Japan | Retailers Introduce New U.S. Pork Item To Curry | Two large Japanese ...

Japan

Retailers Introduce New U.S. Pork Item To Curry

Two large Japanese retailers cooperated with USMEF this fall on a promotion that successfully introduced a new pork item to the traditional curry menu. USMEF worked with House Foods, Japan’s largest maker of curry, to cross-merchandise U.S. pork spare ribs with this popular Japanese food in dozens of stores in the country.

Retailer Ito Yokado featured the promotion in 25 of its outlets, while Daiei conducted it in 15 outlets. They were happy with the results of the promotion, reports Greg Hanes, USMEF Japan director. “Both retailers appreciated the new cut promotion for curry,” he said.  “And they are interested in continuing these kinds of promotions with USMEF.”

The spare ribs effort was part of a larger Pork Menu Promotion being conducted through the USMEF Japan office this fall and winter.   The promotion, featuring point-of-sale materials and in-store demonstrations, is intended to increase share of U.S. pork in Japan by proposing fall and winter weekday menus for shoppers.  It will shift the image of U.S. pork from one of bargain meat to one that fits regular meals. 

The promotion will also increase the variety of pork items offered. Featured in the promotion in addition to spare ribs are CT butt (for kimuchi-pot and yakiniku), picnic (for Chinese stir-fry) and CC loin (for shabu-shabu).

Japan is the largest export market for U.S. pork and pork variety meats by value, importing more than $757 million in U.S. products through September of this year.

 

Japan

Retailers Introduce New U.S. Pork Item To Curry

Two large Japanese retailers cooperated with USMEF this fall on a promotion that successfully introduced a new pork item to the traditional curry menu. USMEF worked with House Foods, Japan’s largest maker of curry, to cross-merchandise U.S. pork spare ribs with this popular Japanese food in dozens of stores in the country.

Retailer Ito Yokado featured the promotion in 25 of its outlets, while Daiei conducted it in 15 outlets. They were happy with the results of the promotion, reports Greg Hanes, USMEF Japan director. “Both retailers appreciated the new cut promotion for curry,” he said.  “And they are interested in continuing these kinds of promotions with USMEF.”

The spare ribs effort was part of a larger Pork Menu Promotion being conducted through the USMEF Japan office this fall and winter.   The promotion, featuring point-of-sale materials and in-store demonstrations, is intended to increase share of U.S. pork in Japan by proposing fall and winter weekday menus for shoppers.  It will shift the image of U.S. pork from one of bargain meat to one that fits regular meals. 

The promotion will also increase the variety of pork items offered. Featured in the promotion in addition to spare ribs are CT butt (for kimuchi-pot and yakiniku), picnic (for Chinese stir-fry) and CC loin (for shabu-shabu).

Japan is the largest export market for U.S. pork and pork variety meats by value, importing more than $757 million in U.S. products through September of this year.