30% sweeter tomato with gene editing by Japanese university
A team of researchers from several Japanese universities, led by Nagoya University, developed a new tomato with higher sugar content using genome editing. (more…)
For halal ramen, Shizuoka creates Fermented Seafood Extract
To tap into the Halal market, the Shizuoka Prefecture Research Institute of Fishery and Marine Technology created Fermented Seafood Extract. It uses lactic acid bacteria extracted from Shizuoka Prefecture's skipjack tuna intestinal tract, without any pig and alcohol derivatives in the production process. (more…)
Soy cheese? By industry-university collab in Japan
Japan's academia-industry collaboration has successfully developed and launched Soy Delice (Koji*1), a soy-based cheese fermented with lactic acid bacteria and koji mould. (more…)
Support Halal, Dashi shop with new logo for 80 varieties
The dashi specialist ODASHI KOUBOU has over 80 years of experience providing dashi, a basic ingredient of Japanese cuisine. Its operator, NUMATA, is also a Muslim-friendly company supporting accommodation facilities to comply with Halal standards. (more…)
$87 per one? yokan with premium Japanese chestnut
The world has many kinds of chestnuts. Only four are grown as fruit trees, including the Japanese chestnut. (more…)
White egg-yolk, Japanese branded egg Kometsuya®
Eggs are a vital part of Japanese people's diet. While eggs are available worldwide, they need strict hygiene controls to be safe to eat raw or half-cooked. Japan is one of few countries with such standards. (more…)
Japan is here with boiled egg from plants
A plant-based meat R&D firm, Green Culture, Inc., developed a plant-based boiled egg prototype. It is the first successful case in Japan of a vegan egg in such form. (more…)
Halal, rare, extinct Japanese chicken back for limited offer
After nearly 70 years, the rare local chicken "Amakusa Daiou" revived. For a limited time only, Kumamoto-based L'isola Village sells roast chicken using the Halal-certified Amakusa Daiou. (more…)
World’s first gene edited fish now on the market
An initiative is underway to make sea bream-a popular sushi ingredient-an efficiently sustainable food. (more…)
$2K per matsutake mushroom, Japan highest record
Japan has four seasons. Each season has its unique ingredients.In Autumn, especially, you will find many tasty foods to stimulate your appetite. (more…)
Japanese firm makes world’s first ‘edible’ lab-grown, ethical foie gras
Cultured meat development is progressing across the globe.Why is cultured meat gaining much attention? The birth of cultured foie gras Here are four reasons why cultured meat is gaining global interest. To cope with increasing food production due to the global population growth.To control greenhouse gas emissions of methane that stimulates global warming, one of the most severe environmental problems.Even when it comes to the hygiene aspect, cultured meat ensures a more secure environment.Ethical as the process doesn't take animal lives. And among the many food tech companies, the Japanese company IntegriCulture Inc. is the...
Marbled wagyu by 3D printer, new cultured meat tech
A joint research group by Osaka University, Toppan Printing and others used 3D printing technology to make "cultured meat almost like Wagyu meat structure". The study was featured in the British science journal Nature Communications e-version. (more…)