The monthly magazine "Nutrition and Cooking" published its final issue in April after 91 years, ending a significant chapter in Japan's food and health discourse. Founded in 1935 by the doctor couple Shōzō and Aya Kagawa, the magazine aimed to provide knowledge on nutrition and recipes for healthy living. Throughout its history, it has adapted to changing social conditions, from wartime food shortages to the contemporary obsession with gourmet and diet trends.

The decision to cease publication comes as a response to changes in management and media environments, as stated by the publishing department of the women's nutrition university that produced the magazine. Once thriving with a circulation of around 200,000 copies per month at its peak, the magazine has seen a sharp decline and now circulates only a few thousand copies. Rising printing costs, coupled with this decline in readership, have rendered the magazine unsustainable in the current publishing landscape.

The closure of "Nutrition and Cooking" highlights a broader trend in media where traditional print formats struggle against digital alternatives and changing consumer habits. Despite its decline, the magazine's legacy in shaping public knowledge about nutrition remains substantial, as it nurtured generations of readers and future nutrition professionals with its informative content for nearly a century.