402 articles
Vietnam Agriculture
Vietnam Agriculture– category –
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From forest to field: Quang Ninh turns the medicinal root "dia lien," limited by wild harvesting, into a cultivated crop
In an ethnic-minority village on the border of Quang Ninh province, there is a move to turn the medicinal root "dia lien" into a growing area on 10 ha and aim for OCOP certification. We unpack the practical implications of growing-area formation for Japanese importers and agricultural professionals. -
A fisherman who left the oil fields and returned to the coral, linking livelihood and conservation
The effort of a former oil-field engineer protecting 64 hectares of coral reef in a Da Nang fishing village. We interpret the implications that co-management—shifting fishing pressure to tourism—poses for Japanese seafood buyers and growing areas. -
Dak Lak Province heads for its first 'Durian Festival': why a producing region takes on the nation
In August 2026, Dak Lak Province, Vietnam's largest durian producing area, will hold its first province-level 'Durian Festival'. A procession of about 500 trucks will challenge the Guinness records. We read the region's branding and its shift to processing and tourism as a leading indicator for Japan's durian sourcing. -
Vietnamese boiled eggs, a first shipment to Japan with its strict hygiene standards
ベトナムの鶏卵メーカーVFoodが即食ゆで卵を日本へ初出荷。約2年の共同開発で世界一厳しい日本の食品安全基準をクリア。日本の食品バイヤー・OEMにとっての加工卵調達多様化の意味を考察する。 -
What Is Vietnamese Cinnamon: Cassia Growing Regions, Saigon Cinnamon, and How to Use It
When you hear "cinnamon," you may well picture Ceylon (Sri Lanka). But much of the cinnamon now used in supermarkets, baking-supply stores, and coffee shops is in fact Vietnamese "cassia." Vietnam is one of the world's leading cinnamon exporters, and its aroma... -
A List of Vietnamese Seasonings: From Nuoc Mam to Shrimp Salt, and How to Use Each
The seasonings are what define those signature flavors of Vietnamese dishes like pho, fresh spring rolls, and banh mi. Built around nuoc mam, a fish sauce made by fermenting fish, the range is wide—fermented pastes, spicy chili sauces, even dipping salt. Many are similar in name and use, so quite a few people are unsure which to choose... -
Vietnamese Rice Paper: How to Rehydrate It, Grilled Variations, and How It's Eaten in Its Home of Tay Ninh
Rice paper, familiar as the wrapper for fresh spring rolls. Lately, beyond just rehydrating and rolling it, home variations are spreading—grilling it okonomiyaki-style or topping it with cheese for a pizza-like dish. Because it is made from rice, it is also chosen by those who want to avoid gluten, and it has become a thoroughly familiar ingredient... -
What Is Vietnamese Pho: Types of Rice Noodles, the North–South Difference, and How to Make It
When it comes to Vietnamese food, pho is the first name that comes up. A bowl of flat noodles made from rice flour, savored in a clear broth rich with beef or chicken stock, has become thoroughly familiar in Japan as well. Light and easy to eat, it can be adjusted to your own taste with the herbs and lime on the table... -
What Is Vietnamese Shrimp: Farming and Safety, Shrimp Salt, and Shrimp Dishes
Much of the shrimp on Japanese tables is in fact from Vietnam. Vietnam is one of the world's leading shrimp-farming and exporting countries, with large volumes of shrimp raised mainly in the Mekong Delta. Plump black tiger and whiteleg shrimp are delivered to Japan as frozen shrimp and feature in all kinds of cooking... -
What Is Vietnamese Pepper: The World's No. 1 Growing Region, Fresh Pepper, and Lime Salt-and-Pepper
The country that produces and exports the most pepper in the world is, in fact, Vietnam. From black pepper, essential to cooking, to the clustered "fresh pepper" that is rare in Japan and the refreshing "lime salt-and-pepper," a rich food culture around pepper is firmly rooted here. Fragrant Vietnamese...
