GK sat down with Mr. Akira Nonami, President & CEO of Kiyoken Co., Ltd., to discuss the role of regional identity in Japanese cuisine. Rooted in Yokohama’s unique food culture, Kiyoken embraces local pride, sustainability and global relevance, proving that strong local brands can resonate worldwide. Read the excerpt from the interview below.
What’s the best place in Japan for food, in your view?
Japan’s strength lies in its regional diversity. Each area has unique ingredients, climates, and preferences. That’s what makes Japanese food so rich. At Kiyoken, we aim to be a representative of authentic Yokohama’s local food culture.
How has rising global interest in Japanese food impacted your business?
Global popularity has certainly helped boost awareness and sales, but it’s part of a broader trend. We can’t rely solely on store displays to drive sales. Social media and cultural shifts have played major roles in the success of foods like tofu and konyaku.
How is your company addressing SDGs and food waste?
Food waste can’t be solved by one company alone. In Japan, practices like taking leftovers home aren’t yet common, but change is coming. While we can’t eliminate waste entirely, we can repurpose residue into new value-added products.
What has driven Kiyoken’s growth, and what is your edge?
Yokohama’s modern history gave us the freedom to build our own traditions. As a crossroads between East and West Japan, the city embodies connection, and so does Kiyoken. We don’t aim to be a national brand, but a beloved local one, believing that true local excellence translates globally.
