JETRO Singapore

🍈✨ What makes Japanese melons so incredibly sweet? ✨🍈
The Japanese melon season is now underway, with a wonderful variety of choices usually available until around August. 🌿
These premium fruits are highly celebrated for their rich sweetness, exceptional juiciness, and elegant presentation. When it comes to high-end muskmelons, even the intricate, net-like pattern on the outer rind is meticulously developed and prized as a sign of top-tier quality. 🕸️🔍
This exceptional standard is driven by the detailed care of local farmers. Elements like water, sunlight, temperature, and humidity are closely managed all through the cultivation process. 👨‍🌾 In some cases, growers allow just a single fruit to mature on each vine, helping to concentrate nutrients into that melon. 🥇🌱
Did you know there is a wide range of Japanese melon varieties to explore?
💚 Some have green flesh, while others have vibrant orange flesh, each offering its own distinctive balance of sweetness, aroma and texture. 🧡
Now that the season is in full swing, keep an eye out for these seasonal gems and experience the true artistry behind every bite. Discover your personal favourite and savour the authentic taste of Japan's finest summer harvest! 🍽️

🍜❄️Stay cool with refreshing Japanese cold noodles

💦Feeling the heat lately in Singapore? Japanese cold noodles are a popular way to stay refreshed during warm weather.

From chilled udon and somen to refreshing soba, these light noodle dishes are easy to enjoy at home and perfect for a cooling meal.

Somen, in particular, is known for how quickly it can be prepared — usually boiled in just a few minutes. After chilling the noodles in cold water, simply enjoy them with a light dipping sauce for an easy and refreshing meal.

✨Cold noodles are one of the simple food traditions that help people in Japan stay comfortable during summer.

🎋🍜You may also come across “nagashi somen” (flowing noodles), a fun summer tradition in Japan where somen noodles flow through bamboo channels. If you visit Japan, it’s definitely something fun to watch and experience!

🥢Why not try Japanese cold noodles and discover a refreshing way to enjoy warm weather?

🍖As BBQ season begins in Japan, why not bring a taste of Japanese yakiniku to your next BBQ in Singapore?

🥩 🍳 Approachable Japanese Wagyu cuts such as chuck roll, karubi (short rib), rosu (loin) and short plate are perfect for quick grilling. Enjoy them simply with salt and pepper or pair them with yakiniku sauce for a savoury-sweet Japanese BBQ flavour.

✨ 🧂 Yakiniku sauce can be used as a dip after grilling or lightly coated onto the beef before cooking. You can find it at supermarkets and Japanese grocery stores in Singapore—look for labels such as “yakiniku sauce” or “Japanese BBQ sauce.”

🌽 🥗 Either way, Japanese Wagyu can turn a casual BBQ with family and friends into something special.

🌸 As the weather gets warmer in Japan, spring is one of the best times to travel.

Today, we are introducing one of the small joys of travelling by train in Japan.

🍱 Have you heard of ekiben?

✨The word comes from “eki” (station) and “bento” (boxed meal). Ekiben are boxed meals sold at train stations and on trains. If you have taken the Shinkansen before, you may have seen passengers opening one at their seats.

One of the charms of ekiben is that some of them reflect the local character of the region where they are sold.

🍽️Some feature local ingredients, regional flavours, or unique designs inspired by local culture and specialties. Others are more classic styles, such as makunouchi bento. Choosing one at the station before boarding is also part of the fun.

Some ekiben are especially interesting. There are bentos that warm up when you pull a string attached to the box, others served in small pot-style ceramic containers or traditional clay pots, and even some in cow-shaped containers.

Some are so unique that they even play a melody when you open the lid.

🚄In many countries, eating a meal on a train is not very common unless there is a dining car. In Japan, however, enjoying an ekiben at your seat while watching the scenery go by is part of the railway travel experience.

If you are travelling in Japan, don’t forget to look for your favourite regional ekiben along the way. ✨

🌸 It is currently Golden Week in Japan, one of the country’s best-known holiday periods

🎏 ✨May 5 is Children’s Day (Kodomo no Hi), a traditional day to celebrate the healthy growth and happiness of children.

🇯🇵 Children’s Day has deep roots in Japanese tradition. One of its most familiar symbols is the koinobori, or carp-shaped streamers, which are often flown outdoors in the spring breeze. In Japanese culture, the carp represents strength and perseverance, inspired by a legend about a carp swimming upstream and eventually becoming a dragon.

🍡 During this season, some households display samurai helmets or warrior dolls, which are traditionally associated with courage and protection. Seasonal practices may also include iris baths, believed to be linked with purification and good health. Special foods are enjoyed as well, including kashiwa mochi—rice cakes filled with sweet red bean paste and wrapped in oak leaves, traditionally associated with prosperity and good fortune.

🍵If you are in Singapore, you may spot kashiwa mochi at Japanese food shops during this time, making it a nice opportunity to enjoy a taste of this seasonal tradition.

🐟 Spring Seafood Special: Madai (Red Sea Bream / “tai”) 🐟

🌸 Did you know? “tai” (red sea bream) is often linked to the Japanese word “medetai” (auspicious, joyful)—and it’s literally a red fish, a colour strongly associated with celebration in Japan. Wild madai is also especially connected with spring and autumn, and you may hear it called “sakuradai” in spring or “momijidai” in autumn.

🍱 Because of this wordplay with “medetai,” and because red is traditionally seen as a festive colour, tai is commonly enjoyed at happy occasions such as weddings, graduations, and other celebrations—sometimes served whole as a centrepiece.

🍽️ With its clean, delicate taste and versatile texture, tai is enjoyed in many styles, from sashimi, sushi and salt-grilling to simmered dishes and modern preparations (for example, carpaccio).

⭐ This spring, discover how Japanese madai brings together seasonality, tradition, and food culture—offering a refined way to celebrate the season at the table.

🍃 Experience the Freshness of Shincha
Shincha (新茶), or "new tea," is the year’s first harvest. Its arrival is celebrated around Hachijuhachiya (the 88th night after the start of spring).
Harvest begins earlier in warmer southern regions such as Kagoshima and progresses northward, with many teas harvested around late April to May.
✨ Why Shincha is Unique:
• The Umami of Theanine: High levels of L-theanine give Shincha its signature sweetness and mellow aroma. These tender early leaves contain more theanine and generally less catechin than later harvests, giving Shincha its mellow sweetness.
• Peak Freshness: Shincha is sold immediately after harvest. This preserves the vivid green colour and the refreshing "green" scent of the fields.
• A Cultural Tradition: In Japan, first-flush tea has long been regarded as an auspicious seasonal tea associated with good fortune and well-being. Historically, high-grade teas such as Uji tea were treasured and presented to the Imperial Court and the shogunate.
🍵 Brewing the Perfect Cup:
To enjoy the delicate sweetness, use water cooled to 70°C–80°C and steep for 40–60 seconds. Every drop counts—pouring out the tea completely allows you to enjoy the flavour fully.
Savour the taste in every sip. 🌸

🌸 Spring in Japan is known for fresh, delicate flavours that reflect the season’s blooming landscapes. Here are four favourites that capture the season:

🍤Sakura Ebi — Tiny translucent pink shrimps from Suruga Bay, loved for their delicate umami and often enjoyed in crisp tempura fritters.

🎍 Takenoko — Young bamboo shoots, a classic spring ingredient in Japan. They are often gently boiled to remove bitterness, bringing out their fresh flavour and crisp texture in seasonal dishes.

🍡 Sakura Mochi — A traditional Japanese sweet filled with red bean paste and wrapped in a fragrant pickled cherry leaf. Some people eat the leaf, while others peel it off — which are you?

🍓 Ichigo Daifuku — A much-loved seasonal sweet featuring a whole strawberry wrapped in sweet bean paste and soft mochi. The combination of juicy strawberry and smooth bean paste is hard to resist.

Which spring flavour would you like to try first?

🍵 Matcha meets heritage at Raffles Singapore.
🇯🇵🤝🇸🇬 To mark 60 years of diplomatic relations between Japan and Singapore, Raffles Singapore has introduced the Matcha Sling at Long Bar, birthplace of the iconic Singapore Sling, reimagined with ceremonial-grade Uji matcha from Kyoto.
Developed over nearly a year in collaboration with the Embassy of Japan in Singapore, the cocktail reflects omotenashi and Japan’s long tradition of welcoming guests through tea.
Carefully refined for balance, the Matcha Sling brings together the distinctive character of matcha and the familiar fruit-forward profile of the Singapore Sling in a way that feels both elegant and thoughtfully composed.
🍞From 1 April 2026, the Matcha Sling is available at Long Bar, while Matcha Kaya is also available at Raffles Boutique. From 6 to 12 April 2026, the Matcha Sling also features as part of Raffles Singapore’s spring-inspired afternoon tea at The Grand Lobby.

🌸✨ Sakura Season: Japan’s Pinkest Time of Year — and full of seasonal treats

Every spring, Japan turns soft pink as cherry blossoms bloom across parks and riversides. It is the season of hanami — the tradition of enjoying food and relaxation beneath the blooming sakura canopy. It is one of Japan’s most beloved spring rituals, blending nature, friends, and seasonal treats.

And of course, no hanami is complete without a spread of seasonal snacks, such as:

🍱 Hanami Bento
One of the joys of sakura season is eating a beautiful bento under the cherry trees. Hanami bento often features spring ingredients and cheerful seasonal colours. If you visit Japan during this season, check out a department store for seasonal bento to enjoy outdoors.

🍡 Hanami Dango
These pink–white–green dumpling skewers symbolize the changing seasons and are a classic sign of spring in Japan. Sweet, chewy, and easy to share, they are a hanami favourite.

🌸 Sakura Mochi
Pink rice cake filled with red bean paste and wrapped in a salted cherry blossom leaf — a spring-only wagashi. In Kanto, it is often made with a thin crepe-like skin, while in Kansai, the more common style is round and grainy with glutinous rice. Same name, but surprisingly different in look and taste depending on the region.

🧺 Sakura Snacks & Drinks
From sakura jelly to cherry blossom lattes and other limited-edition treats, spring brings seasonal flavours everywhere in Japan.

Don’t miss the chance to try them next time you’re in Japan!