Wixon launches Japanese-inspired flavor systems
Wixon introduced a diverse range of complex, Japanese-based flavor systems for use in food and beverage applications.
Wixon (St. Francis, WI) introduced a diverse range of complex, Japanese-based flavor systems for use in food and beverage applications.
“Interest in Japanese cuisine and flavors has really taken hold among U.S. consumers in the past few years,” said Wixon marketing manager, Rachael Jarzembowski, in a press release. “Sushi and ramen were the gateway for diners, especially younger ones, but now there’s a desire to explore beyond these dishes.”
The Japanese-inspired flavor systems:
- Umeboshi Coconut
- Salted Caramel Miso
- Smoky Shoyu Caramel
- Japanese Whiskey Shoyu
- Smoky Tonkatsu
- Garlic Togarashi
- Yuzu Hojicha
- Japanese Curry
- Sudachi Kosho
- Pickled Ginger
“Umami may be the most recently identified of our five basic tastes, but it has ancient roots in Asian cuisines, Japanese in particular,” said Wixon’s corporate chef, Ryan Kukuruzovic, in a press release. “The savory, umami notes in traditional Japanese fermented foods like miso and shoyu are incredible as the basis for culinary flavor development. We also found the rich diversity of ingredients and preparation techniques in Japanese cuisine inspiring, as we reimagined them as crave-able flavor systems.”
