue reading →

Many restaurants now increasingly select the best rice respectively for dishes such as curry rice and risotto, as Sushi bars use special types of rice suitable for Sushi. “Production of rice with characteristic features has enabled us to increase our sales,” said a representative of a risotto rice supplier, an agricultural corporation called Farming Staff in Kashiwazaki-shi, Niigata Prefecture. The corporation is making an ambitious plan to expand the rice cultivation. “Hiroo no Curry,” a popular curry food restaurant in Shibuya-ku, Tokyo, serves their guests with a primary ingredient of “Karei-mai” rice produced in Myoko-shi and its neighboring towns, Niigata Prefecture. “Karei-mai” means “elegant dancing,” while its pronunciation inclines consumers … Continue reading →