Paraguayan migrants cultivate traditional crops in Japan

Paraguayan migrants living in Japan have established local agricultural initiatives to cultivate traditional ingredients, such as cassava and corn, to preserve their culinary heritage. These efforts allow the community to prepare staple dishes like sopa paraguaya, chipa, and mbejú far from their homeland.

Miryan Megumi Kumagai Yamashita, a leader within the Paraguayan community in Japan and author of the book ‘Paraguay, sabor de mis recuerdos, aromas que llegan al corazón’, documented these efforts. Her research revealed various entrepreneurial projects where compatriots grow essential crops and produce items like starch and Paraguayan cheese on Japanese soil.

The cassava harvest, which typically occurs in October, is in high demand, with some producers already receiving advance orders for the 2026 season. Some farmers even use seeds sourced from Itapúa, Paraguay. Beyond its cultural value, the produce holds economic significance; for instance, cassava can reach prices of approximately 5 dollars per kilogram in Japan.