From condiments to street dishes, we’re seeing innovating ways these unique Japanese flavors are shaping diner’s experiences.
WE MAKE LIFE TASTE BETTER™
T. HASEGAWA
T. HASEGAWA
JAPANESE FLAVOR TRENDS
JAPANESE INFLUENCE
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.
A variety of Japanese ingredients and dishes are appearing on US menus, and diners are sharing these items with their peers on social media.
JAPANESE INFLUENCE
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.
JAPANESE INFLUENCE IS POPPING UP IN FAMILIAR FORMATS
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.
JAPANESE INFLUENCE IS POPPING UP IN FAMILIAR FORMATS
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.
JAPANESE FLAVORS, INGREDIENTS,
AND DISHES GROW
AND DISHES GROW
Yuzu, a Japanese citrus, is growing on foodservice menus,
and it has also appeared in a range of retail products.
JAPANESE FLAVORS, INGREDIENTS,
AND DISHES GROW
AND DISHES GROW
Yuzu, a Japanese citrus, is growing on foodservice menus,
and it has also appeared in a range of retail products.
FLAVOR IS THE FOCUS IN JAPANESE-INSPIRED RETAIL LAUNCHES
SANSHO JAPANESE PEPPER
Hemis Fares Sansho Japanese Pepper is described as a “fragrant seed that stimulates the taste buds with a distinctive, citrus kick.”
It is traditionally used to enhance grilled eel or seafood.
YUZU KOSHO
Yuzu, a Japanese citrus, is growing on foodservice menus, and it has also appeared in a range of retail products. Kewpie Yuzu Kosho Dressing pairs the citrus flavor of yuzu with the hot pepper bite of kosho – fresh chilies – in this versatile sauce.
Yuzu has experienced 10% growth as an ingredient from Q4 2015-18
FURIKAKE SEAWEED SNACK MIX
LoloYum Furikake Seaweed Snack Mix provides a unique blend of sweet and savory flavor
combined with crunchy goodness of different shapes and textures.
AMERICANS ARE OPEN TO TRYING
MORE JAPANESE CUISINE AT HOME AND AWAY
MORE JAPANESE CUISINE AT HOME AND AWAY