The Japanese Tofu industry has begun to implement a campaign for establishing an accurate definition of Tofu items. The campaign has been led by the Regulation Drafting Committee on Tofu Fair Competition set up by a national organization of Tofu manufacturers in Japan. According to drafted definition on Tofu, items with the concentration of “solid soybean” more than 10 percent are to be classified into “Tofu,” while ones with 8-10 percent and ones with 6-8 percent are to be defined respectively as “prepared Tofu” and “processed Tofu.” These definitions will be authorized and announced at the end of March in 2019 after they are examined by the Japan Fair Trade … Continue reading →

Thirty sushi shops in Saitama Prefecture started offering vegetable sushi using only vegetables produced in the prefecture and no seafood. The sushi industry association in the prefecture took three years to develop the product ahead of the Rugby World Cup scheduled to be held in Japan in 2019 and the 2020 Tokyo Olympics and Paralympics, targeting foreign visitors which are increasing in number, as well as vegetarians and health-conscious people. The association created a recipe book for sushi chefs in the prefecture and started handing it out in May. The book lists 40 recipes, including red and yellow bell pepper sushi with sweet soy sauce and sushi rolls filled with … Continue reading →