$64.7 Billion From Tiny Farmland 💥 How Japan Built an Agricultural Powerhouse

The average age of Japanese farmers now exceeds 67 years old, while the number of agricultural enterprises nationwide has decreased to a historic low. In this challenging context, the country has set a target to increase the export value of agricultural, forestry, and fishery products to 5 trillion yen by 2030, and is steadily approaching this milestone. So what is helping an agricultural sector facing a severe labour shortage to continue growing? Across Japan, those caring for crops today are largely no longer the young. In many rural areas, the familiar image is that of silver-haired farmers still diligently working among fruit orchards. This is one of the biggest challenges facing Japanese agriculture. As a result, the number of agricultural enterprises nationwide has dropped sharply to around 828,000. This is the first time in history that this figure has fallen below the 1 million mark. For many years, the labour shortage problem in Japan seemed almost unsolvable. But instead of seeking more workers, Japan has begun experimenting with a different approach. Letting machines perform the work of humans. On modern farms, harvesting robots are gradually appearing in greater numbers. They are equipped with high-resolution camera systems combined with AI. As they move between crop rows, the cameras continuously scan the surrounding environment to determine the position, size, and ripeness of each fruit. When a fruit meets harvesting standards, the robotic arm slowly approaches. The sensor system calculates the appropriate angle here to avoid damaging the skin. Then, the cutting device separates the fruit from the stem and gently places it into a container. The entire process takes only a few seconds. Although the speed is not particularly fast, what matters is that the robot can operate continuously for many hours with nearly constant precision. In a country like Japan, where quality is paramount, this is even more valuable. The emergence of technology is changing the way farms operate. A farmer can now manage a much larger area than before. As of early 2025, around 45% of Japanese agricultural enterprises have adopted at least one form of smart agriculture. However, robots are not a magic solution. Modern technology, sensors, management software, and digital infrastructure all require significant capital. Approximately 79% of surveyed farmers indicate that cost is the reason they hesitate to adopt new technologies. Therefore, the Japanese government has increased support for new entrants in agricultural production to around 1.65 million yen per year to encourage the younger generations to return to the sector. But even if robots can solve part of the labor crisis, another issue still threatens Japanese agriculture. To sustain the country's entire livestock industry, Japan needs more than just robotic arms in orchards. It needs a large-scale production system that can reduce dependence on external supplies. For many years, Japan has relied heavily on imported grains to support its livestock industry. But as geopolitical fluctuations continue to appear around the world, raw material prices have begun to rise. The cost of imported animal feed has increased sharply in recent years. The weakening yen has made import bills even more expensive. Placing enormous pressure on small and medium-sized farming households. To reduce risk, Japan has begun expanding the cultivation area of silage corn, forage grass, and other fodder crops domestically. Large-scale fields are gradually appearing in many agricultural regions. However, expanding the area also means needing more labor, which is the most scarce resource. Once again, technology is brought into play. Drones fly over the fields to monitor crop conditions. Images collected from the air are analysed to detect weed or pest areas early. This allows pesticides to be used only where necessary instead of being sprayed broadly. Underground, automated irrigation systems adjust water volume according to each growth stage. At harvest time, giant machines begin operating. Modern harvesters can process 8 to 12 rows of crops simultaneously. Work that once required dozens of laborers is now completed by a single operator. As a result, harvesting speed is faster, labor costs are reduced, and the yield is collected in a shorter time, minimising weather-related risks. The grains harvested here rarely appear on Japanese dining tables. They are transported to livestock farms instead. And it is from those farms that one of the world's most famous agricultural products was born. If one had to choose a symbol for Japanese agricultural philosophy, Kobe beef would perhaps be the clearest example. The Japanese understand that they cannot compete with countries possessing vast land areas such as the United States, Brazil, or Australia when it comes to beef production. They cannot win by quantity. Therefore, they choose to compete on value. The journey to produce a Kobe beef cow begins with a tightly controlled nutritional regimen. The diet typically includes hay, corn, soybeans, and many other ingredients balanced according to each developmental stage. At some farms, suck leaves from traditional sake production processes are also added to the diet to utilise nutrient-rich by-products. But feed is only one part of the story. The living environment is also carefully managed. The cattle are raised in sufficiently spacious areas for exercise. Many farms regularly brush the cattle to maintain hygiene and help them relax. Unlike many commercial farming models, Kobe cattle are typically raised for 28 to 32 months. This period is nearly double that of many common beef brands. It is this patience that allows the intramuscular fat to develop gradually within the meat fibres. This is a key factor determining the tenderness, juiciness, and flavour of Kobe beef. But not every cow can be called Kobe. To achieve official certification, the livestock must meet a series of strict standards related to origin, rearing area, meat quality, and post-slaughter evaluation process. As a result, only around 3,000 cattle per year meet the strict conditions to bear the authentic Kobe name. The scarcity significantly increases the product value, to a point where people must win auctions to own even a few pounds of Kobe beef. After auction, the beef continues through strictly controlled slaughtering, cold storage, and distribution processes before appearing in restaurants or high-end markets worldwide. In some segments, the selling price can range from tens to hundreds of US dollars per ounce. However, even while producing extremely expensive products, Japan cannot place the entire future of its agriculture on a few high-end items. Because the biggest challenge still lies ahead. The climate is changing. And that is a problem that, even if we can predict the weather, it is difficult to prevent its impact. In recent years, Japan has continuously recorded record heatwaves. Rising temperatures put many crop varieties under great pressure, reduce yields, and make planting schedules more difficult to predict than before. If the weather becomes increasingly unstable, how can the quality of agricultural products continue to be maintained? This time, the Japanese answer is absolute control. In modern greenhouses, temperature, humidity, light intensity, and nutrition are continuously monitored. Sensor systems send real-time data, allowing operators to adjust growing conditions almost immediately. As a result, crops depend less on external weather fluctuations. This is a lettuce farm in Kyushu City. Here, lettuce is produced in a tightly controlled environment with a cycle of only around 25 to 30 days. The leaves grow uniformly, with consistent crispiness, and meet strict hygiene standards before being delivered to the market. But that is only the beginning. Within the same greenhouse system, the Japanese have also created some of the world's most expensive fruits. A famous example is the red mango. When the fruit is still small, it is wrapped in a specialised netting bag. When it reaches perfect ripeness, the stem naturally weakens and the mango falls into the prepared bag. This prevents the fruit from being bruised during harvest. Only mangoes meeting strict standards, weighing over 350 grams, and having a sugar content above 15 degrees are allowed to be sold. Thanks to its exceptional quality, red mango commands an extremely high price. Reaching up to 270,000 yen a kilogram. Equivalent to around 1,600 US dollars a pound. Making it one of the most expensive mangoes in the world. Weather changes from year to year. But in Japan, there is another constant threat. Volcanoes. Straddling the Pacific Ring of Fire, the country has more than 100 active and formerly active volcanoes. This has created vast volcanic ash lands. Currently accounting for around 30% of the country's area. Stretching from Hokkaido to Tohoku and Kanto. Through decades of land improvement, the Japanese have transformed these acidic, phosphorus-poor soils into an ideal environment for growing one of the world's most expensive melons. Unlike ordinary melons, densuke possess a nearly perfect shiny black rind and deep red, highly sweet flesh. Each fruit takes around 120 days to develop and is cared for very meticulously throughout the season. Production is also strictly limited. Resulting in only about 100 melons meeting the standards each year. At harvest time, farmers use scissors to cut each fruit stem individually, rather than using machines for mass harvesting. The melon surface is carefully wiped clean before being moved to storage and transportation. The finest melons then appear in special auctions, where they are viewed more like works of art than agricultural products. Some densuke melons have been sold for more than 6,000 US dollars. Looking at these farms, you might think that Japanese agriculture is struggling to find solutions to all of its problems. That is, applying technology in agriculture. But one issue remains. If the Japanese have learned to produce more efficiently, who will buy those products in the future? For many consecutive years, Japan's population has been continuously declining. As the population decreases, the number of consumers also decreases. And when the number of consumers decrease, demand for domestic food and agricultural products will eventually shrink. This means that Japanese farmers must not only find ways to produce under more difficult conditions, they must also find new markets for what they will create. The solution to this problem is exports and accessing larger markets beyond borders. But stepping out into this world also means having to compete with countries that have more land and lower costs. Therefore, the Japanese chose a different approach. Not competing on quantity, but on differentiation. That is why we see carefully tended vegetables in greenhouses, or cattle fed premium grains. Because ultimately, the goal has never been to create more advanced machines, but to help farmers continue to exist in a changing world. That is why Japan has set a target to raise the export value of agricultural, forestry and fishery products by 5 trillion yen by 2030. And so, do you think this strategy of focusing on technology and high-end agricultural products is sufficient to help Japanese agriculture maintain competitiveness for many decades to come? Or will they need to find a completely new direction? Please share your thoughts in the comments section. At first glance, this is just a normal pile of snow. But underneath, tens of thousands of apples are hibernating. And this cold actually makes them taste better. The story begins in Nagano Prefecture. At the end of November, the harvest season starts. Workers must pick each apple with extreme gentleness. Then, they pack the apples into crates, cover them with wooden boards and seal all gaps to prevent melting snow from seeping in. The next crucial step is covering the apple storage area with 50 centimetres thick of snow. The Japanese call this technique yukimoro, natural snow storage. At temperatures at around 32 degrees Fahrenheit, the fruit automatically converts starch into sugar to protect itself from freezing, making them crispier and sweeter than usual. The result? Apples buried in snow from November can maintain their quality until the following summer. That is nearly half a year, without using a single watt of electricity for refrigeration. Apples stored in snow are already delicious. But the next fruit is far more expensive and rare. Even if you are willing to spend thousands of US dollars, you may still not get the chance to taste it. This is densuke, the fruit known as the king of watermelons in Japan. And one of the most expensive fruits in the entire world. Densuke is grown only in Tomaha, Kakaido. A place with unique volcanic soil rich in minerals. Each densuke watermelon takes 120 days to ripen. And in one season, farmers can harvest only around 100 in total. When the fruit ripens, farmers cut each stem decisively and carefully. Next, each fruit is moved to storage, meticulously inspected millimetre by millimetre on the surface and kept in a cool, dry environment before being brought to market. The special feature is the way they are sold. They are auctioned like works of art. One watermelon was once sold for $6,100. Becoming the most expensive watermelon in Japan. Densuke black watermelon may be precious, but what has sustained the Japanese people for thousands of years is a very ordinary agricultural product. This ordinary agricultural product is soybeans. The main ingredient for many traditional dishes such as miso, tofu and natto. Therefore, demand for soybeans here is quite high. Fluctuating around 3.5 million tonnes per year. Machinery is needed for harvesting. In the field, the cutting blades sever the soybean stems in an instant. The rollers and conveyor belts immediately gather the entire stems, leaves and pods inside, delivering them to the threshing unit to separate the beans from the pods and stems. After cleaning, the beans continue along the conveyor and are poured into the integrated container on the vehicle. But that is not the end. Around 70,000 to 80,000 tonnes of soybeans will be transferred to natto factories. At the factory, soybeans are washed and steamed and then inoculated with bacteria for fermentation under strictly controlled conditions. From here, millions of boxes of natto are produced and distributed throughout Japan. Natto is available year-round and can be eaten at any time. Meanwhile, there are sweet fruits that adults only allow children to eat in their proper season. In Japan, students are encouraged to eat fruits in season to ensure optimal nutrition and minimise preservatives or growth stimulants. In winter, it is mandarins. In Wakayama Prefecture, more than 130,000 tonnes of mandarins are transported to sales points and schools each year. To obtain these perfect mandarins, machinery cannot be used. They must be picked by hand. The work requires persistence and precision, repeating thousands of times each day. Each mandarin is picked, carefully selected and delivered to schools, where they become a sweet reward in winter. Winter passes, spring arrives. Spring is the season of strawberries. This is a strawberry farm from Tochigi, the strawberry capital of Japan. This prefecture has held the top position in strawberry production for 55 consecutive years since 1968. During the harvest season from December to May, workers walk along the strawberry rows in greenhouses, gently picking each fully red ripe fruit and placing it into baskets. Harvesters must be both skilful and fast because this fruit spoils very easily. However, with the increasingly severe agricultural labour shortage in Japan, some farms have begun testing strawberry harvesting robots. After many technical improvements, the robot's successful harvest rate has exceeded 90%, with almost no damaged fruit. Late winter to early spring is also when seaweed farms in the sea operate at full capacity. In Ariake Bay, people wait at 4am to harvest. Nets full of seaweed are pulled up from the water. It looks simple, but the work is very dangerous because the deck is slippery and losing focus can cause a fall into the sea. Then, blades mounted on the boat quickly cut off the thick seaweed. Fresh seaweed is transferred directly to the factory on the same day. There it is washed, finely chopped, mixed with water, spread onto wooden frames and dried at 104 degrees Fahrenheit until completely dry. Each year, Japan's nori industry generates around $2 billion in revenue, becoming an important livelihood for many families. Not stopping at coastal seaweed farms, many people also venture far out to sea in search of expensive seafood. Each salmon in this catch can be worth hundreds of US dollars, and the entire catch can disappear into the stomachs of Tokyo diners in just a few days. No fish is more beloved by chefs than salmon. The most common fishing method here is fixed nets. When the net bag is full, fishermen use large scoot nets to lift each batch onto the boat. Hokkaido is the world's largest chum salmon fishing ground, harvesting more than 100,000 tons each year for both domestic market and export. The fish are immediately transferred to cold water tanks for fresh storage or quick frozen on board before returning to shore. But offshore fishing has never been easy. No matter how modern the boat is, it cannot replace human effort. More than 200 million yen, that is the price of this shrimp fishing boat. It is equipped with modern sonar systems and temperature-controlled storage. On board, work never stops. From midnight until late afternoon the next day, the fishermen on the boat have no proper sleep shifts. They set traps, pull traps, sort and set again, continuously amidst the high waves and a wet deck. There is no room for laziness in this profession. Thanks to this, Japan and other countries in the Asia-Pacific region have produced more than 56% of the global shrimp market share. After docking, shrimp are processed into many famous dishes, especially tempura with its characteristic golden crispy batter. But the interesting thing is that many tempura restaurants, what is loved is not only seafood, but also a sweet soft root vegetable that has sustained the Japanese through many winters, the sweet potato. Under the ground, hundreds of thousands of tons of sweet potatoes are waiting to be pulled up. The digging machine goes deep into the soil, gently lifting the entire tubers along with the soil onto the screening conveyor system above. The vibrating conveyor continuously shakes to separate the soil from the sweet potatoes. At the end of the conveyor, workers stand on both sides to mainly remove damaged or heavily soiled tubers before the potatoes are bagged and sold to restaurants and eateries. In 2025, the total sweet potato production is expected to reach more than 699,000 tons. Most come from Ibaraki and the Kagoshima prefectures. Two red soil regions famous for their naturally sweet, sweet potatoes thanks to their mineral rich soil. This green powder is not only the soul of Japanese tea ceremonies, it is currently a global craze. The Japanese matcha market was valued at more than US$142 million in 2024, and that number has continued to grow. When the harvest season arrives at the end of April to early May, cutting machines run along each row. Cutting the top young leaves evenly at a fixed height. This process is fast and uniform, but requires intelligent design to avoid cutting the older leaves below. These contain much more bitterness. Right after harvesting, the leaves are steamed, dried and stripped of veins and stems to create tencha, the raw material for matcha. Tencha is then placed into granite mortars for hand grinding. Some modern machineries have switched to machinery for this stage. This method yields much more higher efficiency than traditional hand grinding, which only produces around 1 to 1.7 ounces of powder per grind. Another Japanese speciality is yam, with the annual production of up to 175,000 tons. The harvest season begins when digging machines turn over the thick soil layer, exposing rows of tubers deep underground. Right behind them, farmers quickly move in and collect each tuber before they get scratched or broken. After cleaning, the yam is usually grated into tororo, a smooth sticky dish that appears from family meals to traditional restaurants. But if we talk about the agricultural product that appears most frequently on Japanese dining tables, yam still ranks below the following vegetable. This is the most consumed vegetable in Japan, cabbage. 52.5% of consumers choose it for its delicious taste and ease of eating. And to deliver this vegetable to buyers as quickly as possible, harvesting machines like this must do what it would take a person an entire day. The machine head lowers to the ground, and the blades cut through each base of cabbage. Immediately after, two parallel conveyor belts grip the cabbage body tightly and feed it into the machine. Inside, rotating cylindrical rollers continuously help separate old leaves, making the sorting process fast and simple. As a result, cabbages arrive at the market always retaining the best quality. While harvesting vegetables has become easier thanks to machinery, far offshore, catching seafood remains an extreme challenge of endurance and time. Each year, Japan harvests around 37,000 tons of octopus. To catch them, Japanese fishermen use takotsubo, trapped pots lowered to the seabed on long ropes. Octopuses naturally like to crawl into dark spaces to hide, so they enter on their own without realising it's a trap. When pulling the ropes up, each pot successfully emerges from the water. Fishermen pour salt into the pots to stimulate the octopus to crawl out. The work seems simple, but it requires extreme patience, as fishermen must check hundreds of traps every day. But octopus is not the most dangerous challenge. There is a species that only appears when the sea is violently rough. The rougher the sea, the more people that want to head out. According to the generational experience of Hokkaido fishermen, Hanasaki crabs move more on rough sea days, and that is when the crab traps yield their best catch. When arriving at the fishing grounds, heavy, full traps are pulled up from the cold seabed. Hanasaki crabs pour out with their characteristic bright red-orange colour. On peak days, there are so many crabs that they cover the entire deck, and fishermen cannot sort them fast enough. Everything must be processed quickly before the crabs weaken in the harsh offshore weather. But under the cold waters of northern Japan, there is still another highly sought-after seafood, giant scallops with meat famously sweet around the world. In just a few hours, thousands of scallops can appear from the seabed of Japan. Fishermen use enormous metal frames fitted with drag nets to pull along the ocean floor. This method allows extremely fast seabed scanning and is suitable for large-scale commercial fishing. When the nets are pulled up, fishermen must sort and preserve the scallops immediately. They are then transferred to the factory for shelling, cleaning and quick freezing of the adductor muscle to maintain freshness. However, this fishing method also puts great pressure on the marine ecosystem. Scallop production in Funka Bay is expected to decrease by up to 60%, and in 2025 it fell below 30,000 tonnes for the first time in seven years. So what do you think? Is trading the environment for cheap and abundant seafood truly worth it?