Seasoning boom ( December 2014 )
The wave of the seasoning boom has been continuing in Japan in recent years.
For a long time, conventional seasonings such as soy sauce, vinegar, ketchup, mayonnaise, Worcester sauce, and noodle broth had been the fixed items on the shelves of supermarkets.
However, nowadays, the kinds of seasonings and dressings are as many as those of dishes.
For example, we can find sauce for Hamburg steak, spareribs, ginger pork, seasoning agent for fried chicken, vegetable sauté, broth for Nabe dishes(hot pot dishes), soy sauce for Tamagokake-gohan(rice with raw egg), and so on.
Above all, some of the most popular seasonings since 2010 are: "Chili oil to ‘eat’", "Jellied ponzu sauce", "Malt salt", and "Salt lemon". "Chili oil to ‘eat’" originates from China, and "Salt lemon" from Morocco. Both of them are arranged in Japanese style and become popular.
Just seeing the Internet recipe site which has the largest share in Japan, as many as 2,500 recipes using "Salt lemon" have been posted, while the number of "Miso-soup", a traditional Japanese dish, recipes is about 10,000.
That is to say, the number of "Salt lemon" recipes equivalent to about one fourth of that of "Miso soup" can be the evidence that "Salt lemon" is one of the most attractive seasonings for consumers.
Recently "Coconut oil" has been popular, which shows that people pay attention to foreign food ingredients which are good for both beauty and health. It seems that diversified lifestyles, caused by decreasing birthrate and aging population in recent years and increasing number of double-income families, have much impact on this trend.
It shows characteristics of the Japanese people well, that is to say, loving the novelty and being good at arranging. In Japan, we will be eager to adopt new food culture from overseas in the future as ever.