In Japan and France, family farms usually distribute to nearby towns and cities, rather than distributing nationwide as in the US. Operating a widespread transportation network of food distribution is possible in the US mainly because cheap petroleum-based fuels are still available. In other developed countries, fuel is a bit more expensive, hence the higher food prices, especially for imported food products. It's more cost-effective to distribute mainly to local customers.
The relationship between people and food as it exists in France and Japan is a quality-centric one. Producing second-rate food products en masse just to fill the pockets of a few industrialists is rather unsavory. Food might be expensive, but giving less than one's best in the kitchen would be regarded as out of line.
By the time the industrialization of agriculture began to take hold in the aforementioned countries, there was (and still is) a deeply entrenched idea that the quality, rather than quantity, of food is more important. Thus, there are housewives who will often not mind spending large sums to secure quality foodstuffs for the family dinner.
The food culture in America has not matured to become like that of other countries, so often Americans are criticized for having rather plebeian palates. As well, the industrialization of agriculture has been very influential in providing affordable foodstuffs to almost every American. Of course there are native culinary traditions Stateside (e.g., New England cuisine, Southern cuisine), but they seem to have been obscured in the melting pot of American standardization.
China is a country with its own deeply entrenched agricultural tradition. I doubt US-style agribusiness will take hold there any time soon.