TOKYO - Bean sprouts, long regarded as one of Japan's most affordable and dependable vegetables, are becoming increasingly expensive as rising raw material costs and soaring energy bills push up production expenses, putting pressure on ramen shops and hot pot restaurants that rely heavily on the ingredient.
The towering piles of bean sprouts that have become a signature feature of Jiro-style ramen, known for its exceptionally large portions, are now facing an uncertain future as restaurants struggle with higher prices and tighter supplies.
At Baka Mashi no Sato Junk Ramen Jion, a restaurant specializing in oversized portions, manager Ito said securing bean sprouts has become increasingly difficult. "Bean sprouts are getting harder to obtain, and prices have risen by 10% to 20%," he said.
Bean sprouts have traditionally been considered one of Japan's most economical vegetables, providing an inexpensive source of nutrition even during periods of rising food prices. Their reputation for affordability stems from a production process that requires relatively little labor and allows large quantities to be grown throughout the year.
However, producers say the economics of growing bean sprouts have changed dramatically.
In Fukaya, Saitama Prefecture, Iizuka Shoten has been producing bean sprouts for 68 years. Company president Masatoshi Iizuka said the business has built a reputation for the distinctive flavor of its products. "Our bean sprouts are quite well known for their rich taste," he said.
The company imports large quantities of black beans from Myanmar and grows the sprouts inside specially designed containers. Unlike many agricultural products, bean sprouts require no fertilizer, and cultivation involves watering them four times a day.
Because production takes place indoors, crops are largely unaffected by weather conditions, while the growing cycle is exceptionally short. Bean sprouts can be harvested approximately one week after germination.
These characteristics have traditionally made bean sprouts relatively inexpensive to produce in large quantities, earning them a reputation in Japan as a model of price stability.
Yet the cost of the imported beans has increased sharply, partly because of the weaker yen.
"Buying one ton of black beans now costs more than 300,000 yen," Iizuka said. "In the past, we could buy the same amount for less than 100,000 yen."
The increase means the cost of the main raw material has more than tripled compared with earlier years, placing considerable pressure on producers operating in a market where consumers expect consistently low prices.
Energy expenses have also become a growing burden. Bean sprouts require a controlled growing environment, with indoor temperatures maintained at around 25 degrees Celsius to ensure proper development.
During the colder months, producers must continuously heat their growing facilities, making them particularly vulnerable to increases in electricity and other utility costs.
Unlike outdoor vegetables, whose prices frequently fluctuate with weather conditions and seasonal harvests, bean sprouts have traditionally remained relatively stable in price because they are cultivated indoors under controlled conditions. However, this production method offers little protection against higher imported raw material prices and energy costs.
According to the Ministry of Internal Affairs and Communications, the average retail price of bean sprouts in Tokyo reached 181 yen per kilogram in mid-October 2026, an increase of 32 yen compared with the same period 10 years earlier.
The price increase is affecting restaurants that use bean sprouts as a major ingredient, particularly businesses that have built their menus around generous portions of the vegetable.
At Wagyu Kazan Nabe Kawagoe Shozaemon, a hot pot restaurant in Kawagoe, Saitama Prefecture, more than five kilograms of bean sprouts are used every day.
The restaurant's signature dish features a mountain of bean sprouts surrounded by slices of Japanese wagyu beef, creating a distinctive volcano-like presentation. Bean sprouts account for approximately 70% of the ingredients in the dish, making their cost an important factor in the restaurant's operations.
Restaurant manager Takumi Matsunaga said the purchase price of bean sprouts has increased significantly.
"A bag of bean sprouts now costs around 30 to 35 yen," Matsunaga said. "Previously, it was in the 20-yen range."
He explained that the restaurant's concept depends on serving large quantities of the ingredient, which has traditionally been inexpensive enough to use generously.
"We put in a lot of bean sprouts because they are cheap," Matsunaga said. "But if they are no longer cheap, it becomes difficult to keep serving such large portions."
The situation is particularly challenging for ramen restaurants, where bean sprouts are commonly used to add volume and texture to dishes without substantially increasing ingredient costs.
Jiro-style ramen, in particular, is known for its enormous servings of noodles, pork and vegetables, often topped with mountains of bean sprouts. Rising prices and difficulty securing supplies could force some restaurants to reconsider the quantities they serve or absorb higher costs.
The pressure on bean sprout producers and restaurants reflects a broader problem facing Japan's food industry, where businesses must contend with higher import costs resulting from the weaker yen alongside increases in electricity, heating and other operating expenses.
For consumers, bean sprouts have remained an important household staple during years of rising grocery bills, offering a way to prepare filling, nutritious meals at relatively little expense.
But with production costs continuing to climb, even this traditionally affordable vegetable is becoming harder to keep cheap, raising concerns among producers, restaurants and households that have long depended on its low price.
Source: FNN
