Natto, a traditional Japanese dish made from fermented soybeans, is famous for its unique taste and texture. Often eaten for ...

Japanese nutritionist and longevity expert Michiko Tomioka shares her favorite "medicinal multigrain rice" breakfast to start ...

Reducing food loss and waste — edible food being discarded — is a major issue for Japanese society, which has a low rate of ...

January might be known as the month of healthier living, but you'd have to be quite brave to give some of these wellbeing delicacies a go!

In this column, the author describes what can be done to keep foreign materials out of food and protect both consumers and food processors’ reputations.

For the uninitiated, sorting one's rubbish can be a convoluted process in Japan - a country that boasts one of the world's strictest waste disposal rules. But in the city of Fukushima, things are ...

The company behind the sake brand Dassai is developing low-gravity fermenting technology, set to launch into space in late 2025 Luke Chinman is an editorial intern at PEOPLE. He joined PEOPLE in 2024.

NAGOYA (Kyodo) -- Manufacturers of miso paste and soy sauce widely produced in Japan's central region are betting on inbound tourists having a yen for Japanese fermented foods and the rich ...

The agriculture and environment ministries released on Monday a draft target for reducing annual food loss at food-related businesses by 60% from the fiscal 2000 level by fiscal 2030. To help meet ...

OSAKA -- NH Foods, Japan's biggest meatpacking company, has entered into a strategic partnership with Thailand's Charoen Pokphand Foods as part of a push to boost sales in Southeast Asia.

“Many Japanese foods, such as natto and miso, are fermented, and this technology could expand into these areas,” Uetsuki said. The company is now developing space brewing equipment and is ...

These are “shokuhin sampuru” — the highly realistic food replicas commonly displayed in front of restaurants in Japan, intended to lure customers inside. A familiar sight in Japan ...