--- title: How To Make Good Products description: Breaking news and analysis from time.com. Politics, world news, photos, video, tech reviews, health, science, and entertainment news. canonical: https://time.com/branded-content/global-kigyo/how-to-make-good-products/ article:opinion: false article:content_tier: free article:published_time: 2026-06-18T14:28:49.449Z article:modified_time: 2026-06-09T07:28:00.922Z article:section: Paid Content og:title: How To Make Good Products og:description: Breaking news and analysis from time.com. 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They are at time.com/newsletters and are separate from a paid subscription.  **Tadashi Nakatsuchi, president of breadmaker DONQ:** “We are very particular about the taste of bread. It should be gourmet food, and on top of that, it is even better if it’s healthy, but the priority is for it to be tasty above all else.” **Nao Ohira, president of J-Works:** “Specifically in the food industry, we have the ‘sense of the seasons.’ With a rich natural environment providing lots of different raw ingredients, we can translate the seasons into a variety of dishes that touch all of the senses, along with strong aesthetics.” **Kunihiko Tanaka, president of conveyor belt sushi chain Kura Sushi:** “I think that a defining factor of Japanese cuisine is our seasoning. We pay a lot of attention to the ‘hidden’ parts of a meal, the flavors you cannot necessarily see represented on the plate or in the bowl.” **Masaki Kurodo, president of restaurant chain Ootoya:** “When it comes to the strength of the Japanese food service industry, there are two key factors. The first is anzen and anshin—the deep commitment to food safety and security. The second is teinei—an unwavering attention to detail, ensuring that everything is executed to perfection.” **Shinichi Takahashi, president of curry pioneer Hachi Foods:** “Japanese curry has evolved remarkably—from the use of turmeric as a medicinal herb, to curry powder, then to molded curry roux in convenient all-in-one blocks, and now easy to store retort curry. This richness of variety is a key feature of Japan’s food manufacturing industry.” **Masanori Yazawa, president of professional wear provider KAZEN:** “What Japanese people consider Japanese and what foreigners perceive as Japanese often differ. Values are relative, not absolute. Therefore, before pursuing globalization, companies must focus on localization. Otherwise, no matter how good the product is, it may not sell.” **Satoshi Shimizu, president and representative director of lifestyle retailer Ryohin Keikaku:** “Culture in Japan always takes cues from other nations, blending it into its own. This explains a lot behind the concept of Muji, and Japanese nature more broadly.” ```json [{"@context":"https://schema.org","@type":"NewsArticle","@id":"https://time.com/branded-content/global-kigyo/how-to-make-good-products/","mainEntityOfPage":{"@type":"WebPage","@id":"https://time.com/branded-content/global-kigyo/how-to-make-good-products/"},"headline":"How To Make Good Products","datePublished":"2026-06-18T14:28:49.449Z","dateModified":"2026-06-09T07:28:00.922Z","description":"","url":"https://time.com/branded-content/global-kigyo/how-to-make-good-products/","keywords":[],"thumbnailUrl":"","author":[],"articleSection":"Paid Content","image":[],"publisher":{"@type":"Organization","name":"Time","url":"https://time.com/","logo":{"@type":"ImageObject","url":"https://time.com/images/logo.png","width":528,"height":156},"foundingDate":"March 3, 1923","sameAs":["https://www.facebook.com/time","https://www.instagram.com/time/?hl=en","https://twitter.com/time","https://www.pinterest.com/timemagazine"]}},{"@context":"https://schema.org","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"item":{"@id":"https://time.com/branded-content/global-kigyo/how-to-make-good-products/","name":"How To Make Good Products"}}]}] ```