Food Sustainability in Japan

A new generation of vegan bakeries and major chains with vegan menus have popped up around Japan’s capital.

Embracing plant-based foods doesn't mean sacrificing the protein benefits of meat.

Japan's intricate approach to packaging — matryoshka-like, within layers of plastic and paper — used to seem charming. In 2020, however, it now just feels annoying and wasteful. Companies have started wising up to the realities of the 21st century, launching eco-friendly PR campaigns. One ...

Would you notice if the cubed meat in your cup noodle wasn’t “real” meat? If you did, would you care? What if the future of our meat supply counted on it? “Veganism is not for everyone,” says Yuki Hanyu, founder of IntegriCulture Inc. a Tokyo-based ...

This March, Mos Burger debuted a vegan “Mos Plant-based Green Burger” in Tokyo and Kanagawa prefectures. But does this veggie burger’s flavor live up to the chain’s original beef offering?

Kei Kawana’s kingdom is Neighbor’s Farm, a 2,000-square-meter plot overlooked by the Tama Monorail, which regularly zips by overhead. This March, she celebrated her first year of agricultural activity, the culmination of many years of patient work, planning and wading through bureaucracy. Kawana, an alumna ...

Food creator Miica Fran is on a mission to save the planet through her “special healing power” of salvaging and savoring vegetables. Fran runs an experimental zero-waste kitchen, Bio Labo House, out of aVin, a wine shop and bar specializing in bio wines from Rhone ...

In the outskirts of Tokyo, Yoshida Noen farm has been producing organic vegetables for around 300 years, supplying local restaurants with fresh, healthy, even unusual produce.

A queue of people snakes alongside a shiny glass cafe, with many resigned to a two-hour wait. Their goal: some simple yet famously fluffy pancakes. This could be a typical scene from the trendy Harajuku neighborhood in Tokyo. Except this cafe is surrounded by ...