“I Ate a Year’s Worth of Soba"

A nostalgic Japanese sweet is making a major comeback, with lemon cakes appearing everywhere from convenience stores to specialty boutiques in Tokyo as demand for citrus-flavored desserts continues to surge.

Bluefin tuna, now being caught in unusually large numbers around areas such as Sado Island in Niigata Prefecture, is becoming significantly more affordable, with some restaurant operators even saying it is cheaper than horse mackerel.

Brand rice variety Yumepirika was being planted one after another in rice paddies in Higashikawa, Hokkaido, as rice planting work accelerates across Japan ahead of the autumn harvest, with attention now turning to how much this year’s new rice will cost.

Japan byFood and Shizuka are going behind the scenes to meet the international visionaries who are redefining the Tokyo food scene today. (Japan by Food)

Visitors began arriving early on May 10th for the Shirako Onion Festival in Shirako Town, Chiba Prefecture, where the region’s famous fresh onions—known for their mild flavor and rich sweetness—were sold in large quantities, with the town ranking as the prefecture’s top onion producer.

With matcha facing shortages amid a global boom, attention is now turning to another traditional Japanese ingredient: yomogi.

Japanese interpretations of overseas cuisine are drawing growing attention from foreign tourists, with pizza in particular emerging as an unexpected highlight in Tokyo’s dining scene.

Late-night yakiniku and crepe shops are drawing crowds in Tokyo as young diners use midnight meals as a way to unwind, with sweets replacing ramen as the night’s final indulgence.