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Urayomi reads the back-of-package ingredient lists of additive-free foods and household goods. You can read the articles featured on social media from here.
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Comparing 5 additive-conscious grocery delivery services: trial sets, ongoing costs, and additive standards (2026)
Reading Oisix’s Trial Set and Subscription Down to the Back Label: Vegetable Pesticide Standards, the Trial Set, and How Cancellation Works
Were “無添加” (Additive-Free) Labels Banned? Reading the Consumer Affairs Agency Guideline’s 10 Types from the Back Label
New articles
Are Microwave Ovens Bad for You? History, How They Work, Use Around the World, Safety, Nutrition (vs. Boiling and Stir-Frying), the “Microwave Cover” Claim, and How to Use and Choose One
What are surfactants? Types, history, rules in Japan and abroad, effects on the body, and what the “strength rankings” really are
Are Teflon (Fluoropolymer) Nonstick Pans Harmful? History, Types, How PFAS Rules Have Changed, Overheating and Food Transfer, and How to Choose Alternative Materials
Does aluminum leach from aluminum pans and foil? How it is made, why it is used, what happens when it builds up in the body, and how to choose alternative pans
What Is Monosodium Glutamate (Umami Seasoning)? Checking the Claims About Petroleum, GMOs, Intake Limits, and a "Damaged Sense of Taste"
Is Beer Bad for You? Gluten in Barley, Purines, "Zero Carbs," Brewer's Yeast and Virility, and "Beer Belly," Checked Against Food Tables and Studies
Beer Types Explained: Beer vs. Happoshu vs. New Genre (After the 2026 Liquor Tax Unification), Lager vs. Ale vs. IPA and Other Beer Styles, How Beer Is Made, and How to Read the Label
Where Did Beer Come From? 10,000 Years of History and the World Beer Consumption Ranking (China #1 in Total, Czechia #1 per Capita), and Where Japan Stands, Read Through Papers and Government Statistics
What Are Tumor Markers? Origins, Types, Positive Rates by Cancer, Cost, and How to Read Results, Checked Against Society Guidelines and Studies
What Is the Difference Between Mustard and Karashi? Seed Types, Why Mixing with Water Makes It Hot, and the Ingredients and Allergen Labeling of Dijon, Whole-Grain, and Japanese Karashi
What Is Nam Pla (Fish Sauce)? How It Is Made, How It Differs from Shottsuru, Ishiru, and Ikanago Soy Sauce, and Its Salt and Histamine Checked Against International Standards and Japan's Food Composition Tables
Are Chili Peppers Good for You? How Capsaicin Makes Food Hot, the Scoville Scale, and What the Research Says About “Living Longer,” “Losing Weight,” and “Bad for the Stomach”
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