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.
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.
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.
The Supermarket Trade Show (SMTS) is a business trade show that provides the latest information on the food distribution industry.
Exclusive interview with Mr. Arturo Lanz, Commercial Attache, Economic and Commercial Office Tokyo, Embassy of Spain.
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.
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.
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.
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.
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.
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.
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.
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.
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.
An exclusive interview with Ken Takahashi, Executive Chef of The Prince Gallery Tokyo Kioicho, a Luxury Collection Hotel, and Shinobu Momoi, Executive Concierge.
