Japan Ramen Chains Switch to Underutilized U.S. Pork Cuts
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Two national ramen noodle chains in Japan are now using underutilized U.S. pork cuts in popular dishes, thanks to product development efforts led by the U.S. Meat Export Federation (USMEF) and funded through support from the National Pork Board and USDA.
USMEF President and CEO Dan Halstrom explains that Ramen Kagetsu, a chain of 250 stores across Japan, was looking for a less-expensive but high-quality alternative to the European sheet belly they had been using for a Cantonese-style barbecued pork dish. USMEF Japan staff worked with the foodservice retailer to test options and identify the U.S. pork false lean as a prime alternative.
The false lean is an underutilized subcutaneous muscle imbedded in the fat overlying the shoulder end of the loin. Ramen Kagetsu projects utilizing 40 metric tons of the product each month.
A second ramen chain, Kairikiya, was similarly looking for an option to replace Mexican picnic for one its most popular menu items. The chain is now using U.S. pork cushion meat cut from the pork shoulder for all of its 160 restaurants. Kairikiya anticipates demand for the U.S. pork cushion to exceed 1,000 mt this year.
In both instances, USMEF staff in Japan worked with the restaurant chains’ culinary staff to develop the best preparation methods for the new products, in order to maintain a quality dining experience.