In a dynamic culinary landscape where convenience often overshadows cooking, Japan’s Sankyo Foods is on a mission to revolutionize Southeast Asia’s food trade. With a strategic focus on health-conscious and plant-based trends, as well as the allure of inner beauty through nutrition, Sankyo Foods has set its sights on enriching the region’s palate with authentic Japanese flavors.
Singapore emerges as a pivotal market for brands aiming to tap into the burgeoning demand for healthy cooking alternatives and innovative seasonings. As a bustling retail hub that acts as a gateway to the Asia Pacific region, Singapore provides an ideal platform for Japanese brands looking to expand their presence in Southeast Asia.
While many Singaporeans, especially those in dual-income households, may not engage in extensive home cooking practices, there exists a significant market potential for high-quality seasonings that cater to individuals who prioritize nutritious and delicious meals. Toshiyuki Nakamura, the CEO of Sankyo Foods, emphasizes that while Singaporeans may not cook frequently at home, they are deeply invested in the art of cooking flavorful dishes.
An intriguing observation made by Nakamura sheds light on Singaporean dining habits – with a substantial portion of meal expenses allocated towards takeaway or takeout food compared to Japan. Despite this trend, there is a
notable
shift among younger demographics towards attending Japanese cooking classes, indicating a growing interest in preparing homemade meals infused with Japanese flair.
Sankyo Foods’ introduction of eight seasoning products under the Food Base brand is strategically tailored to resonate with this evolving consumer segment. Among these offerings is the Taberu ra-yu range – featuring crispy chili oils designed for both F&B establishments and consumers who frequently opt for dining out or ordering takeout.
The crown jewel of Sankyo Foods’ seasoning collection lies within its spring series – showcasing limited-edition sakura-flavored spice and furikake. The Sakura Spice boasts an enticing blend of bold black pepper notes enhanced by cherry blossom essence, ideal for enhancing seafood and vegetable dishes. On the other hand, the Sakura Furikake presents a harmonious mix of sweet and savory elements specially crafted for rice and fish preparations.
Diversifying its seasonal flavor profiles further, Food Base plans to introduce spices and furikake infused with yuzu, chestnut, and plum flavors corresponding to summer, autumn, and winter respectively. Additionally, an upcoming launch of plant-based soy meat condiments aligns with prevailing health-conscious trends prevalent in the region.
Nakamura underscores that this soy-based condiment caters to vegan and vegetarian preferences while offering rich protein content akin to traditional meat variants. Its versatility extends beyond mere toppings for rice or noodles; it can be utilized as a seasoning agent across various culinary creations ranging from vegetables to soups.
Beyond savory offerings, Sankyo Foods ventures into crafting two distinct flavors of amazake – fermented rice malt drinks renowned for their nutritional benefits. Partnering with Jungumi specialists known for their expertise in traditional fermentation methods ensures authenticity without compromising on quality or additives like preservatives or artificial colorings.
The amazake line not only serves as a wholesome beverage promoting skin and gut health but also doubles up as an essential ingredient in culinary endeavors according to Nakamura’s insights. Price points remain under deliberation pending discussions with distributors; however, competitive pricing relative to comparable products within Japanese cuisine retail outlets is anticipated.
Founded in December 2023 catering primarily to B2C retail channels leveraging decades worth of expertise garnered by Sankyo Food within Japan’s culinary landscape mirrors its commitment towards delivering unparalleled gastronomic experiences across borders.
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