#: locale=pt
## Action
### URL
LinkBehaviour_0239B6D6_1746_DBFD_41A0_ACD944F8CD29.source = https://japanhousesp.com.br/es/exposicion/expo-2025-osaka-kansai-japao/
LinkBehaviour_00541C20_1746_6E54_41B6_F8CE4307DB5D.source = https://japanhousesp.com.br/es/exposicion/expo-2025-osaka-kansai-japao/
LinkBehaviour_0E9916CA_19A9_21CC_41A5_74DFB7B24929.source = https://japanhousesp.com.br/exposicao/expo-2025-osaka-kansai-japao/
LinkBehaviour_0155E510_3EE4_15FD_4195_278BDCAC2100.source = https://japanhousesp.com.br/exposicao/expo-2025-osaka-kansai-japao/
LinkBehaviour_00056A71_1746_EAB7_419A_F2D574752CC1.source = https://japanhousesp.com.br/ja/exhibition/
LinkBehaviour_028E922C_1746_5AAC_4174_B5264D5EE5DB.source = https://japanhousesp.com.br/ja/exhibition/
LinkBehaviour_06B329DE_1742_29EC_41A6_5E300B283D6C.source = https://projetos.umpratodos.com.br/japanhouse/osaka/en/text
WebFrame_22F9EEFF_0C1A_2293_4165_411D4444EFEA_mobile.url = https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d204.0455262575997!2d-46.64476104070779!3d-23.572270372493566!2m3!1f0!2f39.22090516532243!3f0!3m2!1i1024!2i768!4f35!3m3!1m2!1s0x94ce599627be8759%3A0x642bd6e0c4f64e6d!2sJapan%20House%20S%C3%A3o%20Paulo!5e1!3m2!1spt-BR!2sbr!4v1619529762343!5m2!1spt-BR!2sbr
WebFrame_22F9EEFF_0C1A_2293_4165_411D4444EFEA.url = https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d204.0455262575997!2d-46.64476104070779!3d-23.572270372493566!2m3!1f0!2f39.22090516532243!3f0!3m2!1i1024!2i768!4f35!3m3!1m2!1s0x94ce599627be8759%3A0x642bd6e0c4f64e6d!2sJapan%20House%20S%C3%A3o%20Paulo!5e1!3m2!1spt-BR!2sbr!4v1619529762343!5m2!1spt-BR!2sbr
PopupWebFrameBehaviour_586F0741_6EAD_9A50_41D2_0606C7D19B08.url = //www.youtube.com/embed/5QAecTyrMOs?v=5QAecTyrMOs
PopupWebFrameBehaviour_BB475B8B_C20E_4964_41D2_93CAADC62D79.url = //www.youtube.com/embed/5QAecTyrMOs?v=5QAecTyrMOs
## Media
### Title
photo_871CF041_9070_BE62_41C0_BDFC4D555BF0.label = 10_konnyaku
photo_871CD204_9070_BDE2_41DE_B4EF254908EB.label = 11_matcha
photo_871CF361_9070_A222_41E0_062916B68A1B.label = 12_kosan
photo_871CC4C0_9070_A661_41D0_4476939F6672.label = 13_umeboshi
photo_871CE609_9070_A5E2_41B6_43E8D185CC89.label = 14_shiitake
photo_871C2770_9070_A222_41D5_E20F22C36BE4.label = 15_kombu
photo_871CD8DC_9070_AE62_4185_95BD2DCD0261.label = 16_wakame
photo_871C2A5B_9070_A266_41DC_3F3FDFC9C2DE.label = 17_nori
photo_871CDC1F_9070_A61E_41A7_CADE10BCE191.label = 18_kanten
photo_871C1D67_9070_A62E_4199_1E3425022B45.label = 19_fugu
photo_91D807AA_8E32_F5E4_41BB_D4C4DE0FFD44.label = 1_kome-ko
photo_ADE3B4DF_8EF6_2B5B_41C6_F9C490986C0F.label = 2-mochi
photo_871C3F1E_9070_A21E_41C6_31D310A6BF23.label = 20_surimi
photo_871C7067_9070_DE2F_41DF_49C62F5010B6.label = 21_katsuobushi
photo_871C41D6_9070_DE6E_41BB_77DDB8C8D80D.label = 22_koji
photo_871C7337_9070_E22E_41D7_9E2DB2AB605F.label = 23_nihonshu
photo_871C446F_9070_E63E_41B8_977451504242.label = 24_shoyu
photo_871C7633_9070_E226_41C6_229C1F4B667E.label = 25_yasai
photo_AC94BBA2_8EF7_FDE5_41BA_CF17C301A56F.label = 3_tonyu
photo_ACE3E7C0_8EF6_35A5_41B0_7424263D759E.label = 4_koya
photo_AEE19474_8EF6_2B6C_41C1_1FB4435CD19B.label = 5_anko
photo_87A4902E_9073_BE3E_41DD_629645B5305E.label = 6_daikon
photo_8964EC41_9070_A662_41C3_5F92D60D1B17.label = 7_wasabi
photo_8700ADAD_9070_A623_41D3_0EF62EA92C0B.label = 8_sansho
photo_871CCF07_9070_A3EE_41E0_2BAC8A5BA30F.label = 9_kanpyo
panorama_8437A838_8A0E_E511_41E0_5D3DFE8469FB.label = Expo 2025 01
panorama_8745F9E3_8A12_E730_41CD_4783181D801B.label = Expo 2025 02
panorama_8743E02B_8A12_2537_41A6_A4241B66CA54.label = Expo 2025 03
panorama_87430D27_8A12_3F3F_41D8_CE46DDB33490.label = Expo 2025 04
panorama_874316E7_8A12_2D3F_41CB_3BCB4BE0E735.label = Expo 2025 05
panorama_8746DB19_8A16_3B13_41D7_4EC23896EA6F.label = Expo 2025 06
panorama_8746812E_8A16_2731_41D2_8BE4EE2C5A93.label = Expo 2025 07
panorama_8746973C_8A16_2B11_41CB_556E8246F48B.label = Expo 2025 08
panorama_D576B3D7_F146_9231_41B7_F2CAAC699CED.label = Expo 2025 09
panorama_874614AF_8A16_2D0F_41D1_E52934EC81F6.label = Expo 2025 10
panorama_AB7D1BE0_9010_A222_41B6_F55E229966F2.label = Expo 2025 11
panorama_8745F849_8A15_E573_41CA_F74CA21D786E.label = Expo 2025 12
panorama_87423242_8A15_E571_41CB_7EE7B328950B.label = Expo 2025 13
panorama_87420C02_8A15_FCF1_41C0_C5E8F639231F.label = Expo 2025 14
panorama_874329C1_8A12_2773_41CB_F06914654C54.label = Expo 2025 15
panorama_87435367_8A12_2B3F_41D1_E9D073BB7AC9.label = Expo 2025 16
panorama_87437019_8A12_6513_4189_DE3004150CCD.label = Expo 2025 17
panorama_87464EA1_8A16_5D33_41DC_66D6BB7AD7A1.label = Expo 2025 18
panorama_8746B8AD_8A16_6530_41C2_78A5C586AF24.label = Expo 2025 19
panorama_87466252_8A16_6511_41E0_CEFB07D17516.label = Expo 2025 20
panorama_874684D9_8A16_2D13_41D9_A67B625E7BD9.label = Expo 2025 21
panorama_8743668C_8A12_6DF1_41D8_845E17203FC5.label = Expo 2025 22
panorama_8743530B_8A12_64F7_41DC_EAD280CA5352.label = Expo 2025 23
panorama_87429997_8A12_671F_41DD_88666B1507B7.label = Expo 2025 24
panorama_87428042_8A12_2571_41BA_FE831C5056A4.label = Expo 2025 25
panorama_87465C1C_8A16_7D11_41D8_9364D4F9EFAB.label = Expo 2025 26
panorama_8746080D_8A16_24F3_41D8_F7124E7EEA6C.label = Expo 2025 27
panorama_A93299D3_9011_EE66_41DB_2C82D5DBE7DB.label = Expo 2025 28
panorama_8746150A_8A16_6CF1_415E_8F70997BBCFA.label = Expo 2025 29
panorama_8741FB5D_8A16_3B13_41D3_A6550C709DE5.label = Expo 2025 30
panorama_8746519D_8A16_2713_41DA_8B4A6F616633.label = Expo 2025 31
panorama_87426F82_8A15_DBF1_41D4_F9AB78AEEB65.label = Expo 2025 32
panorama_A96C1BD5_9011_6262_41C2_5F0ECCFC80B0.label = Expo 2025 33
panorama_8742EC90_8A12_3D11_41D7_9E8466ECD3CA.label = Expo 2025 34
panorama_87426334_8A12_2B11_41C0_F47EBD77F4A6.label = Expo 2025 35
panorama_8742B96D_8A12_2733_41DD_14445DC9CB4C.label = Expo 2025 36
panorama_874245BB_8A15_EF10_41D8_E2C3046BB2E9.label = Expo 2025 37
photo_871C5790_9070_E2E2_41CC_67F7D79D78EA.label = IMG_078022
photo_871C08DE_9070_EE61_41D6_B69B55461B41.label = IMG_078023
video_B1A8093A_BE40_93ED_41AF_BC02782BC6A4.label = P1 PT Pavilhão Better Co-being
video_B1B4EFC3_BE40_AEA2_41CD_59BB4315387B.label = P2 PT Pavilhão Future of Life
video_B1BB781F_BE41_91A3_41D4_0605C87F0FBB.label = P3 PT Pavilhão Playground of Life
video_AE5BEE50_BE4F_B1BD_41E6_54233E3691A7.label = P4 PT Pavilhão null2
video_AE3E2C30_BE41_F1FD_41C6_788952B2C904.label = P5 PT Pavilhão Dynamic Equilibrium of Life
video_AEBD2CAA_BE40_B2E2_41E5_37FBA85FB6ED.label = P6 PT Pavilhão Live Earth Journey
video_AE86DF12_BE43_AFA2_41D1_4BE5F6335ADB.label = P7 PT Pavilhão Earth Mart
video_AEA6F62F_BE40_91E2_4120_AA495DD8C0D4.label = P8 PT Pavilhão Dialogue Theater
video_AEBD8BC8_BE40_F6AE_41E4_7A79EFD7A2AD.label = P9 PT Pavilhão Japão
### Video
videolevel_CCFD3FDB_E864_6754_41CC_A68CDF62C6EC.posterURL = media/video_AE3E2C30_BE41_F1FD_41C6_788952B2C904_poster_pt.jpg
videolevel_CCFD3FDB_E864_6754_41CC_A68CDF62C6EC.url = media/video_AE3E2C30_BE41_F1FD_41C6_788952B2C904_pt.mp4
videolevel_CCFDBF97_E864_67DD_41DC_6A8C3FFD1D24.posterURL = media/video_AE5BEE50_BE4F_B1BD_41E6_54233E3691A7_poster_pt.jpg
videolevel_CCFDBF97_E864_67DD_41DC_6A8C3FFD1D24.url = media/video_AE5BEE50_BE4F_B1BD_41E6_54233E3691A7_pt.mp4
videolevel_CCFE005E_E864_794C_41B5_8C0A8A8CAD6E.posterURL = media/video_AE86DF12_BE43_AFA2_41D1_4BE5F6335ADB_poster_pt.jpg
videolevel_CCFE005E_E864_794C_41B5_8C0A8A8CAD6E.url = media/video_AE86DF12_BE43_AFA2_41D1_4BE5F6335ADB_pt.mp4
videolevel_CCFF909E_E864_79CC_41E0_FDA1284B7D5E.posterURL = media/video_AEA6F62F_BE40_91E2_4120_AA495DD8C0D4_poster_pt.jpg
videolevel_CCFF909E_E864_79CC_41E0_FDA1284B7D5E.url = media/video_AEA6F62F_BE40_91E2_4120_AA495DD8C0D4_pt.mp4
videolevel_CCFE801E_E864_78CC_41E7_16387F6E8ADF.posterURL = media/video_AEBD2CAA_BE40_B2E2_41E5_37FBA85FB6ED_poster_pt.jpg
videolevel_CCFE801E_E864_78CC_41E7_16387F6E8ADF.url = media/video_AEBD2CAA_BE40_B2E2_41E5_37FBA85FB6ED_pt.mp4
videolevel_CCFF50E3_E864_7975_41D9_FA1CABEAEFA9.posterURL = media/video_AEBD8BC8_BE40_F6AE_41E4_7A79EFD7A2AD_poster_pt.jpg
videolevel_CCFF50E3_E864_7975_41D9_FA1CABEAEFA9.url = media/video_AEBD8BC8_BE40_F6AE_41E4_7A79EFD7A2AD_pt.mp4
videolevel_CCFC9ECF_E864_694D_41B0_A5A648AB0797.posterURL = media/video_B1A8093A_BE40_93ED_41AF_BC02782BC6A4_poster_pt.jpg
videolevel_CCFC9ECF_E864_694D_41B0_A5A648AB0797.url = media/video_B1A8093A_BE40_93ED_41AF_BC02782BC6A4_pt.mp4
videolevel_CCFC6F12_E864_68D4_41D2_81579524660E.posterURL = media/video_B1B4EFC3_BE40_AEA2_41CD_59BB4315387B_poster_pt.jpg
videolevel_CCFC6F12_E864_68D4_41D2_81579524660E.url = media/video_B1B4EFC3_BE40_AEA2_41CD_59BB4315387B_pt.mp4
videolevel_CCFC3F55_E864_675D_41DC_698B3A29CBDF.posterURL = media/video_B1BB781F_BE41_91A3_41D4_0605C87F0FBB_poster_pt.jpg
videolevel_CCFC3F55_E864_675D_41DC_698B3A29CBDF.url = media/video_B1BB781F_BE41_91A3_41D4_0605C87F0FBB_pt.mp4
### Video Subtitles
## Popup
### Body
htmlText_938D4E99_8A16_37A4_41DA_758F0776D60D.html = Arenas for contemporary debates
The first World Exhibitions, known today as Expos for short, date from the 19th century and, at that time, they functioned as an important tool for global promotion.
Means of communication were limited – many years before the invention of the internet! – and these events constituted an efficient way for each participating country to present its best.
Many curiosities and many monuments characterized the world exhibitions, which played a fundamental role in sowing what would become our connected and globalized world, encouraging exchanges and cooperation. In fact, Japan House itself could be considered as falling somewhere on this spectrum for its mission to present a country overseas.
For the third time, Japan is organizing an Expo, with two editions in the city of Osaka. The first, held in 1970, featured the theme “Progress and Harmony for Mankind” and is remembered to this day for its large audience and for the presentation of the cellular phone and a rock from the moon, among other singularities. The Brazilian participation also stood out due to the pavilion designed by Paulo Mendes da Rocha in reinforced concrete, a material that marked that Expo and constitutes one of the notable differences between the 1970 edition and this year's edition, which features wood as its protagonist. Meanwhile, the 2005 Expo was held in Aichi with the theme "Nature’s Wisdom" highlighting the need for discussions of ecological coexistence, renewable technology and the wonders of nature.
Another striking feature of the current version is its focus on sustainable proposals and the promotion of community life, expanding dialogue between people.
The year 2025 is therefore a moment of great importance for Japan, which is hosting a new Expo whose main theme is “Designing Future Society for Our Lives.” One of the event's intentions is to gather knowledge from around the world in search of solutions to common problems, in line with the Sustainable Development Goals (SDGs) of the United Nations (UN).
Expo 2025 occupies 155 hectares on an artificial island, Yumeshima, in Osaka Bay, where National Pavilions and Signature Pavilions share the space inside the Grand Ring, a circular, hoop-shaped structure made out of wood two-kilometers in circumference that utilizes traditional Japanese wood joinery techniques. At the center of this large circle, which seeks to represent the perception of the world in unity and consonance, is the Forest of Tranquility, reinforcing the importance of the relationship with nature as a central aspect for a more balanced human life.
For the exhibition at Japan House São Paulo, we brought an explanation of the eight Signature Pavilions, authorial projects developed by different Japanese creators, leaders in such areas of knowledge as culture, education, entertainment, science and technology. And we highlight one of them, entitled EARTH MART, which presents Japanese food culture as an essential tool in the composition of a more sustainable future, since we believe it is fundamental to consider forms of farming, the technology applied to food and the well-being inherent in improved nutrition for the development of healthier, fairer societies.
When we think of “living together,” Japan has been a role model with its impressive collective consciousness. In the country, there is a sense of intrinsic individual responsibility for the harmonious maintenance of the whole; a common well-being.
And with JHSP's cultural events schedule in 2025, we seek to highlight this collaborative spirit through several of our exhibitions, hoping to inspire everyone in the shared quest for this purpose.
Natasha Barzaghi Geenen
Cultural Director of Japan House São Paulo
#EXPO2025 #OsakaNaJHSP
Designing Future Society for Our Lives
The COVID-19 pandemic had a significant impact on the world and required people to reflect on their actions and life in the midst of the new daily routine. Under the theme “Designing Future Society for Our Lives,” Expo 2025 Osaka, Kansai, Japan is a project geared toward a post-COVID-19 era, an invitation to think about how we want to live our lives and maximize our potential not only as unique individuals, but also collectively.
Based on this theme, the Expo also proposes to closely observe the various forms of life present in nature in order to explore a sustainable future for the world, driving opportunities for the international community to collaboratively create its own vision of a sustainable society. Three subthemes were established in order to deepen this concept:
"Saving lives" – associated with the improvement of public health, ensuring safety through disaster readiness and disaster risk reduction initiatives, and harmonious coexistence with nature.
“Empowering lives” - high quality remote education through the use of ICT; the extension of a healthy life span through appropriate exercise and diet; and the maximisation of human potential through the use of AI and robotics.high-quality education through the use of information and communication technologies, a healthier and longer life thanks to physical exercise and proper nutrition and maximizing human potential through artificial intelligence (AI) and robotics.
“Connecting Lives” – associated with the power of partnership and co-creation, advanced communications enabled by ICT, and the design of a data-driven society.
Although values and ways of life have increasingly diversified in recent years, technological innovations have made it possible for many to access a volume of information previously unimaginable and communicate using all of this content. Fully considering this progress, Expo 2025 Osaka, Kansai, Japan also presents initiatives in the area of health and medicine, in addition to other advanced initiatives, including carbon neutrality and digitalization. Global wisdom and best practices will be collected in attempts to foresee solutions to several serious problems. Many of the initiatives implemented are in line with the Sustainable Development Goals (SDGs) established by the United Nations (UN).
In 1970, Asia's first world exhibition was held in Osaka and now the city is hosting the event for the second time. In the first edition, the context was Japan's recovery from the severe damage caused by World War II and subsequent high economic growth. Expo ’70 had a strong impact on visitors, showcasing the most advanced technologies of the time and revealing the prosperous future that these advances would bring. Now, 55 years later, Expo 2025 Osaka, Kansai, Japan aims to facilitate interactions between people with diverse values, resulting in new human connections and creative endeavors, sharing with the world the hope for a brighter future in which people's lives are protected, and that all this is reflected in the various forms of life.
Installed on Yumeshima, an artificial island located in Osaka whose construction began in the 1970s, Expo 2025 designed its structures to be surrounded by nature. The site's infrastructure has its own plumbing and sewage systems, and part of the energy supply comes from renewable sources. Aiming to make the place better prepared to receive people in all their diversity, the organization built a new subway station to facilitate the general public's access, developed a policy of accessibility and prioritizes public transportation (private vehicles are not allowed, with the exception of cars for people with disabilities and bicycles).
Expo 2025 Osaka, Kansai, Japan
Artistic direction
Natasha Barzaghi Geenen
Content coordination
Carolina De Angelis
Thelma Nakae
Executive production
Juliana Cortes
Production assistant
Leonardo Stephens Domingues
Exhibition design
Valdy Lopes
Exhibition design colaboration
Aline Arroyo
Scenography
G5 Cenografia
Box Truss
José Aldo Dell’ore
Painting
Manos Cogrossi
Assembly of models
PD Maquetes
Scientific content consultation
Renata Shimizu
Food replicas
Iwasaki Co., Ltd.
Lighting design
Iluminarte | Kris Natal
Lighting
MMV Montagens Audiovisuais
Audio and video
Maroli Montagens
Final assembly
Projeta Produções Culturais
Assembly coordination
Rafael Filipe
Assembly team
Elias Joaquim
Ludmila Diniz
Rebeca Felipe
Alexandre Pedro
Graphic design
Rafael Simões
Graphic production
Marina Ambrasas
Printing of visual communication
Omamulti Stickers
International transportation
Waiver Arts Logística
National transportation
Alves Tegam
Translation
Komorebi Translations
Matthew Rinaldi
Alcance Consultoria de Idiomas | Eduardo Lasota
Proofreading
Armando Olivetti
Firefighters
JK Fire
Institutional photography
Marina Melchers
Institutional video
Fuerza Films
Accessibility
Hiromi Saito
Felipe Lima
Vinicius Garcia
Accessibility consulting
Daina Leyton
Accessibility production
Beatriz Matuck
Brazilian sign language (LIBRAS)
Ponte Acessibilidade
Audio description
Danielle França e Milton Carvalho
Tactile and visual communication
Seal Acessibilidade
WebApp
UMPRATODOS
Colaboration
EXPO 2025 OSAKA, KANSAI, JAPAN
Acknowledgements
We thank Orange and Partners Co., Ltd.
Food selection criteria
Nutritious:
high nutritional value and essential substances for good health.
Environmental:
they do not cause negative impacts on the environment or are beneficial to the balance of nature.
Sustainable:
they are in stable supply, and their preparation includes ingredients or parts of untapped ingredients.
Diverse:
they are versatile and can be used in various culinary preparations.
Ethical:
there is a consideration for the physical and psychological well-being of people and animals in the production chain (fair trade, animal welfare in production, etc.).
Economical:
they are relatively easily available and inexpensive.
Palatable:
they are tasty and complement other dishes, making them even more delicious.
Cultural:
they are rooted in Japanese history, tradition and food culture.
Versatile:
they can be consumed in a variety of ways, easily used and arranged.
Emotional:
they nourish the body and soul and are loaded with affection and memory.
Grand Ring
With over 61,000 square meters of constructed area, the Grand Ring is the main structure of Expo 2025 Osaka and most of the event's pavilions and contents are housed in its interior. Its internal diameter is approximately 615 meters with an external height of 20 meters, and the interior houses a large route of circulation for the public, called the Ring Skywalk, 12 meters above the ground, which can be accessed by escalators and elevators. This walkway allows the entire exhibition area to be observed from several points, and also offers a privileged view of the Seto Inland Sea, known as Setouchi.
Designed by Japanese architect Sou Fujimoto in collaboration with Tohata Architects & Engineers and Akusa Sekkei Co. Ltd, the Grand Ring was recognized in March of 2025 by Guinness World Records as the largest wooden architectural structure ever built, granting a new title to Japan, which already has the world's oldest wooden building, the Horyu-ji Temple in Nara.
Wood is a viable, more sustainable alternative to concrete and the use of carbon-intensive materials. About 70% of the raw material used in the Grand Ring was purchased in Japan, including cedars and cypresses, and the remaining 30% is pine (Pinus sylvestris) from other countries. Its construction combines traditional Japanese carpentry techniques, such as the wood joinery system, and modern technology, for example, in the use of steel frames.
Its concept, "Unity in Diversity," reflects Expo 2025's main theme, which is based on ideas for building the society of the future. The circular format materializes the intention of allowing visitors to experience the feeling of being in unity amid the diversity of cultures and ideas that the event presents (161 countries are participating in the exhibition). Furthermore, the Grand Ring serves as the entrance and exit for the public and as a structure sheltered from rain, wind and sunlight. Metaphorically, it allows people to enter a space focused on communication, interaction and perspectives for the future.
Japan Pavilion
With the theme “Between Lives,” the Japan Pavilion presents the generation of biogas energy using the waste from food consumed in the context of Expo 2025, as well as other cutting-edge Japanese carbon recycling technologies to create a cycle and inspire visitors to adopt sustainable behaviors in order to strive for a more conscious society.
In this exhibit, Japan, as host country, wishes to retrieve a sense of respect inherent in its culture for all forms of life, whether animal or plant, and the essence present in objects. The intent is to emphasize that everything and everyone is interconnected and that the world is composed of cycles of which everyone is a part, and that all actions generate impacts. To demonstrate this idea, the pavilion – designed by architect Oki Sato, founder of the studio nendo – is circular, without defining the flows of visitation, entrance or exit, front or back, and its walls were installed in such a way that the spans allow the public outside to glimpse its interior, and vice versa, emphasizing the notion of continuity.
Three types of cycles are featured in different areas: the plant area, where the action of microorganisms breaks down waste and turns it into water, the source of all life, the farm area, where the power of algae and Japan's renowned carbon recycling technology create materials for the manufacture of new objects, and the factory area, where visitors can find sustainable products that inherit the spirit and manufacturing techniques of typical Japanese recycling.
The architecture utilized mainly cross laminated timber (CLT) in its construction, roughly 1,600 cubic meters of this material, a more resistant plywood technology that makes it possible to obtain large panels, a more sustainable alternative when compared with concrete. This wood came from cedar trees from the Japanese provinces of Kumamoto, Okayama and Kochi. Respecting the pavilion's concept of continuity and circulation, after the closing of Expo 2025 all these panels will be reused by public and private entities.
Review Committee
Takeo Koizumi
PhD in Agronomy, Professor Emeritus at Tokyo Agricultural University.
Yoshihiro Murata
Chef-owner and third generation at the helm of Kikunoi restaurant.
Takeshi Kadokami
Food columnist, editorial advisor for the publication Amakara Techo.
Yoshiki Tsuji
Director of Tsuji Culinary Institute and President of Tsuji Group.
Hitoshi Hokamura
Founder of Food Tech Studio – Bites! and Former Director of Marketing for Apple.
Yuri Nomura
Food director and chef at the restaurant Eatrip.
Shin-ichi Ishikawa
Professor in the Department of Food, Agriculture and Environmental Sciences at Miyagi University.
Yoko Ohya
Founder of the Food and Life Lab and producer of culinary expeditions.
Thematic projects: the Signature Pavilions
To defend the importance of respect for human diversity and put into practice the theme of Expo 2025 Osaka — “Designing Future Society for Our Lives” —, the Japanese Association for the 2025 World Expo planned eight thematic projects: Resonance of Lives, Amplification of Lives, Invigorating Lives, Forging Lives, Quest of Life, Totality of Life, Cycle of Lives and Embracing Lives.
The aim is that the experiences and interactions proposed by these projects lead people to reflect on life and act creatively. If each human being were to undertake small efforts for the good of others and the planet, the resonance of such efforts will trigger collective initiatives and create a sense of community. With these themes, the challenge is to create a better future for all together.
Under these thematic axes, eight specialists and leaders in their fields of expertise were appointed to produce authorial pavilions, called Signature Pavilions, which are located in the central part of Expo 2025 and operate as important spaces for exchanges between people and provide new experiences.
1 – Kome-ko (glutinous rice flour)
1 – Kome-ko (glutinous rice flour)
Glutinous rice flour and its versatility
Product obtained by grinding rice, the protagonist of Japanese food. Rich in carbohydrates, it is an excellent source of energy. The flour of glutinous rice and common rice have long been used in the production of Japanese sweets (wagashi) and cookies, but in recent years, kome-ko has gained prominence as a substitute for wheat flour and as a gluten-free ingredient (despite its name, glutinous rice does not contain gluten, it gets its name from the sticky texture it takes on when cooked), with its uses and forms of consumption increasingly disseminated. In Japan, such delicacies as dango, firm dumplings served on skewers with sweet glaze, yatsuhashi, confectionary dough that can be crispy (baked) or soft (fresh), and tempura (food items soaked in a batter that turns into a fluffy, crisp outer coating after deep fried) all include this flour. But it can also be used as a natural thickener, an alternative to cornstarch or wheat flour to give more body to sauces and broths and in the preparation of breads, resulting in soft dough and a uniform structure.
10 – Konjac
The “potato” derivative with a gelatinous consistency
A product of gelatinous consistency made from the konjac tuber, also known as the "konjac potato,” it is composed of 97% water, featuring low caloric and sugar content, and is rich in glucomannan fiber, which has a high capacity for water absorption, able to retain between 80 and 100 times its weight. It forms a highly viscous gel which reduces the speed of digestion and the absorption of carbohydrates and fats, aiding in glycemic control. In addition, this fiber exerts a prebiotic effect, favors the health of intestinal microbiota and has antioxidant and anti-inflammatory properties.
Consumed in the form of noodles, such as ito konnyaku (acquiring a dark color with the addition of seaweed powder) or shirataki (comprised only of potato and with a light tone) in such preparations as oden or sukiyaki, it provides a sense of fullness and has been increasingly used as an option for gluten-free noodles.
11 – Matcha (green tea powder)
11 – Matcha (green tea powder)
The rich green tea in powdered form
Matcha is produced from the leaves of green tea grown in the shade, then dried whole and ground. Its preparation consists of directly mixing the powder with hot water, which, when compared to other types of green tea made from the infusion of leaves, ensures a higher concentration of catechins – which act as natural antioxidants –, L-theanine – an amino acid whose main effects are due to the modulation of neurotransmitters, increasing the levels of gamma-aminobutyric acid, responsible for the sensation of relaxation –, dopamine and serotonin (associated with mood and well-being), in addition to influencing glutamate and glutamine (involved in cognition and memory), and caffeine (which acts as a stimulant to the central nervous system). Considered a superfood for its high concentrations of essential nutrients, as well as its nutritional benefits, it has cultural and spiritual value for its connection to Zen philosophy and the culture of the tea ceremony, which has led to its use expanding all over the world. These days, a number of matcha-based products are gaining in popular, including matcha latte and numerous desserts.
12 – Japanese sour citrus fruits (yuzu, daidai, kabosu, sudachi)
12 – Japanese sour citrus fruits (yuzu, daidai, kabosu, sudachi)
The citrus fruits that transform dishes
In Japan, there are various aromatic citrus fruits whose acidic juice and fragrant rinds are famous enhancers of aromas and flavors. In addition to yuzu, already popular outside Japan, other standouts include daidai, kabosu and sudachi. Over the centuries, these citrus fruits have been used to prevent poisoning by perishable animal proteins and to prolong the shelf life of foods due to their high acidity (low pH), which inhibits the growth of pathogenic bacteria. In addition, essential oils present in their peels and juices — such as limonene, linalool and citral — have proven antimicrobial activity, hindering the proliferation of microorganisms responsible for the spoilage of food.
13 – Umeboshi (Japanese sour salted plums)
13 – Umeboshi (Japanese sour salted plums)
The famed pickled Japanese plums
Made only with the fruit of ume (Japanese plum), shissô herb and salt, this preserve features characteristic acidity and is indispensable in Japanese food. Long used as a medicine, umeboshi is believed to have a number of health benefits, such as relieving physical fatigue and improving digestion. It is a food that can be stored for long periods without losing its properties, because, in addition to acidity, the high salt content traditionally used in its preparation contributes to conservation, since it reduces the activity of water in fruits, hindering the growth of bacteria and fungi. Umeboshi has high antioxidant power and prevents food poisoning by being naturally rich in citric acid and benzoic acid, compounds that concentrate even more during fermentation and drying processes, drastically reducing pH and inhibiting the proliferation of pathogenic microorganisms. Outside Japan, umeboshi used to be avoided due to its high acidity level, but, in recent years, it has gained prominence thanks to new admirers of Japanese cuisine and the search for a healthier way of life.
14 – Shiitake and Dried Shiitake Mushrooms
14 – Shiitake and Dried Shiitake Mushrooms
One food, multiple possibilities and lots of umami
Mushrooms are powerful allies in the regeneration of the planet, as their presence indicates that the soil is healthy. One of the most representative mushrooms of Japan, shiitake grow on the wood of dried trees in the Fagaceae family (oaks, beeches and chestnuts, for example) and are now cultivated all over the world. It is low in calories and high in fiber and vitamin D. It can be prepared in various ways; grilled, cooked or fried. When dried, it has a much higher concentration of guanylic acid than the fresh version. This acid is a type of natural nucleotide that acts as a potent enhancer of umami flavor, which makes dry shiitake a great base for broths. When combined with other components that are also rich in umami, such as glutamic acid, it strongly amplifies the perception of salty and very tasty content. During the dehydration process, B vitamins, fiber, minerals (such as potassium, phosphorus, zinc, and selenium) and antioxidant compounds become more dense per gram of food. In addition, when shiitake is exposed to sunlight or UV light during the drying process, ergosterol is converted to vitamin D2, significantly raising its levels compared to fresh shiitake. This transformation makes dried shiitake an excellent source of this vitamin, with important benefits for bone health and immunological function.
15 – Kombu (seaweed)
Algae source of umami, nutrients and prosperity
Kombu is a nutrient-rich seaweed that combines minerals, fibers and bioactive compounds, bringing metabolic, cardiovascular, bone, immunological, antioxidant and anti-inflammatory benefits. It is also rich in glutamic acid, one of those responsible for the umami flavor, and a great base for broths. Dried kombu has a high concentration of iodine, an essential mineral for the production of thyroid hormones (T3 and T4). There are a few types of kombu, such as: ma-kombu, rausu-kombu and rishiri-kombu. Its preparations are also diverse: shio-kombu (seaweed cooked in shōyu, mirin, sugar and then dried), oboro-kombu (manually shaved seaweed), tororo-kombu (finely cut seaweed) and tsukudani (thin slices marinated in shōyu and mirin), among others. As the sound of its name is similar to the word yorokobu (which means “to be happy” in Japanese), it is considered a food that attracts good omens. Over 90% of the kombu extracted in Japan comes from the province of Hokkaido, but it was in Osaka, an important commercial hub, that its use developed.
16 – Wakame (seaweed)
The protagonist among marine vegetables
Wakame is a brown seaweed (class Phaeophyceae) that can be used almost entirely, be it leaf, stem or root (mekabu), and each part contains different flavors and textures. It is a functional food that is rich in minerals such as calcium, magnesium, iron, iodine and potassium, which contribute to bone health, metabolic balance and proper thyroid function. Among its bioactive compounds is fucoxanthin, associated with antioxidant, anti-inflammatory and potentially anticancer effects. It is also rich in fiber, which helps with digestion, glycemic control and the reduction of cholesterol levels, favoring cardiovascular health as well. Studies also indicate that regular consumption of wakame can help reduce blood pressure and strengthen immunity, expanding its effectiveness in the prevention of chronic diseases. It has several uses, such as in broths, soups, salads, vinegar preparations, stir-fries and sautés. It is considered the oldest anti-aging food in Japan.
17 – Nori (seaweed)
Popular and versatile: the dry seaweed
Nori is considered a red algae (phylum rhodophyta), and has a relatively lower proportion of structural fibers (such as cellulose and alginates) when compared to brown algae, like wakame. It is a dried product pressed into thin, paper-like sheets, and has a high protein content compared to other seaweeds, with about 40% of its composition. Proteins are essential for building and repairing tissues, producing enzymes and hormones. They also act to replenish energy, help defend the body and transport substances through it, among other functions.
In addition, this seaweed contains the three great substances that feature the umami flavor: glutamic acids – the main one responsible for the umami taste in nori –, inosinic and guanylic – both act as natural enhancers of this flavor. Most often, it is consumed with Japanese rice, like in the popular rice dumpling known as onigiri or sushi, but it is also used in a variety of dishes, such as soups, salads and noodles. Nori is mainly grown in coastal areas, where its early stages (spores) can attach to rocks. In shallow, busy waters it gets enough light to efficiently perform photosynthesis. It thrives in cold environments, and relies on the ready availability of natural nutrients in the water to develop, particularly nitrogen, phosphorus and potassium.
18 – Agar
Versatility and low calorie content straight from the ocean waters
Kanten, also known as agar-agar, is produced from the freezing and drying of tokoroten, a gelatin made out of the liquid extracted from the cooking of algae like tengusa. As it hardens upon cooling, kanten can not only be used to make gelatin, but also the Japanese sweet yōkan (a gelatin whose most common preparation features kanten, anko – azuki bean paste – and sugar), as well as puddings and other preparations. It is low in calories and high in fiber, aiding good bowel function and providing a feeling of fullness. Meanwhile, its soft texture is good for thickening broths, and is included in the meals of elderly people and those who have difficulty swallowing. It is a polysaccharide with high molecular weight and can be used as an ingredient in the formulation of plant-based and/or vegan foods for its ability to form firm and stable gels. For example, agar-agar is used as a texture agent to improve elasticity, succulence and integrity in the chewing of products, reproducing sensory characteristics that can be associated with foods analogous to those of animal origin.
18 – Agar
Versatility and low calorie content straight from the ocean waters
Kanten, also known as agar-agar, is produced from the freezing and drying of tokoroten, a gelatin made out of the liquid extracted from the cooking of algae like tengusa. As it hardens upon cooling, kanten can not only be used to make gelatin, but also the Japanese sweet yōkan (a gelatin whose most common preparation features kanten, anko – azuki bean paste – and sugar), as well as puddings and other preparations. It is low in calories and high in fiber, aiding good bowel function and providing a feeling of fullness. Meanwhile, its soft texture is good for thickening broths, and is included in the meals of elderly people and those who have difficulty swallowing. It is a polysaccharide with high molecular weight and can be used as an ingredient in the formulation of plant-based and/or vegan foods for its ability to form firm and stable gels. For example, agar-agar is used as a texture agent to improve elasticity, succulence and integrity in the chewing of products, reproducing sensory characteristics that can be associated with foods analogous to those of animal origin.
19 – Fugu (type of pufferfish)
19 – Fugu (type of pufferfish)
Japanese delicacy still lesser known in the world
A kind of pufferfish, fugu is a luxury delicacy that is much appreciated by the Japanese. It can be consumed in several ways: finely cut into sashimi, in broths, in sukiyaki – type of stir-fry that is prepared right at the table –, fried and even as a flavoring in sake. Because it is a poisonous fish, in Japan, a special license is required to clean and remove its toxic parts. But when grown in captivity with the right diet, it does not develop tetrodoxin – the substance responsible for its toxicity. In other cultures, fugu is still considered a dangerous, non-marketable fish, but because it is so easy to breed, present everywhere in the world and has a low fat content combined with a high protein content, it stands out as an alternative source of protein for future nutrition. To enable the regeneration of marine resources, there needs to be an expansion of aquaculture through ethical and responsible initiatives. Fugu is seen as a possibility, taking into account its high nutritional value and the fact that most of it is edible, from skin to meat, reducing waste.
19 – Fugu (type of pufferfish)
Japanese delicacy still lesser known in the world
A kind of pufferfish, fugu is a luxury delicacy that is much appreciated by the Japanese. It can be consumed in several ways: finely cut into sashimi, in broths, in sukiyaki – type of stir-fry that is prepared right at the table –, fried and even as a flavoring in sake. Because it is a poisonous fish, in Japan, a special license is required to clean and remove its toxic parts. But when grown in captivity with the right diet, it does not develop tetrodoxin – the substance responsible for its toxicity. In other cultures, fugu is still considered a dangerous, non-marketable fish, but because it is so easy to breed, present everywhere in the world and has a low fat content combined with a high protein content, it stands out as an alternative source of protein for future nutrition. To enable the regeneration of marine resources, there needs to be an expansion of aquaculture through ethical and responsible initiatives. Fugu is seen as a possibility, taking into account its high nutritional value and the fact that most of it is edible, from skin to meat, reducing waste.
2 – Mochi (Japanese rice cake)
2 – Mochi (Japanese rice cake)
Practical, easy to digest and a good source of energy
Mochi is a food produced with glutinous rice that is highly durable, a very important characteristic in a country like Japan, with its history of natural disasters. Rich in amylopectin, a type of starch that absorbs and retains a lot of water when cooked, it maintains its soft texture for much longer and preserves the water trapped in its structure, delaying dryness and ensuring a long duration. Steamed, the rice is kneaded in a pestle until it takes on a sticky consistency. Rich in carbohydrates, it is an affordable, practical source of energy due to its easy digestion. Mochi is indispensable on commemorative dates in Japan, such as religious festivals, but it is also appreciated in various ways in everyday life as a snack and can be consumed in either sweet or salty preparations. When grilled or cooked, it gains soft and elastic consistency. When fried, its texture becomes crispy.
20 – Surimi (fish paste)
Fish paste and its many preparations
Surimi is a paste made from white fish meat that undergoes several washes in order to eliminate water-soluble proteins, fats, blood and odors, resulting in a white paste without a specific aroma or flavor, which makes it quite versatile and enables a more efficient use of the fish and the residues generated in its processing. By definition, it is not a cold cut, but products made from it can be considered as such. Surimi transforms into kamaboko (when steamed), hanpen (when cooked), chikuwa (when grilled) and satsuma-age (when fried). The famous kanikama is also a product of surimi that became known for its resemblance to crab meat and is now consumed around the world. Its preparation and that of surimi, in general, when done in the traditional way, is based on a high proportion of fish and minimal additives, maintaining an excellent protein quality. In Japan, its main ingredient is suketoudara (Alaska Pollock), a fish with lean meat, but fish of lesser value and surplus stocks are also used in its preparation, contributing to less food waste. In Brazil, studies with species such as tilapia and tambaqui, a fish native to the Amazon, have shown satisfactory results in the processing of surimi, offering viable alternatives for the use of fishing by products.
21 – Katsuobushi (dried bonito fish)
21 – Katsuobushi (dried bonito fish)
From rigid structures to lightweight chips: the transformations of dried bonito
Katsuobushi is a dry food made from smoked fillets of bonito fish. Stiff in texture, it has its proteins hardened because the heat breaks its internal bonds and, when smoked, all the water in the food is eliminated, compacting its molecular structure into a type of rigid block. Its durability is enhanced and, in order to be consumed, it requires a special scraping cutter that transforms it into extremely thin chips. With a high concentration of inosinic acid – which highlights the umami flavor–, it has a very rich palate and is an essential ingredient in Japanese food. It serves as a base for broths and as a complement to a variety of dishes, providing them with even more flavor.
22 – Kōji mold and Tane-kōji (fungus used for fermentation and fermented rice)
22 – Kōji mold and Tane-kōji (fungus used for fermentation and fermented rice)
The star of Japanese fermentation culture
Kōji-kin is designated as Japan's “national fungus,” stimulated by the archipelago's climate, with its hot, humid summers. Meanwhile, kōji is produced with steamed rice, barley or soybeans fermented with the fungus kōji-kin. Several products are derived from this fermentation process, with kome kōji, the fermented rice, being the most common. The fermentation of grains promotes increased bioavailability of nutrients and adds functional health benefits. During the process, complex molecules such as proteins, starches, and fiber are broken down into simpler components, making it easier to digest and absorb nutrients. In addition, bioactive peptides with antioxidant properties, B vitamins and organic acids are produced that favor the balance of intestinal microbiota and contribute to metabolic health.In Japanese cuisine, kome kōji is often used as a natural ingredient that enhances the flavor capable of increasing sweetness, umami and aromas. It is also used to improve the texture of fish and meat dishes, making them more aerated and tender. Japan has a centuries-old fermentation culture, and popular ingredients like sake, miso, shōyu, mirin, and vinegar are made with kōji.
23 – Sake and Hon-mirin*
The fermented rice products that enhance flavors
Sake (nihonshu, in Japanese), a beverage used in ancient religious rituals, is a fermented drink made from rice, the fungus kome kōji and water. It is produced through a sophisticated process called “multiple parallel fermentation,” in which two chemical reactions take place simultaneously: saccharification (the conversion of starch to sugar) and alcoholic fermentation. Meanwhile, hon-mirin is made from the saccharification and maturation of the mixture of glutinous rice with kome-kōji fungus and the distilled beverage shōchū, and can be used as a sweetener in place of sugar. Although popularly known as “sake mirin,” it is not a common sake, having a liqueur texture and naturally sweet flavor, and is widely used in Japanese cuisine to intensify flavors and provide dishes with shine and an elegant finish, in addition to neutralizing possible odors from the fish and meat.
When consumed in moderation, good quality sake can have a number of health benefits. Because it contains a high and diverse amount of essential and functional free amino acids - resulting from the double fermentation process - sake is associated with the promotion of metabolic health, the prevention of age-related diseases, support for intestinal health and potential effect on longevity, in addition to antioxidant and anti-inflammatory benefits.
*Alcohol consumption is harmful to one's health, can lead to dependence and is prohibited for minors. Drink in moderation and responsibly.
24 – Shoyu (Soy Sauce) and Miso
24 – Shoyu (Soy Sauce) and Miso
Japanese cuisine's indispensable fermented soybean flavors
Soy sauce and miso are ancient Japanese condiments that feature soy and salt as their main ingredients. The mixture undergoes fermentation and maturation processes conducted by the fungus kōji, yeast or lactic acid bacteria. They are rich in amino acids from soybeans and also have a high content of glutamic acid, a component that carries the umami flavor. In addition to enhancing flavor, soy sauce and miso provide high-quality plant proteins, important minerals such as iron, calcium, potassium and magnesium, as well as natural antioxidant compounds. Depending on the type and method of production, miso may also contain probiotics that favor intestinal health. In recent years, there has been an increase in soy sauce and miso products n other forms – powder, sheet and mousse consistency, among others –, multiplying their uses around the world.
25 – Yasai no tsukemono (pickled vegetables)
25 – Yasai no tsukemono (pickled vegetables)
Preserved vegetables rich in nutrients and flavors
Japan is known for its production of preserves of various vegetables in salt, called tsukemono, developed from the knowledge acquired in an attempt to preserve what was harvested in the fall throughout the winter. Most plant nutrients are preserved in pickling, especially fiber, minerals and fat-soluble vitamins like vitamin K and beta-carotene. When preserving with soy sauce, miso, vinegar, kōji, kome-nuka (rice bran) or sake-kasu (sake sludge), the flavors and aromas are enhanced and, with their fermentation, live lactobacilli are produced which contribute to the balance of intestinal microbiota. Fermentation improves digestibility because it digests some of the carbohydrates and fiber, making it easier to absorb nutrients. Virtually any vegetable can be pickled, but each one requires adjustments in the conservation technique (fermentation, acidification, use of brine, vinegar, etc.) to ensure texture, flavor and food safety. Recently, versions with faster preparation and less salt, called asazuke, are becoming more widespread and consumed. Attention should be paid to high sodium content.
3 – Tōnyu (soy milk)
Plant milk born from soy
In addition to the protein present in soybeans – which is a nutritious and functional food –, this plant milk is rich in isoflavones – a bioactive compound that helps balance hormone levels and has an antioxidant effect, aiding in cell production that counters aging and strengthens bone and cardiovascular health –, saponins – a compound that helps eliminate LDL (“bad cholesterol”), protects cells against attacks from free radicals and bolsters the immune system –, lecithin – a phospholipid that contributes to controlling cholesterol, supports the cognitive functions of the brain, fat digestion and hormone regulation –, vitamins and minerals. When heated, it forms yuba (soy cream) which, when combined with the coagulant nigari, transforms into tofu. It can be used in various sweet and savory recipes.
4 – Kōya-Dofu (freeze-dried tofu)
4 – Kōya-Dofu (freeze-dried tofu)
The light freeze-dried tofu
Also known as kōri-dofu (frozen tofu), it is a product of prolonged shelf life made from the maturation of tofu – resulting from the coagulation of soy milk –, which is frozen and then dried at low temperature. It is a plant-based food with high protein density and, as such, an important nutritional source. It is very light and can be preserved for a long time at room temperature. Its manufacturing process is the lyophilization (also called freeze-drying) of tofu, a very efficient technology in maintaining a food's nutrients and sensory characteristics, surpassing traditional methods such as sun or oven drying. Lyophilized food can be stored at room temperature for a long time, and is easily rehydrated to recover its original texture and flavor. Because of this, kōya-dofu also easily absorbs spices and is filling. It is traditionally used in Buddhist vegetarian cuisine (shōjin ryōri), but today it stands out in new culinary interpretations.
4 – Kōya-Dofu (freeze-dried tofu)
The light freeze-dried tofu
Also known as kōri-dofu (frozen tofu), it is a product of prolonged shelf life made from the maturation of tofu – resulting from the coagulation of soy milk –, which is frozen and then dried at low temperature. It is a plant-based food with high protein density and, as such, an important nutritional source. It is very light and can be preserved for a long time at room temperature. Its manufacturing process is the lyophilization (also called freeze-drying) of tofu, a very efficient technology in maintaining a food's nutrients and sensory characteristics, surpassing traditional methods such as sun or oven drying. Lyophilized food can be stored at room temperature for a long time, and is easily rehydrated to recover its original texture and flavor. Because of this, kōya-dofu also easily absorbs spices and is filling. It is traditionally used in Buddhist vegetarian cuisine (shōjin ryōri), but today it stands out in new culinary interpretations.
5 – Anko (red bean paste)
5 – Anko (red bean paste)
The promising sweet azuki bean paste
Anko is a sweet paste made of cooked and mashed azuki beans. In addition to being rich in protein, azuki contains minerals and polyphenols, bioactive compounds present in plants which act as natural antioxidants. They help fight free radicals in the body, reducing inflammatory processes and the risk of chronic diseases, and have also been linked to improving skin health (anti-aging) and strengthening intestinal health. It is mainly used in the production of Japanese sweets (wagashi), consumed at seasonal celebrations and also as everyday snacks. Because it has no added fats and is a natural, lactose-free sweet made entirely of vegetable, its use has diversified around the world and it also appears as an ingredient in Western dishes and desserts.
5 – Anko (red bean paste)
The promising sweet azuki bean paste
Anko is a sweet paste made of cooked and mashed azuki beans. In addition to being rich in protein, azuki contains minerals and polyphenols, bioactive compounds present in plants which act as natural antioxidants. They help fight free radicals in the body, reducing inflammatory processes and the risk of chronic diseases, and have also been linked to improving skin health (anti-aging) and strengthening intestinal health. It is mainly used in the production of Japanese sweets (wagashi), consumed at seasonal celebrations and also as everyday snacks. Because it has no added fats and is a natural, lactose-free sweet made entirely of vegetable, its use has diversified around the world and it also appears as an ingredient in Western dishes and desserts.
6 – Daikon radish
The zero waste tuber
The turnip is a vegetable that has been beloved by the Japanese for centuries. Its many varieties differ in spiciness, shape and size, and it can be found all throughout the country. It is a food that contributes to the body's hydration and digestion, especially consumed with heavier foods, as it contains natural enzymes such as amylase and protease, which help to break down starches and proteins. In addition, it is rich in soluble and insoluble dietary fiber, favoring intestinal transit and the balance of microbiota. No part of daikon is wasted, as its skin, leaves – the part that concentrates even more nutrients, including calcium, iron and vitamin C – and stalk can also be consumed. Cultivated year round, it can be savored in various preparations: raw, grated, cooked, grilled and steamed. In addition, when subjected to drying (kiriboshi daikon) or fermentation (takuan), it turns into a food that can be stored for prolonged periods.
6 – Daikon radish
The zero waste tuber
The turnip is a vegetable that has been beloved by the Japanese for centuries. Its many varieties differ in spiciness, shape and size, and it can be found all throughout the country. It is a food that contributes to the body's hydration and digestion, especially consumed with heavier foods, as it contains natural enzymes such as amylase and protease, which help to break down starches and proteins. In addition, it is rich in soluble and insoluble dietary fiber, favoring intestinal transit and the balance of microbiota. No part of daikon is wasted, as its skin, leaves – the part that concentrates even more nutrients, including calcium, iron and vitamin C – and stalk can also be consumed. Cultivated year round, it can be savored in various preparations: raw, grated, cooked, grilled and steamed. In addition, when subjected to drying (kiriboshi daikon) or fermentation (takuan), it turns into a food that can be stored for prolonged periods.
7 – Wasabi
A blockbuster condiment
A native plant of Japan, wasabi is grown in two ways: in watercourses born in the mountains (mizu-wasabi) and in the soil (hatake-wasabi). It is a unique condiment, with a specific spiciness that causes a burning sensation in the nose. Due to its function in neutralizing odors and inhibiting the proliferation of bacteria, it always accompanies sushi and sashimi. Because of its bioactive properties — including antimicrobial, antioxidant and anti-inflammatory actions — it can be transformed into numerous products, ranging from food to cosmetics and supplements. Wasabi extract, for example, is obtained by grinding the root or fresh leaves and can be incorporated into the composition of active packaging — wrappers that interact directly with the food —, promoting natural conservation and reducing the need for chemical additives. In addition, wasabi extract has been applied in skin care products, thanks to its ability to reduce blemishes, even out skin tone and prevent premature aging. In the sector of functional nutrition, its antioxidant and anti-inflammatory compounds have driven the development of supplements aimed at metabolic protection and the support of cognitive health.
7 – Wasabi
A blockbuster condiment
A native plant of Japan, wasabi is grown in two ways: in watercourses born in the mountains (mizu-wasabi) and in the soil (hatake-wasabi). It is a unique condiment, with a specific spiciness that causes a burning sensation in the nose. Due to its function in neutralizing odors and inhibiting the proliferation of bacteria, it always accompanies sushi and sashimi. Because of its bioactive properties — including antimicrobial, antioxidant and anti-inflammatory actions — it can be transformed into numerous products, ranging from food to cosmetics and supplements. Wasabi extract, for example, is obtained by grinding the root or fresh leaves and can be incorporated into the composition of active packaging — wrappers that interact directly with the food —, promoting natural conservation and reducing the need for chemical additives. In addition, wasabi extract has been applied in skin care products, thanks to its ability to reduce blemishes, even out skin tone and prevent premature aging. In the sector of functional nutrition, its antioxidant and anti-inflammatory compounds have driven the development of supplements aimed at metabolic protection and the support of cognitive health.
8 – Sanshō (pepper)
The aromatic herb and its light numbing sensation
A plant in the rutaceae family (the same as citrus fruits), this Japanese pepper has a rich aroma and light spiciness, and causes a feeling of numbness, a tingling sensation, when consumed. In early spring, its young leaves (kinome) are used. In early summer, its green fruits (aoansho) are appreciated and, throughout the season, its fruits are dried and ground to produce a powder version (kosansho). This condiment is valued for stimulating blood circulation, favoring digestion and warming the body, and is highly appreciated in cold periods. Its consumption is also associated with improved intestinal health, antioxidant action and mild natural anti-inflammatory activity, as well as being a good alternative to the excessive use of salt.
Recently, sanshō has been gaining popularity outside Japan with the denomination of “Japanese herb,” “Japanese spice” or “Japanese pepper,” a resource still little explored, but with a lot of potential. Its production is still small, and crop development is better in regions with well-defined seasons and moderate variations in temperature.
9 – Kanpyō (dried calabash shavings)
9 – Kanpyō (dried calabash shavings)
Singular texture in strip form
The dried strips of the yūgao calabash gourd, called kanpyō, are rich in calcium, potassium, phosphorus, iron and, especially, fiber. It is a considered a superfood because it possesses very high concentrations of essential nutrients, such as fiber, important for metabolic and digestive health, as well as calcium, potassium, phosphorus and iron. Its production involves drying the gourds shortly after harvest, using such methods as exposure to the sun, wind or controlled environments. This process not only preserves the food, but also transforms its original characteristics, creating new textures, flavors and shapes, and can also be applied to various types of ingredients. Kanpyō is highly utilized as an ingredient in makizushi (sushi wrapped in algae nori), but because it has a mild flavor, can be incorporated into various cuisines, not just as an ingredient, but also as a base for broths. After they are rehydrated, these gourd strips acquire a pleasant, flexible texture and can be used to finish delicate dishes, such as an edible string used to tie a knot. This ingredient is widely used in vegetarian and vegan cooking.
Better Co-being
Produced by Hiroaki Miyata, artist, scientist and professor at the Keio University School of Medicine.
Theme: Resonance of Lives
Humanity is experiencing a decisive moment in which it is necessary to restructure the world not only from an economic point of view, but also from the point of view of health, the environment, education and human rights. How can we better share resources, rather than fight over them? How can we respect one another and make connections, rather than establishing boundaries that only divide people?
The Better Co-being pavilion aims to provide a resonant experience where visitors connect with each other and imagine the future together. After all, in a connected world, it is possible to respect life in all its diversity and aim for a future in which everyone can prosper and no one is left behind. Visitors are invited to form groups and enter the pavilion, passing through three artistic installations that promote impactful experiences in which exchange is encouraged.
Designed by the architecture firm SANAA – from Kazuyo Sejima and Ryue Nishizawa – the pavilion is in the middle of the “Forest of Tranquility,” created for Expo 2025. With no walls or ceiling, the structure is composed of a grid-like, silver canopy which seems to float like a cloud, 11 meters high, supported only by thin columns. It doesn't protect against wind or rain. The architecture acts as a bridge between the people and the world.
Dialogue Theater – Sign of Life
Produced by Naomi Kawase, filmmaker.
Theme: Embracing Lives
With the theme “Embracing Lives,” this pavilion aims to convey the message that humanity has thrived up to this point based on people's ability to believe in each other and build connections, while polarity is born from a lack of knowledge about the other. In order for this understanding to be established, a locale was built where opportunities are created to recognize oneself in the other.
The proposal is that every day, two people who have never met before talk about a different pre-established topic in front of the public. One person is online and speaks through a screen, while the other is chosen from among the visitors present. There is no script for the dialogue and no two conversations are ever the same. The Dialogue Theater proposes ten-minute conversations on various topics, during which the audience witnesses this exchange as if they were watching a movie.
Developed by Takashi Suo, the pavilion's design is an essential part of his message to overcome the barriers between people. Its two buildings were built from parts of the old buildings of two decommissioned schools, one in Nara and the other in Kyoto. By mixing the parts of these old buildings, the goal goes beyond appreciating the nostalgia of the relocated structures. The intention is to carefully deconstruct the time recorded in the architecture and then assign new meanings to it.
Dynamic Equilibrium of Life
Produced by Shin-Ichi Fukuoka (1959, Tokyo), biologist and writer.
Theme: Quest of Life
Our bodies remain in a dynamic state characterized by a constant flow of matter, energy and information. According to the second law of thermodynamics, order moves only in the direction of disorder. This is one of the great principles of the universe. However, life is the only force that seeks to maintain order, challenging this law. Only living beings take the initiative to disassemble and remake themselves at the same time. This “Dynamic Equilibrium” is the essence of life itself.
This pavilion invites visitors to reflect on the constant exchange between organisms and their environment, in a flow that has shaped life over billions of years, through a continuous process of transformation, creation and destruction. It is also an invitation to notice and discover the harmony of life through these cycles and processes. Upon entering, visitors are immersed in an experience in which their own lives dissolve into particles that blend into the environment around them. This moment is a visual representation of the evolutionary history of life, illustrating how all living things are interconnected through a constant exchange of matter, energy and information.
Designed by Naoki Hashimoto, the pavilion's architecture was called the “Embryo,” representing the initial phase of life development-- the moment life takes form. Its structure is composed of a large roof that appears to float without internal columns, an organic form that demonstrates “dynamic equilibrium.”
EARTH FOODS
Japanese food knowledge for building a positive nutritional future.
"EARTH FOODS" is a project whose objective is to think about the future of the planet's nutrition and its potentials. A selection of 25 representative foods from Japan was made in order to share the values and knowledge present in these delicacies, seeking to find clues for the future in tradition, in addition to contributing with ideas to improve nutrition around the world.
Japan's food culture results from a combination of the notions of “harmonious coexistence on the planet” and “food knowledge and techniques.” Abundant riches in the maritime environment (the sixth largest Exclusive Economic Zone in the world, an oceanic area where a country has special rights to explore and use natural resources) have given the country a tradition of seaweed consumption and a culture of fermented foods passed down from generation to generation, thus preserving a set of knowledge and ways of doing things. These references also give rise to a perspective of the nutritional culture that values nature, in which plant-based food, fermentation and health are closely connected.
In the exhibition, foods are represented by shokuhin sampuru (from the English word “sample”), replicas of foods made of plastic or resin. These pieces, very representative of Japanese culture, are commonly displayed in restaurant and store windows. Their popularity is due to the high quality with which they reproduce not only the appearance of food, but also the sense of freshness and juiciness. By sharing Japanese ingredients and their essence with the world, the aim is to contribute to the development of food culture and the resolution of environmental problems.
For the selection of these 25 items, a professional Review Committee was formed and evaluated them following ten pre-established criteria.
EARTH MART
Produced by Kundo Koyama (1964, Kumamoto), audiovisual screenwriter and vice president of Kyoto University of the Arts.
Theme: Cycles of Lives
In this project under the theme “Cycles of Lives,” the intention is to look at the relationship between nature (ecosystems), body (life), art, technology, communication and food from the point of view of the unique sensibility of the Japanese people, whose culture highly values harmony with nature. At the base of Japan's nutritional culture is the spirit of gratitude for food, summarized in the expressions pronounced at the beginning and end of meals, itadakimasu (thanks for the food that will be eaten and for the entire chain that caused it to reach the plate) and gochisōsama (thanks for the meal that took place) respectively-- feelings they wish to share with the world.
This pavilion addresses environmental issues and hunger, presenting the possibilities of Japan's food culture and cutting-edge technology to explore new food practices that lead to a better future, to be adopted by visitors as well. The experience here unfolds like an imaginary supermarket, where visitors can experience new culinary approaches in an environment reminiscent of the shopping experience.
With architecture by Kengo Kuma, the pavilion features a thatched roof that evokes a rural lifestyle and highlights a traditional Japanese artisanal technique, symbolizing the harmony between humanity and nature.
Future of Life
Produced by Hiroshi Ishiguro, professor at Osaka University and visiting director of ATR Hiroshi Ishiguro Laboratories.
Theme: Amplification of Lives
As science and technology are increasingly broadening and merging, humanity is expanding its possibilities for “life.” As such, it has become possible to think of and design different futures, environments and ecologies. This pavilion offers an experience that presents new ways of being alive, showing that the distance between humans and robots or androids is decreasing and how this impacts the possibilities for human life, which can be expanded with the help of these intelligent machines.
What would you like to experience if there were no limitations on your physical body, place or time? How would you like to live? In this project, our goal is that, when experiencing innovations in science and technology, people reflect on human life and its diverse development. The project presents historical aspects about the ways in which Japanese culture anthropomorphizes the most varied objects, spanning proposals for future scenarios that depict life 50 years from now, and even comes to reflections on a vision of the world 1000 years in the future. In addition, the pavilion also features six models of robots and androids.
The architecture reflects the concept of “life,” symbolizing the connection between organic and inorganic elements. Its facade includes a “water membrane” with water flowing from the roof in a continuous cycle. It was designed by Endo Jiro in collaboration with Ishimoto Architects Ltd., Haseko Corporation Osaka Engineering Division and Fuji Construction Co., Ltd.
Journey Across the Earth
Produced by Shoji Kawamori, designer, designer and visual creator.
Theme: Nourishing Lives
In this pavilion, under the theme "Nourishing Lives," we wish to express the importance of the various forms of life. The pavilion offers an engaging experience that highlights the dynamism and importance of all forms of life in the universe, in the oceans and on land. Dedicated to celebrating the intricate connections between living beings, its goal is to bring about a paradigm shift, from anthropocentrism to biocentrism.
Starting from experiences with augmented reality and immersive installations that explore the five senses, visitors are invited to reflect on their place in the universe and their responsibility to the planet.
With architecture by Shogo Onodera, the pavilion works with the concept of “cells,” cubic forms measuring 2.4 meters, composed of a carbon fiber structure and concrete panels that contain seawater from Osaka Bay in their composition. In a commitment to the event's sustainability, the structure was designed to be subsequently reusable, thus perpetuating its life cycle.
Playground of Life: Jellyfish Pavilion
Produced by Sachiko Nakajima, jazz pianist and composer, math researcher and STEAM educator.
Theme: Invigorating Lives
In this project, people are invited to create a space-time with nature, objects and AI (artificial intelligence) in order to unleash their sensibilities. This exhibition is a place where technology can become magic and spark creativity, where music and dance are always present. The core concept of the pavilion is “play with its flow,” drawing inspiration from the fluid and adaptable nature of the jellyfish and creating a space that reflects the vitality, energy and mysterious forces that shape our existence.
The pavilion was conceived as a dynamic environment that invites play and exploration, where non-verbal experiences are valued, the five senses (especially hearing, touch and smell) are explored and being present is highlighted. It is also an inclusive place, with accessible actions for people of different ages and with various abilities.
Designed by Tetsuo Kobori, the exterior of the pavilion features a large roof that forms a membrane, symbolizing the mutable nature of life. Built with sustainability in mind, the pavilion is powered by natural energy and its components were designed for reuse and relocation after Expo 2025, ensuring its useful life after the event.
null²
Produced by Yoichi Ochiai (1987, Tokyo), multimedia artist.
Theme: Forging Lives
Based on the harmony between natural and digital, the project with the theme "Forging Lives" aims to capture the moment when life, art and technology emerge, merging and providing new visions of the future. Outlining what we propose to call digital nature, null² (pronounced “null null”) aims to present advances in architecture and interactive technology and reflect on the meaning of life in the future.
At the heart of this pavilion is the concept of a mirrored body: a digital human infrastructure powered by a blockchain while artificial intelligence (AI) creates a unique digital alter ego for each visitor. Through interactive mirrors, visitors' bodies are scanned and digitized, allowing them to engage with their virtual selves in a variety of ways. Two types of mirrors are presented: the physical – a sculptural piece with a movable mirror membrane that reflects and distorts the image of visitors – and the digital – a space where the public finds their virtual 3D representation generated from the captured visual and voice data.
With architecture by Keisuke Toyoda (of the company NOIZ), the project uses a mirrored material to incorporate an interactive, mutable environment into the design, which challenges the boundaries between real and virtual.
The dry foods on display were selected to enable the sensory experience for people with disabilities. Ask our team for guidance to explore the shapes, textures and aromas!
–
Attention
For those with allergies: may contain fish, crustaceans (shrimp, crab and others) and latex