In the sweltering humidity of a Japanese summer, where the "heat island" effect of metropolises like Tokyo and Osaka can push temperatures to grueling heights, the national palate undergoes a rhythmic shift. Heavy stews and steaming bowls of ramen are set aside in favor of Zaru Udon—a dish defined by its simplicity, its cooling properties, […]

TOKYO — As the humid heat of the Japanese summer settles over the archipelago, a centuries-old culinary tradition known as ume shigoto (plum work) returns to kitchens across the nation. At the heart of this seasonal ritual is the production of ume syrup—a sweet, tart, and floral concentrate derived from the Japanese plum (Prunus mume). […]

Beyond Meat Inc., a company that once spearheaded the plant-based meat revolution, is embarking on a significant strategic pivot, betting on the burgeoning protein beverage market to revitalize its flagging sales and re-capture consumer interest. The move signals a bold attempt to diversify beyond its core, and increasingly challenged, alternative meat products and tap into […]

In a move that signals a significant shift in the UK’s beverage landscape, two of the country’s most recognizable beverage powerhouses have joined forces to disrupt the burgeoning ready-to-drink (RTD) market. Au Vodka, the ultra-premium spirits brand known for its iconic gold bottles and massive social media presence, has announced a landmark collaboration with Tango, […]

Japanese corn potage stands as a definitive pillar of yoshoku—a unique genre of Japanese cuisine that harmonizes Western techniques with local sensibilities. Far from a simple side dish, this velvety, naturally sweet soup represents a nostalgic bridge between Japan’s post-war modernization and its enduring commitment to seasonal perfection. Whether found in a child’s school lunch […]

TOKYO – As the humid heat of the Japanese summer recedes, replaced by the crisp, amber-hued mornings of October, the nation’s culinary landscape undergoes a profound transformation. Among the most revered symbols of this seasonal transition is Kuri Okowa (Chestnut Sticky Rice), a dish that serves as both a nutritional powerhouse and a cultural touchstone. […]

As the first sunrise of the year, known as Hatsuhinode, breaks over the Japanese archipelago, a quiet ritual unfolds in kitchens from Hokkaido to Okinawa. While the world may associate New Year’s Eve with revelry, the Japanese New Year (Oshogatsu) is a period of solemnity, family, and culinary symbolism. At the heart of this celebration […]

Main Facts: The Intersection of Tradition and Enzymatic Science In the landscape of traditional Japanese confectionery, few ingredients are as foundational as anko—a sweet paste made from azuki beans. Historically, the sweetness of anko has been achieved through the generous addition of refined sugar, often in a one-to-one ratio with the beans. However, a new […]

LONDON — A comprehensive poll conducted at the inaugural Young Leaders event, hosted by talent and recruitment consultancy Fero, has revealed a complex portrait of the next generation of the UK drinks industry. While an overwhelming majority of young professionals remain committed to long-term careers within the trade, the data uncovers deep-seated anxieties regarding stagnant […]

KYOTO, JAPAN — In the ancient capital of Kyoto, where culinary traditions are guarded with the same fervor as the city’s thousand-year-old temples, few items are as visually striking or culturally significant as Shibazuke. This vibrant, purple-hued pickle—a fermented medley of eggplant, cucumber, and red shiso—stands as one of the "Three Great Pickles of Kyoto." […]