Rei Kojima– Author –
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Coconut sugar
Coconut Flower Sugar (Vietnam-Grown) | Commercial Raw Material Wholesale. A natural sweetener using 100% organic coconut nectar grown in Vietnam's Mekong Delta. Containing abundant minerals, amino acids, and polyphenols, it can be used in a wide range of food development as an alternative to refined sugar or honey... -
Dried peach
Product Overview of Dried Peach (Nagano-Grown) A dried fruit that slices fully ripe peaches grown by partner farmers in Nagano Prefecture, thoroughly removing the moisture to finish it with a crisp texture. Unlike the common semi-dry type, it has a crisp, light bite and, with each chew, a concentrated flavor spreads... -
Dried watermelon
Product Overview of Dried Watermelon (Nagano-Grown) Nagano-grown watermelon, nurtured by the temperature swings distinctive of high-altitude regions, is lavishly sliced and dried slowly at low temperature. By carefully finishing this high-moisture fruit, it concentrates watermelon's own juicy sweetness and a faint green aroma... -
Dried banana
Product Overview of Dried Banana (Okinawa-Grown Island Banana + Overseas-Grown) A dried banana made by using, as appropriate, the rare "island banana" grown by partner farmers in Okinawa and stably supplied overseas-grown bananas. Island banana is small but prized for its rich sweetness and acidity, with an appealing special-feeling flavor. On... -
Dried strawberry
Product Overview of Dried Strawberry (Kyoto-Grown) Fully ripe strawberries carefully grown by partner farmers in Kyoto Prefecture are sliced and dried slowly at low temperature. It concentrates the flesh's juiciness and rich aroma as-is, with a finish where a sweet-tartness spreads the more you chew. Strawberry's distinctive gorgeous aroma stands out, for top... -
Shimonita negi
Dried Shimonita negi product overview. Shimonita negi grown at our partner farms in Gunma Prefecture, using mainly the white part, is slowly low-temperature-dried. Leveraging the thick, meaty texture, it finishes with a melting sweetness that spreads with each bite and a distinctive rich aroma. Rehydrated, its plump texture... -
Dried Shima Rakkyo
Dried shima rakkyo product overview. This is dried shima rakkyo made from shima rakkyo, an Okinawan heirloom shima-yasai (island vegetable), concentrating its characteristic pungency and crisp texture. Low-temperature drying firmly preserves its distinctive aroma and pungency, and when rehydrated it offers a texture close to fresh. It keeps for a long time, and as a medicinal... -
Dried lemon
Product Overview of Dried Lemon A dried lemon using domestically grown lemons (Kyoto-grown, Ehime-grown), concentrating a refreshing acidity and aroma. Through low-temperature drying, it retains vivid color while locking in the peel's fragrance and the flesh's acidity as-is. Its slice shape is easy to use as-is, for top... -
Dried kiwi
Product Overview of Dried Kiwi A dried kiwi using Kyoto-grown kiwifruit, concentrating its sweet-tart flavor as-is. Through low-temperature drying, the vivid green and acidity stand out, with a finish that lets you enjoy natural sweetness. Drying drives off the fruit's distinctive moisture, giving a concentrated flavor... -
Dried broccoli
Dried broccoli product overview. This dried broccoli uses broccoli grown in Kyoto Prefecture, bringing out its vivid green color and umami. Slow low-temperature drying concentrates the bright green color and flavor while keeping a firm texture. Even after rehydration, its vivid color and bite ... -
Dried myoga
Dried myoga product overview. A dried myoga using Kyoto-grown myoga, bringing out its characteristic refreshing aroma and faint pungency. Slow low-temperature drying keeps its vivid color while concentrating the flavor. Rehydrated, you can enjoy a crisp texture, suited to condiments, dressed dishes, prepared... -
Dried Kaga lotus root
Product Overview of Dried Kaga Lotus Root. Kaga lotus root is a specialty of the Kaga region of Ishikawa Prefecture, a high-quality lotus root prized for its stickiness and sweetness. Especially by drying it, a fluffy texture and rich sweetness concentrate, giving dishes a deep richness. The stickiness is firmly felt even after rehydration, for simmered dishes, dressed dishes... -
Dried shikuwasa
Product Overview of Dried Shikuwasa Shikuwasa is a citrus specialty of Okinawa, prized for its refreshing acidity and pleasant bitterness. Especially by drying it, the aroma and acidity concentrate, so you can enjoy that flavor even after long-term storage. Because it's sliced and dried with the peel, the fruit's um... -
Dried Child Pepper (kodomo piiman)
Dried kodomo piman (children's bell pepper) product overview. Kodomo piman is a cultivar characterized by little bitterness and strong sweetness, a Phytorich variety developed by Takii Seed. Its small size and vivid green enhance a dish's color. Dried especially, the sweetness concentrates and the texture turns light... -
Dried karashina
Dried karashina product overview. Karashina is a vegetable characterized by a sharp pungency and a faint aroma. Kyoto-grown karashina especially has a strong aroma and a distinctive pungency that enhances dishes. Drying concentrates the pungency and aroma and enables long-term storage. Even rehydrated, the pungency firmly... -
dried thinned melon
Dried thinned melon product overview. Thinned melon is the immature fruit picked off during the melon's growth process. With a distinctive refreshing aroma and a crisp texture, it's used mainly in pickles, salads, and desserts. Drying concentrates its flavor and texture, and rehydrated it retains a distinctive... -
Dried pineapple
Product Overview of Dried Pineapple Pineapple's appeal is the sweet-tart flavor distinctive of tropical fruit. Especially by drying it, the sweetness and acidity concentrate tightly, and the fruity aroma stands out even more. Whether eaten as-is as a snack or as a confectionery ingredient... -
dried Swiss chard
Dried Swiss chard product overview. Swiss chard is a vegetable characterized by vividly colored stems and a flavor resembling spinach. Kyoto-grown Swiss chard especially has a juicy, mild flavor, used widely both raw and heat-cooked. Drying, its vivid... -
Dried Momonosuke
Product Overview of Dried Momonosuke Momonosuke kabu, as the name suggests, is a turnip prized for a peach-like coloring and a smooth texture. Especially because it uses the sweet Kyotango-grown Momonosuke kabu, it has juiciness and a faint sweetness, used widely from raw eating to heated cooking... -
[Kyoto Vegetable Calendar] Seasonal Kyoto Vegetables That Color the Four Seasons and Famous Kyoto Cuisine
The gentle ring of "Kyoto vegetables" is everyday life for Kyoto people, and for those living outside Kyoto it's an object of longing, evoking a certain nostalgia. Tied to seasonal events and dishes, they have nurtured a distinctive food culture. Today, with advances in agricultural technology, more can be enjoyed year-round... -
As If Meeting a Different Vegetable—Manganji Togarashi and the Story of "Season"
A column penned by chef Tamotsu Yoneyama, who runs "Potsura Potsura" and "Utsura Utsura" in Shinsen, Tokyo, earning Michelin Bib Gourmand at both restaurants. Through Manganji togarashi, he speaks of the shifting of "season" and the depth of Kyoto vegetables. The Manganji that changes between early summer and high summer... -
Mibuna: The Characteristics and History of a Kyoto Vegetable with Little Heat
Mibuna is one of Kyoto's traditional Kyoto vegetables, prized for its long, slender leaves and soft texture. It looks similar to mizuna, but its leaves have no serrations and are rounded. Its moderate, crisp heat and delicate flavor shine in a wide range of dishes—pickles, ohitashi, stir-fries, and more... -
Summer Kyoto Vegetables: The Season of Fushimi Togarashi and Shishigatani Kabocha
Each vegetable has its "season," and tasting it in that period lets you enjoy its character best. Kyoto's heirloom vegetables, the "Kyoto vegetables," also include some that come into season in summer, coloring the summer table with juiciness and robust flavor. Here, Manganji togarashi, Kamo eggplant, Fushimi togarashi... -
Kamo Eggplant: A Kyoto Vegetable Prized for Its Round Shape and Rich Flavor
Kamo eggplant (kamonasu), also called the "queen of eggplant," is a summer Kyoto vegetable that represents Kyoto. Prized for its round, hefty shape exceeding 10cm in diameter and its densely packed, thick flesh, it has been cultivated centered on the Kamigamo area of Kita Ward, Kyoto City. Dengaku, agedashi, eggplant steak, and... -
What Is Kyo-Mizuna | A Guide to Its Characteristics, Varieties, and How to Eat It
"Kyo-mizuna," a Kyoto vegetable essential to the winter table. Prized for a crisp flavor and a crunchy bite, it has the depth to elevate both hot pot and salad. It tends to be confused with the fellow Kyoto vegetable mibuna, but the leaf shape and growth are different things. This article covers, from Kyo-mizuna's characteristics and history to varieties... -
What Are Kyoto's Traditional Preserved Foods? Inherited Wisdom and How to Use It Today
Kyoto, boasting over a thousand years of history, has a diverse array of "traditional preserved foods" born from rich seasons and the wisdom of daily life. In an age without refrigeration, the sun-dried vegetables, pickles, and fermented foods devised to make the most of seasonal ingredients without waste still support the Kyoto table today. This article covers... -
Why Are Kyoto Vegetables Expensive? History, Brand Power, and Producers' Commitment Explained
Kyoto vegetables, which color Kyoto's food culture. Do you dismiss the reason their prices are on the higher side as simply "because it's Kyoto"? In fact, behind Kyoto vegetables' high cost lie a long history and tradition, a unique growing environment, and producers' ceaseless efforts. This article covers why Kyoto vegetables are high... -
How to Build a Seasonal Course Woven with Kyoto Vegetables
―Capturing Summer's Life, Coolly, in a Single Dish― A column penned by chef Tamotsu Yoneyama, who runs "Potsura Potsura" and "Utsura Utsura" in Shinsen, Tokyo, earning Michelin Bib Gourmand at both restaurants. How to build summer Kyoto vegetables into a course—that thinking and commitment... -
The Appeal of Kyoto Vegetables: A List of Famous Varieties, Their Characteristics, and a Reading Guide
Kyoto vegetables include quite a few names whose readings are hard to guess at first, such as "Shishigatani kabocha" and "mibuna." This article compiles the readings of representative Kyoto vegetables in a list with furigana, and briefly introduces the characteristics of each. The definition of Kyoto vegetables... -
The Work of "Subtraction" That Makes the Most of Kyoto Vegetables
―No Salt or Oil Needed—What the Ingredient Teaches Us― A column penned by chef Tamotsu Yoneyama, who runs "Potsura Potsura" and "Utsura Utsura" in Shinsen, Tokyo, earning Michelin Bib Gourmand at both restaurants. When facing a Kyoto vegetable, the "subtraction" a chef should choose... -
MAFF to Run a Support Mission for Food Companies Entering Vietnam in July—Capacity of 20, Free to Participate, Briefing Applications Within April
The Ministry of Agriculture, Forestry and Fisheries will run a public-private business mission in Vietnam (Ho Chi Minh City, Hanoi) on July 13–17, 2026. For food and agriculture-related companies, capacity is 20 with free participation. A briefing will be held on April 20. -
The Agriculture & Livestock Industries Corporation's "Vegetable Information, April 2026 Issue" Features ZEROCO's Freshness-Preservation Technology—The Potential of Ice-Temperature Storage for Agriculture and Distribution
The April 2026 issue of the monthly "Vegetable Information," published by the Agriculture & Livestock Industries Corporation (ALIC), carried a feature article on the vegetable freshness-preservation technology developed by ZEROCO Inc. The corporation is a public institution that surveys and publishes vegetable supply-demand and price trends, and being featured in its specialist journal shows industry attention on ZEROCO's technology... -
What Changed with "Too Good To Go" Landing in Japan—A Turning Point the Food-Loss-Reduction App Presses on the Food Industry
On January 28, 2026, the Denmark-born food-loss-reduction app "Too Good To Go" entered the Japanese market. Registered users topped 250,000 within a week of launch, and it captured the No.1 overall ranking on the App Store. This speed shows that Japanese consumers... -
The global cost of food waste surges to USD 540 billion—3 measures agriculture and the food chain should tackle right now
In 2026, the world's food-waste cost is projected to reach 540 billion dollars. This is up from 526 billion dollars the previous year, and if this continues, cumulative losses for 2025–2030 will reach 3.4 trillion dollars. This figure, reported by New Food Magazine based on expert analysis, relates to the UN SDGs' Goal 12... -
MAFF Announces the April 2026 Vegetable Price Outlook—Cabbage and Lettuce Down Year-on-Year, Potatoes and Onions Remain High
On March 31, 2026, the Ministry of Agriculture, Forestry and Fisheries published the April growth conditions and price outlook for vegetables destined for the Tokyo Metropolitan Central Wholesale Market. With rainfall and rising temperatures since late February, the growth of many leafy vegetables has recovered, and cabbage and lettuce are expected to see supply slightly above average and prices fall year-on-year. On the other hand, last summer's... -
Ministry of the Environment Announces FY2023 Food Loss at 4.64 Million Tons—An 80,000-Ton Reduction Year-on-Year, but Still Halfway to the 2030 Target
The Ministry of the Environment announced that food loss generated within Japan in FY2023 (fiscal 2023) was about 4.64 million tons. This is an 80,000-ton reduction from the previous fiscal year (FY2022) figure of about 4.72 million tons, and a steady improving trend continues. However, reaching the government's FY2030 target still requires a large... -
Launched the employee-benefit service “Office Yaoya (OFFICE YAOYA)”
Agriture Inc. (Kyoto City) has fully launched "Office Yaoya (OFFICE YAOYA)," a new employee-benefit service that keeps dried vegetables stocked in the office. With 100%-domestic, additive-free, low-temperature dried vegetables, it approaches both the vegetable shortfall of busy businesspeople and the waste problem in agriculture... -
Too Good To Go, the Domestic Supermarket Industry's First Adoption—Starting at 2 Super Value Stores in Tokyo, Reducing Prepared-Food Loss at Up to 50% Off
The Denmark-born food-loss-reduction app "Too Good To Go" was adopted on March 26, 2026, at stores of Super Value (operated by OIC Group), the first domestic supermarket chain to do so. The service starts first at two stores in Tokyo, Super Value Suginami Takaido and Todoroki... -
JA Kumamoto Keizairen Regenerates Blemished Vegetables into Washi Lights—"Tomoru Oyasai" Starts Crowdfunding on Makuake Today
On March 30, 2026, JA Kumamoto Keizairen (Kumamoto Prefecture Economic Federation of Agricultural Cooperatives) started crowdfunding on Makuake for "Tomoru Oyasai," which regenerates blemished vegetables (tomato, eggplant) that can't be shipped or eaten into poster lights with washi shades. The JA Keizairen originally... -
Onions at the Keihin Market Turn Toward a Price Decline as Saga-Grown Supply Increases—After a 2025 Poor Harvest Surged to 159% of Average, Reading the Downward Trend from April Onward
According to the vegetable outlook in the Japan Agricultural News (dated March 29, 2026), the onion market at the Keihin Market is expected to turn to a downward trend. High prices have continued for a long time, but as shipment volumes of Saga Prefecture-grown onions increase, supply and demand ease, shifting toward a phase where the price level settles. Food processi... -
Consumer Affairs Agency Begins Operating a Food Bank Certification System from April 1—Reducing Loss by Raising the Reliability of Food Donations in Partnership with MAFF
From April 1, 2026, the Consumer Affairs Agency, in partnership with the Ministry of Agriculture, Forestry and Fisheries, begins operating a food bank certification system. By certifying food bank organizations that manage food appropriately and meet the compliance items of the "Food Donation Guidelines," it promotes donations from food manufacturers and retailers, reducing food loss... -
Vegetable Shortage Among Those in Their 20s Is 100g Below Target — The Answer Shown by the Solution Idea Contest 2026 and Dried Vegetables
The vegetable-intake target set by the Ministry of Health, Labour and Welfare is 350g per day. But the average intake among those in their 20s remains at about 256g, a reality about 100g short of the target. From March 2, 2026, recruitment began for the 2nd "Vegetable-Shortage Solution Idea Contest 2026 for Those in Their 20s," launching a new effort to increase vegetable intake among the young... -
The Consumer Affairs Agency approves the second food loss reduction policy in a Cabinet decision—raising the 2030 target from 50% to 60%, for an additional 200,000-ton reduction
Cabbage Stays High at 149 yen/kg in Late March—Amid Continued Price Instability of Spring Vegetables, Why the "Stability" of Dried Vegetables Draws Attention -
In late March 2026, cabbage stayed high at 149 yen/kg at the Nagoya market. Against the backdrop of price instability of spring vegetables amid continued poor weather, the strengths of dried vegetables—stable supply, long-term storage, and avoiding price-fluctuation risk—are drawing renewed attention.
In June 2025, the Ministry of the Environment published FY2023 (fiscal 2023) food loss generation. The total was about 4.64 million tons, down 80,000 tons from the previous fiscal year (4.72 million tons), setting a new record low since estimation began. Business-related was about 2.31 million tons and household-related about 2.33 million tons, with business-related falling below household-related for the first time. Reduc... -
Upvege, Which Powders Off-Spec Vegetables, Points to a New Trend in Upcycling
In October 2025, Green Ace Co., Ltd. officially launched the upcycled food brand "upvege." Using its proprietary powdering technology, it transforms "unused vegetables"—those that didn't reach the market because their shape or size didn't meet standards—into high-value-added products with their color, aroma, and nutrition intact... -
Outstanding Health & Productivity Management Organizations 2026 Expand to 26,850 Organizations | Why Food Became the Most Important Theme
On March 9, 2026, the Ministry of Economy, Trade and Industry announced the certified organizations for "Outstanding Health & Productivity Management Organizations 2026." A total of 26,850 organizations were certified—3,765 in the large-enterprise category and 23,085 in the small- and medium-enterprise category. This was an increase of 3,654 in total from the previous year (3,400 large, 19,796 SME), and since the system began... -
Food loss at 4.64 million tons, a record low | Business-related loss falls below household-related for the first time
AEON-Born Sustainable Chocolate | Achieving Cacao-Free with Sunflower Seeds -
Cacao, the raw material for chocolate, faces supply anxiety due to climate change. Amid this, AEON has been selling the chocolate alternative "Choco ka?" using sunflower seeds since 2025, drawing attention as a sustainable-food rollout at a major distributor. AEON's cacao-free ch...
March 25, 2026 -
The off-spec vegetable delivery service "LossHeru" partnered with Japan Post to begin selling at post offices nationwide. The familiar post office is becoming a new point of contact for reducing food loss. Japan Post Becomes a Channel for Off-Spec Vegetables. On January 19, 2026, the off-spec vegetable delivery service operated by Ekunes Inc...
The FY2023 (fiscal 2023) food loss estimate published by the Ministry of the Environment was 4.64 million tons, a new record low since statistics began. But what deserves attention beyond the figure is the change in the breakdown. Business-related (companies, restaurants, etc.) food loss was 2.31 million tons, falling below household-related (2.33 million tons) for the first time... -
Food loss at 4.64 million tons, a record low | Business-related loss falls below household-related for the first time
FamilyMart × Food-Loss App Cuts Waste 5% | Convenience Stores Move
