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KFC Japan Releases New Item Made from Hokkaido Salmon

January 29, 2009

Kentucky Fried Chicken Japan just released a winter-limited item, "Salmon Sand (sandwich)," which uses pink salmon (Oncorhynchus gorbuscha) from Hokkaido. Salmon was chosen because the company wanted to diversify its menu. Consumers have given a favorable response to the new item. The company says that it has been more than a decade since it added a salmon item on the menu.

Pink salmon used for the sandwich is caught off of the Iturup Island in the Okhotsk Sea. The fish is harvested in Hokkaido and then processed. The salmon is breaded and fried at the KFC restaurants. The sandwich contains salmon, lettuce, thinly sliced onion, and a special mayonnaise sauce, all on a whole wheat bun.

The special mayonnaise sauce consists of thyme, finely chopped dill, and well-seasoned cheese. The whole wheat bread is a hot dog bun cut accordingly to the shape of the salmon.

The "Salmon Sand" costs \330 individually; a drink and French fry combo is priced for \620. A nationwide campaign will continue until February 4. The item will stay on the menu until mid May.

The original article was published on January 29, 2009 and was translated by Kiyo Hayasaka.

Kyokuyo Releases 22 New Products

January 28, 2009

Vannamei Shrimp Product Produced at Three Main Sites

Kyokuyo announced its new spring products on January 27, 2009. The new products consist of five processed/frozen seafood products, 12 frozen prepared foods, and five room temperature foods. They will be put on the market on February 1, 2009.

The company mainly used domestic materials for development of the new products in accordance with consumers' concerns over safety and assurance, and health. The company aims at earnings of \1.5 billion from the new products (\800 million from processed/frozen seafood products; \500 million from frozen prepared foods; and \200 million from room temperature foods).

Processed/frozen seafood: "Puri-puri Vannamei Ebi" (Plumpy Vannamei Shrimp) - fresh vannamei shrimp is shelled and cleaned for easy cooking. Cooking the shrimp with heat does not destroy its texture, leaving enjoyable plumpness. The company has established the production system in three different countries, Indonesia, Vietnam, and Thailand.

"Sugata-bijin Saboten Hirame" (Beautiful Women Cactus Flounder) - a distinctive smell of the fish was removed by added cactus extract. The fish is treated in the manner to let out the blood from live fish for the purpose of preserving its freshness and then quickly filleted. Its moisture, which cannot not be enjoyed in frozen fish, is retained.

Frozen Prepared Foods: "Ocean King Mini Knuckle G (IQF)" - Crab flavored kamaboko is frozen individually for convenient use, weighting one gram each.

"Domestic Soymilk: Creamy Fry" (tomato and corn flavors) is made from soymilk of 100 percent domestic soybeans.

"Hokkaido Sake Karaage"(Fried Hokkaido Salmon) - Chum salmon from Hokkaido is marinated in white miso paste based sauce; the miso paste uses soybeans cultivated in Hokkaido.

"Soft Karei" (Soft Fluke with starch) - the fish is retorted with high pressure, which results in softened fish to the bone. This product was supervised by the Kagawa Education Institute of Nutrition.

Room Temperature Foods: Canned "Hotate Shioyaki" (Scallop broiled with salt) and "Beni-Sake Shioyaki" (Chum salmon broiled with salt) uses only salt to optimize the flavor of the ingredients. Besides these products, other canned products, "Ginger Flavored Cooked Saury," "Miso Flavored Cooked Saury," and "Cooked Beef," will be released.

President Fukui Says, "A Plummet in Fish Prices is an Opportunity"

Kiyokazu Fukui, President of Kyokuyo, touched on the results of the fiscal year ending March 2009, at a press meeting on the new products held January 27: "The year-end sales competition ended without momentum we expected, failing to explode. We will focus on sound business for the fourth quarter (January thru March 2009), avoiding touching the savings we ploddingly earned for the first half year." However, "Fish prices overall have been going downward, which is in some ways an opportunity. We have no intention to run business hesitantly," he continued. In addition, he announced that the new three-year midterm plan starting for the next financial year was in the planning stage.

"In the next term, we will complete construction of the Seventh Wakaba-Maru and send out the first shipment of cultured tuna. Therefore, we will approach with a challenger's spirit."

The original article was published on January 28, 2009 and was translated by Kiyo Hayasaka.

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