Global Kitchen Series No. 18 - CZECH REPUBIC
Czech Republic, the Heart of Europe, Meets Japan
A Dialogue of Taste, Culture, and Craft
Located at the very center of Europe, the Czech Republic is often called the“heart of Europe.” Its agriculture and food heritage has developed through a distinctive balance, It combines tradition with efficiency, integrating large-scale farming alongside small, family-run farms.
In recent years, its presence in the Japanese market has been quietly but steadily increasing. Beyond hops and malt, which have long been familiar to the brewing industry, Czech products now expand into wine, spirits, confectionery, and more, showcasing a rich and layered culinary identity.
In this interview, Veronika Vanisova, Czech Agriculture Attaché in Tokyo, shares insights into market strategy, cultural compatibility, and the future potential of Czech products in Japan.
Veronika Vanisova
Agriculture Attaché, Embassy of the Czech Republic in Tokyo
To begin, could you briefly introduce your background and your current role? We would also love to hear about your experience in Japan.
My name is Veronika Vanisova, and I currently serve as an Agriculture Attaché at the Embassy of the Czech Republic in Tokyo. I have been in this role for two years, which is halfway through my four-year posting.
My professional background is in law. Before coming to Japan, I worked at the Ministry of Agriculture in the Czech Republic. My connection with Japan, however, began earlier when I was awarded a MEXT scholarship and studied at the Graduate Institute for Policy Studies (GRIPS) in Tokyo from 2020 to 2021. During that time, I deepened my understanding of Japanese culture, history, and economic development, which left a lasting impression on me.
After returning to Europe, I worked briefly at the OECD in Paris. When the position in Tokyo became available, I applied immediately. Japan had already become a place I deeply admired, and I am very grateful to be working here now.
What are the key characteristics and strengths of the Czech agricultural and food industry today? How would you describe its uniqueness compared to other European countries?
The Czech Republic is often referred to as “the heart of Europe,” not only geographically but also culturally. Located in the very center of the continent, it benefits from a mild, favorable climate that supports high agricultural productivity.
One of the defining characteristics of Czech agriculture is the scale of its farms. While the average farm size in Europe is around 16-17 hectares, in the Czech Republic it is close to 130 hectares. This allows for high efficiency, cost-effectiveness, and a strong degree of self-sufficiency.
At the same time, this large-scale farming coexists with a rich network of small family farms and organic producers. This dual structure—efficient large farms alongside traditional, local production—creates a unique balance within the Czech agricultural landscape.
What are the main agricultural and food products currently exported from the Czech Republic to Japan? Are there any categories that have shown notable growth in recent years?
Traditionally, the strongest export sector is the brewing industry. Czech hops and malt are highly regarded worldwide, and Japan has been importing them for over 100 years. Many major and craft breweries in Japan rely on Czech hops, particularly the renowned Saaz variety, which is essential for producing lager beer.
In addition, the Czech Republic is a leading producer of animal feed, supported by its strong cereal production and long-standing expertise in animal nutrition.
In recent years, we have seen growth in several areas. Agricultural machinery adapted to Japan’s terrain, such as slope-capable mowers and compact equipment, has gained traction. Czech wines have also gained increasing recognition, particularly white wines, which are fresh, light, and pair exceptionally well with Japanese cuisine such as sushi and sashimi.
Another notable trend is the rising popularity of Czech fruit spirits, such as slivovice (plum brandy). These are increasingly used by Japanese bartenders in high-end cocktail creations, especially in cities like Tokyo and Osaka, where cocktail culture is highly developed.
What challenges or barriers do Czech producers face when entering or expanding in the Japanese market?
The primary challenge is distance. Transport from Central Europe to Japan takes time and has become increasingly costly, especially in recent years due to geopolitical factors. This also limits the export of fresh products such as dairy.
In terms of regulations, Japan is known for its strict food safety standards. However, Czech producers generally meet these requirements, and we maintain strong cooperation with Japanese authorities, which helps resolve any issues efficiently.
Another important factor is the business culture. Building trust in Japan takes time, and negotiations can be lengthy. However, once a relationship is established, it tends to be long-term and highly stable. Czech producers greatly value this reliability and commitment.
What kind of strategy is the Czech side developing toward the Japanese market?
A key pillar of our strategy is active agricultural diplomacy. This includes supporting Czech producers in entering the Japanese market while also promoting awareness of Czech products.
While the Czech Republic is well known in Japan for its culture, history, and beer, awareness of its broader food industry remains limited. Therefore, we focus heavily on education and promotion through events, masterclasses, and participation in trade fairs.
We also organize inbound missions to the Czech Republic, inviting Japanese mporters, sommeliers, and other professionals to experience production sites firsthand. These visits have covered wine, beer, and spirits so far, and they play a crucial role in building trust and understanding.
Looking ahead, we aim to strengthen sectors such as confectionery and desserts, where Czech culinary tradition is particularly strong. We are also working on expanding into areas such as cattle genetics, where the Czech Republic has world-leading expertise.
Sustainability and traceability have become global priorities. How is Czech agriculture addressing these themes?
Sustainability and traceability are increasingly important in the Czech Republic as well. Consumers are showing greater interest in knowing where their food comes from and how it is produced.
As a member of the European Union, the Czech Republic follows comprehensive EU systems for both sustainability and traceability. These frameworks ensure high levels of food safety, transparency, and environmental responsibility across the entire supply chain.
How do you perceive Japanese food culture? Do you have any favorite Japanese dishes?
Japanese food culture is truly unique. What I admire most is the strong sense of seasonality and the emphasis on respecting ingredients. Menus change with the seasons, and there is a deep appreciation for both nature and the people behind the food.
The aesthetic aspect is also remarkable. Dining in Japan is not only about taste but also about visual experience. As we say in the Czech Republic, half of the meal is enjoyed by the eyes.
As for my favorite dishes, I particularly enjoy sashimi. Coming from a landlocked country, access to fresh seafood is very limited, so experiencing truly fresh fish in Japan is something special. I also enjoy tempura, soba, and of course, sake.
Finally, what message would you like to share with readers of “delicious Japan”?
I believe that just as Czech classic music has found a special place in Japanese hearts, Czech flavors will too. Because by bringing Czech products to your table, we share more than food, we share the very essence, culture and history of our country.
Moreover, a great appeal of Czech products lies in their compatibility with Japanese tastes. Whether it is pairing Czech wines with Japanese cuisine, enjoying a proper beer made of Czech hops and malt in a traditional izakaya or combining Czech ingredients with local dishes, there is strong potential for harmony.
I am confident that Czech products can find a meaningful place in Japan, not only as imports, but as part of a shared culinary experience.
