Beaujolais Nouveau Arrives in Japan a Month Early

Kyoto's Shin-Kyogoku Shopping Street, a bustling 500-meter arcade with more than 150 years of history, is home to some of the city's oldest restaurants, seven Buddhist temples and a Shinto shrine, while a recently rediscovered 90-year-old restaurant manual has revealed unusual dishes and the philosophy of a pioneering Western-style restaurant.

Bears preparing for winter hibernation may be able to determine when astringent persimmons have lost their bitterness and become suitable to eat, according to research by the University of Hyogo, which suggests that prioritizing the removal of sweet persimmon trees could help prevent bears from entering residential areas.

FamilyMart will introduce its first do-it-yourself Christmas cake for the 2026 holiday season, allowing customers to decorate their own cakes as the convenience store chain seeks to attract demand for affordable, at-home celebrations.

Japan by Food and Shizuka head into the mountains of Nagano to explore Karuizawa, a historic highland resort just over an hour northwest of Tokyo, to see if it’s truly Worth The Trip. Join Shizuka as she strolls the iconic street food and rolls up her sleeves to make Nagano soba from scratch! (Japan by Food)

Bean sprouts, long regarded as one of Japan's most affordable and dependable vegetables, are becoming increasingly expensive as rising raw material costs and soaring energy bills push up production expenses, putting pressure on ramen shops and hot pot restaurants that rely heavily on the ingredient.

Hokuyo Bank has launched an agricultural initiative in Hokkaido aimed at addressing a growing shortage of farmers and agricultural workers, with bank employees taking to the fields themselves to gain practical experience and help aspiring farmers and businesses enter the industry through financial assistance, technical training, and hands-on guidance.

Egg prices in Japan have reached a new record high of 312 yen per pack, while imported beef and chicken thigh prices have also matched their previous peaks, adding to the growing burden on household food budgets.

Students at Osaka Metropolitan University have developed a 100% plant-based creamy shrimp miso ramen that recreates the rich flavor of seafood without using shrimp or meat, offering a glimpse of a future in which people with different dietary restrictions can enjoy the same meals.