2026 Volume 23 Issue 1 Pages 4-12
As Japan’s domestic market shrinks due to population decline, the global food market continues to expand, highlighting the need to systematize Japanese food culture as an industry and connect it to sustainable growth. This paper defines the food culture industry as one that generates social and economic value from food as a cultural resource. It examines its structure, characteristics, and scale, while clarifying both the strengths of Japanese food culture and the challenges facing the industry.
The paper further presents key policy perspectives, including maximizing the potential of the food culture industry as a pillar of Japan’s economic growth, promoting value creation led by the food service sector, and redesigning Japanese food and food culture to adapt to changing lifestyles. It also emphasizes the importance of utilizing intellectual property systems—such as geographical indications and trademarks—to achieve both the protection of cultural value and the sustainable development of the industry.
