Category Archives: Food & Agriculture

SHIZUOKA, Feb. 20 — Yellow rape blossoms are in full bloom on a field in the town of Minamiizu, Shizuoka Prefecture. Due to a warm winter this year, the blooming started in early December, about a month earlier than usual. Members of the town’s agriculture promotion association first planted rapeseeds on a 3.2-hectare field about 20 years ago and the place has since then become known as a sightseeing spot during spring. Boardwalks are created so that visitors can walk on the field and watch the blossoms closely. Shizuo Ishii, 69, a member of the association’s agriculture support center who manages the field, said, “The plants weren’t affected by typhoons … Continue reading →

TOKYO, Feb. 6 – The consumption of new types of okayu Japanese rice porridge is likely to grow for its outlandishness. As the number of people wanting better-for-you foods increases, okayu specialty restaurants have gained even a male following. Porridge made by cooking raw rice in Chinese-style soup, for example, has gained repeat customers as a filling choice. Western-style porridge that uses bacon and cheese and gorgeously arranged bowls of okayu have also become popular, especially on social networking sites (SNSs).Green House Foods (Shinjuku Ward, Tokyo) currently runs seven congee specialty restaurants, Kayu-san-chin nationwide, whose sales grow at a record-setting pace. Kayu-san-chin offers Chinese congee at about 800 to 1,000 … Continue reading →

KAGAWA, Feb. 4 — In the town of Shodoshima in Kagawa Prefecture, production of olive somen noodles made by combining local specialties of Shodoshima Island is at its peak. More than 70 noodle producers on the island produce somen, thin and silky wheat noodles, and many of them make somen containing olives, a local specialty. At Nakabu Shoten, a company that produces noodles and also cultivates olives, workers are busy sorting pale green noodles with chopsticks. The firm grows olives at its own farm to be used as an ingredient. To make olive noodles rich in flavor, olive juice is kneaded into dough and extra virgin olive oil, instead of … Continue reading →

TOKYO, Jan. 31 – A new commercial complex, “Toyosu Senkyaku Banrai,” opened on February 1, 2024, at a venue just across the street from the Toyosu fish market in Koto Ward, Tokyo, as a gathering place to enjoy good food and onsen hot springs. Its food zone is designed to recreate the townscape of the Edo Period and offers fresh foods and dishes cocked with seafood, fruits, and vegetables from the neighboring market. In the area with large numbers of inbound tourists, it aims to provide the experience of Japanese food culture. The establishment is run by Manyo Club, a company based in Odawara City, Kanagawa Prefecture. Mekiki Yokocho (or … Continue reading →