US consumers have embraced sushi, matcha and ramen, but there’s much more to Japanese food. Restaurants and retailers are drawing on the popularity of these foods and beverages as US tourism to Japan grows, and the 2020 Olympics are on the horizon.

A variety of Japanese ingredients and dishes are appearing on US menus, and diners are sharing these items with their peers on social media.

Several Japanese menu items some Americans may not be familiar with, include jiggly souffle pancakes topped with matcha butter or Katsu sandos (sandwiches) consist of fluffy Japanese milk bread (shokupan), fried pork or Wagyu cutlets, cabbage and tonkatsu sauce.

Furikake, meanwhile, is a dry seasoning that typically consists of dried fish, sesame seeds, chopped seaweed, sugar, salt and MSG.

These ingredients are popular in Japanese dishes and are also being used to add a touch of Japanese flair to non-Japanese menu items and retail products, such as snacks.

Yuzu, a Japanese citrus, is growing on foodservice menus,
and it has also appeared in a range of retail products.

Recently, street foods like takoyaki (fried octopus balls) and okonomiyaki (savory pancakes) have popped up across Instagram, exposing consumers to these traditional snacks. There is also an opportunity to use these foods as a starting point for fusion foods that might feel more accessible to US consumers. The octopus in takoyaki, for instance, might be replaced with beef and topped with barbecue.