Japan’s Agency for Cultural Affairs is promoting the “100-Year Food” program to preserve and pass down regional food traditions that have been maintained within local communities for generations.
TOKYO, JAPAN (MERXWIRE) – To preserve and promote Japan’s diverse regional food culture, the Agency for Cultural Affairs has been advancing the “100-Year Food” certification program, which aims to protect culinary traditions passed down through local communities and encourage organizations to continue preserving these traditions for future generations.
So far, a total of 329 food cultures across Japan have received “100-Year Food” certification. As the program gains recognition, activities by certified organizations have been widely covered by the media, and products bearing the “100-Year Food” logo have also begun to appear on the market, helping expand the initiative nationwide.
According to the Agency for Cultural Affairs, food traditions must meet three main criteria to receive certification. These include being a unique regional food culture developed through local ingenuity while reflecting the area’s climate, history, and customs; being a culinary tradition that has been passed down and enjoyed by generations in the community; and having a local organization committed to preserving the tradition as a source of regional pride for at least 100 years.
The “100-Year Food” program is further divided into three categories: Traditional 100-Year Foods, referring to regional dishes that date back to the Edo period; Modern 100-Year Foods, which emerged during the Meiji and Taisho periods; and Future 100-Year Foods, referring to culinary traditions that aim to be preserved for the next century.
Organizations must first submit an application to obtain certification. Once recognized, they are allowed to use the “100-Year Food” logo and promote their culinary traditions and related activities through official websites and events organized by the Agency for Cultural Affairs.
In 2025, the program received 46 applications, of which 29 were certified. Newly recognized foods include Sapporo soup curry and Muroran yakitori from Hokkaido, Sanuki udon from Kagawa Prefecture, shrimp crackers and grilled beef tongue from Miyagi Prefecture, kale sushi from Tokushima Prefecture, ayu sushi with yuzu vinegar from Kochi Prefecture, and Kurume ramen from Fukuoka Prefecture, among others.
The Consumer Aesthetics and Cultural Tourism Society suggests that travelers exploring “100-Year Foods” visit traditional restaurants or local markets to learn about the history and ingredients behind each dish. Engaging with local vendors or participating in community food events can offer visitors a deeper understanding of regional culture through cuisine.
Through the “100-Year Food” certification system, regional culinary traditions can be preserved and passed on to future generations while allowing more people to rediscover the cultural value of local cuisine. These distinctive foods are also becoming an important attraction for domestic and international travelers, offering visitors an opportunity to learn about the history, climate, and lifestyle of different regions of Japan through their food.
Media Contacts:
Consumer Aesthetics and Cultural Tourism Society
PR Agency:
MERXWIRE INC.
Ada Huang
pr@merxwire.com
SOURCE: Consumer Aesthetics and Cultural Tourism Society
