Rising prices for raw materials and energy have made the production of bean sprouts more expensive in Japan

Bean sprouts in Japan have always been considered one of the cheapest and most price-stable vegetables thanks to year-round indoor cultivation with minimal labor costs. However, producers are now facing a sharp increase in expenses. For instance, Iizuka Shoten in Fukai (Saitama Prefecture), which has been growing sprouts for 68 years, imports black beans from Myanmar. Due to a weak yen and other factors, the cost of one ton of beans has risen from less than 100,000 yen in the past to over 300,000 yen at present.

Additionally, energy expenses have become a heavy burden. For sprout development, indoor temperatures need to be maintained at around 25 degrees Celsius, which entails constant heating and high utility costs in the cold months. According to the Ministry of Internal Affairs and Communications, in mid-October 2026, the average retail price of bean sprouts in Tokyo reached 181 yen per kilogram, which is 32 yen higher than the figures of a decade ago.

The rising cost of raw materials and energy creates problems for restaurants whose menus are built on large volumes of this ingredient. Ito, manager of the ramen shop Baka Mashi no Sato Junk Ramen Jion, reported price increases of 10–20% and supply difficulties. At the Wagyu Kazan Nabe Kawagoe Shozaemon hot pot restaurant (Saitama Prefecture), sprouts make up about 70% of the dish, and their purchasing price has increased from a range of 20 yen to about 30–35 yen per package. The situation also affects Jiro-style ramen, where mountains of bean sprouts are traditionally used to add volume to dishes.