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- 2023.09.26 Tuesday
- 07:27
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Japan’s Recipe for Success ÆüËܤÎÀ®¸ù¤ÎÈë·í
There are few greater symbols of Japan’s innovation and growth than its food industry. The country has always been renowned for harvesting its natural ingredients and resources, but now its producers can go even beyond that by utilizing modern technology. Tetsuya Sugino, president of Sugiyo Co., Ltd., believes innovation is key for the industry. “Fish protein is possibly under threat due to overfishing and climate change, so companies need to find new ways to supply nutrition,” said Sugino. Shigetoshi Nagasawa, president of Hakubaku Co., Ltd., has health-based goals for his business. “Our team is not so much focusing on developing just new products, but helping customers undertake positive lifestyle changes,” said Nagasawa. Hokubee Co., Ltd., takes innovation very seriously. “We follow a client-focused development approach, with sales teams traveling to all regions of Japan,” said President Katsunori Takizawa. Developing new techniques requires the strongest team and a global approach.
“A tasty product requires meticulous effort, and we focus on artisanal aspects of production,” said Asahiko Yamazaki, president of Yamazaki Group. Agreeing, president of ACECOOK Co., Ltd. Hiroshi Muraoka said “We try to introduce Japanese processing and quality-control technology to overseas markets.” Product development runs deep for Taijiro Nagatani, president of Nagatanien Holdings Co., Ltd. “About 285 years ago, my ancestor invented fine green tea, and my father developed his own ocha-zuke. This spirit is a part of our culture,” said Nagatani. Japan’s food and drink sector has never had a higher profile. Ten years ago, UNESCO classified traditional Japanese cuisine, ‘Washoku’ as an ‘Intangible Cultural Heritage.’ The industry is not just enjoying great success at home, but around the world thanks to ten years of record-breaking export figures.
According to recent reports, 2022 exports in the agricultural, forestry, fishery and food sector rose to an impressive 1.41 trillion yen, an increase of 14.3% on the previous year. Shellfish such as scallops have enjoyed great success abroad as the number one export, while confectionery were worth almost 30 billion yen of foreign sales. Goki Arita, President and CEO of luxury sweets business Suzette Holdings Co., Ltd., attributes his firm’s success to traditional Japanese quality standards. “There is honestly no compromising quality and volume for us, and I believe the reason we are able to ensure both value and quality all boils down to our accumulated knowledge in processing and manufacturing,” said Akita. “I think the reason why the luxury sweets business has succeeded can be likened to the Japanese bullet train. What customers want is a vehicle that is both fast and safe. The key to the success of high-end sweets in Japan is that we have achieved both quality and volume in the same way,” he said.
In the drinks industry, traditional Japanese beverages such as sake, and the booming whisky industry, have now been joined by a growing trend for craft beers. Naoyuki Ide, President of the Yo-Ho Brewing Company, summed up an important trend in Japanese food and drinks—blending the best of Japanese taste and tradition with international flavors. “Japanese food possesses unique traits that make it difficult to replicate or copy overseas and the making of it is as much cultural as it is technical,” said Ide. “Like artisans, much effort goes into food creation which, in turn, leads to high-quality foods throughout the country,” he said.
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