Sushi Machines Innovating Japanese Cuisine to Shine at EXPO 2025

このページを日本語で読む

Suzumo Machinery (SUZUMO) is revolutionizing rice processing, taking it right into your home as well as your favorite neighborhood eatery. Like the "Edison of rice-processing machinery," the maker of "sushi-making machines" blends cutting-edge technology with traditional craftsmanship to elevate the art of rice-based foods. Its latest products will soon be featured at the upcoming EXPO 2025 Osaka, Kansai World Exposition.

From April to October 2025, the expo will showcase popular Japanese cuisine alongside groundbreaking innovations over six exciting months. Among the highlights, SUZUMO is introducing its semi-automatic onigiri-making system at a specialty onigiri store hosted by ZOJIRUSHI in the Osaka Restaurant Management Association pavilion.

What is SUZUMO? The company, Suzumo Machinery is a global pioneer in rice-processing technology. Guided by its vision of "'Delicious' and 'Heart-warming' Food to People Around the World," the company is dedicated to celebrating the unique taste and artistry of Japanese rice, a cornerstone of Japanese cuisine.

*SUZUMO's first sushi machine in action at a conveyor-belt sushi restaurant. (©SUZUMO)*

The World's First Revolutionary Sushi Machine

In 1981, SUZUMO revolutionized the food industry with the creation of the world's first sushi-making machine. This groundbreaking innovation transformed sushi from a high-end luxury into an accessible, everyday delight. By simulating the precise rice-shaping techniques perfected by sushi chefs through years of training, the machine made quick, large-scale production possible.

At the time, conveyor-belt sushi restaurants were rapidly gaining popularity in Japan. SUZUMO's invention addressed the growing demand for efficient operations, even in the absence of skilled chefs. This enabled restaurants to serve delicious sushi at affordable prices. Sushi then became more accessible, igniting a revolution in the dining industry.

Made by skilled chefs, sushi features rice with just the right amount of air ー light and delicate. It falls apart gently in the mouth, perfectly complementing the fish topping. However, high-end sushi restaurants were traditionally reserved for special occasions or the wealthy, even in Japan. For many, frequent visits were out of reach. SUZUMO's sushi-making machines aimed to replicate skilled chefs' craftsmanship, bringing an authentic sushi experience to a broader audience.

Nearly five decades after its debut, SUZUMO's sushi machine has undergone remarkable advancements as it continues to push the boundaries of what technology can achieve in replicating the skills of sushi artisans.

Traditional Cuisine as UNESCO 'Intangible Cultural Heritage'

In 2013, washoku ー traditional Japanese cuisine ー was recognized as a UNESCO Intangible Cultural Heritage. Central to this Japanese food culture is rice. While wheat dominates as a staple grain in much of the world, rice remains the foundation of diets in Japan and across Asia.

Kisaku Suzuki, the founder of SUZUMO, began his journey in 1961. He first established a company that developed and marketed machines for making ice cream and Japanese confectionery. However, by the 1970s, the growing influence of Western cuisine and restaurants in Japan began to shift local eating habits. Determined to "develop products that encourage greater rice consumption," Suzuki redirected the company's technological expertise toward rice-processing machinery, embracing this new challenge.

*The Japan World Exposition Osaka 1970, a showcase of cutting-edge science and culture, attracted enthusiastic visitors. (©Sankei Shimbun)*

The Japan World Exposition Osaka 1970 (Expo '70) celebrated Japan's postwar economic growth by showcasing innovative technologies. Many of those became symbols of a new era. One was conveyor-belt sushi. Its fusion of convenience and entertainment marked a significant step forward in popular dining culture.

Transformational Mechanical Heritage

SUZUMO spent five years developing its first sushi machine as it strove to replicate the craftsmanship of skilled sushi chefs. The breakthrough was a machine capable of producing nigiri sushi that maintained its shape when picked up but gently fell apart in the mouth ー a hallmark of authentic sushi. Rigorous feedback from collaborating chefs led to countless refinements, culminating in the launch of SUZUMO's first sushi machine in 1981.

This innovation transformed sushi dining by making nigiri sushi, more affordable and accessible, playing a pivotal role in the global spread of conveyor-belt sushi. In recognition of its revolutionary impact, SUZUMO's first sushi machine was designated as a Mechanical Engineering Heritage by The Japan Society of Mechanical Engineering in 2021.

Today, SUZUMO's sushi machines dominate the market, holding an impressive 80% share both in Japan and internationally. Meanwhile, these machines are streamlining operations as they shape the future of sushi dining.

*The Roll Sushi Cutter is engineered for clean and precise slicing. (©JAPAN Forward)*

Evolution Into Comprehensive and Hygienic Solutions

SUZUMO has continually expanded its product lineup, moving beyond nigiri sushi-making machine to machines for roll sushi and inari sushi. It has also created tools like sushi rice mixers, roll sushi cutters, onigiri-making machines and rice-serving machines. Many overseas consumers also see machine-made sushi as more hygienic than handmade alternatives.

Catering to a diverse range of needs, SUZUMO provides tailored solutions for any establishment working with rice. Its products are designed for everything from large-scale production lines in food factories to compact machines ideal for small kitchen spaces. In other words, the company's innovation extends to comprehensive solutions for rice-based cuisine.

Building on the success of their sushi machines, SUZUMO also introduced innovations for takeout services. These include machines that individually wrap the sushi and automated systems that place it directly into containers.

The idea of individually packaged sushi emerged from SUZUMO's observations at international trade shows. It found attendees often preferred sushi wrapped in plastic over freshly made options. This insight reflects SUZUMO's practice of studying local food cultures and customs to develop products that cater to regional preferences.

In a particularly creative collaboration, SUZUMO partnered with a Japanese hamburger chain in 1987 to develop the rice burger. It was a unique concept that swapped traditional bread buns for rice patties.

All of these developments have seamlessly extended the reach of SUZUMO's rice-processing machines to accommodate the demands of everyday consumers.

*Overseas stores often feature sushi displays, like this one in the United States, (©SUZUMO)*

Bringing Rice Culture to the Global Market

As of 2023, there are approximately 190,000 Japanese restaurants worldwide, according to Japan's Ministry of Agriculture, Forestry and Fisheries.

The United States alone has over 20,000 Japanese restaurants, although their chefs are often not Japanese. For chefs and restaurants with limited expertise in traditional Japanese cooking, SUZUMO's rice-processing machines have become indispensable. Currently, the company's products are available in over 90 countries and regions with overseas offices in the US and Singapore.

SUZUMO's global distribution network also helps it stay attuned to international market trends. For instance, while nigiri sushi remains a staple in Japan, rolled sushi is more popular in North America and Europe. However, unlike Japan, where seaweed is typically wrapped on the outside, uramaki (inside-out rolls) are often preferred overseas. The popular California Roll and Korean-style gimbap are examples. Nevertheless, SUZUMO's machines are designed to handle these variations in consumer preferences.

Sushi is now a common feature not only at restaurants but also in convenience stores and supermarket deli counters. It's become a regular menu item worldwide. According to research firm Global Information, the sushi restaurant market is growing at an annual rate of 2%. It is projected to reach a global value of $22.5 billion USD by 2030.

*The super compact sushi machine S-Cube for nigiri sushi is ideal for various settings. (©JAPAN Forward)*

Experience the Advanced Onigiri Machine!

In spring 2024, the Oxford English Dictionary added "onigiri" to its list of Japanese food terms, alongside entries such as "takoyaki," "karaage," "katsu," and "tonkotsu." This addition reflects the ever-growing global appreciation of Japanese cuisine.

*The company demonstrates its innovative proposals, including onigiri as it gains popularity overseas (left) and its "rice burger" (right) at exhibitions. (©SUZUMO)*

Visitors can explore SUZUMO's semi-automatic onigiri-making system and other groundbreaking innovations from April to October at EXPO 2025. Its "Made in Japan" onigiri are celebrated for their fluffy and tender texture, meticulously crafted by the SUZUMO’s machine with rice freshly cooked in ZOJIRUSHI's top-tier rice cooker. Order by smartphone or just stop by the Osaka Restaurant Management Association pavilion.

Just as sushi has transformed from a delicacy for special occasions to an everyday global staple, EXPO 2025 could mark the beginning of onigiri's rise to worldwide recognition as a beloved and accessible staple.