About Food & Beverage

Japan’s status as a cultural superpower is perhaps best exemplified by the global popularity of Japanese cuisine. In addition to its international popularity, Japanese food also enjoys a reputation for promoting health and longevity, with its traditional emphasis on rice, fish and seasonal ingredients. In 2013, UNESCO added “washoku – traditional dietary cultures of the Japanese” to its Representative List of the Intangible Cultural Heritage of Humanity.

It is important to note, however, that diets in Japan are evolving rapidly, shifting from traditionally rice-based meals to increasingly western-style meals featuring greater quantities of meat, eggs, milk, milk products and fats. Other notable shifts in consumption habits include an increasing preference for eating out or buying packaged food at the expense of home cooking and fresh foods, respectively. From 2006 to 2016, population in Japan reduced by 0.97 million, with the elderlies representing the 27.3% of the population share: according to this data, food demand in Japan has been shrinking, while the total agricultural output continued to grow (rising above 9 trillion yen for the first time in 16 years). With an industry in expansion, the MAFF is suggesting to the national producers to look for international opportunities regarding the export of food. 

CHAFEA – The Food and Beverage Market Entry Handbook: Japan, 2019
MAFF, FY2017 Annual Report on Food, Agriculture and Rural Areas in Japan, 2018

Table of Contents

  • Overview
  • Food
  • Beverages
  • Expert Reports
  • Annual Report
  • Further Reading
  • Relevant Organisations and Trade Fairs