With its focus on balance and simplicity, Japanese cuisine influences food trends around the globe. 

Not only have traditional Japanese ingredients and flavors been shaped over centuries of history, but they also align with the way consumers want to eat today.

In foodservice, the influence of Japanese cuisine can be seen from quick service restaurants all the way to Michelin-starred fine dining establishments. One casual dining operator in the US is seeking to make sushi more accessible, serving aburi (torched sushi) in a relaxed environment.
 
A U.S. casual dining chain is seeing success with its digital brand that offers online orders of gyoza, hamachi atop crispy rice, sushi rolls, edamame and more. And in Austin, TX, a small chain focused on Asian comfort food with a Southern twist utilizes ingredients such as aonori, miso, ube, and togarashi salt in everything from their appetizers to their drink menu.
 
In Peru, the Nikkei cooking style applies Japanese techniques to Peruvian ingredients, resulting in such dishes as Paracas scallops with green beans and miso, or lucuma ice cream topped with soy sauce. And a global burger chain is bringing a Japanese favorite to the masses, serving up fried shrimp tempura sandwiches in Taiwan.
 
From a protein perspective, Japanese flavors are commonly used to enhance seafood, with items like cod in miso-yuzu butter sauce and ginger-miso-glazed salmon found on Canadian and American retail shelves. German grocers are stocked with chicken karaage, deep fried with a soy, ginger and spice batter. Even plant-based protein like cedar-smoked tofu can be found in France, prepared using traditional Japanese techniques.
 
Umami-packed sauces heighten traditional proteins such as a fish sauce vinaigrette or dark soy sauce. Plant-based products are also making appearances in sushi and other dishes. “Waygu” is a vegan alternative made in Japan that utilizes Japanese cooking techniques and ingredients in its development in order to best replicate wagyu. Waygu is being distributed to 4,000 restaurants across the US to be used as an alternative to beef in Japanese dishes.¹
 
As food costs continue to rise, take a cue from the hallmarks of Japanese cuisine: capitalize on smaller, more curated portions and focus on bright, umami-forward flavors and unique textures.
 

3 TRENDS TO WATCH 

MEATLESS AUTHENTICITY:
With proteins trending towards plant-based alternatives, foodservice operations will look for ways to remain true to cuisines such as Japanese barbecue and sushi while offering meatless versions.

EXPANDED FLAVORS:
Operators will expand their flavor repertoire beyond soy, wasabi and miso with ingredients such as karashi, furikake and yuzu.
 

FLAVOR FUSION:
With Japanese cuisine proliferating around the globe, foodservice operators will create fusion dishes that combine local culture with Japanese flavors.
 

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Modern Takes on Authentic Cuisine

Simple yet elegant composition is one of the hallmarks of Japanese cuisine. Watch Chef Jaime Mestan create Skewered Chicken Tsukune, richly seasoned chicken meatballs brushed with a mouthwatering yakitori glaze featuring soy, mirin, sake and sugar.

Focus on Sustainability

 

The interplay of health, wellness and sustainability can be seen throughout Japanese cuisine. Traditional dishes are based on a one-soup, three-course meal focused on fish and vegetables, with very little meat. Rice, soybeans and seaweed are featured prominently as well. Techniques such as fermentation (used in miso, mirin, tsukemono, natto, etc.) and aging (for some sushi and sashimi) are seen throughout Japanese cuisine as sustainable methods to extend the life of ingredients.
 
In recent years, as Japanese cuisine has grown in popularity, so has the consumption of tuna—making sustainable seafood more important than ever. Companies are taking on the challenge of fully farming tuna while chefs focus on fish certified by such non-profit organizations as the Marine Stewardship Council and Aquaculture Stewardship Council. Restaurants are also incorporating different types of fish of the menu (along with a wider array of cuts/parts) to reduce food waste.
 

 

Kano Shunsuke, Corporate Chef
Griffith Foods Japan

CHEF TIP

“Miso paste is an indispensable staple in any commercial kitchen. Combined with honey and a drop of toasted sesame oil, it makes an excellent glaze for grilled meats and vegetables. Or, add a touch of rice vinegar for an easy low-fat salad dressing.”

–Chef Mark Serice, Vice President Global Culinary, Griffith Foods* 

culinary inspiration

Get inspired by these on-trend concepts to create innovative offerings using Griffith Foods products. 

Skewered Chicken Tsukune with Yakitori Glaze

Seasoned chicken meatballs seasoned are grilled on skewers and brushed with a classic yakitori glaze made with soy, mirin, sake and sugar. Topped with sesame seeds and slivered green onion.

Featuring: Griffith Foods Tsukune Meatball Seasoning and Binder, Griffith Foods Yakitori Glaze

Char-Roasted Edamame Beans and Togarashi-Dusted Shishito Peppers with Soy-Yuzu Drizzle

A duo of edamame pods and shishito peppers are char-roasted and dusted with spicy and savory togarashi seasoning, served over a soy-yuzu sauce for dipping.

Featuring: Griffith Foods Soy-Yuzu Dipping Sauce, Griffith Food Togarashi Seasoning