Japan News Update #66 (Sept 2025)

Record-high food inflation in Japan

Japan’s household food spending has surged to record highs, with the Engel coefficient reaching 27.5% in 2020–2024, reflecting persistent inflation and stagnant wages. Rising food prices, particularly for rice, have led to growing public dissatisfaction and strong calls for government measures to curb inflation and ease household burdens.

Source: Proportion of spending on food hits record high in 80% of Japan cities & Inflation and ‘food situation’ concerns top key Japan survey

Japan’s food export strategy

Japan’s agriculture ministry will launch a pilot program in fiscal 2026 to promote multilingual ingredient labeling - mainly in English - on processed foods to boost exports and aid foreign tourists. The initiative, backed by a ¥55 million ($370,000) budget, aims to simplify export procedures and reduce labeling costs for food manufacturers.

Source: Japan ministry eyes multilingual labeling of ingredients to boost food exports

Plant-based tuna and animal-free ramen

Mitsui DM Sugar will launch a plant-based tuna alternative, Osakana Kakumei (“Fish Revolution”), in Japan next year to address declining seafood supplies. Made from konjac, seaweed, and bamboo fiber, it mimics tuna’s texture and flavor at a lower price (¥2,000/kg vs. tuna’s ¥3,262/kg). Target markets include consumers unable to eat raw fish, such as in nursing homes and hospitals. Annual production is projected to reach 10 tons by 2028, with future expansion into salmon and squid alternatives.

Source: Japan's plant-based tuna to debut as low-cost sashimi alternative

At the 2025 Osaka World Expo, Toyota Motor Corp. and Fuji Oil Co. hosted a tasting event featuring animal-free ramen made from domestically grown soybeans. Toyota developed soybean-based noodles, while Fuji Oil created a plant-based dashi broth. The initiative aims to promote domestic soybean use - currently only 20% of national consumption - and support sustainable Japanese food exports.

Source: Ramen noodles made from homegrown soybeans served at Osaka Expo