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Focal Point on Food Science in Japan

An ancient tradition of food preparation, maintaining wellness of an aging population and growing interest in sustainability has sparked interest in food and its production, both within Japan and across the globe. The food industry is responding to these issues through innovation in sustainable production of old and new foods and their ingredients. The industry also seeks to develop foods that will support health throughout a long life, but also to contribute to a body of evidence to underpin any health claims. Researchers are also partnering with chefs to identify more sustainable dining options and their supply chains. ​

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Since its traditional way of preparing food was heritage-listed by UNESCO, Japan has used this profile — both in-country, and across the world — to generate interest in the nation’s food, but also in how its cuisine can address some key societal goals.

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