Fujicco has repurposed domestic nata de coco offcuts—used in its “Fruit Therapy” jelly—into material for an art wedding dress, highlighting innovative, circular use of food by-products beyond cosmetics and stationery.
NIPPN outlined record operating profit forecasts and medium‑term plans at a Tokyo luncheon, highlighting new flour and frozen food plants, “Oh! My Premium” master brand marketing, and U.S. and ASEAN expansion toward 2030 sales targets.
NINBEN’s Nihonbashi Dashi Bar Hanare is serving a limited “Scallop Rice Cooked in Bonito Broth,” featuring lucky scallops gently simmered in premium honkare bonito dashi as an auspicious oshi‑katsu dish available until February 15.
Aeon is integrating MaxValu Kanto, Daiei’s Kanto operations, and Aeon Market into “Aeon Food Style,” while reorganizing Daiei and Koyo in Kansai to leverage scale, strengthen fresh deli and logistics, and renovate all stores under a new value-focused model by 2030.
Itochu will acquire a 40.8% stake in Confex HD and integrate its Dolce confectionery business, creating a 400‑billion‑yen top domestic wholesaler that combines nationwide procurement with product development, logistics, and marketing to meet growing confectionery demand.
Fujiya Vietnam, a joint venture with Marubeni, has started local production of “Country Ma’am” and other baked confectionery in Tay Ninh, tailoring flavors and packaging for Asian markets to drive regional growth and profitability.
Kokubu Group, together with CKL and Mitsui O.S.K. Lines, is enhancing Southeast Asia’s food cold-chain logistics from Singapore’s 8 Jalan Besut warehouse, aiming to provide Japan-quality services to manufacturers, restaurant chains, and retailers across ASEAN.
Rokko Butter’s “Ninpu Bar” returns to MOCKTERIA in Kobe, offering pregnant women seasonal mocktails and folate-rich QBB cheese snacks in a cozy, alcohol-free bar atmosphere on select days in December.
Long‑loved nigori sake “Gorohachi” is celebrated at a cozy kotatsu bar event in Shibuya, offering free tastings of sweet, cocktail‑style mixes that showcase new, dessert‑like ways to enjoy this rich winter sake.
Otafuku Brewing’s new rice-derived mycoprotein, an allergen-free, umami-rich fungal protein, is moving toward mass production and was served as a side dish in shojin cuisine at Enryakuji Temple on Mount Hiei.
Fujicco has repurposed domestic nata de coco offcuts—used in its “Fruit Therapy” jelly—into material for an art wedding dress, highlighting innovative, circular use of food by-products beyond cosmetics and stationery.
NIPPN outlined record operating profit forecasts and medium‑term plans at a Tokyo luncheon, highlighting new flour and frozen food plants, “Oh! My Premium” master brand marketing, and U.S. and ASEAN expansion toward 2030 sales targets.
NINBEN’s Nihonbashi Dashi Bar Hanare is serving a limited “Scallop Rice Cooked in Bonito Broth,” featuring lucky scallops gently simmered in premium honkare bonito dashi as an auspicious oshi‑katsu dish available until February 15.
Kabaya’s “TOUGH GUMMY BAR” brings the brand’s signature high‑elastic chew to nutrition bar aisles, offering 40g cola & soda or grape & muscat bars that satisfy light hunger and deliver a tearing, stress‑relief bite experience during busy breaks.
Itochu has signed an exclusive import and sales agreement with Australian wine giant Vinarchy, and will roll out brands like Jacob’s Creek and Hardys nationwide to support sustainable wine culture and expand Japan’s growing wine market.
