Japan Olive Oil Market Outlook, 2028

Japan's culinary scene has undergone a striking change in recent years. Olive oil has entered the picture as a new player. Olive oil has long been a staple in Mediterranean cooking, but its ubiquity in Japan has progressively increased. The adaptability of this golden elixir, shifting consumer preferences, and rising health consciousness have all contributed to this unusual trend. Since the early 2000s, olive oil has become incredibly popular in Japan. Prior to that, olive oil was mostly utilized as a cosmetic or therapeutic product. A culinary revolution was brought on by an increase in health-conscious consumers looking for healthier substitutes for conventional cooking oils. Olive oil is now frequently found in Japanese homes, restaurants, and even convenience stores. One of the main factors influencing olive oil demand in Japan is its alleged health advantages. Monounsaturated fats, which are abundant in olive oil and are known to have advantageous effects on heart health, the more health-conscious Japanese customers see olive oil as a better alternative to other cooking oils. The adaptability of olive oil makes it a good fit for Japanese food. It is an excellent ingredient for a variety of Japanese dishes because it can be used in salad dressings, for sautéing, grilling, and even as a dip for bread. Japanese chefs and home cooks are embracing the flavors of the Mediterranean and other places as the world's cuisine becomes more integrated. Mediterranean cuisine relies heavily on olive oil, and its scope has expanded beyond traditional boundaries. Japan's growing middle class is increasingly looking for premium and high-quality food products. Olive oil, especially extra virgin and premium varieties, fits the bill and is often associated with a sense of sophistication and luxury. According to the research report "Japan Olive Oil Market Overview, 2028," published by Bonafide Research, the Japan Olive Oil market is expected to grow at significant rate during the forecast period. The market for olive oil in Japan is a reflection of the country's customers' changing interests and preferences. Olive oil's position in Japanese kitchens is solid as health consciousness and culinary frontiers continue to increase. The mix of health considerations, culinary innovation, and a desire for high-quality food products will probably lead to the continuation of this trend. Locally produced olive oil is also experiencing a boom on the market, particularly from areas like Shodoshima and Awaji Island. These native oils are becoming more popular due to their high quality and distinctive flavors. Japanese cuisine has long been praised for its distinctive flavors and preparation methods, but it has also included Mediterranean flavors and ingredients. Mediterranean cooking's main ingredient, olive oil, has made its way into Japanese cuisine, where it is used in a variety of dishes such as salads, spaghetti, and grilled vegetables. This cross-cultural fusion exemplifies Japan's readiness to experiment with international flavors in its traditional foods and its openness to culinary experimentation. Producers and dealers have been instrumental in establishing the olive oil culture in Japan. Increasingly frequent cooking lessons, workshops, and tasting events give Japanese customers the chance to learn about different types of olive oil, production processes, and culinary uses. This instructional component helps people understand olive oil as an ingredient better.

Based on nature market is divided into conventional and organic. Conventional type is leading the market of Japan with significant market share. Conventional olive oil is frequently favoured in Japan due to its familiarity and alignment with traditional cooking methods and flavors. Because Japanese customers prefer milder flavors and lighter cooking oils, ordinary olive oil is a more natural choice. Because conventional olive oil is often less expensive than extra virgin olive oil, it is more accessible to a wider spectrum of consumers. Traditional olive oil is a less expensive option for budget-conscious buyers. Japanese cuisine frequently employs high-heat cooking methods such as deep-frying and stir-frying. Because conventional olive oil has a greater smoke point than extra virgin olive oil, it is a superior choice for these applications. Food service industry are one of the major consumers of olive oil Japan and is predicted to grow positively in Japan. The Japanese food service business is quite diversified, ranging from traditional Japanese restaurants to international cuisines such as Mediterranean, Italian, and other cuisines that incorporate olive oil extensively. Many of these cuisines rely on olive oil, and its adaptability makes it suited for a wide range of foods, from salads and pasta to grilling and frying. The Japanese food service business provides a wide range of dining segments, from casual cafes to high-end restaurants. In upscale dining facilities, olive oil, particularly extra virgin and premium kinds, is utilized to improve the quality and taste of dishes, contributing to the overall premium dining experience. Based on distribution channel market include, convenience stores, hypermarket / supermarket, direct sales, online and others. Online channel is growing at rapid pace in Japan olive oil market. Japanese shoppers appreciate the convenience of purchasing olive oil online because it saves them time and eliminates the need to physically visit several locations in search of certain brands or variations. Furthermore, the COVID-19 epidemic has hastened the shift toward online shopping, with consumers increasingly preferring contactless and home delivery choices, a trend that is still shaping the market. The extensive selection offered online is a key draw. E-commerce platforms provide consumers with a diverse selection of olive oil products, including various brands, origins, quality grades, and package sizes. This amount of diversity helps consumers more easily explore and compare products, increasing the likelihood that they may discover new and interesting options to suit their interests. Considered in this report: • Geography: Japan • Historic year: 2017 • Base year: 2022 • Estimated year: 2023 • Forecast year: 2028 Aspects covered in this report: • Japan Olive Oil market with its value and forecast along with its segments • Various drivers and challenges • On-going trends and developments • Top profiled companies • Strategic recommendation By Nature: • Conventional • Organic By End-User: • Domestic • Industrial • Food Service

By Distribution Channel: • Convenience store • Hypermarket/Supermarket • Direct Sales • Online • Others The approach of the report: This report consists of a combined approach of primary as well as secondary research. Initially, secondary research was used to get an understanding of the market and list out the companies that are present in the market. The secondary research consists of third-party sources such as press releases, and annual reports of companies, analyzing the government-generated reports and databases. After gathering the data from secondary sources primary research was conducted by making telephonic interviews with the leading players about how the market is functioning and then conducting trade calls with dealers and distributors of the market. Post this we have started doing primary calls to consumers by equally segmenting consumers into regional aspects, tier aspects, age groups, and gender. Once we have primary data with us we started verifying the details obtained from secondary sources. Intended audience: This report can be useful to industry consultants, manufacturers, suppliers, associations & organizations related to the Olive Oil industry, government bodies, and other stakeholders to align their market-centric strategies. In addition to marketing & presentations, it will also increase competitive knowledge about the industry.