A new yakitori product the company is especially proud of. Large pieces of chicken thigh are slowly grilled over charcoal by hand, rolling them over a wire mesh. You can enjoy authentic charcoal-grilled yakitori simply by heating it in a microwave. Available in “Tare” (soy-based sauce) flavor and “Umeshio” (savory salt) flavor.
*Sumibi Yakitori : “Charcoal-grilled yakitori” refers to Japanese...
This kimchi blends the rich dashi flavors of bonito and kelp with a balanced spiciness, crafted in Tsuruhashi—the heart of Korean cuisine in Japan. Since 2021, the maker has expanded its lineup across Tokyo retailers.
While furikake products generally use roasted seaweed(nori), this one contains a generous amount of seasoned seaweed to better complement rice. It takes advantage of...
Tsuruha and Welcia complete their integration to form Japan’s largest drugstore chain, launching a new PB next spring, expanding food offerings, and targeting 3 trillion yen in sales by FY2032.
"Morinaga & Co. launches 'Kin no Kaoru Amazake' — the first resealable can in the brand's history — featuring junmai daiginjo sake lees, Amami Oshima sugarcane sugar, and Yamagata rice koji at 180 yen."
"Bull-Dog Sauce drives sauce category growth with a broad lineup — from core Worcester and tonkatsu sauces to new 'Uma Sauce Umashio' — while expanding dressings under &Bull-Dog and Ikari Sauce brands."
"Ahjikan launches 'GOVOCE Milk,' a new cocoa-free burdock-root sweet with milk and vanilla for a milder taste, expanding the GOVOCE line to appeal to children and a wider range of generations."
"Otsuka Foods' new 'Japanese-Style Bon Curry' blends katsuobushi, kombu, and niboshi dashi for a rich umami curry that pairs with both rice and noodles, targeting women in their 40s–60s and inbound demand."
Kokubu Group marks DeLoach Vineyards' 50th anniversary and 25 years with Boisset at a Tokyo event, highlighting terroir-driven winemaking and sustainability, including organic and biodynamic farming.
Niigata’s Aoi Shuzo (Nagaoka) enters its second brewing year and launches “Domaine Aoi,” sake made with in-house grown rice. President Risa Aoki shares her vision for clean, modern flavors and reaching new drinkers.
Meiji Holdings President Katsuya Matsuda outlines strategies to reignite probiotic yogurt growth by stressing “core value,” while Meiji’s chocolate business grows through smart pricing and cacao polyphenol messaging amid rising ingredient costs.
The Italian Trade Agency hosted a press luncheon in Tokyo for the “World Week of Italian Cuisine,” spotlighting essential Italian seasonings—olive oil, wine vinegar, balsamic vinegar and sea salt—through a chef-led course menu and talks on health, culture and innovation.
Lindt launches its first-ever artisan praline collection “Signature Pralinés” in Japan on Nov. 27, crafted over two years by Maître Chocolatier Arnaud Ragot and offered in seven flavors including Dark Yuzu. The line targets more formal gifting and will be sold at 25 Lindt Chocolat Boutiques nationwide plus a limited-time pop-up at Shibuya Scramble Square.
