Japanese agriculture, forestry, fisheries and food
Highlighted Japanese Ingredients
We present on the production methods, unique quality and history, as well as ways of preparing, Japanese food ingredients popular around the world.
A non-gluten ingredient applicable to not only bread and noodles but a wide variety of cuisine that is as garnering high attention in Europe and North America.
Highly praised for their sugar content, size and juiciness. Many kinds of distinctive strawberries are being produced through selective breeding.
Matcha (green powdered tea)
A tea whose organic cultivation has increased under the approval of the organic JAS (Japan Agricultural Standards) system with many enthusiasts around the world.
Japanese wagyu beef
A taste completely different from other countries' wagyu made possible by strict quality control.
A fish indigenous to Japan whose stable supply is made possible by aquaculture technologies.
Shipped throughout the world while retaining freshness thanks to excellent processing technology and suitable to various food cultures and cooking methods.
Awamori, Okinawan liquor
A distilled spirit unique to Japan with a long history extending back to Okinawa’s Ryukyu dynasty, and an excellent match to the cuisine of any country.
Also referred to as “the fish of the field" and "juunen," this plant is rich in healthy nutrients.
This low-calorie and high-fiber food is good for dieting and can be easily adapted to suite a variety of cuisines around the world.
With exports increasing, these seasonings, which are the pride of Japan, will soon become flavors of the world.
Wasabi production regions where traditional cultivation methods continue have been registered as World Agricultural Heritage Sites.
Ume (Japanese apricot)
Globally renowned for its health benefits, this small fruit is giving nourishment to people around the world.
Cultivated organically, without any pesticides or chemical fertilizers, maximizing the power of water and soil.