Latest News

  • News & trends

Sadef Gıda Leads the Way in Freeze-Dried Innovation from Türkiye to the World

  • delicious Japan
  • May 9, 2025

With a commitment to technological advancement and natural quality, Turkish company Sadef Gıda is setting new standards in the freeze-dried food sector. Export Director Çiğdem Çerçi shares insights into the company’s expanding global vision, flagship products, and strategic entry into the Japanese market.

  • News & trends

Exceptional sake and cuisine at CRAFT SAKE WEEK 2025

  • Salomé Le Corre
  • April 28, 2025

The Craft Sake Week has inaugurated its 9th edition at the Roppongi Hills Arena, running from April 18 to April 29–a not-to-be-missed event for aficionados of premium sake and world-class gastronomy. Over the course of this 12-day open-air festival, 120 meticulously curated sake breweries and 15 highly acclaimed, prestigious restaurants converge to offer an exceptional tasting experience to curious visitors.

  • From the editor

Trade Shows: The Gateway and Exit Point for Business Success

  • delicious Japan
  • April 2025
  • Vol. 20

When sightseeing in Japan, you'll find that shopping is always part of the experience. In Tokyo, shopping areas are located near popular landmarks, famous tourist sites, and subway stations, so you can enjoy sightseeing and shopping simultaneously.

  • Feature

Explore the Food of the Future! SMTS' SIXTY-year History and New Challenges

  • delicious Japan
  • April 2025
  • Vol. 20

The Supermarket Trade Show (SMTS) is a business trade show that provides the latest information on the food distribution industry.

  • Global Kitchen

Global Kitchen Series No. 16 - Spain

  • delicious Japan
  • April 2025
  • Vol. 20

Exclusive interview with Mr. Arturo Lanz, Commercial Attache, Economic and Commercial Office Tokyo, Embassy of Spain.

  • Feature

The Art of Sake: Philip Harper’s Vision for Bringing Japan’s Timeless Tradition to the World

  • delicious Japan
  • April 2025
  • Vol. 20

Kinoshita Brewery, founded in 1842 in Kumihama, Kyoto Prefecture, has been producing sake for over 180 years. Renowned for its rich and umami-packed Tamagawa sake, the brewery creates beverages that pair beautifully with a wide range of dishes.

  • Feature

"vegetable laboratory TOUTO" A Fusion of Wellness and Style in Japan

  • delicious Japan
  • April 2025
  • Vol. 20

A unique brand, "vegetable laboratory TOUTO," is gaining increasing attention for its fusion of Japan's traditional culture with contemporary fashion sensibilities. This brand emphasizes stylish, modern products that are both environmentally friendly and beneficial to physical well-being.

  • Feature

The World of Turkish Tea: Feel the Charm, Taste the Heritage, and Enjoy the Experience

  • delicious Japan
  • April 2025
  • Vol. 20

In December last year, the Eastern Black Sea Exporters Association (DKİB) held a three-day event in Tokyo to celebrate the 100th anniversary of Turkish tea culture and the century-long diplomatic relations between Türkiye and Japan.

  • Feature

Your Access to Japan’s Import Market

  • delicious Japan
  • April 2025
  • Vol. 20

Japan's food market is currently valued at approximately 80 trillion yen, displaying yearly fluctuations while maintaining a steady demand. The market is expanding due to rising health awareness, a preference for convenient food options, and the needs of an aging population, with an increased focus on eldercare and food products designed for seniors.

  • Feature

Savoring Cultures: Hiroshi SUGISAKI's Journey from French Cuisine to Japanese 'Omotenashi'

  • delicious Japan
  • April 2025
  • Vol. 20

From a French chef’s dream sparked at 14 to becoming an international gastronomy ambassador, Mr. Sugisaki blends culinary art with cultural diplomacy. His passion lies in showcasing Japan’s traditional ingredients and crafting vegan dishes that nurture both body and soul. Discover how his unique approach to omotenashi redefines hospitality on the global stage.

  • Feature

The Turkish Pavilion at FOODEX JAPAN 2025: "Discover Unique Turkish Tastes"

  • delicious Japan
  • April 2025
  • Vol. 20

This year, 42 Turkish companies showcased their products at the Turkish Pavilion under the theme “Discover Unique Turkish Tastes. " The diverse range of exhibits included vegetables, fruits, dried fruits, nuts, juices, beverages, pasta, flour, oils, sauces, pastes, processed goods, seasonings, confectionery, herbs, and spices.

  • Feature

Mateks at FOODEX JAPAN: A Fruitful Journey Rooted in the 1900s, Evolving Through Four Generations

  • delicious Japan
  • April 2025
  • Vol. 20

At Foodex Japan, Mateks captured attention with its customized fruit solutions and fruitful business talks pointing to new global partnerships. The company stands out through innovation, sustainability, and customer-driven development. Chairman, Mr. Turkmen shares a bold vision for the future—where passion, integrity, and respect for nature pave the way for lasting success.

  • Feature

Gaia Oliva at FOODEX JAPAN: Introducing Premium Turkish Olive Oil to Japan

  • delicious Japan
  • April 2025
  • Vol. 20

Discover how Gaia Oliva’s exceptional olive oils elevate Japanese cuisine — from sashimi to ramen and even desserts. With bold and delicate options, plus creative flavored varieties like bergamot and orange, these oils add depth and flair to every dish. As Gaia Oliva expands in Japan, its passionate ambassador brings the Aegean spirit and a message of women’s empowerment to the table.

  • Feature

Servet at FOODEX JAPAN: Introducing Premium Turkish Sweets to Japan

  • delicious Japan
  • April 2025
  • Vol. 20

From velvety tahini made with regionally sourced sesame to refined-sugar-free halva and crunchy nut bars, SERVET is redefining natural indulgence. Their lineup combines tradition with innovation—pure ingredients, no shortcuts. With a shared love for sesame and quality craftsmanship, SERVET is ready to win hearts (and taste buds) in Japan.

  • Feature

The Prince Gallery Tokyo Kioicho, a Luxury Collection Hotel

  • delicious Japan
  • April 2025
  • Vol. 20

An exclusive interview with Ken Takahashi, Executive Chef of The Prince Gallery Tokyo Kioicho, a Luxury Collection Hotel, and Shinobu Momoi, Executive Concierge.

What's New

May 9, 2025
NEWS & TRENDS: Sadef Gıda Leads the Way in Freeze-Dried Innovation from Türkiye to the World
April 28, 2025
NEWS & TRENDS: Exceptional sake and cuisine at CRAFT SAKE WEEK 2025
April 25, 2025
FEATURE: Trade Shows: The Gateway and Exit Point for Business Success
FEATURE: Explore the Food of the Future! SMTS' SIXTY-year History and New Challenges
FEATURE: Global Kitchen Series No. 15 - Spain
FEATURE: The Art of Sake: Philip Harper’s Vision for Bringing Japan’s Timeless Tradition to the World
FEATURE: "vegetable laboratory TOUTO" A Fusion of Wellness and Style in Japan
FEATURE: The World of Turkish Tea: Feel the Charm, Taste the Heritage, and Enjoy the Experience
FEATURE: Your Access to Japan’s Import Market
FEATURE: Savoring Cultures: Hiroshi SUGISAKI's Journey from French Cuisine to Japanese 'Omotenashi'
FEATURE: The Turkish Pavilion at FOODEX JAPAN 2025: "Discover Unique Turkish Tastes"
FEATURE: Mateks at FOODEX JAPAN: A Fruitful Journey Rooted in the 1900s, Evolving Through Four Generations
FEATURE: Gaia Oliva at FOODEX JAPAN: Introducing Premium Turkish Olive Oil to Japan
FEATURE: Servet at FOODEX JAPAN: Introducing Premium Turkish Sweets to Japan
HOTEL STORIES: The Prince Gallery Tokyo Kioicho, a Luxury Collection Hotel
April 22, 2025
NEWS & TRENDS: CRAFT SAKE WEEK 2025 at Roppongi Hills: A Grand Celebration of Japanese Artisanal Sake Culture
April 3, 2025
NEWS & TRENDS: Savoring Cultures: Hiroshi SUGISAKI's Journey from French Cuisine to Japanese 'Omotenashi'
April 2, 2025
NEWS & TRENDS: A New Dining and Entertainment Hybrid Concept, “SHINAGAWA PiVoT,” Opens at the East Tower of the Shinagawa Prince Hotel
NEWS & TRENDS: Experience Authentic Polish Home-cooked Dishes in Tokyo
April 1, 2025
NEWS & TRENDS: The Yellow Flower of Challenge -Cultivating a Future of Infinite Potential
March 31, 2025
NEWS & TRENDS: The Art of Linen: Mihoko SASAKI’s Journey from Interior Design to Textile Excellence
March 26, 2025
NEWS & TRENDS: "Hanami at bills" - A Spring Tradition Celebrates for the 4th Year at “bills”
March 25, 2025
NEWS & TRENDS: Gaia Oliva at FOODEX JAPAN: Introducing Premium Turkish Olive Oil to Japan
March 21, 2025
NEWS & TRENDS: Mateks -More than 6 decades of pioneering tradition
March 17, 2025
NEWS & TRENDS: SERVET’s First Step into Japan: Premium Turkish Sweets at Foodex Japan 2025
March 5, 2025
NEWS & TRENDS: Your Access to Japan’s Import Market
March 3, 2025
NEWS & TRENDS: The World of Turkish Tea: Feel the Charm, Taste the Heritage, and Enjoy the Experience
NEWS & TRENDS: "vegetable laboratory TOUTO" – A Fusion of Wellness and Style in Japan
March 1, 2025
NEWS & TRENDS: "WICKED WORLD at Prince Gallery" to Collaborate with the Film
November 22, 2024
FEATURE: Exploring Japan: Three Must-Visit Shopping Destinations for Tourists
FEATURE: Kagawa Nutrition University, a university that practices the "science of food and nutrition"
GLOBAL KITCHEN: Global Kitchen Series No. 15 - Jordan
FEATURE: Foods and Sake from Ibaraki
FEATURE: Experience the True Japan at Ganko
HOTEL STORY: Cerulean Tower Tokyu Hotel
December 4, 2024
NEWS & TRENDS: Hospitality Means Cooking with Passion and Wishing for the Joy of those Who Enjoy that Meal
November 12, 2024
HOTEL STORY: Grand Hyatt Tokyo
November 5, 2024
NEWS & TRENDS: Experience Gastronomy Tourism in Shiga: Delight in Traditional Pottery and Japanese Cuisine (Part 2)
October 28, 2024
NEWS & TRENDS: Experience Gastronomy Tourism in Shiga: Delight in Traditional Pottery and Japanese Cuisine (Part 1)
October 15, 2024
NEWS & TRENDS: Spice Up Your Morning - Gifts from the Earth, Harvested Vegetables for the Future -
September 4, 2024
NEWS & TRENDS: The 1872 Clipper Tea Co.
August 16, 2024
LOCAL ATTRACTIONS: Experience the Perfect Fusion of Urban Convenience and Tranquil Countryside Living
August 14, 2024
NEWS & TRENDS: Medicinal Food and Me ~Nurturing Your Body's Natural Vitality~
August 12, 2024
LOCAL ATTRACTIONS: Discover the Exhilarating Charm of Sunny Okayama
August 9, 2024
NEWS & TRENDS: "Singapore Fair 2024" is at two Meidi-Ya Stores from August 7th to August 13th!
June 11, 2024
NEWS & TRENDS: An Interview with Hiromi MAEKAWA, Owner of Shinobazu Brewery Lovers Lamb
June 7, 2024
NEWS & TRENDS: One-Day Ibaraki Experience
June 3, 2024
NEWS & TRENDS: Press Release: The Ibaraki Prefectural Government proudly announces the organization of "A Tour Packed with the Charms of Ibaraki Prefecture for Hotel Concierges”
April 25, 2024
NEWS & TRENDS: An Interview with Eva Blanco of Bodegas Estefania
April 24, 2024
NEWS & TRENDS: Special Interview with Tuba Yılmaz of Gaia Oliva
April 16, 2024
NEWS & TRENDS: Kitashirakawa (北白川), a New Grilled Eel Restaurant (鰻), Opened in Nagatacho, Tokyo
April 9, 2024
FEATURE: The Japanese People and Cherry Blossoms
FEATURE: Türkiye - Discover Unique Turkish Tastes
FEATURE: Global Kitchen Series No. 14 - France
FEATURE: Sensational IBARAKI sense
HOTEL STORY: Imperial Hotel, Tokyo
April 4, 2024
NEWS & TRENDS: A Comprehensive Wine and Gourmet Exhibition, "Spanish Summer," will be held at Tsukishima Spain Club!
April 2, 2024
NEWS & TRENDS: Special Interview with Masako SHIMOKAWA, Owner of T’s Restaurant - Part 1
NEWS & TRENDS: Special Interview with Masako SHIMOKAWA, Owner of T’s Restaurant - Part 2
March 22, 2024
LOCAL ATTRACTIONS: One-Day Ibaraki Fun Tour
February 29, 2024
NEWS & TRENDS: GI Shinano Omachi, the first Japanese sake in Japan to receive GI two-stage designation, announced 15 certified sake types at a hotel in Tokyo on February 14, 2024
February 1, 2024
LOCAL ATTRACTIONS: Explore the Charms of Toyama
January 30, 2024
NEWS & TRENDS: Press Release: Ibaraki Prefectural Government will organize the “One-Day Ibaraki Fun Tour”
January 10, 2024
LOCAL ATTRACTIONS: One-Night Two-Day Yamanashi Tour
December 25, 2023
LOCAL ATTRACTIONS: Top Chefs From Shizuoka and Niigata Hosted a One-day Culinary Feast!
December 6, 2023
NEWS & TRENDS: Bonsai and Champagne Review - an event at The Peninsula Tokyo
November 24, 2023
FROM THE EDITOR: Regions and Food
FEATURES: High-Quality Wines from Vineyards with Their Horizon
FEATURES: Global Kitchen Series No. 13 - Türkiye
FEATURES: Presenting New Recipes for the Japanese Market, Using Turkish Hazelnuts and Dried Fruits!
FEATURES: One-Night Two-Day Ibaraki Tour
HOTEL STORIES: Hotel New Otani Tokyo
August 17, 2023
LOCAL ATTRACTIONS: Kumamoto City's Promotion Project in the Tokyo Metropolitan Area
August 9, 2023
NEWS & TRENDS: Discovering the Flavors of Volfas Engelman: A Lithuanian Brewery Making its Mark on Japan
July 21, 2023
NEWS & TRENDS: "HIME BERRY" Strawberry Cultivation in Nepal
May 26, 2023
FROM THE EDITOR: Where is Japan's night-time economy heading?
SPECIAL REPORT: What is Sustainable Cocktail? Its Story and Sustainable Cocktail Competition
FEATURE: Global Kitchen Series No. 12 - Portugal
FEATURE: Wine and Food of Portugal
FEATURE: Bars in Tokyo
HOTEL STORY: The Peninsula Tokyo
November 22, 2022
FROM THE EDITOR: What Will be the "Future of Food" and the "Food of the Future" in Japan?
SPECIAL CONTRIBUTION: Hospitality, Entertainment, and Art in Food
FEATURE: Global Kitchen Series No.11 - Paraguay
FEATURE: Wine from Israel
FEATURE: Japan's Oldest Sake Brand Shirayuki
FEATURE: My Medicinal Cooking
FEATURE: 7th UNWTO World Forum on Gastronomy Tourism 12 to 15 December 2022 at Nara, Japan
FEATURE: SGS Nara Forum, Launch of a Terroir Value-sharing Concept at Region Level between Japan and Europe on GI Practices
HOTEL STORY: The Tokyo Station Hotel
August 1, 2022
NEWS & TRENDS: “un deux”, the patisserie for naturalist nutritious sweets, rooted in the community
May 24, 2022
FROM THE EDITOR: Tourism is Starting to Move Towards the Post-COVID Era at Last
FEATURE: Special Report: Find the True Dynamism of Spices and Herbs
FEATURE: Tourism is Starting to Move Towards the Post-COVID Era at Last
FEATURE: The Ministry of Agriculture, Forestry and Fisheries is Creating a Certification System for Vegetarian and Vegan
FEATURE: Promoting the Japanese Traditional Food “Tofu” to the Whole World
FEATURE: Global Kitchen Series No.10 - Estonia
FEATURE: It’s Time to Try Something New Potato Chips!
FEATURE: The 3rd EXPAT EXPO TOKYO will Take Place in November
HOTEL STORY: Hotel Century Southern Tower
March 2, 2022
NEWS & TRENDS: Nara and Wellness Tourism
December 3, 2021
HOTEL STORIES: Hotel Story: Grand Nikko Tokyo Daiba
November 25, 2021
GLOBAL KITCHEN: Global Kitchen Series No.9 - Hungary
November 22, 2021
NEWS & TRENDS: Kameda Seika Aims to Become a Global Food Company
November 20, 2021
NEWS & TRENDS: Will 2022 be the True “Year Zero” for Plant-based Food in Japan?
November 15, 2021
NEWS & TRENDS: A Genuine Splash of New Zealand is Right Here in Tokyo
November 7, 2021
FEATURE: Creating the Future of Food With Sustainable Transformation (SX) Management
July 29, 2021
NEWS & TRENDS: Tropical Afternoon Tea at Gentle
May 24, 2021
NEWS & TRENDS: The Vegan Ramen Restaurant in the Spotlight
March 30, 2021
HOTEL STORY: The Capitol Hotel Tokyu-The Principle of Fluidity and Immutability-
March 29, 2021
FEATURE: Global Kitchen: Seies 8 -The Netherlands
March 19, 2021
FEATURE: The Fourth “Natural Food: Audition to Discover New Recipes”
March 17, 2021
FEATURE: -GENTLE -Two Different Spaces within One Restaurant
December 29, 2020
NEWS & TRENDS: Masako HIRATA: Opening Up a World of New Vegan Sweets
November 10, 2020
NEWS & TRENDS: KRISTA EXHIBITIONS GOES VIRTUAL! 8 – 13 December 2020
November 4, 2020
HOTEL STORY: The Okura Tokyo -Dining Experiences for Encountering Japan's Terroir-
October 30, 2020
FEATURE: WHAT IS SAKE?
FEATURE: WHAT IS SHOCHU / AWAMORI?
FEATURE: Japan Sake and Shochu Information Center
October 27, 2020
FEATURE: GENTLE -Two Different Spaces within One Restaurant-
FEATURE: Exclusive Interview: Coleman Griffin
July 27, 2020
NEWS & TRENDS: The World's First BOSAI FOODS of VEGAN “V-Aid Bread” has been launched
May 14, 2020
FEATURE: FEATURE vol.10
HOTEL STORY: HOTEL STORY
February 29, 2020
NEWS & TRENDS: The 3rd Recipe Audition in HCJ 2020
December 23, 2019
FEATURES: VEGAN NOODLES are getting noticed as a way to accommodate food diversity
FEATURES: Nurturing Spirit in Dew Rose
December 3, 2019
GLOBAL KITCHEN: Global Kitchen Series 6: "ITALY"
FEATURES: Brown Rice Cafe -Organic Roasted Brown Rice Powder-
November 28, 2019
FEATURES: GENTLE -Italian & Sushi Bar with an evolved stance
FEATURES: AIN SOPH -Return To Your True Self-
November 13, 2019
New Issue: delicious Japan Vol.9
September 13, 2019
NEWS & TRENDS: Mushroom Fair at HOTEL CHINZANSO TOKYO
September 2, 2019
NEWS & TRENDS: Autumn Limited! Roast Chesnut Ice Blended
September 1, 2019
NEWS & TRENDS: Grape Cocktail Selection at THE CAPITOL HOTEL TOKYU TOKYO
June 27, 2019
FEATURES: "NATURAL FOOD -Audition to Discover New Recipes"
July 26, 2019
NEWS & TRENDS: Summer Limited! Strawberry Cheesecake Ice Blended (R)
June 21, 2019
FEATURES: Global Kitchen: Global Kitchen Series No. 5 - Australia
June 14, 2019
FEATURES: Exclusive interview with Hiroshi Horikawa, -Carrying on the Spirit- The Originator of California Roll
June 10, 2019
FEATURES: Exclusive interview with Atsushi Kojima, the chairman of Ganko Food Service Co., Ltd
June 5, 2019
Sake World News Letter #213 A New Era Begins in Japan
May 27, 2019
FEATURES: From the Editor: Food Diversity
April 19, 2019
SAKE CRAFT WEEK at ROPPONGI HILLS 2019
April 1, 2019
Sake World News Letter Another Brewing Season Wraps Up
January 11, 2019
HOTEL STORY: Chef Q&A -Shangri-La Hotel, Tokyo-
HOTEL STORY: Chef Q&A Ana InterContinental Tokyo-
December 20, 2018
FEATURE: Offering vegan choices in Japanese food Service
FEATURE: YASUO KUMODA: The Man Who Spread Tofu in the US
FEATURE: The Story of the First American "Kurabito" at Watanabe Sake Brewery
September 3, 2018
NEWS & TRENDS: Interviewing Mr. Hidetsugu Muraki of Organic Foods Life -part 2-
June 17, 2018
FEATURE: "ONE PIECE" - Tokyo One Piece Tower is a Full-time Attraction Theme Park -
May 21, 2018
NEWS & TRENDS: Story of Nakayama-Kichishoen
May 15, 2018
HOTEL STORY: Chef Q&A -Hilton Tokyo-
HOTEL STORY: Chef Q&A The Ritz-Carlton, Tokyo-
May 10, 2018
FEATURE: Global Kitchen: Series3 -WINE & FOODS from ISRAEL-
FEATURE: Restaurant Review: Kyoto Nijyōen Ginza 8-chome
May 8, 2018
FEATURE: DECODING JAPANESE FOOD TRENDS FROM TRADE SHOWS - SERIES 3-1
FEATURE: DECODING JAPANESE FOOD TRENDS FROM TRADE SHOWS - SERIES 3-2
May 2, 2018
FEATURE: from the editor -FOOD TRENDS SEEN IN TRADE SHOWS-
May 2, 2018
delicious Japan new issue: Vol.6
April 23, 2018
NEWS & TRENDS: Where is a dog? - Fine food & art café -

Back Issues (Click for PDF)

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Vol. 5

Vol. 4.5

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