Rice Prices Continue to Rise as Noodles and Root Vegetables Become New Staple Choices

With rice prices rising in Japan, households are turning to cheaper alternatives. A new report recommends wheat products, root vegetables, and low-GI foods as nutritious and budget-friendly staples.

TOKYO, JAPAN (MERXWIRE) – Faced with the continued rise in rice prices, the pressure on Japanese homemakers and young people is increasing. The Ministry of Agriculture, Forestry and Fisheries recently announced that from May 12 to 18, 2025, the average price of 5 kg of rice in Japanese supermarkets reached 4,285 yen, an increase of 17 yen from the previous week. Although the government has released stockpiled rice, the overall price has not fallen.

Against this background, the “Kanto Smart Living Cooperative,” which is dedicated to family life research, recently released a report, “3 staple food alternatives to cope with rising rice prices”. In response to people’s daily dietary needs, it summarizes government data, professional advice from nutritionists, and consumer feedback. It proposes three staple food alternatives: wheat products, root vegetables, and foods with a low glycemic index.

The Ministry of Agriculture, Forestry and Fisheries announced that the proportion of staple foods for three meals of Generation Z consumers is 33% rice, 14% noodles, and 11% bread. Although white rice is still the main staple food option, noodles and bread are gradually becoming alternatives to white rice. While rice prices are soaring, wheat products such as bread, udon noodles, and pasta are falling in price. According to government data, starting in April 2025, the cost of imported wheat will be reduced by 4.6%, with the average price per ton for the five major brands set at 63,570 yen, making related products more affordable.

Ms. Sato, a supermarket purchaser, shared: “Now a bag of udon noodles costs only about 20 yen, and a large package of pasta is even cheaper, only 26 yen per meal, which is much lower than 85 yen for rice.” Due to its simple cooking and rich variety, wheat products are gradually replacing rice as the protagonist of the family table.

In addition, the report also recommends replacing staple foods with root vegetables, such as potatoes, corn, and sweet potatoes, which are not only rich in dietary fiber and nutrients but can also be used to make soups and stews to enhance taste and satiety.

Registered dietitian Rieko Mochizuki further suggested that consumers can choose low-GI staple foods, such as pasta and vermicelli, which are low-GI ingredients that can stabilize blood sugar and prolong satiety. In particular, vermicelli expands in volume after cooking, and 40 grams can be used per meal, making it an economical and affordable option.

Although the government continues to release a stable supply of reserve white rice, before prices stabilize, consumers turning to high-nutrition, low-cost staple food substitutes is a vital response measure to reduce economic pressure.

Media Contacts:
Kanto Smart Living Cooperative

PR Agency:
MERXWIRE INC.
Ada Huang
pr@merxwire.com

SOURCE: Kanto Smart Living Cooperative

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