Tokyo, Nov. 2 (Jiji Press)–Japanese food manufacturers are developing seasonings and semi-cooked products designed to simplify meal preparations and reduce cleanup time, amid a growing emphasis on “taipa,” short for “time performance,” or using time efficiently. Otsuka Foods Co., based in the western city of Osaka, has launched “Main Dip,” a pouch-type seasoning product that can be stored in freezers after being mixed with meat. The product comes in ginger, honey mustard and three other flavors. It is expected to help consumers to decide quickly what to cook and reduce preparation time. “We made part of the pouch transparent so users can easily see how well the ingredients are marinated,” said Taku Kakuwa of Otsuka Foods, adding, “Its size fits easily in a freezer.” In August, Nisshin Seifun Welna Inc. launched a pasta-with-sauce product that can be stored at room temperature, allowing consumers to save freezer space. Major meat processor Starzen Co. has launched its “Rakuraku Otsumami” seaweed-wrapped chicken product featuring an “Itadaki” paper tray developed by Toppan Inc. When heated in the microwave, the package transforms into a tray-like container. The product uses less plastic and reduces cleanup work. According to a survey conducted by major advertising firm Dentsu Inc. last year, people eat out less frequently than before, and more people cook at least once a week. Meanwhile, 64 pct of respondents found cooking troublesome, up from 53 pct in the 2022 survey. “An increasing number of people choose to cook at home after weighing (the burden of) house chores against costs,” said a company official who worked on the survey. END [Copyright The Jiji Press, Ltd.]
