New Cuts and Dishes Introduced to Foodservice Sector in Japan

A new takeout menu book for U.S. beef was unveiled and U.S. pork picnics spotlighted at Japan’s Yakiniku Business Fair.

Новые отрубы и блюда из американской свинины представлены в сфере общественного питания в Японии

Although the foodservice sector in Japan has generally struggled through the pandemic, a few restaurant segments are faring well. With yakiniku restaurants growing in popularity and sales, more than 14,000 visitors attended the 2022 Yakiniku Business Fair in Tokyo looking for new ideas in an environment of changing demand and rising costs.

With funding from the Beef Checkoff Program, Texas Beef Council and National Pork Board, USMEF introduced new menu and merchandising ideas to the foodservice sector during the two-day show. With the duty on picnic/cushion meat decreasing in April, USMEF stepped up its promotion of U.S. picnics to the foodservice sector as an alternative cut.

“We are building on previous work in promoting picnics as a value-added cut to foodservice,” says Satoshi Kato, marketing director, USMEF Japan. “For this important show, we highlighted the reduced duty on picnics, and we developed new ginger pork and pulled pork dishes for sample tastings and consideration as new menu items.”