News On Ingredients from Japan

Koikeya Co., Ltd. launched a new style high-density potato chip 'Dark Potato Anchovy Olive' with a rich sauce on crispy potatoes in Tokyo and the surrounding (Kanto) area, Japan. It will be on sale at all channels and in the Koikeya online shop.

Japanese snack companies are always looking for new and exciting ways to tantalize their taste buds. Now, the country’s leading potato chip maker, Calbee, is changing the game entirely by taking the crunch out of their potato chips

Since the dawn of the potato chip, humanity has struggled to fully control it. Like the Sirens of Anthemoessa, they draw them in with their delicious flavors and crunchy textures

Looking at the Japanese snack market, Japanese potato chip products are a highly active category. Compared to Chinese potato chip products, Japanese potato chips are worth learning from in terms of flavor selection and dimensions.

To welcome autumn this year, the luxurious ice cream brand Häagen-Dazs brings back “Murasaki Imo”, or “Purple Potato” ice cream as it was revealed to be the third most loved flavor by fans.

According to the Japanese food website entabe.jp McDonald's Japan will offer this fall for a limited time a purple sweet potato milkshake.

Hayashi Seimen, a Nagoya noodle manufacturer, recently launched a noodle made with 5% dehydarted potato.

Potato Chips manufacturer Calbee will launch later this month in Japan a new flavor potato chips developed in cooperation with Restaurant chain Kentucky Fried Chicken (KFC).

Adding low concentrations of vinegar to foods may enhance perception of saltiness and enable food manufacturers to cut salt content without affecting taste, according to new research from Japan. The World Health Organization recommends that per capita ...

Major Japanese snack food maker Calbee Foods Co. said Thursday that it will raise prices of its mainstay products as early as November.The markup on the products, which include potato chips and "Kappa Ebisen"snacks, reflects surging prices of...

Researchers at Tokyo University of Technology have studied how the structure of the batter molecules changes during the frying process. They discovered that altering the water content and frying time they were able to create perfect conditions to crea...