The five-day journey began in Tokyo, extended through neighboring prefectures, and concluded in Kanazawa. Reflecting the diversity of the locations visited, the program featured a wide array of topics. Highlights included Japan's versatile use of soybeans as a sustainable solution for vegan and ecological challenges, innovative designs and presentations of traditional dishes such as sushi and seaweed, and the use of Okara and Konnyaku as protein sources to meet growing consumer demand. Participants also learned about cutting-edge technologies, such as liquid freezing methods that minimize ice crystal formation in frozen products, and creative upcycling of tea byproducts.
The mission combined trend scouting with insightful visits to leading companies and organizations. These included Kewpie, Japan’s iconic mayonnaise producer, which shared its strategies for addressing health-conscious consumers as it expands into Europe; a FoodTech trade fair; and Kanagawa Prefecture's innovative Me-Byo program, aimed at disease prevention. Additionally, participants visited one of Japan’s top gold leaf manufacturers for food decoration and engaged with startups e.g. pioneering lab-grown meat, offering a glimpse into the disruptive changes reshaping Japan’s food industry.
Participants left Japan with lasting impressions of the country’s ability to blend traditional ingredients with cutting-edge technologies to address contemporary societal demands. Their enthusiastic feedback has reaffirmed our plans to continue this initiative. In 2026, we plan to organize the next "Future Journey: Future of Food," tentatively titled Culinary Treasures and Trends in Western Japan.
