--- description: Breaking news and analysis from time.com. Politics, world news, photos, video, tech reviews, health, science, and entertainment news. title: Crafting a Taste of Home image: https://static.time.com/v3/assets/bltea6093859af6183b/blt5afa524b6f633b4c/6a4b526744440d0d1b11a66a/9CC8BEC372264359937260B7FCF70D10.png?branch=production&width=3840&quality=75&auto=webp&crop=16:9 --- # Crafting a Taste of Home   From glorious spreads of sashimi to humble donburi rice bowls, the Japanese culinary scene offers a lot to see and eat. Rooted in the anzen (safety) and anshin (peace of mind) approach, diners across Japan enjoy fresh, regional ingredients with confidence, regardless of location or price point. With record tourism levels, many visitors to Japan are now seeking dishes beyond the familiar staples. Since 1958, Japanese restaurant brand Ootoya has specialized in offering teishoku set meals, and in doing so, has become a household name nationwide. Ootoya President Masaki Kurodo sees future potential with evolving dining preferences. “The growing appreciation for homemade-style set meals presents a unique opportunity to introduce more people to this authentic way of dining,” he said. While teishoku at its core consists of a main dish, rice and miso soup, Kurodo is keen to try new combinations that will further diversify the experience. “For the domestic market, the focus will be on developing a new brand that stays true to our homemade-style approach,” Kurodo said. He also sees future opportunities internationally, riding the current wave of interest in Japanese food overseas. “The Ootoya brand has established a presence in several parts of Southeast Asia, but there are still many countries in the region where we have yet to open restaurants. Looking ahead, we are also exploring opportunities in the Middle East, and beyond that, we have our sights set on the European market, a region known for its exceptional ingredients.” Crafting a Taste of Home ```json [{"@context":"https://schema.org","@type":"NewsArticle","@id":"https://time.com/branded-content/global-kigyo/crafting-a-taste-of-home/","mainEntityOfPage":{"@type":"WebPage","@id":"https://time.com/branded-content/global-kigyo/crafting-a-taste-of-home/"},"headline":"Crafting a Taste of Home","datePublished":"2026-06-18T14:28:05.548Z","dateModified":"2026-06-09T07:28:00.910Z","description":"","url":"https://time.com/branded-content/global-kigyo/crafting-a-taste-of-home/","keywords":[],"thumbnailUrl":"","author":[],"articleSection":"","image":[],"publisher":{"@type":"Organization","name":"Time","url":"https://time.com/","logo":{"@type":"ImageObject","url":"https://time.com/images/logo.png","width":528,"height":156},"foundingDate":"March 3, 1923","sameAs":["https://www.facebook.com/time","https://www.instagram.com/time/?hl=en","https://twitter.com/time","https://www.pinterest.com/timemagazine"]}},{"@context":"https://schema.org","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"item":{"@id":"https://time.com/branded-content/global-kigyo/crafting-a-taste-of-home/","name":"Crafting a Taste of Home"}}]}] ```