- 2022.12.15
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Visitors Return Boosting Economic Activity for Restaurant and Hotel Industry
The return of international visitors to Japan has started to offer glimpses of positive economic activity among the hotel and restaurant industries. H……
- 2022.12.15
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ATO Osaka Trade Show Year in Review 2022
This year ATO Osaka organized USA pavilions at three trade shows in Japan. In July, the ATO exhibited for the first time at FOODEX Kansai, the western……
- 2022.12.13
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Biofuels Annual
Japan is updating its transport biofuel standards, which will expire in March 2023. In May 2022, Japan pledged to take all available measures to doubl……
- 2022.11.29
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Japan 252nd Food Safety Group
Japan’s Ministry of Health, Labour and Welfare (MHLW) proposed revisions to Japan’s maximum residue levels for 5 agricultural chemicals (Acequinocyl, ……
- 2022.11.16
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Japan Accepts NOAA Catch Document for Seafood Vulnerable to Illegal Fishing
Japan will require importers of U.S. products containing mackerel, Pacific saury, sardine, squid and cuttlefish to submit a newly approved Catch Certi……
- 2022.11.14
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Agricultural Biotechnology Annual
This report provides the latest status of consumption, regulation, public perception, research, development, production, and use of agricultural biote……
- 2022.11.10
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Japan Proposes to Include Greenhouse Gas Emissions in the Criteria for Government Procurement Decisions
Japan’s Ministry of the Environment opened public comment period on proposed revisions of the Basic Policy of the Green Procurement Act. One proposed ……
- 2022.11.10
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Forage Market Update
Japan imports approximately 2.6 million metric tons of forage annually, primarily from the United States, Australia, China, and Canada. Japanese impor……
- 2022.11.10
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Japan publishes guidelines on the use of No Food Additive Used labeling
On March 30, 2022, Japan’s Consumer Affairs Agency (CAA) released guidelines, which provides examples of an improper use of “No Food Additive Used”. T……
- 2022.11.10
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Food Service – Hotel Restaurant Institutional
Japan confronted its second year of the COVID-19 pandemic with continued disruptions to the Hotel, Restaurant, and Institutional food service industry……