#Japan #Tempura #Kakujo Fishery #Nagaoka #Summer Food

Changing Summer Dining Habits Amid Heat and Rising Prices

The sweltering summer heat combined with soaring prices is transforming dining preferences across Japan. Kakujo Fishery Holdings conducted a survey revealing that an impressive 89.1% of respondents still crave tempura during the summer. However, more than 80% express a strong reluctance to prepare it at home. This presents a notable dilemma for families and food enthusiasts alike.

Context of the Survey

The Japan Meteorological Agency has coined the term "extreme heat day" for days exceeding 40°C as of April 2026, and the intensity of Japan's summer heat is accelerating annually. The risks of kitchen heat stroke from preparing food in scorching temperatures have been highlighted, while the rising costs of cooking oil further burden household budgets. This situation gives rise to a growing aversion among consumers towards frying foods during the summer months.

Kakujo conducted a survey in light of these climatic and economic challenges, targeting a diverse demographic aged 10 to over 70 who regularly consume seafood. The aim was to uncover their true dining intentions for summer fried foods and to investigate what they prioritize when purchasing from outside sources.

Key Findings of the Survey

1. Desire for Tempura: A striking 89.1% confirmed their desire to enjoy fried foods, like tempura, even in the summer heat. The most popular ingredients included shrimp, whiting, and seafood tempura. This indicates a particular fondness for seafood during the summer months.

2. Avoidance of Home Cooking: Approximately 82.2% revealed they would rather not prepare fried foods at home. The foremost reason given was the hassle of cleaning up and managing oil, accounting for 76.1% of the responses.

3. Preference for Buying Out: In their choices for summer fried foods, 63.8% preferred purchasing from shops rather than preparing it themselves (just 30.2% chose home cooking). This highlights a significant shift towards convenience over home preparation.

4. Emphasis on Quality Ingredients: When buying fried foods, the most crucial aspect for 68.9% of respondents was the quality of the ingredients, surpassing concerns over price (58.9%) and freshness (44.3%).

Comfort Foods in Summer

On being asked what seafood items they would like to eat this summer, top choices included:

• - Shrimp (58.0%)
• - Whiting (34.6%)
• - Seafood Tempura (33.2%)
• - Squid (30.8%)
• - Conger Eel (27.7%)

This data underscores a preference for items typically difficult to prepare at home due to the effort involved.

Reasons Behind the Desire to Avoid Cooking

Those avoiding home cooking cited the extensive cleanup required after frying as a primary deterrent (76.1%), followed by the discomfort of cooking in a hot kitchen (75.9%) and rising oil prices (16.8%). Therefore, despite the craving for various types of tempura in the summer, many respondents feel the need to refrain from cooking at home due to the intense heat and labor involved.

The Future: Kakujo's Summer Tempura Fair

Recognizing these trends, Kakujo Fishery plans to hold a "Summer Tempura Fair" in August 2026, aiming to meet the desires for high-quality seafood tempura amid rising cooking apprehensions. At the fair, customers can enjoy fresh and carefully prepared fried seafood dishes, sourced directly from the best local markets.

In conclusion, while Japan's summer heat and cost concerns present undeniable challenges, the craving for delicious seafood tempura remains strong. Kakujo Fishery's upcoming initiatives aim to bridge the gap between this culinary desire and the practicalities of summer cooking. With a focus on quality and convenience, they seek to satisfy the seasonal appetites of their customers. Join them in discovering the ultimate summer comfort food—tempura, prepared with passion and expertise—far from the kitchen heat.