Environment More foreign residents purchase farmland in Japan for home-country produce

With a growing number of foreign residents in Japan, demand for ingredients that are common in their home countries but hard to find locally is increasing, too. To meet that need, some residents are buying farmland in Japan to grow familiar crops, gradually changing parts of the agricultural landscape. In 2024, the amount of domestic farmland purchased by foreign residents rose to nearly double the level seen the previous year. By the end of the year, Japan's foreign population had reached a record 3,768,977, according to the Ministry of Justice.

Even so, the overall scale remains small. Between 2022 and 2024, farmland acquired by foreign nationals and related companies totalled 420 hectares, accounting for less than 0.01% of Japan's total agricultural land. As food culture in Japan becomes more varied, demand is increasing for fresh, affordable ingredients used across different cuisines. In Tokyo, for instance, grocery shops run by Nepalese and Vietnamese residents have been attracting steady customer interest.

The storefront of FuRuKuTo in Tokyo's eastern Edogawa Ward displays a wide range of Vietnamese ingredients: lemongrass, rau ram (Vietnamese coriander), mong toi (Malabar spinach). The rau ram is grown in Ibaraki prefecture, northeast of Tokyo, while the mong toi is from Gunma prefecture, north of the capital. [...] Farmland area acquired by foreign nationals or related corporations in 2024 totaled 175.3 hectares, the highest since comparable data became available in 2022, according to the Ministry of Agriculture, Forestry and Fisheries. In many cases, foreign residents acquire land to actively farm it. By nationality, the largest groups of buyers were from China, followed by South Korea, Brazil, the United States and Vietnam. Foreign residents are also increasingly leasing farmland. Long-term foreign workers and residents who seek ingredients suited to their home cuisines sometimes find the range available through mainstream Japanese distribution channels limited, not to mention that imported products are often expensive.

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Rising temperatures are also making it easier to grow tropical crops in Japan. Foods that once struggled to grow now thrive in warmer areas such as Kyushu and the Kanto region, allowing some produce to be grown year-round. Many foreign farmers sell their harvests directly to shops rather than use wholesale markets, as their crops often do not meet standard Japanese size or shape requirements. As more grocery stores serve international communities, especially in Tokyo and Osaka, sales options for these farmers are gradually expanding.

Paywall alert:

I wonder if certain crops are more in demand than others? Personally, I've tried growing many Japanese herbs and vegetables here in Denmark (think gobo, daikon, kabocha. mizuna, mitsuba, and red/green shiso) with wildly varying results. One year was good, the next disastrous - most likely due to too much downpour and varying temperatures. Denmark is still both very wet, windy, and quite cold, with frequent spring frost as late as May ruining a lot of tender plants.

Anyone else tried growing non-native plants with good results?

I have successfully grown dill weed (used a lot in Austrian cuisine), but completely failed at horse-radish (think white wasabi). I'd love to grow grey poppyseed (used in cakes), but I wonder whether it's legal here in Japan.

thomas said:

I have successfully grown dill weed (used a lot in Austrian cuisine), but completely failed at horse-radish (think white wasabi). I'd love to grow grey poppyseed (used in cakes), but I wonder whether it's legal here in Japan.

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Poppy seeds in cakes?

Devon has a climate that allows the growth of most plants; we even have a tea plantation on Dartmoor! But our soil is heavy red clay so drainage is an issue.

I wonder how long it'll be before the Japanese complain about the way these 'alien crops' change the aesthetics of the traditional Japanese countryside with its four distinct seasons.

I asked an AI, and it said.
Q)
"Can poppy seeds be used for cultivation in Japan?"
A)
In Japan, poppy seeds (Papaver species) may be legally used as food, but cultivating them is strictly prohibited.

Poppy seeds sold for baking or cooking are considered food products and are legal to possess and consume. However, germinating those seeds or growing poppy plants is illegal, even if the seeds were originally purchased as food.

This is because many poppy species—especially Papaver somniferum (the opium poppy)—are classified as narcotic raw material plants under Japanese law. Unauthorized cultivation, even for ornamental or experimental purposes, can result in serious legal penalties.

To prevent illegal cultivation, poppy seeds imported into Japan for food use are often heat-treated or otherwise processed to prevent germination. Attempting to grow poppies from these seeds is both unlawful and usually unsuccessful.

Thanks, @Hiroyuki Nagashima, that was interesting! In our area, more and more poppies are blooming in May and June, spreading their seeds throughout the summer. Sadly, they are not for consumption.

This is a local speciality from my home country, but we also use poppyseeds on buns and in dumplings.

Poppy seeds are used in Japan as a decorative topping on anpan (sweet red-bean bread) and as an ingredient in shichimi togarashi. Shichimi togarashi has a long history and is traditionally blended and sold at festival stalls, accompanied by lively sales patter.

The History and Ingredients of Shichimi Togarashi.

Shichimi Togarashi, literally meaning "seven-flavor chili pepper," is a traditional Japanese spice blend that originated in early Edo-period Japan (17th century).

History
Shichimi Togarashi is believed to have been first created in Edo (modern-day Tokyo) around the 1620s–1630s. The most famous origin is Yagenbori, an area near present-day Ryogoku. It was developed not only as a seasoning, but also as a medicinal spice, combining flavor with health benefits.

The number seven was considered auspicious in Buddhism and Japanese culture, symbolizing balance and good fortune. Rather than being a rigid rule, the idea was to blend several spices in harmonious proportions.

Shichimi became especially popular among Edo townspeople, who commonly ate soba, tempura, and grilled eel. The spice helped warm the body, aid digestion, and refresh the palate, making it ideal for everyday meals.

Typical Ingredients (Seven Components)

The exact blend varies by region and shop, but a classic version includes:

Chili pepper – Provides heat and stimulates circulation

Sansho (Japanese pepper) – Adds a tingling, citrusy sharpness and aids digestion

Dried citrus peel (chenpi) – Fresh aroma and digestive support

Sesame seeds – Adds richness and texture

Poppy seeds or hemp seeds – Nutty flavor and smooth mouthfeel

Ginger – Warming effect and mild antibacterial properties

Nori (seaweed) or shiso – Finishing aroma and freshness

Cultural Significance

Shichimi Togarashi is more than a seasoning—it reflects Edo-era ingenuity, combining taste, aroma, and health awareness. It is sometimes described as a form of "edible herbal medicine."

In short:

Shichimi Togarashi is a centuries-old Japanese spice blend that balances heat, aroma, and nutrition, deeply rooted in everyday food culture.

Hiroyuki Nagashima said:

Poppy seeds are used in Japan as a decorative topping on anpan (sweet red-bean bread) and as an ingredient in shichimi togarashi. Shichimi togarashi has a long history and is traditionally blended and sold at festival stalls, accompanied by lively sales patter.

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When I was the anti-doping officer for the British Kendo Association, after advice from the World Anti-doping Agency, I had to advise our competition-active members not to eat them (usually on bagels and bread rolls etc over here) because they could elicit a positive opioid test result and get them banned! Different batches of poppy seeds can have widely varying amounts of opiates in them tripping the minimum threshold in athlete's blood/urine tests.

I didn't know opiates were potentially performance-enhancing.

thomas said:

I didn't know opiates were potentially performance-enhancing.

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Since they reduce pain they allow the athlete to push themselves well beyond what might be safe for their biomechanics and beyond what clean athletes might be able to do. I seem to remember that ibuprofen use was also limited for similar reasons but I don't remember the details.

thomas said:

Thanks, @Hiroyuki Nagashima, that was interesting! In our area, more and more poppies are blooming in May and June, spreading their seeds throughout the summer. Sadly, they are not for consumption.

This is a local speciality from my home country, but we also use poppyseeds on buns and in dumplings.

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My grandmother made something almost exactly like this. Usually she would use walnuts but sometimes poppy seeds.

mdchachi said:

My grandmother made something almost exactly like this. Usually she would use walnuts but sometimes poppy seeds.

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We also have a walnut version. Our ancestors lived only a few hundred kilometres apart, so it's no surprise.

Ukigumo said:

Since they reduce pain they allow the athlete to push themselves well beyond what might be safe for their biomechanics and beyond what clean athletes might be able to do. I seem to remember that ibuprofen use was also limited for similar reasons but I don't remember the details.

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I eat two of these for breakfast on the weekends - I should be able to run a marathon by now!


Source: Danish rundstykker (lit. round pieces) - traditional weekend breakfast rolls.

dracuella said:

I eat two of these for breakfast on the weekends - I should be able to run a marathon by now!

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Source: Danish rundstykker (lit. round pieces) - traditional weekend breakfast rolls.

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Drug addict

dracuella said:

I eat two of these for breakfast on the weekends - I should be able to run a marathon by now!

Source: Danish rundstykker (lit. round pieces) - traditional weekend breakfast rolls.

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I love and miss these SO MUCH!!

Here are some Austrian breakfast versions:

Most traditional Japanese vegetables originate from foreign species, so I asked an AI to summarize how they were improved and adapted through selective breeding.

Traditional Japanese Vegetables and Their Foreign Origins

Most vegetables regarded today as traditional Japanese vegetables are not native to Japan. Instead, they were introduced from other regions of the world and gradually transformed through long-term cultivation, selection, and adaptation to Japan's climate and food culture.
Foreign Origins of Common Japanese Vegetables
Many staple vegetables in Japanese cuisine originate from abroad:
Daikon radish – Central or East Asia
Burdock (gobo) – Eurasia
Eggplant – India
Cucumber – India
Chinese cabbage – Northern China
Spinach – Persia (modern Iran), via China
Turnip – Mediterranean to West Asia
Carrot – Central Asia
Pumpkin – Central and South America
Chili pepper & bell pepper – Central and South America
Tomato – South America
Soybean – China

Although foreign in origin, these vegetables were cultivated in Japan for centuries and became fundamentally different from their ancestral forms.
How These Vegetables Were Improved in Japan
Before modern genetic breeding, Japan developed vegetables mainly through traditional selection methods:

1. Continuous Seed Selection
Farmers saved seeds only from plants that:
Tasted better
Grew well in local soil and climate
Resisted pests and disease
Repeating this process over many generations fixed desirable traits.

2. Regional Isolation
Japan's geography—mountains, islands, and isolated valleys—helped prevent cross-pollination.
This led to the establishment of distinct regional varieties, such as:
Kyoto vegetables (Kyo-yasai)
Edo/Tokyo vegetables
Kaga vegetables

3. Adaptation to Japanese Cuisine
Vegetables were shaped by culinary needs:
Softer textures for simmered dishes
Lower bitterness
Higher water content
Suitability for pickling or Buddhist vegetarian cuisine

Food culture strongly influenced which traits survived.

4. Climate Adaptation
Japan's environment—high humidity, seasonal rains, typhoons, and cold winters—favored vegetables that could withstand:
Moist conditions
Short growing seasons
Temperature fluctuations
Over time, foreign crops evolved into Japan-specific forms.
Conclusion
Traditional Japanese vegetables are not indigenous, but they are culturally and agriculturally Japanese.

They represent:
Foreign plants completed in Japan
Through centuries of local selection, isolation, and culinary use, these vegetables became uniquely suited to Japanese life—often very different from their original forms.

As an ex anti-doping officer, I don't think we should be promoting performance enhancing substances. I'm calling Interpol and reporting both dracuella and thomas. It's my duty

thomas said:

I love and miss these SO MUCH!!

Here are some Austrian breakfast versions:

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I haven't tried the braided one but it looks very similar to some we eat that are horn shaped and, incidentally called 'horn' at the baker's.


The second one reminds me of either salt & pepper or lemon pepper rolls? They are amazing to a salt lover like me

dracuella said:

I haven't tried the braided one but it looks very similar to some we eat that are horn shaped and, incidentally called 'horn' at the baker's.
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The second one reminds me of either salt & pepper or lemon pepper rolls? They are amazing to a salt lover like me

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Does the shape alter the taste? The braided ones have far more drugs in them

I occasionally enjoy these sorts of bread products (while listening to 'Darkside of the Moon') but the seeds do get lodged in between my teeth and I spend the day try to dislodge them with my tongue. I propose bakeries are forced, by punitive laws, to sell them with dental floss/sugarfree gum.