allergen-free ingredient | The Japan Food News（Shokuhin Shinbun）

Served as a small side dish in shojin cuisine

Otafuku Brewing’s “Mycoprotein” : Next-Generation Protein in Shojin Cuisine at Enryakuji...

05/07/2026

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“Honjuku” Series Reproduces the Flavor of Aged Cheese; Fuji Oil Strengthens...

10/09/2026

Fuji Oil’s Honjuku Fromage cheese-like ingredients recreate aged Parmesan and Cheddar flavors through fermentation, offering versatile applications and stable handling.

Kirin Beer to Raise Prices of Gas Cylinders for Draft Beer...

10/08/2026

New product: “Umami no Itteki: Five Carefully Selected Dashi Stocks”

Yamasa Soy Sauce Introduces High-Value-Added Products, Continuing to “Take on Challenges”...

10/07/2026

Gummy Market Shifts from Rapid Growth to Steady Growth: “With More...

10/06/2026

From left: “Hai Hain” (Kameda Seika), prototype rice crackers (Kameda Seika), “Sapporo Potato for Ages 1 and Up” (Calbee), and “Vegeful Ring” (Calbee)

Surprisingly Few Toddler Foods Take Eating-Function Development into Account; Kameda Seika,...

10/05/2026

A young child experiences the gacha-gacha function by turning the dedicated handle

Beverage Industry First: Kirin Vending Machine Offers Gacha-Gacha Experience; Buy One...

10/01/2026

Leveraging Abundant Natural Capital to Build the Foundations of Japanese Food:...

09/30/2026

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