Some of the brands and establishments involved sell elements of Japanese culture and food that are already familiar to international audiences. Others focus on bringing traditions relatively unknown to the West. Dashi Okume, an eatery in New York, is known for its dashi soup, which is made of dried fish, mushrooms, and seaweed. A buckwheat soba shop will also be opening in Greenpoint within the next few months. The most fascinating story of Japanese exports is probably the one surrounding its most famous product: sake. Japanese sake sales have been down significantly over the past 50 years, partly due to the declining alcohol consumption among Japan’s older population as well as the preference of younger generations for Western-style beverages. According to the Brewers Association of Japan (BAJ), the production of sake for Japanese consumers has declined by 75% in the past 50 years.
The Japanese culinary boom will continue to grow for the rest of this decade, whether it is by sticking to tradition or combining Japanese culture with Western tastes.
